Executive Chef Ken Kwok of Bifteck on Culinary Fusion and Wagyu – What We Know!

Executive Chef Ken Kwok of Bifteck on Culinary Fusion and Wagyu

Led by Government Chef Ken Kwok, French-Japanese steakhouse Bifteck breathes a breath of contemporary air into QRE Plaza in Wan Chai.

Launched late final 12 months within the midst of a lockdown, Bifteck — French for “steak” — is pushing forward this season with a brand new brunch expertise, served each Saturday and Sunday from midday to 5pm.

“Our new weekend brunch is a calming, stress-free alternative to come across distinctive premium steakhouse and seafood fare, inviting diners to let their imaginations to run wild and embrace new dishes together with uncommon specialties like Kyoto Princess wagyu,” says Bifteck’s Government Chef Ken Kwok, who’d beforehand encountered the premium minimize in his stint at a Japanese Michelin-starred restaurant.

Discerning drinkers can even admire the two-hour free movement add-on of an acclaimed Languedoc glowing rosé —Mas de Daumas Gassac Rosé Frizant.

In Dialog with Ken Kwok, Government Chef of Bifteck

Bifteck / Government Chef Ken Kwok

In what means do you mix Japanese and French culinary strategies in Bifteck?

I attempt to create a steakhouse which is delicate and meticulous. In Bifteck, we deal with each minor element, such because the sauces, flavours and combos. It’s my intention to emphasize the traits and substances of those particulars via my French cooking type. Each steak is paired with its designated sauce, each dish originates from my need to offer a novel feast.

From the uncooked elements on the menu, to our principal character – wagyu from numerous international locations, all of them characterize the Japanese function at Bifteck. Take our signature dish Sluggish Cooked A5 Rump with Mushroom and Beef Consommé for instance, fusing Japanese elements and French cooking type collectively invents an iconic label at our Japanese-French Steakhouse.

Contemplating your two variations of the brunch menu, which (meat or seafood) would you say is tougher to create, and why?

The Wagyu Set is sort of a problem for me to create, primarily as a result of completely different cuts completely different tastes, flavours and textures. I hope to make use of various sorts and elements of wagyu to deliver prospects a novel expertise. In my very personal opinion, seafood is comparatively simpler to deal with when in comparison with meat.

For first timers to the restaurant, which dishes ought to they completely order?

My recommendation could be to decide on dishes that signify Bifteck’s French-Japanese steakhouse idea: The Sluggish Cooked Rump, Flap Meat Skewers, Purple Prawn Pasta, Crab Meat Brioche and Wagyu Sirloin Tataki Roll are my high suggestions.

Bifteck brunch seafood platter

Do you could have something particular deliberate for the reopening of dinner service subsequent week?

A brand new a la carte menu with new dry-aged meat dishes, extra deluxe and distinctive beef cuts will probably be launched, inviting diners to benefit from the long-lost dining-out expertise within the night. Watch this house!


Bifteck, 23/F, QRE Plaza, 202 Queen’s Highway East, Wanchai; +852 2246 880