World-Class Steaks: A Global Journey of Premium Cuts

Embark on a carnivorous odyssey at Andaz Kitchen, where Executive Chef André Lai unveils a curated selection of the world’s finest beef cuts. Begin from Portugal with the prized Minhota Beef—a 45-day Dry Aged Ribeye that delivers rich, nutty depth through traditional aging. From Australia’s pristine pastures, savor Black Onyx Angus MB3+ Beef, featuring both the dramatic Tomahawk (perfect for sharing) and the robust Flank Steak, brimming with bold, meaty character.

Italy’s Carima Beef presents three masterpieces: the intricately marbled Striploin, the succulent Ribeye crowned with a golden fat cap, and the velvet-textured Tenderloin. The journey peaks with Japan’s legendary Wagyu Striploin, where unparalleled marbling transforms each bite into a buttery revelation.

Every steak at Andaz Kitchen is a tribute to its origin—dry-aged for umami intensity or hand-selected for Wagyu’s luxurious melt. Whether you crave the hearty punch of Australian Angus or the refined grace of Italian cuts, each plate transports you to its homeland.

Grilled and paired with artisanal accompaniments, our steaks are crafted for connoisseurs. Join us for an unforgettable exploration of flavour and technique.

Date: Starting from July
Location: Level 6, North Tower, Andaz Macau
Price: from MOP228
Reservations: +853 8883 2221

All prices are in MOP and subject to a 10% service charge. Terms and conditions apply.