Landmark Steakhouse Celebrates 40 Years of Business in Hong Kong

Louis’ Steak House owner Alex Yang (left) and U.S. Consul General Clifford Hart unveil Nebraska beef signage at the restaurant’s 40th anniversary celebration

On Aug. 28, USMEF and distinguished members of the Hong Kong business community celebrated the 40th anniversary of Louis’ Steak House, one of Hong Kong’s first independent steak restaurants.

“For four decades, Louis’ Steak House has managed to survive in one of the most competitive restaurant environments in the world,” said John Lam, USMEF-Hong Kong regional programs manager.

The restaurant was established in the post-stock market crash year of 1974. Except for the period when Hong Kong was closed to U.S. beef following the 2003 BSE case, its menu has been centered on high-quality steaks from the United States. Three of the original four brothers who founded the restaurant – William, Alex and Michael Yang – illuminated a ceremonial Nebraska Beef sign in recognition of the restaurant’s longevity and its longstanding dedication to serving USDA Prime grade middle meats sourced from a single Nebraska-based facility.

Joining the Yang brothers for their 40th anniversary celebration was Clifford Hart, U.S. consul general to Hong Kong and Macau, who noted that Louis’ Steak House has been a longtime shore-leave favorite of U.S. military personnel visiting Hong Kong. His Eminence Cardinal John Tong Hon, bishop of the Catholic Diocese of Hong Kong, offered a blessing to the restaurant prior to the evening meal, in which 160 guests enjoyed a roasted Prime tomahawk ribeye. USMEF’s participation in the event was made possible through support from the Nebraska Beef Council.

Through the years very little has changed in the Louis’ Steak House décor, with diners seated in wooden booths with red-and-white checkered tablecloths and the restaurant’s walls adorned with coats of arms from U.S. Navy ships. The menu has consistently featured U.S. ribeye, striploin and tenderloin – and with Hong Kong recently amending its import conditions to allow full access for U.S. beef, the U.S. porterhouse is set to return after a 10-year hiatus.

“When USMEF first opened its Hong Kong office in 1989, there were few independent steakhouses outside of the major hotels,” said Joel Haggard, USMEF senior vice president for the Asia Pacific. “Louis’ was one of our first foodservice promotion partners in Hong Kong, and has been a U.S. beef stalwart ever since. The key to its success is pretty simple – serving excellent U.S. steak, period.”