i. Biography
In Hong Kong steak cookery at The Steak House at Regent Hong Kong is organized around beef selection, dry-aging, and live charcoal. Since 2022, Amine Errkhis has been Head Chef in a dining room built around the original charcoal grill, with the work set by marbling, aging, heat control, and the restraint required to keep top-quality beef legible on the plate.
The Path
Head Chef work at The Steak House at Regent Hong Kong is defined by repetition over fire: reading each cut, managing heat, and holding timing close enough that texture remains intact. In this role, Amine Errkhis works within one of Hong Kong’s defining dining rooms, where the craft is measured less by display than by the control of beef, charcoal, and service rhythm. The restaurant’s original charcoal grill gives the practice continuity. Around it, Errkhis’s cooking stays with the fundamentals of steak: heat, timing, texture, and restraint. The method leaves little margin; over charcoal, small shifts in distance, temperature, and timing change the final bite.
The Work Today
The beef program under Errkhis is built around curated globally sourced beef, dry-aged cuts, and charcoal-grilled steaks. The structure is clear: sourcing provides contrast, aging develops depth, and grilling is used to frame the meat rather than cover it. Open-fire work here uses Binchotan and red wood charcoals at optimal temperature to bring smoky complexity and depth to top-quality beef. The technique depends on control: exterior char without roughness, interior tenderness without underdeveloped heat, and smoke kept present without taking over the cut. Precision in this kitchen remains practical. Fire must mark the surface, protect texture, and stay clean enough for the beef to remain central. The resulting style is direct and disciplined, built on the idea that steak gains more from exact handling than from excess.
Acclaim
Smoked Beef Tallow Aged Hanwoo 1++ is a signature built on beef resting in herb-laden tallow to deepen flavor, marbling, and succulence, with smoke adding delicate aromatics. In Errkhis’s version, the process centers richness and texture while amplifying what is already present in the cut. Farm to Fork: Artisan Beef Discovery sets three cuts from around the globe in comparison: Spanish Cazurra Farm Dry Aged Tenderloin, Korean Hanwoo 1++ Sirloin, and Australian Mayura Farm M9+ Flat Iron. The menu reads as a study in tenderness, marbling, grain, and intensity, while staying fixed to the restaurant’s core exchange between beef and flame. Condiment work follows the same logic of support rather than distraction. The homemade mustard is matched to the meat selection, made from sourced ingredients combined in precise proportions to sharpen the beef without competing with it. The aging program also includes Mayura T-bone aged with Michter's bourbon for 45 days, adding aroma and depth to the restaurant’s ongoing work with beef, time, and heat.
Profile updated July 2026
FAQ
Asked of Amine
What is Amine Errkhis's current role?
Amine Errkhis is Head Chef.
What is Amine Errkhis known for?
Steak and beef cookery, including curated globally sourced beef, dry-aged cuts, and charcoal-grilled steaks.
