Hangzhou Steakhouse is a subsidiary of Beijing Steakhouse Western Food Management Co., Ltd., and its head office is located in Chaoyang District, Beijing. Covering an area of 900 square meters, Hangzhou Steakhouse is a borderless restaurant that specializes in cooking fruit wood steaks, with steaks and trendy continental dishes as the main dishes. Steakhouse has a high-end environment comparable to the hotel's western restaurant, and has both cost performance, and is one of the more famous petty bourgeois western restaurants in Hangzhou.

Chef Pan Libin is a two-Michelin-starred chef who has worked as a chef in well-known Michelin-starred restaurants such as Jean Georges and M-on the bund, and won the third prize in the 2006 International Western Cooking Competition. All beef products in the restaurant are imported from Angus and Australian Wagyu, and the steak is prepared by Peter Luger, one of the top ten steaks chefs in the United States. The special fruit wood stove uses high-quality longan wood, lychee wood and apple wood to burn at the same time, and the steak is heated on all six sides at the same time at a high temperature of 600 meters, which instantly locks in the juice of the beef, making the grilled steak full and tender with the aroma of fruit wood.

The price of steak in the restaurant is relatively affordable, and the Australian M5 naked eye recommended by the chef is only 318 yuan for a serving of 260g per person. The steak has a neat texture, a firm and juicy taste, and a rich aroma that makes people appetize. Another signature steak is Wellington, made with filet, wrapped in a mushroom puree made with foie gras, sandwiched with a slice of ham, wrapped in puff pastry and grilled with egg yolk. The baked puff pastry is crispy and fragrant, rich in layers, but relatively loose. When the waiter cuts it on the spot, you can see the pink filet beef inside, and the plump juice slowly oozes out, and the mouth is tender and juicy. However, the black pepper juice with it seems to be a little delayed, and the black pepper flavor is faint and cannot enhance the flavor. The highlight of the event is the Supreme Steak Sum, which is worth 1,588 yuan. It includes four main dishes: beef short ribs, ribeye steak, Wellington steak and lamb chops, as well as a variety of side dishes such as German cheese sausage, BBQ chicken wings, kebabs, mixed mushrooms, red skewers, garlic, etc., which are suitable for 6 to 8 people to share.

In addition to steaks, the restaurant also has a full menu of Fine Dining, including a variety of appetizers with four types of soups: clear soup, cream soup, vegetable soup and cold soup. The emerald green soup is made from fresh green beans and asparagus, and the waiter drizzles a spoonful of Parmesan cheese foam on the spot, bringing a sweet and rich taste. Salads are part of the appetizers, and the restaurant's beef salad with spinach is a rich mix of fresh spinach and tender beef, as well as sweet and red grapefruit, hard-boiled eggs, hazelnuts and pickled olives. Among them, pickled olives cater to the taste of Chinese people, and do not have the salty and astringent taste of traditional Western-style pickled olives, but the whole salad is small, but it is affordable and rich in materials, which is worth recommending. The final dessert section includes a white roibito ice cream ball, a French red velvet cake, crème brûlée, and a chocolate dissolved core. However, after feasting on the thick-cut steak, the sugar and chocolate-based dessert is a little sluggish, and the menu needs to be carefully matched.

The Steakhouse Restaurant is located on the second floor of Wake TownA next to Kerry Centre, and belongs to the same group as the Jiu Wu Jing Cuisine and Yan Taiwan Hot Pot Restaurants next door. The décor of the steakhouse is noble and elegant, with modern elements in the traditional European style, and the avant-garde lighting with a clear sense of design is impressive. The restaurant hall is wide and bright, and the spacing between adjacent tables is wide, so that the dining is comfortable. There is also an outdoor balcony seat surrounded by green vines, creating an ambience. The service level of the restaurant is in the middle, the professional level and service awareness of the manager level are strong, and the ordinary waiters are slightly sluggish in responding and closing. It is worth noting that although the menu indicates that a 10% service charge is required, it is actually the charging standard of the Beijing store, and the Hangzhou store charges a uniform 8% service charge.