Mistakes are the mark of a human touch

A dimly lit, slightly quirky steakhouse with a very stripped back menu.

Missteak started as an idea on the rooftop of our old little house. Just this thought of creating a magical little steak restaurant, serving up great food and hopefully a few meaty memories along the way.

That little idea ended up changing our lives.

We jumped on the path, trusted it was taking us somewhere, and just kept following it. Somehow, years later, we ended up back where it all started, on a rooftop. This time on the top floor of our restaurants in both Da Nang and Hoi An. Feels pretty fitting really.

We didn’t come from restaurant backgrounds. We just knew what tasted great and became a little obsessed with finding more of it. Better beef, interesting cuts, better produce, different ways of cooking things. That search never really ends, and honestly that’s the fun part.

There’s inspiration from the UK, Vietnam and all over the world scattered through the menu. Nothing too serious, just memories, travels, things we grew up eating and flavours we picked up along the way, all somehow mishmashed into the dishes you’ll see here. Some of our favourite things to create are the ones that take us back to a time when life looked completely different.

Missteak isn’t trying to be a fancy steakhouse.

We just believe great steak should be for everyone. Properly meaty, juicy, cooked well and hopefully putting a smile on your face.

So come as you are. Casual attire very much encouraged. The only thing we ask is that you bring an appetite, you’ll probably need it :)

Missteak was partly a play on “miss steak.” When we started, having a really good steak regularly normally meant spending quite a lot of money. So we started searching for cuts that could give you that same great steak experience without breaking the bank.

That search introduced us to flat iron and plenty of other cuts that have come and gone over the years. And yes, ribeye will probably always be here because, in our opinion, it’s pretty hard to beat haha.

Our steak menu stays small for a reason. We’ve tried hundreds of cuts by now and we’re pretty strict about what survives. Some taste amazing once but aren’t consistent enough. Some are good but just not worth the money. Some simply don’t make the cut. Only a few stick around.

The same thinking goes into how we cook. No seed oils, just beef tallow and olive oil. Simple fats people have cooked with for a very long time. We love what they do for flavour and we like taking things a little closer to how food used to be cooked, without making things more complicated than they need to be.

The menu will probably never stop changing because we’ll probably never stop experimenting. Some things work. Some things definitely don’t. And occasionally a mistake becomes something much better than whatever we were trying to make in the first place.