The Grand Patagonia

Hop over to this traditional steakhouse if you’re in the mood for tender, deeply-flavoured meat. Tucked away in a corner of Sheung Wan district, this industrial-chic outlet specialises in Argentinian steaks. Cuts here are done according to texture, which means you’ll find consistency in an entire cut of tenderloin (‘lomo’) or the ribeye cap (‘tapa de asado’).

Cooked over a parilla (stone grill), the steaks are left to sizzle slowly, so the lean meat is smoke-kissed and extra-tender. Start the meal with a traditional Provoleta cheese, served either dry or melted with dry oregano. For mains, the Tomahawk or T-bone are hefty cuts that are great to share between two, though there’s also the Ribeye or Bone-In Sirloin that’s good for one. Pair your steaks with sides of roasted mushrooms or herb-dusted skinny fries. Best savoured with a glass of red wine. Argentinian, of course.