While far from the first restaurant in Hong Kong to use open fire cooking, Fireside is certainly the most ambitious, using it with aplomb throughout the course of the tasting menu. When the dishes aren’t cold and smoked, like the opening platter of Hokkaido scallop, Spanish sardine, Ora King salmon and local threadfin with worm salt, they’re cooked à la minute over glowing embers, like the 30-day aged rustic bone-in Cachena steak and the king crab legs with smoked butter. Even the dessert of burnt cheesecake semifreddo doesn’t get a pass, thanks to the use of torched strawberries. With creativity and punchy flavours on show throughout, Fireside confidently brings something truly unique to the table— quite an achievement in Hong Kong’s crowded restaurant scene.

Signature Dishes

• Grilled threadfin
• Duck confit rice with morel mushrooms
• 3-days aged rustic bone-in Cachena steak

Tatler Tip

Though a tad uncomfortable, seats at the bar are a must to watch the well-practised chefs work.