A taste of Argentina at Don Pedro - review

This neighbourhood steakhouse recently opened in Hong Kong’s hip Sai Ying Pun district. Ifat Kafry Hindes was invited to try the menu

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Don Pedro review - the neighbourhood steakhouse is in Sai Ying Pun

An evening at the newly opened Don Pedro is less of a simple dinner and more of a vibrant, transportive experience. The atmosphere is brimming with character, fuelled by great music, fantastic energy, and the mesmerising theatricality of an open kitchen that lets you appreciate the craftsmanship behind every dish.

The candlelit steakhouse was recently opened in Sai Ying Pun by Hong Kong restaurateur Chris Park. The neighbourhood dining spot sournes its beef from farms and breeders in Argentina and the butchery programme is led by Seth McKenzine, who previously ran Blades & Bones butchery. The meat is aged in-house and then cuts cooked on a traditional Spanish ‘plancha’. 

The meal kicked off with a delicious house-made charcuterie selection. The absolute star of the table was the chicken liver parfait topped with a delicate sherry vinegar gelée. While you typically see pork or duck variants, this chicken liver iteration was executed to perfection and well received by everyone at the table.

While I don't drink alcohol, the drinks programme caters beautifully to everyone; I opted for the Aperitivo Spritz from Don Pedro’s wonderful 0% ABV selection, which set a perfectly refreshing tone for the night. If you do like your wines, however, the restaurant offers a ‘Malbec flight’, a curated progression of wines from Malbec-based rosé to unconventional pinot noir blends.

Don Pedro review - steak is aged in-house and cooked on a 'plancha'

For a touch of tableside theatre, the terrina de cerdo (a gorgeous local pork terrine wrapped in bacon with apricot and pistachio) is prepared right before you. There’s something deeply satisfying about catching a glimpse of the chef's workstation right before your eyes.

Moving onto the appetisers, the tomato salad was a revelation—bursting with vibrant, fresh flavors from the marinated tomatoes and a unique dulce de tomate, it was a dish I happily took my time savouring.

For the main course, the bife de lomo (tenderloin) cooked medium was divine. Tender, rich, and paired with traditional chimichurri; every single bite felt heavenly.

To round out a spectacular evening, the dessert course provided the ultimate grand finale. Whether you lean toward the freshly churned Don Pedro sundae or the crisp, cinnamon-dusted churros dipped in dark chocolate, it was the perfect end to a memorable night.

What we loved: With exceptional food, joyful energy and a beautiful nod to Argentinian hospitality, Don Pedro is a tasty option for your next night out. Menu highlights include the (served tableside) terrina de cerdo on the Charcutería menu, the bife de lomo (tenderloin) - and of course the classic churros and indulgent Don Pedro sundae are must-have ‘postres’. Complemented by excellent non-alcoholic drink options, Don Pedro has all bases covered for a memorable night.

Don Pedro, Shop E & Shop F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun; 7075 8631.