An Argentinian steakhouse styled as an Edwardian Era ‘elite members-only’ club, Buenos Aires Polo Club is a cosy yet elegant venue to tuck into some juicy steaks.

Warm and inviting, La Vache’s Parisian bistro-inspired décor, seen in its red leather seats and colourful wall murals depicting the Seine and a French opera theatre, makes it ideal for romantic meals.

The famed New York pizza chain's first outing in Hong Kong has proven to be a successful one, serving up a stripped back menu of classic pizzas (along with a couple of delicious oddities). If you're getting bored of your margherita, opt for Motorino’s prosciutto di parma pie as the saltiness of the ham balances out the scorched crust flavours and adds an extra layer to the dish.

Expect a more formal experience at Buenos Aires Polo Club compared to the rest of the establishments on this list, with proper and somewhat ceremonious service. The heavy morcilla is an Argentinian specialty you might want to try here, or the unctuous grilled bone marrow with oxtail-Malbec jam. If you’re not hot on the meat, go for the fully loaded baked sweet potato with sour cream and Manchego cheese.

It is always exciting to see what Black Sheep Restaurants are going to do next. And they do not disappoint with Fukuro, their 18th eatery in Hong Kong. This modern izakaya, which is next door to Ho Lee Fook, is the group’s first Japanese venue.

HYPEBEAST: 全新日系型格居酒屋 Fukuro 進駐中環
門面以和風木製門面加上暗黑的設計，門口只有「Fukuro Izakaya」字樣的鐵牌，以及一盞有貓頭鷹圖案的圓燈，而店名「Fukuro」就是貓頭鷹的意思。店內昏暗的氣氛加上以非常日系的木質雅致裝潢，讓人有如置身在日本的感覺。同時為了迎合一眾夜貓子，Fukuro 沒有設關門時間，好讓大家能夠吃得盡慶！

Despite being better known for its restaurant, the bar at Buenos Aires Polo Club deserves its share of the spotlight. A classy place to sip a well-made drink, there’s a particularly good range of fernet cocktails on offer as well some surprisingly good non-alcoholic ‘teetotallers’. Thursday night’s Buenos Aires Rock Club event is also not to be missed.

With high-quality food and drinks and well-managed concept, Fukuro has proven an early success in the neighbourhood. As one of Black Sheep’s strongest openings to date, it has the potential to be the hottest destination on this side of Elgin Street since Ho Lee Fook.

The unexpected winning main course of tuna maremma was beautifully cooked while also fatty and soft, with other notable dishes including the raw red prawns and fried baby squid

My meal at Le Garçon Saigon was so fresh and green, it was easy to convince myself that I was having an assortment of salads for dinner. I love how Chef La pushes the boundaries of exotic Vietnamese flavours on his never-ending quest to innovate and make Vietnamese food interesting.

The Fiasco at Carbone is the uncivilised booze-fest, with a story, dancing and far too much Italian-American goodness.

Osteria Marzia is certainly a welcome addition to Wan Chai’s eclectic culinary mix, and its small but carefully curated menu is testament to the focus and mastery behind each dish. There are no showy or unnecessary bells and whistles here – just elevated and excellent versions of classic dishes, where quality ingredients take centre stage.

A Hong Kong-born Punjabi, Hussain has revealed NPC to be his biggest passion project yet: It's inspired by The Punjab Club, the private social and athletic club in Lahore where Hussain spent his childhood; as well as a nod to Hussain's father, a restaurateur who operated The Mughal Room in Hong Kong in the '80s. This emotional attachment may have been the catalyst for aiming to set the bar even higher with this latest opening: Without question, New Punjab Club is one of Black Sheep's most thoughtfully curated venues to date.

"Were it not for the super neat settings, Osteria Marzia could easily pass for a family-run space, where the owner knows you by name, the waiter is quick to pour your favourite wine and the chef remembers what you like from the menu."

In Hong Kong, it can get pretty tricky to separate the Indian and Pakistani restaurants that will actually satisfy your cravings from the otherwise average offerings you happen to come across on the street. Say hello to Black Sheep Restaurants’ newly-opened New Punjab Club, which is looking to introduce the boisterous spirit of Punjab to Hong Kong with a refined flair. So what exactly is Punjabi cuisine?

"With equal parts swagger and glorious campiness, New Punjab Club is a confident rendition of a modern day grill house by way of the post-colonial subcontinent - and so much more."

"Hong Kong has no shortage of Italian restaurants, but Osteria Marzia stands out from the crowd with its coastal cuisine, eye-catching design, and chilled-out vacation vibes."

"Thai ingredients creatively used in intriguing cocktails in this lively, packed and noisy space that brings a taste of Bangkok to the streets of SoHo."

"An intimate space above a restaurant, with comfortable seats, expert bartending and wine nights where you can taste rare vintages by the glass, Upstairs by Belon exudes class."

“Calvert has been tasked with cooking whatever he wishes to as long as it is “inherently excellent”. The result is a delectable marriage of premium fresh produce and French-inspired flavours, albeit with a more modern and unique interpretation.”

“Behind Maison Libanaise’s versatile menu is Head Chef James Harrison, former star apprentice of Michelin-starred Chef Greg Malouf, the 'Godfather of Lebanese cuisine’.”

"Service at Soul Food Hong Kong is impeccable. From the moment you walk in the staff are all smiles."

"I had a great dinner at Soul Food Hong Kong and think it would be the ideal spot for a catch up with the girls. It’s in a great location, the vibe is laid-back, and the dishes are best for sharing."

"The halved yellow chicken is beautifully grilled until crispy on the outside and juicy within, particularly great wrapped in rice paper with fresh herbs and pickled daikon and carrots."

"As one of the few Argentinian steakhouses in town, Buenos Aires Polo Club sets itself apart with not only grass-fed beef from the Argentine pampas, but also an array of nicely-executed dishes to impress."

"We start with home-made country-style bread with butter, which we could not stop eating. It is how bread should be made, warm and soft in the middle and hard and crusty on the outside."