Bones and Blades Sai Kung looks like a butcher deli when you walk inside, until you see the few tables and counter space by the bar and the terrace outside at the back. Like its flagship in Sai Ying Pun, this butcher cum steakhouse offers quality meat, their philosophy is to make a connection between the farm and meat and what we eat. On the menu are grass-fed beef and lamb, pasture-raised pork and more.

There are no bookings and it is a Saturday night. We are lucky to get a table, but it is still early evening. The menu offers four sharing starters such as beef tartare, pork belly bites and a Caesar salad. We go straight for the mains, though. We try the crispy chicken burger (HK$80), the chicken is encased in a buttermilk batter and topped with coleslaw and lettuce, and a barbecue pulled pork burger (HK$88). The smoky pork comes with appleslaw and applewood bacon and some potato wedges. The burgers are not as big as some in town but they are rich in flavour and filling. We also go for the lamb chops (HK$150 for two pieces, HK$275 for four). They are cooked to perfection, tender although a bit fatty, which is how we like them. We order sides of piggy fries (HK$55), done in pork fat with added Parmesan (HK$15) and they are good, thin crispy and full of flavour. We also have sides of blanched spinach and sautéed portobello (HK$50 each).

There are two desserts – toffee banoffee (HK$80) and ice cream taco (HK$85). We try the latter, which comes with toasted almonds and salted caramel. The wine list is limited but there are some good choices. I opt for a Villa Medoro Montepulciano d’Abruzzo 2016 (HK$88 glass, HK$480 bottle), and there is beer available.

Bones & Blades, 106 Man Nin Street, Sai Kung, 2311 1577