There is much more on offer than just cuts of meat such as starters like the octopus minestrone, the Rex steak tartare, Bluefin tuna crudo, and the lobster and scallop ravioli topped with a dollop of caviar.

Green has always insisted on not wasting any part of the animal he serves so don’t be surprised to see dishes like lamb brains on his specials. On the menu is the Wick’s Manor pig’s head and potato pie, which harks back to Green’s British roots. Don’t leave without the crepe suzette, which is well worth the calories.

B/F, One Chinachem Central, 22 Des Voeux Road Central

2. Prohibition Grill House & Cocktail Bar

True to its name, Prohibition evokes 1920s America – a decade of prosperity but also a time when alcohol was illegal, which produced secret bars or speakeasies. The decor here reflects the era – a mix of wood, metal and brick, leather booths and chairs, and a curtained “secret” lounge near the bar.

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The menu offers a selection of seafood and steaks but start with the tuna tartare or grilled prawns in garlic butter. The 28-day dry-aged bone-in USDA Prime in bourbon and oolong tea, is great for sharing. There is also a wide selection of meats to choose from.

Besides steak, the menu is packed with salads, soups, whole Boston lobster, pasta and risotto. Classic desserts like Basque burnt cheesecake and Alaska flambé are good.

GF, Club Wing, Hong Kong Ocean Park Marriott Hotel, 180 Wong Chuk Hang Road, Aberdeen

3. Morton’s The Steakhouse

The popular steakhouse at Sheraton Hong Kong Hotel & Towers is a trusted institution for quality steaks. Exuding a strong American classic vibe, the modern surrounds retain the ambience of a robust steakhouse, harking to the golden era of turn-of-the-century Chicago.

Menu highlights are soups such as lobster bisque, salads and starters like jumbo shrimp cocktail, baked escargot and lump crab cake. Mains include prime steaks such as bone-in rib-eye and porterhouse, pork chops, Ora King salmon, red king crab legs and cold-water lobster. Popular desserts are key lime pie and cheesecake. Private dining set menus are also available.

4/F, Sheraton Hong Kong Hotel & Towers, 20 Nathan Road, Tsim Sha Tsui

4. Mandarin Grill + Bar

One of the oldest institutions in Hong Kong for fine steaks and the best drams, the Mandarin Grill + Bar is a destination in itself. Saturday brunches and Sunday roasts are the highlights of any culinary weekend.

There is a choice of tasting menus or à la carte. From the grill are New Zealand grass-fed Wagyu M7-9 rib-eye and US Linz Heritage Angus 45-day dry-aged rib steak. Besides steak, there is roast Tasmanian marron, pan-seared kinki fish and oven-roasted whole pheasant.

Starters include oyster and caviar menus, pan-seared foie gras and minestrone soup. Desserts are classics: trifle, banoffee pie and a choice of cheese. Irish or Bailey’s coffee is a fitting end.

1/F, Mandarin Oriental Hong Kong, 5 Connaught Road, Central

5. Henry

Rosewood Hong Kong’s American smokehouse has live fire ovens, charcoal grills and meat lockers at the butcher’s shop area. Chef de cuisine Mario Tolentino focuses on premium meats, while the elevated steakhouse-style experience offers raw appetisers, soups, seafood, pastas, sides and delectable desserts.

Straight from the smoker, revamped dishes include the hearty barbecue plate – a selection of the house’s most prized cuts slathered with their own barbecue rub and served with home-made Bloody Mary ketchup, American barbecue sauce and Henry’s hot sauce. The signature cocktails are also not to be missed.

5/F, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui

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6. Harbourside Grill

Flame-fired specialities are the focus at this waterfront gem, taking over the site of the old Maze Grill in Ocean Terminal.

Created by executive chef Armand Sablon – who cut his chops on the five-star hotel circuit in London – the menu weaves French and British influences, spanning starters, salads, grilled meats and mains.

The tiered seafood tower is a fine way to start the meal, before sampling highlights such as foie gras and chicken terrine, mushroom vol-au-vent and prime steak cuts done on a ripping hot Josper grill.

The location benefits from wide views from its terrace, and dinner here is best book-ended with a sunset cocktail and postprandial nightcap to soak it all in.

Shop OTE401, Ocean Terminal Harbour City, Tsim Sha Tsui

7. Grand Hyatt Steakhouse

Moody, dim-lit interiors rendered in leather and mahogany wood set the tone for an evening of meat-centred indulgence, spotlighting high quality cuts from Australia, Argentina and the United States. Pair the artisanal dry-aged beef with a smorgasbord of starters and sides: lobster bisque, bone marrow and “dirty” fried potatoes are among the tantalising options on offer.

Lobby Level, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai

8. Alto Bar & Grill

Alto sits pretty at the top floor of V Point tower in Causeway Bay, its distinct interiors designed by Tom Dixon, with glam gold light fixtures and panoramic views framed by monochrome windows.

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Modern British cuisine is on the menu with signatures such as bonito fried duck leg with watermelon salad and sweet dressing, and beef Wellington with mashed potatoes and peppercorn sauce. There is a wide selection of meats available on the Josper grill such as Australian gold label, 200 days grain-fed sirloin, British milk-fed veal chops, Japanese green tea-fed pork chop, tomahawk Wagyu and more.

For dessert, try the sticky toffee pudding or white chocolate panna cotta.

31/F, V Point, 18 Tang Lung Street, Causeway Bay