Gordon Ramsay opened this British-style steakhouse last year offering British butcher’s cuts such as sirloin, rib-eye and bone-in fillet, dry-aged for a minimum of 28 days, international cuts such as grain-fed Australian and Japanese Wagyu and dry-aged T-bone, all done on a Josper grill.

Add-ons include bone marrow mash and short rib-stuffed Yorkshire pudding. We also like the traditional ploughman’s with the pork pie carved tableside. Other dishes include hot-smoked miso salmon and dry-aged pork chop. Desserts are good too, such as the coconut and dark chocolate cremaux. The restaurant is next to the harbour with views of Hong Kong and the Lamma Channel.