Fireside

Fireside, as the name suggests, humbles each ingredient that enters its kitchen, relying solely on Hong Kong's first Mibrasa Parrilla — a state-of-the-art open-fire grill. The restaurant, which is directed by Executive Chef Miguel Gallo, features a handpicked selection of rare meats and creatively cured seafood, all of which are dry-aged in-house or cold-smoked for added complexity and depth of flavor.

The Ora King Salmon encapsulates this idea, cured for 3 days, then smoked over apple wood and served bare to maintain its flavors without interruption. Another noteworthy delicacy is the Hokkaido surf clams, which are fire-basted in aged Mangalica pork fat employing a specific flambadou for succulent morsels of clam.

Address: H Code The Steps 5th Floor, 45 Pottinger Street, Central

Website:fireside.hk