Words by Aude Camus
Maybe it's because I'm French, but I have a soft spot for a good bistro.
Not necessarily a French one, either. Just give me wooden chairs polished by years of use, cosy banquette seating, tiled floors, candlelight, glasses clinking, waiters weaving effortlessly between tables and that wonderful sense of organised chaos that only a busy neighbourhood restaurant seems able to create. The kind of place where conversations grow louder as the evening unfolds, another bottle of wine mysteriously appears on the table and nobody is checking the time.
That's exactly the feeling I got walking into Don Pedro .
Maybe it's because I'm French, but I have a soft spot for a good bistro.
Not necessarily a French one, either. Just give me wooden chairs polished by years of use, cosy banquette seating, tiled floors, candlelight, glasses clinking, waiters weaving effortlessly between tables and that wonderful sense of organised chaos that only a busy neighbourhood restaurant seems able to create. The kind of place where conversations grow louder as the evening unfolds, another bottle of wine mysteriously appears on the table and nobody is checking the time.
That's exactly the feeling I got walking into Don Pedro .
The newly opened Argentinian steakhouse in Sai Ying Pun isn't trying to be flashy. Instead, it captures something far more difficult to create: warmth. On a Wednesday evening, every table seemed alive. Plates clattered, friends laughed over glasses of Malbec, conversations bounced across the room and, before long, I found myself quietly humming along to the soundtrack. Think Spanish covers of familiar pop classics that somehow make perfect sense after a glass of wine.
It's impossible not to settle in.
The menu is centred around premium dry-aged beef, but what struck me most wasn't just the quality of the ingredients, it was how much care had gone into every single plate that landed on the table.
It's impossible not to settle in.
The menu is centred around premium dry-aged beef, but what struck me most wasn't just the quality of the ingredients, it was how much care had gone into every single plate that landed on the table.
We started with Don Pedro's house-made charcuterie, and I immediately fell for the Terrina de Cerdo (108 HKD). Rich without being heavy, studded with apricot and pistachio and wrapped in bacon, it arrives tableside with a trolley of accompaniments—a small theatrical touch that instantly makes the meal feel more convivial. It's the sort of old-school hospitality that never goes out of fashion.
The Chicken Liver Parfait (88 HKD) was every bit as memorable. Silky smooth, deeply flavourful and, importantly for someone like me who's forever reaching for the salt or Tabasco, perfectly seasoned. Both dishes were beautifully balanced from the very first bite, something I always appreciate.
Among the starters, the flambéed house-made chorizo (138 HKD) was wonderfully comforting, while the seared beef tongue (138 HKD) offered a more refined take than I expected, paired with a vibrant romesco and fresh herbs that kept everything feeling light.
Then came the star of the show: the Bife de Lomo (298 HKD/228g)
Perfectly cooked, beautifully tender and served simply with chimichurri, it's exactly the kind of steak that reminds you why simplicity often wins. When the quality of the beef is this good, there's very little else it needs.
One of my favourite surprises of the evening, however, wasn't the steak. It was the oyster mushrooms (118 HKD). Truthfully, it's not something I would ever have ordered myself, which is precisely why I love media tastings. They have a habit of introducing you to dishes you'd normally overlook. Pressed until beautifully crisp on the outside while remaining wonderfully juicy inside, they were packed with umami and quickly became one of my favourite dishes of the night. I'd happily order them again.
Dessert didn't disappoint either. The signature Don Pedro Sundae (198 HKD)—freshly churned gelato finished with Scotch and candied walnuts—is indulgent in all the right ways, but it was the churros (138 HKD) that completely won me over. Crisp, light and blissfully free from excess grease, they're exactly how churros should be, especially dipped into rich dark chocolate.
Of course, no visit to an Argentinian steakhouse would be complete without Malbec.
Don Pedro's wine programme celebrates the country's signature grape with an impressive selection that ranges from fresh and easy-drinking to richer, more structured bottles. Whether you're already a devoted Malbec fan or simply curious to explore beyond the usual labels, it's a wine list that encourages lingering over another glass, or two.
Don Pedro isn’t simply about serving excellent steak, although it certainly does. It's about creating one of those rare neighbourhood restaurants that feels effortlessly welcoming from the moment you walk in. Somewhere you'll suggest when friends ask where to meet after work, where birthdays naturally end up being celebrated or where you'll happily spend a slow evening over good food, good wine and even better conversation.
Sai Ying Pun has gained a wonderful new local. And I already know I'll be back.
https://www.donpedrosteakhouse.com
Shop E & Shop F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun
The Chicken Liver Parfait (88 HKD) was every bit as memorable. Silky smooth, deeply flavourful and, importantly for someone like me who's forever reaching for the salt or Tabasco, perfectly seasoned. Both dishes were beautifully balanced from the very first bite, something I always appreciate.
Among the starters, the flambéed house-made chorizo (138 HKD) was wonderfully comforting, while the seared beef tongue (138 HKD) offered a more refined take than I expected, paired with a vibrant romesco and fresh herbs that kept everything feeling light.
Then came the star of the show: the Bife de Lomo (298 HKD/228g)
Perfectly cooked, beautifully tender and served simply with chimichurri, it's exactly the kind of steak that reminds you why simplicity often wins. When the quality of the beef is this good, there's very little else it needs.
One of my favourite surprises of the evening, however, wasn't the steak. It was the oyster mushrooms (118 HKD). Truthfully, it's not something I would ever have ordered myself, which is precisely why I love media tastings. They have a habit of introducing you to dishes you'd normally overlook. Pressed until beautifully crisp on the outside while remaining wonderfully juicy inside, they were packed with umami and quickly became one of my favourite dishes of the night. I'd happily order them again.
Dessert didn't disappoint either. The signature Don Pedro Sundae (198 HKD)—freshly churned gelato finished with Scotch and candied walnuts—is indulgent in all the right ways, but it was the churros (138 HKD) that completely won me over. Crisp, light and blissfully free from excess grease, they're exactly how churros should be, especially dipped into rich dark chocolate.
Of course, no visit to an Argentinian steakhouse would be complete without Malbec.
Don Pedro's wine programme celebrates the country's signature grape with an impressive selection that ranges from fresh and easy-drinking to richer, more structured bottles. Whether you're already a devoted Malbec fan or simply curious to explore beyond the usual labels, it's a wine list that encourages lingering over another glass, or two.
Don Pedro isn’t simply about serving excellent steak, although it certainly does. It's about creating one of those rare neighbourhood restaurants that feels effortlessly welcoming from the moment you walk in. Somewhere you'll suggest when friends ask where to meet after work, where birthdays naturally end up being celebrated or where you'll happily spend a slow evening over good food, good wine and even better conversation.
Sai Ying Pun has gained a wonderful new local. And I already know I'll be back.
https://www.donpedrosteakhouse.com
Shop E & Shop F, G/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun
This article is based on a complimentary media dinner hosted by Don Pedro. No money has been paid to publish this review which is entirely based on the genuine opinion of its author.
