This October, Fireside will be five years old. It has taken some time for the steakhouse to find consistency – this being its first appearance in 100 Top Tables – but that’s understandable for a restaurant that opened during the Covid-19 pandemic and had to suffer various convulsions along the way. Executive chef Jaime Ortolá has tamed the flames of his charcoal and wood ovens (the only ones of their kind in Hong Kong) and harnessed their power to get the most out of the quality cuts on offer here, which range from Rubia Gallega to bone-in Hanwoo to the acclaimed steaks of José Gordón of El Capricho. It’s not all about the meat, though. The sourdough with smoked butter, the tuna steaks, the carabinero prawns – all bear the touch of Fireside’s ovens and are the better for it.

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