{"id":39111,"date":"2026-06-22T04:09:09","date_gmt":"2026-06-22T04:09:09","guid":{"rendered":"https:\/\/www.europesays.com\/france\/39111\/"},"modified":"2026-06-22T04:09:09","modified_gmt":"2026-06-22T04:09:09","slug":"hong-kongs-hottest-new-openings-from-steakhouse-don-pedro-to-modern-chinese-haute-cuisine-at-joyn","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/france\/39111\/","title":{"rendered":"Hong Kong\u2019s hottest new openings, from steakhouse Don Pedro to modern Chinese haute cuisine at Joyn"},"content":{"rendered":"<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Don Pedro<\/p>\n<p><img decoding=\"async\" alt=\"Beef tenderloin served with chimichurri at Don Pedro. Photo: Don Pedro\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/france\/wp-content\/uploads\/2026\/06\/e82e1f75-24f8-4364-a99a-3bb0ad43ae0a_1126e908.jpg\" title=\"Beef tenderloin served with chimichurri at Don Pedro. Photo: Don Pedro\"\/>Beef tenderloin served with chimichurri at Don Pedro. Photo: Don Pedro<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">From butcher\u2019s shop to steakhouse, Don Pedro continues the meaty legacy of its Second Street location, following in the footsteps of erstwhile occupant Bones &amp; Blades. In this iteration, the address channels the charisma and warmth of an unpretentious Argentine grill. Dry-aged rib-eye and tenderloin are sizzled on a traditional flat-top plancha griddle, and served with such starters and sides as pork terrine with apricot and pistachio, beef empanadas, chorizo flamb\u00e9 and patatas bravas with generous pours from a range of malbec wines.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Shops E &amp; F, G\/F, Tung Cheung Building, 1 Second Street, Sai Ying Pun<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Yakiniku Yama Oku<\/p>\n<p><img decoding=\"async\" alt=\"Yakiniku Yama Oku\u2019s Yamaoku-yaki Wagyu sirloin and cured kodawari egg yolk roll. Photo: Yakiniku Yama Oku\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/france\/wp-content\/uploads\/2026\/06\/c104aadf-45f8-4b18-8fcc-4910c634b71f_686e78c9.jpg\" title=\"Yakiniku Yama Oku\u2019s Yamaoku-yaki Wagyu sirloin and cured kodawari egg yolk roll. Photo: Yakiniku Yama Oku\"\/>Yakiniku Yama Oku\u2019s Yamaoku-yaki Wagyu sirloin and cured kodawari egg yolk roll. Photo: Yakiniku Yama Oku<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">In a modest 400 sq ft space seating just 12 diners, this kappo yakiniku restaurant makes immersive barbecuing its calling card. Chefs Koji Takazono and Koichi Kuga, the dynamic duo behind Yakiniku Yama Oku, demonstrate their \u201ccut-and-cook\u201d expertise at the open-kitchen grill station, complementing the moreish omakase experience with flame-licked theatricality. On the menu are cuts of premium Omi and Oita Wagyu, chicken, pork and seasonal game meats such as venison and wild boar.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">3\/F, Cubus, 1 Hoi Ping Road, Causeway Bay<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Joyn<\/p>\n<p><img decoding=\"async\" alt=\"Joyn\u2019s 48-hour-aged smoked Peking duck. Photo: Joyn\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/www.europesays.com\/france\/wp-content\/uploads\/2026\/06\/9d8f3aa9-ceb2-4dea-ad91-03079319893f_17384b26.jpg\" title=\"Joyn\u2019s 48-hour-aged smoked Peking duck. Photo: Joyn\"\/>Joyn\u2019s 48-hour-aged smoked Peking duck. Photo: Joyn<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Inspired by the pomp and parade of traditional banquets, Joyn marries live seafood sourced from global waters with meticulous craftsmanship for a creative, modern take on Chinese haute cuisine. Under chef Francis Chong Wui Choong\u2019s leadership, the menu emphasises technique and control, from the 48-hour-aged smoked Peking duck\u2019s laborious multistage preparation to the careful infusion of the drunken giant river prawn with caviar in a two-decade-old Huadiao wine blend. Joyn\u2019s playful side is expressed in its dim sum creations, through whimsical, delicate presentations.<\/p>\n","protected":false},"excerpt":{"rendered":"Don Pedro Beef tenderloin served with chimichurri at Don Pedro. Photo: Don Pedro From butcher\u2019s shop to steakhouse,&hellip;\n","protected":false},"author":2,"featured_media":39112,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12775],"tags":[27065,15134,27069,27067,17637,27068,3528,27066,27064,4955,3127,27062,12767,27063],"class_list":["post-39111","post","type-post","status-publish","format-standard","has-post-thumbnail","category-tiffany-co","tag-ando","tag-blue-box-cafe","tag-bones-blades","tag-causeway-bay","tag-central","tag-don-pedro","tag-hong-kong","tag-joyn","tag-landmark-atrium","tag-lvmh","tag-new-york","tag-sai-ying-pun","tag-tiffany-co","tag-yakiniku-yama-oku"],"_links":{"self":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts\/39111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/comments?post=39111"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/posts\/39111\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/media\/39112"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/media?parent=39111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/categories?post=39111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/france\/wp-json\/wp\/v2\/tags?post=39111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}