Sai Ying Pun has quietly become one of Hong Kong Island's best eating neighbourhoods, and its newest arrival is a love letter to Argentina. Don Pedro is an intimate, candlelit Argentinian steakhouse and wine bar that opened on 2 June 2026 on Second Street, and it trades flash for the warm, unhurried hospitality of a Buenos Aires neighbourhood grill. The pitch is simple: properly sourced, properly aged beef, a wine list that runs deep on Malbec, and a 35-seat room built for lingering.
What is Don Pedro?
Don Pedro is a new Argentinian steakhouse and wine bar in the heart of Sai Ying Pun, built around a simple idea: great beef, treated with respect, in a room where nobody is rushing you. It seats just 35, and the look is deliberately stripped back — plain white tiles, bare surfaces and the soft flicker of candlelight. This is a neighbourhood hangout, not a special-occasion showpiece.
The restaurant opened officially on 2 June 2026, after a short soft-opening run in late May. It sits on Second Street, in the gridded little quarter of First, Second and Third Streets that climbs the hill above Des Voeux Road West — an area that has filled up over the past few years with wine bars, coffee roasters and small independent kitchens. Don Pedro fits the mood exactly: low-key, owner-run and built, as the team puts it, for community rather than clout.
Who is behind Don Pedro?
The pedigree is serious, even if the room is laid-back. Don Pedro is the work of veteran restaurateur Chris Mark — a co-founder of Black Sheep Restaurants, the group behind Carbone, Ho Lee Fook and the Michelin-starred New Punjab Club — together with his business partner and protégé Vidur Yadav. Mark is a long-time Sai Ying Pun resident, and he frames Don Pedro as a personal project rather than a slick group launch: a restaurant he actually wants to eat in, on his own doorstep.
His ambition for it is telling. "Success for us isn't a Michelin star," Mark told Time Out Hong Kong. "It's walking in a year from now and seeing that every guest in the room has been here before, that they know the butcher by name, that we know what wine they like and that it's waiting for them before they even order it." If you'd rather chase the stars, our guide to the city's best Michelin-starred restaurants covers the other end of the dining spectrum.
Speaking of the butcher: there is some neat local history built into the space. The butchery programme is led by Seth McKenzie, a master craftsman in selecting, cutting and ageing meat — who, as it happens, once ran a butcher shop out of the very same Second Street site that Don Pedro now occupies. The beef is sourced from the same premium farms that supply Parrilla Don Julio in Buenos Aires, the grill widely ranked among the best steakhouses on the planet.
What should you eat at Don Pedro?
Start with the steak. The headline cuts are dry-aged in-house: a 12oz ribeye rested for 75 days in Don Pedro's own ageing fridge, and an 8oz tenderloin aged for 40 days. That long ageing concentrates the flavour and tenderises the meat, which is exactly why the kitchen makes such a fuss of its sourcing. This is steak to be ordered, shared and talked about.
Then explore around it. The rest of the menu roams across Argentinian culinary culture. You might begin with house-made charcuterie — including a Hong Kong black pork terrine with apricot and pistachio that arrives with a complimentary condiments trolley — or with beef empanadas, a theatrical chorizo flambé, or a restorative bone broth tea. Sides are kept deliberately minimal: bravas potatoes, crispy oyster mushrooms, fresh asparagus, and a wedge salad with smoked provolone and salsa golf.
Save room for dessert, because the restaurant's namesake is also its sweet finale. The Don Pedro is a classic of the River Plate: freshly turned gelato topped with toasted walnuts and a generous pour of whisky — pudding and nightcap in one glass.
On the menu — a taste of the line-up
| Dish | What it is | Indicative price (HKD) |
|---|---|---|
| Beef empanadas | Handmade, baked Argentinian classic | ~$58 / piece |
| Chorizo flambé | Flamed sausage starter for sharing | ~$138 |
| Bone broth tea | Clear, slow-simmered beef broth | ~$108 |
| 12oz ribeye | Dry-aged in-house for 75 days | Market / by cut |
| 8oz tenderloin | Dry-aged in-house for 40 days | Market / by cut |
Prices are indicative, drawn from launch coverage, and exclude any service charge. Steak prices vary by cut and weight — confirm current pricing when you book.
What to drink: Malbec and the wine bar
Drinking is half the point of Don Pedro — this is a wine bar as much as a steakhouse. The list is devoted to Argentina's signature grape, Malbec, with a focus on the country's smaller, boutique wineries rather than the supermarket names. It is the obvious match for charred, fatty, dry-aged beef: bold, dark-fruited and built to stand up to smoke.
The signature pour is the exclusive 'Malbec flight', a curated progression that travels from a vibrant Malbec-based rosé through unconventional blends with Pinot Noir to structured classics. It's a smart way to taste your way across the grape's range before committing to a bottle — and an easy reason to perch at the bar for a glass even if you're not eating a full dinner. For more of the city's newest places to drink well, see our round-up of five new Hong Kong bars worth a visit.
How much does dinner at Don Pedro cost?
Don Pedro is pitched as a relaxed neighbourhood spot, and the bill can stay friendly if you graze. Starters are gentle — beef empanadas at around HK$58 a piece, chorizo flambé near HK$138, bone broth tea about HK$108 — so a few small plates and a couple of glasses of Malbec is an easy, unfussy evening.
Where the spend climbs is the steak. Long, in-house dry-ageing and premium Argentinian sourcing don't come cheap, so the trophy ribeye and tenderloin sit at the top of the bill. As a rough guide, budget somewhere around HK$350–650 per person for a typical dinner with wine, and more if a big dry-aged cut is the centrepiece. Prices at a brand-new opening can shift, so treat these as a guide and confirm on the day. For the wider picture of where the city's dining scene is heading, our pillar guide to the 50 best restaurants in Hong Kong is a useful companion read.
Don Pedro — Essential Facts
Where is Don Pedro and how do you book?
You'll find Don Pedro at Shop E & F, G/F, Tung Cheung Building, 1 Second Street (第二街), Sai Ying Pun (西營盤), at the quieter eastern end of the street. The nearest MTR is Sai Ying Pun Station, Exit B2 — the exit signed for Second Street — so it's only a short walk from the platform to the table. The tram along Des Voeux Road West and several bus routes also stop within a few minutes' stroll downhill.
With just 35 seats, this is a room that will fill on weekend nights, so booking ahead is wise. Reserve through the restaurant's official website or via SevenRooms, or call +852 7075 8631. Remember it's closed on Mondays. If you're plotting a wider eating-and-drinking crawl, pair it with our monthly look at new Hong Kong restaurants to try this June and our running guide to the latest restaurant openings across the city.
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Hungry for what's next?
From dry-aged steak to the city's buzziest new tables, keep up with every opening in our guide to new Hong Kong restaurants this June.