by Aude Camus
Having first opened its doors in 2016, Buenos Aires Polo Club isn’t a new address in town. But it’s better than that. It’s a consistently good one. Something rare on Hong Kong’s everchanging dining scene. And because it’s sometimes hard to keep up with restaurants in town, I like to revisit venues that I’ve loved. This is what I did last week, heading to Buenos Aires Polo Club for a Wednesday night filled with Malbec, steaks and laughter.
Not much has changed since I last visited circa 2018. There a new executive chef on board – Jack Carson, and a few new delicious items on the menu but it’s still the same beautiful interior décor, Black Sheep Restaurants’ hospitality and gaucho-inspired menu.
Having first opened its doors in 2016, Buenos Aires Polo Club isn’t a new address in town. But it’s better than that. It’s a consistently good one. Something rare on Hong Kong’s everchanging dining scene. And because it’s sometimes hard to keep up with restaurants in town, I like to revisit venues that I’ve loved. This is what I did last week, heading to Buenos Aires Polo Club for a Wednesday night filled with Malbec, steaks and laughter.
Not much has changed since I last visited circa 2018. There a new executive chef on board – Jack Carson, and a few new delicious items on the menu but it’s still the same beautiful interior décor, Black Sheep Restaurants’ hospitality and gaucho-inspired menu.
Interior Design
The Argentinian steakhouse exudes timeless elegance and here the glamour of the bygone era of 1900s private members-only clubs meets the world of Polo and steakhouse décor staples. There’s a beautiful brassed bar in the first room, heavy curtains, dark wooden panel walls, leather banquettes, bar carts and paintings evoking the world of polo or all things equestrian.
Drinks
Drinks
Buenos Aires Polo Club takes its mission to highlight the exceptional produce of Argentina very seriously. The restaurant boasts the most extensive collection of Argentinian wines in Hong Kong with a beautiful selection of Malbec presented alongside Argentinian Pinot Noir and Syrah as well as Argentinian white wines.
If you’re into spirits, then know that Martini is the order of the day – in proper private members-only club-style. You can opt for a classic gin-based martini or make it a vodka martini. Shaken or stirred, wet or dry, with a lemon twist or a brined olive … choose your weapon. Or you could opt for a Vesper (a martini with both vodka and gin plus a dash of lillet blanc) or an Espresso Martini.
Food
If you’re into spirits, then know that Martini is the order of the day – in proper private members-only club-style. You can opt for a classic gin-based martini or make it a vodka martini. Shaken or stirred, wet or dry, with a lemon twist or a brined olive … choose your weapon. Or you could opt for a Vesper (a martini with both vodka and gin plus a dash of lillet blanc) or an Espresso Martini.
Food
The food at Buenos Aires Polo Club is inspired by Argentina’s grilling culture. Premium meats cooked in the asado tradition are the stars of the show but there’s also other dishes drawing inspiration from the breadth of the country’s culinary culture.
The feast kicks off with a selection of entradas ranging from classic steakhouse options with a twist - such as the shrimp cocktail with Argentinian red prawns and steak tartare, to traditional Argentinian recipes such as empanadas and chorizo sausage with chimichurri.
Moving on to the main event, you’ll have to make a choice in the large selection of prime cuts. There’s USDA cuts but also General Pico Black Angus – a cattle grazed on the lush grass of the Pampas. I personally loved the Tenderloin “El Camino”, wrapped in a cheesecloth with herbs and rock salt and roasted on the coals. It was smoky but in a delicate way and deliciously tender.
The fries - cooked in duck fat and garlic, were brought to the table with a lot of expectations. Best fries in Hong Kong, they said. I cannot say I’ve tried all the fries in Hong Kong but I’ve tried a lot and these are addictive. But the trumpet royale mushrooms with roasted garlic were also deeply satisfying.
The feast kicks off with a selection of entradas ranging from classic steakhouse options with a twist - such as the shrimp cocktail with Argentinian red prawns and steak tartare, to traditional Argentinian recipes such as empanadas and chorizo sausage with chimichurri.
Moving on to the main event, you’ll have to make a choice in the large selection of prime cuts. There’s USDA cuts but also General Pico Black Angus – a cattle grazed on the lush grass of the Pampas. I personally loved the Tenderloin “El Camino”, wrapped in a cheesecloth with herbs and rock salt and roasted on the coals. It was smoky but in a delicate way and deliciously tender.
The fries - cooked in duck fat and garlic, were brought to the table with a lot of expectations. Best fries in Hong Kong, they said. I cannot say I’ve tried all the fries in Hong Kong but I’ve tried a lot and these are addictive. But the trumpet royale mushrooms with roasted garlic were also deeply satisfying.
As for desserts, I’m usually not a crepes flambees person but would have it again next time I visit. And I 100% recommend the malvaviscos – marshmallows filled with dulce de leche ice cream and toasted tableside on an open flame. They’ll make you fell like you’ve been transported right next to a campfire in the Argentinian pampas.
Buenos Aires Polo Club
https://www.bapoloclub.com/
7/F, 33 Wyndham Street – Central
Buenos Aires Polo Club
https://www.bapoloclub.com/
7/F, 33 Wyndham Street – Central
This write-up is based on a complimentary media dinner hosted by Buenos Aires Polo Club. No money has been paid for publishing this article which is entirely based on the genuine opinion of its author.