A historic restaurant where the food serves the palate on your mind more so than in your mouth. Established in 1966, Boston Restaurant has been serving steak for decades. In those pre-economic boom years in Hong Kong’s history, there was a great divide between the restaurant choices for foreigners and the local population. Boston Restaurant came into the dining scene with a pitch that meets Hong Kong’s very nature of a mixed Chinese-and-Western heritage. As one of the first three steak houses in Hong Kong, it offers diners what is known endearingly as “soy sauce western,” a spin of western cuisine with local elements.

My steak came with amazing theatrics as the waiter pours rose wine over the Beef Brochette Flambé and sets it on fire. No, it is not wagyu. And the quality of the steak itself probably no longer meets the high standards of Hong Kong diners these days. But wonderful lunch it was. I came out with a stomach-full of good memories.

Beware that at lunch there can be a long line. Avoid the rush hour.