Tender, Succulent and Very Satisfying

Tender, Succulent and Very Satisfying

Iberian Porchetta

MEATS, the no reservation, no fuss meat-bar in Soho.

Created by restaurateurs Manuel Palacio and Christian Talpo for the hungry carnivores among us, MEATS is a no reservation, no service charge, no fuss meat-bar in Hong Kong where diners can drop any pretences, roll up their sleeves and tuck into a tender, succulent and satisfying feast of premium meats cooked and cured to mouth-watering perfection. 

Located in the heart of Central on Soho’s Staunton Street, MEATS offers a straight-forward à la carte menu of individual and sharing-style dishes that include a series of regularly rotated plates such as rustic porchetta, the most tender bone-in lamb shoulder, homemade sausage and rotisserie chicken. There’s also a fabulous brunch at weekends and public holidays and a decent drinks menu with soft drinks, wines by the glass, cocktails, beers and a spirits listing enhanced by some superb and unexpected bourbons.

Smoked Brisket Pastrami

Leading the team and helming the kitchen is Scotsman Chef Paddy McDermott who is a well-respected and internationally acclaimed chef with a reputation for innovation and really knowing his meats.

MEATS is a functional and comfortable restaurant and has some quirky décor touches too like the cockerel wall art and mood lighting. There’s also something of a back-street Parisian bistro feel about the rustic design of MEATS with its retro tiles, stone washed walls, earthy browns and natural wood flooring and the seating set around the bar and kitchen. But the focus is clearly on the food where Paddy uses a selection of both traditional and unconventional cuts prepared using a variety of techniques such as house-smoking, rotisserie and charcoal grilling, served either simply with raw sea salt or marinated with a range of exotic ingredients ranging from jalapeños to Szechuan peppercorns and coffee.

The menu is subdivided into sections: small plates, sides, meats, veggies and sweets. You mix and match picking exactly what you want. From the small plates choose traditional appetizers like the chicken liver pâté or pork terrine or look at the more curious items like Galician octopus or the roast chicken croquettes served with a silky roast garlic mayo.

For groups, a popular sharing choice is the Chef Give Me Meats option where for a fixed-price an array of Paddy’s favourites will grace the table. From the à la carte menu the smoked brisket pastrami and coffee rubbed lamb chop are magnificent. The hanger steak with its Korean BBQ relish and the smoked pork belly with miso ketchup showcase the Asian influence.

The sweets selection is small but perfectly formed and a favourite with diners is the cafe mocha a mix of coffee crème, espresso sponge and Patron XO café.

Chicken Liver Pâté


  • 400g chicken livers, trimmed and roughly chopped (soak in water overnight before using)
  • 15ml olive oil
  • 2 shallots, finely chopped
  • 3 sprigs thyme, (discard stalk)
  • 1 garlic clove, crushed
  • 3g ground allspice
  • Zest of 1 orange
  • Sea salt and freshly ground black pepper
  • 50ml brandy
  • 100ml double cream
  • 120g unsalted butter, cubed at room temperature
  • Brioche
  • Pedro Ximenez sherry vinegar balls and cocoa nibs for garnish


  1. Heat the oil in a frying pan over a medium heat, add shallots and thyme and cook gently until soft. Add the garlic, spices, orange zest and a good pinch of salt and pepper and cook for a further two minutes.
  2. Add the chicken livers to the pan and fry for 6-8 minutes, or until just cooked through.
  3. Remove from the heat and spoon everything into a food processor. Blend until smooth.
  4. Add the brandy to the pan, then add the cream and simmer for two minutes stirring constantly. Add to the mix in the food processor and blend again. With the motor running, gradually add the cubed butter and blend until smooth.
  5. Pass the mixture through a fine sieve (optional) and then divide between four ramekins and refrigerate for a minimum of two hours.
  6. Prior to serving garnish with Pedro Ximenez sherry vinegar balls and cocoa nibs, serve with slices of toasted brioche.


28- 30 Staunton Street, Ground Floor

Soho, Central

Hong Kong

T: (+852) 27111812


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