If you’ve ever been to Flaming Frango, the first piri-piri kitchen and bar in Hong Kong, you’ll know that they pride themselves on their homemade spicy sauces and – of course – their chicken. Everyone comes here to try the famous piri-piri chicken (starting from $88), which is freshly grilled with a perfectly charred exterior encasing a tender and juicy interior. Guests can challenge themselves to the various spice levels of the eatery’s homemade piri-piri sauces, with chilli lovers like me enjoying the hottest level for a wham slam on the taste buds. They have wholesome flavours catered to non-spice eaters too, including mint sauce and ginger sauce, that are equally memorable. 

With the new space, Flaming Frango has some additions to the menu. One brand-new item is the sherry garlic beef ($98), with New Zealand beef cubes seared with a dash of Spanish sherry and garlic. This tasted like the beef you get off a Japanese teppanyaki counter (read: scrumptious). 

Hands down, our favourite new item was the portobello and truffle croquettes ($78). These golden poppers were filled with a smooth, creamy truffle-portobello mixture that definitely didn’t slack on flavour.