Steak and Potatoes: Parisian import Atelier Vivanda on hipster Ship Street is putting a creative spin on the steak frites concept, offering diners meat and free-flow potatoes at a set price.

Look & Feel: Everything about this establishment screams “cool”, from the custom-made knives that go straight into the light wooden tables, to the bustling open kitchen, to the cheeky pictures of cows on the walls.

Meet the Chef: Chef Akrame Benallal is no stranger to the dining scene, having made his mark in Paris with restaurant Akrame in 2011 before venturing out in Hong Kong.

On the Menu: Despite marketing itself as a meat and potatoes kind of place, Atelier Vivanda actually offers a whole lot of choices: choose from starters of duck terrine, salad, 50-day aged smoked beef, or haddock risotto; a flank steak/duck breast/pork rib/veal rack/chicken breast main; unlimited gratin/mash/dauphines/sauteed potato sides; and a dessert for the set price of $448 (not including 10 percent service). There are extra items and larger-sized mains available at a top-up price.

Jeng: Pretty much everything — from the bread paired with homemade pepper olive oil to the 50-day smoked beef slices ($198) to the dangerously addictive potato sides to the red, juicy, wagyu — is finger-lickin’ good. The star of the show, though, has gotta be Le Croquavor: a spin on the traditional burger. The meat patty (recommended medium-rare) is covered in shredded comté and snuggled between two slices of fresh country bread.

Not So Jeng: Atelier Vivanda is obviously a meat lover’s paradise, but if you want to get your daily veg quota in, there’s not much choice beyond the spring onion Caesar salad. Unless you count the potatoes, of course.

Service: Expect attentive staff dressed in smart black uniforms and hipster aprons.

Great For: Come with a small group for maximum enjoyment: between all of you you should be able to sample all the different starters, mains, and sides.

FYI: Fine-dine Restaurant Akrame just down the street was chef Benallal’s first Hong Kong project.

This writeup was based on a complimentary media tasting. The Loop doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.