Though the Flat Iron Burger location in Soho shut shop a few months back, the Flat Iron team have been quick to move a worthy successor into its place, Latin American steakhouse Picanhas’ (your guess is as good as ours regarding the apostrophe in the moniker).

Like all the members of the Flat Iron portfolio, Picanhas’ space is casual and welcoming, with a wood-fired Josper grill imported from Spain taking pride of place in the open kitchen fronted by long counter seating. This beast is manned by seasoned chef Billy Otis, most recently an executive chef for the Black Sheep Restaurants group.

The restaurant’s name is a giveaway for the menu focus: the picanha. This steak cut, also known as the rump cap or top sirloin, is a favourite in Latin America for its winning combination of fattiness and tenderness. 

At Picanhas’, the meat is directly sourced from trusted farms and prepared using traditional Brazilian techniques, first cooked sous-vide to amp up the juiciness and flavour. The beef is then grilled over high heat, sliced thinly, and drizzled generously with chimichurri, a traditional zesty Latin American sauce starring parsley, garlic, olive oil, and vinegar. 

Booking a table at Picanhas’ for dinner means you get the full selection of picanha offerings: the 200 days grain-fed Black Angus picanha (HKD228), dry-aged Black Angus picanha (HKD268), and Australian Wagyu M9+ picanha (HKD348). 

It’s likely not a surprise that the Wagyu stole the show for us with its buttery richness. The chimichurri with its vinegar tang is the perfect foil to this meaty wallop. Garlicky triple-cooked duck-fat chips with Malbec aioli for dipping come on the side. Talk about indulgence!

It’s not all steak at Picanhas’. To start, we were impressed with the duo of empanadas (HKD88), one featuring a spinach and provoleta cheese filling and the other packed with slow-cooked beef, offcuts of the picanhas. The spinach and cheese filling is subtly earthy, but we preferred the savoury beef version with its hint of chilli and vinegar. Picanhas’ golden brown empanada pastry is more doughy than flaky, so these bad boys are quite filling in their own right.

A simpler carb-free starter option comes with the pork chorizo sausage skewers (HKD98), which are hearty and slightly smoky.

Although we think it would be a crime to dine at Picanhas’ and not order a steak main, two burgers remain from the restaurant’s Flat Iron Burger days, including the plant-based eggplant milanesa (HKD128).

To finish, the ultra-sugary cinnamon-coated churros (HKD88) are a must. Unlike many churros we’ve sampled in Hong Kong, these retain a very fluffy interior.

The drink portion of the menu continues the accessible theme. Malbec wine by the glass is priced from HKD68, white wine by the glass from HKD58, beer from HKD38, and cocktails from HKD88.

For even better value, check out Picanhas’ for lunch. The set lunch will set you back a very tidy HKD158 and includes a choice of main (grain-fed Black Angus picanha, pan-seared salmon, or a burger supplement) with green salad, fries, churros, and a non-alcoholic drink.

Our verdict of Picanhas’

The Flat Iron team have nailed delicious affordability, a much-needed segment that’s sorely lacking in Hong Kong’s dining landscape. Picanhas’ is a welcome addition to the group’s meaty portfolio.

Picanhas’, Shop A, G/F, 27–29 Elgin Street, Soho, Central, 5348 0985, book here

This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.