This opulent-looking dining room lives up to its name with a golden interior, the centrepiece of which is the circular gold bar, and event the cutlery is made from rose gold. All USA cuts are seasoned with Peruvian rock salt and French Sarawack pepper, and in addition to lamb rib, other good finds on the menu are Wagyu Beef Cheek Ravioli and a Greek salad cheekily served with garlic prawns.

Featuring a modern steakhouse menu (tuna tartare with avocado and soy lime dressing anyone?), BLT Steak is headed up by chef Laurent Tourondel, who has given the restaurant a cosy French bistro feel. All beef is USDA, certified Black Angus or Australian 90-Day Grain Fed and naturally aged and hot cuts include the American Rib Eye and Red Wine Braised Short Ribs.

The famed Chicago steakhouse has become something of an institution for homesick Americans craving a taste of home, many of whom order up a Chicago-style Bone-In Ribeye Steak and the Prime Rib, Bone-In Double Cut. Another good dish is the Single Cut Filet Mignon, but don’t forget to save some room for Morton’s Legendary Hot Chocolate Cake.

A popular haunt of office workers from the nearby Cullinan tower block, Prime is feted for its USDA grade steaks cooked by head chef Fred Schlosser, including a 14oz Prime Rib served with Bearnaise, peppercorn and steakhouse sauces, as are all steaks. Your Prime Rib can be paired with a robust French red from the extensive wine list.

One of Hong Kong’s oldest culinary establishments, Jimmy’s has been serving up its no-fuss international menu since 1928 and has even fed movie icons like Cary Grant and John Wayne. Jimmy’s prime rib is served with roasted potatoes, horseradish, gravy, mushrooms and speciality mustards. This place is also big on bar snacks, with spicy onion rings, home-made fish fingers and mini corned beef hash balls among the highlights.