The salad days are over – no longer do health nuts subsist on shoots and leaves in order to shed a few pounds. It seems like everybody is jumping on the keto train, and with good reason – you can still enjoy your meals without sacrificing flavour or satiety. And while Hong Kong hasn’t always been known for being excessively accommodating to vegetarians, the gluten-intolerant or even just picky eaters, all that is changing. We highlight our favourite dishes that won’t harm your carb count.

The long-standing restaurant Inagiku has just rebranded as Shikigiku, where the carb-free options are plentiful, from sashimi to grilled or simmered dishes, but this delicate, fatty slice of Kagoshima Wagyu beef cradling a generous portion of sea urchin takes our tastebuds on a joyride we’d return for any day.

Avoiding pasta at Umberto Bombana’s Octavium would be a very sad experience were it not for this sublimely handled white fish, whose natural elegance is preserved by a pared-back cooking method and presentation. The topinambur, aka Jerusalem artichoke, is also Paleo-approved, in case you were wondering.

Tokyo’s famed yakiniku purveyor lands in Hong Kong at the end of this month, with a spot at Man Yee Building in Central. We’re looking forward to the tartare (pictured) as well as the Noharayaki, a thin slice of sirloin marinated in the tare sauce, lightly broiled for 10 seconds and presented with an egg yolk.

It’s been five years since Kishoku first blew our minds with its superlative sushi, and we still salivate over the thought of that signature toro’wich – nothing complicated, just a thick slab of fatty tuna wrapped in seaweed. Who needs rice when this is so nice?

So you can go to Mr & Mrs Fox and have a bunch of red meat (we wouldn’t kick that Cowboy Steak from the table), but you don’t need us to lead you to that conclusion. We instead recommend the butter-poached lobster, which joins the revamped menu by new Executive Chef Alfredo Gomez.

Whether we’re avoiding carbs or not, this stewed catfish, available in both branches of San Xi Lou, makes us break into a lovely chilli-induced sweat. Which is like exercising, right? Eating this dish can seem like an Olympic challenge, but it’s an enjoyable torture we wouldn’t miss for the world.

This oldie but goodie is serving up French Limousine beef from May 7 to June 30, a breed that’s milk-fed for eight months with minimal genetic tampering so they’re muscular and tender with all-over marbling but low in saturated fat. If you’re being virtuous, there’s a beef salad, but we’re particuarly excited for the prime rib.