Chef’s Cuts Celebrates Five Years as Hong Kong’s Premier Meat Specialist with Masterful Dry Aged Steaks and Sensational Scallops

 

 

 

Anniversary campaign swings to the lively summer beat, presenting acoustic Thursdays and star bartenders

June 2, Hong Kong: Chef’s Cuts, Hong Kong’s premier meat specialist, celebrates its fifth anniversary with a vibrant showcase of craft, flavour and community. From its first home at Gold Coast Piazza in 2021 to four thriving outlets across the city, the brand has evolved into a trusted destination defined by hearty gastronomic dining, rustic warmth and sustainable values. To mark the milestone, a four‑month summer campaign runs from 4 June to 30 September 2026, featuring masterful cuts of dry‑aged beef, a five‑sauce sensational scallop odyssey, vivid encounters with guest bartenders and lively weekly acoustic sessions.

THE ART OF AGEING – MONTHLY RIBEYE REVELATIONS

Chef’s Cuts places its acclaimed meat expertise at the heart of the anniversary menu, presenting a series of magnificent monthly ribeye steaks. Each exquisite cut is carefully selected from premium US Black Angus cattle prized for their exceptional marbling and meat‑to‑fat ratio. In a meticulous dual‑stage ageing ritual, the beef is first dry‑aged for 12 days to tenderise the muscle fibres, then steeped in rendered beef fat and returned to the air‑drying cabinet for another dozen days. This method allows natural oils to permeate the meat, intensifying its richness and depth.

The anniversary parade of premium beef begins on 4 June 2026 with Korean Gochujang Dry Aged Black Angus Ribeye (HK$398, 300g), where Korean spicy sweetness meets the savoury goodness of dry-aged beef. A gochujang paste of red chilli powder, glutinous rice, fermented soybeans, salt and barley malt infuses the ribeye during dry-ageing, heightening its beefiness without overpowering the meat. Mild heat cuts through rich fat, and each juicy, marbled bite unveils umami complexity that requires no additional seasoning.

In July, Black Garlic Dry Aged Black Angus Ribeye (HK$398, 300g) takes centre stage in a tantalising union of dry-aged beef intensity and caramelised garlic. Weeks of controlled heat and humidity mellow raw garlic cloves into a sweet, balsamic molasses‑like mash, which is then folded into the ribeye’s fat‑aged crust. This enriches the savoury power of the marbled meat while tempering the gamey pungency characteristic of dry-ageing. Each bite lingers on the palate with tender texture and garlicky umami taste.

August welcomes Herb Pesto Dry Aged Black Angus Ribeye (HK$398, 300g), a rich, beefy indulgence lifted by verdant green sauce. The ribeye’s fat‑aged crust is coated with a pesto combining basil, parsley, chives, oregano, rosemary, garlic, olive oil and Parmesan. Herbal brightness and garlicky nuance seep into the intramuscular fat, balancing ageing notes redolent of cheese with the pesto’s nutty flavours. The juicy depth of the beef is sharpened by aromatic freshness and enhanced umami.

 

Sake Kasu Dry Aged Black Angus Ribeye (HK$398, 300g) honours Chef’s Cuts’ anniversary in September. In a time-honoured Japanese process similar to the koji method of treating meat, the beef is enriched during ageing by the creamy lees (kasu) left over when fermented rice mash is pressed to make sake. The result is a steak of gentle sweetness and fruity umami with a clean, elegant finish and a hint of rice wine. This balance of richness and refinement perfectly highlights the restaurant’s birthday celebration.

 

HIGH FIVE – SCALLOP ODYSSEY ACROSS FIVE SENSATIONS

Renowned for fresh seafood selections as well as premium meat, Chef’s Cuts pays tribute to five years of serving flavourful scallops with the Scallop Odyssey – Sailing Across Five Sensations (HK$188). This five‑sauce tasting journey features fine Seared Scallops from Hokkaido paired with decadent Purées: Green Pea with apple, mint, shallot and edamame bathes the oceanic delicacy in bright, savoury sweetness; Peruvian-style Pumpkin Aji Amarillo with corn, coriander, chilli and orange promises sweet, spicy brininess; Salted Egg Potato with cauliflower, cashew and chilli oil imparts nutty richness; Black Garlic with pickled mushroom, mustard seed and truffle oil delivers deep umami; and Smoked Paprika Beetroot with radish and balsamic boasts a smoky, crispy earthiness. Appealing to every palate, these five scallop sensations showcase the restaurant’s inventive seafood artistry.

ANNIVERSARY SPIRIT – LIVE ACOUSTIC SESSIONS & CURATED SIPS

From 4 June to 31 August 2026, Chef’s Cuts curates a vibrant programme of mixology and live music at its AIRSIDE and THE SOUTHSIDE branches. Every Thursday (except 2 July) is party night, as the venues rock with weekly acoustic sessions (June and August at AIRSIDE from 6:30 p.m. to 9:30 p.m.; July at THE SOUTHSIDE from 6:00 p.m. to 9:00 p.m.), headlined by a quartet of guest bartenders – Jason Lui, Hueson Chu, Walker Wong and Frankie Leong – on 4 June (AIRSIDE), 9 July (THE SOUTHSIDE) and 6 August (AIRSIDE).

Partnerships with three leading drinks suppliers – Jebsen Wines & Spirits in June, Telford International Company Limited in July and Metabev Hong Kong in August – see premium global spirits poured, from Hendrick’s gin and Monkey Shoulder whisky, to Bacardi, Cointreau and Grey Goose vodka, to Diplomático rum, Gin Mare and Nikka whisky.

Jason Lui and Hueson Chu

Sunset Spritz

Golden Crumble

Pink Botanica

June’s cocktails of the month, created by Jason Lui and Hueson Chu, include the Hendrick’s gin-led duo of Sunset Spritz (HK$128), with Cointreau, Prosecco and mango and passionfruit tea, and Pink Botanica (HK$118), featuring rose and hibiscus syrup topped with tonic water. Golden Crumble (HK$108) is a malt whisky wonder blending Monkey Shoulder, Frangelico liqueur and apple crumble foam. Talented cocktail architects, enticing sips and soulful live music combine for an upbeat summer that underscores the anniversary revelry.

Spanning four outlets across Hong Kong, Chef’s Cuts continues to redefine all‑day dining with hearty meats, fresh seafood, wholesome salads, luscious pastas, Catalan flatbreads and innovative baked desserts, all crafted from sustainably sourced ingredients. With its rustic elegance and warm, convivial atmosphere, the brand invites guests to celebrate five years of passion, flavour and togetherness through an anniversary campaign, creating memorable experiences that resonate with loyal patrons and newcomers alike.

Chef’s Cuts Hong Kong locations and contacts:

Chef’s Cuts Tuen Mun Address: Shop 11-12, G/F, Gold Coast Piazza, 1 Castle Peak Road, Tuen Mun, Hong Kong Phone: (852) 2511-1971 WhatsApp: (852) 9491-5467 Opening Hours: 12 noon to 10:00 p.m.	Chef’s Cuts Central Address: Shop G01-G03, G/F, Central Market, 93 Queen’s Road Central, Central, Hong Kong Phone: (852) 9574-4254 WhatsApp: (852) 9574-4254 Opening Hours: 11:00 a.m. to 10:00 p.m.
Chef’s Cuts Kai Tak Address: Shop 201, 2/F, AIRSIDE, 2 Concorde Road, Kai Tak, Kowloon, Hong Kong Phone: (852) 5965-0594 WhatsApp: (852) 5965-0594 Opening Hours: 12 noon to 10:00 p.m.	Chef’s Cuts Wong Chuk Hang Address: Shop 229-230, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, Hong Kong Phone: (852) 2117-0613 WhatsApp: (852) 9325-8607 Opening Hours: 12 noon to 10:00 p.m.