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

(1 June 2026, 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:

• June - Korean Gochujang Dry Aged Black Angus Ribeye (HK$398, 300g)

• July - Black Garlic Dry Aged Black Angus Ribeye (HK$398, 300g)

• August - Herb Pesto Dry Aged Black Angus Ribeye (HK$398, 300g)

• September - Sake Kasu Dry Aged Black Angus Ribeye (HK$398, 300g)

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

• Pumpkin Aji Amarillo with corn, coriander, chilli and orange

• Salted Egg Potato with cauliflower, cashew and chilli oil

• Black Garlic with pickled mushroom, mustard seed and truffle oil

• Smoked Paprika Beetroot with radish and balsamic

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.

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.

For more information or enquiries, please visit www.chefs-cuts.com.hk, www.cafedecogroup.com or email info@chefs-cuts.com.hk.

Like and connect with Chef’s Cuts on:

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