Chef’s Cuts Anniversary campaign swings to the lively summer beat, presenting acoustic Thursdays and star bartenders

Hong Kong – Chef’s Cuts, Hong Kong’s leading meat expert, marks its fifth anniversary with a lively celebration of craftsmanship, flavor, and community. Originally located at Gold Coast Piazza in 2021, it has expanded to four successful outlets across the city, becoming a trusted venue known for hearty cuisine, rustic charm, and a commitment to sustainability. To celebrate this milestone, a four-month summer campaign runs from June 4 to September 30, 2026, showcasing expertly dry-aged beef, a five-sauce scallop adventure, engaging guest bartenders, and energetic weekly acoustic performances.

Chef’s Cuts – 5th Anniversary Dry-Aged Meat Showcase

THE ART OF AGEING – MONTHLY RIBEYE REVELATIONS

Chef’s Cuts highlights its renowned meat expertise with a special anniversary menu featuring a selection of stunning monthly ribeye steaks. Each piece is carefully chosen from top-quality US Black Angus cattle, known for their excellent marbling and favorable meat-to-fat ratio.

The beef undergoes a precise two-stage aging process: initially dry-aged for 12 days to enhance tenderness, then immersed in rendered beef fat and re-dried in an air-drying cabinet for another 12 days. This technique allows natural oils to infuse the meat, boosting its richness and complexity.

Korean Gochujang Dry Aged Black Angus Ribeye

Korean Gochujang Dry Aged Black Angus Ribeye with sides

The premium beef anniversary parade kicks off on June 4, 2026, with the Korean Gochujang Dry Aged Black Angus Ribeye (HK$398, 300g). This dish blends Korean spicy sweetness with the rich flavor of dry-aged beef.

Gochujang paste, made from red chili powder, glutinous rice, fermented soybeans, salt, and barley malt, is infused into the ribeye during dry-aging, enhancing its beefy taste without masking the meat. The mild spiciness cuts through the fat, and each juicy, marbled bite offers a complex umami flavor that doesn’t need extra seasoning.

Black Garlic Dry Aged Black Angus Ribeye

Black Garlic Dry Aged Black Angus Ribeye with sides

In July, the Black Garlic Dry Aged Black Angus Ribeye (HK$398, 300g) is a highlight, combining the boldness of dry-aged beef with the sweetness of caramelized garlic. Weeks of carefully controlled heat and humidity soften raw garlic cloves into a sweet, balsamic-like mash that is then incorporated into the ribeye’s fat-merged crust.

This process enhances the beef’s savory richness and reduces the typical gamey pungency of dry aging. Each bite offers a tender texture with a rich, garlicky umami flavor that lingers on the palate.

Herb Pesto Dry Aged Black Angus Ribeye

Herb Pesto Dry Aged Black Angus Ribeye with sides

August features Herb Pesto Dry Aged Black Angus Ribeye (HK$398, 300g), offering a rich, beefy flavor complemented by a vibrant green sauce. The crust of the dry-aged ribeye is coated with a pesto made from basil, parsley, chives, oregano, rosemary, garlic, olive oil, and Parmesan.

Herbal brightness and garlic notes infuse the intramuscular fat, balancing the cheese-like aging flavors with the pesto’s nutty qualities. The tender, juicy beef is elevated by aromatic freshness and increased umami, creating a harmonious taste experience.

Sake Kasu Dry Aged Black Angus Ribeye

Sake Kasu Dry Aged Black Angus Ribeye (HK$398, 300g) celebrates Chef’s Cuts’ anniversary this September. Using a traditional Japanese method similar to the koji process, the beef is aged with creamy lees (kasu) leftover from sake fermentation.

This results in a steak with subtle sweetness and fruity umami, finishing clean and elegant with a hint of rice wine. The dish’s balanced richness and refinement beautifully mark the restaurant’s birthday celebration.

HIGH FIVE – SCALLOP ODYSSEY ACROSS FIVE SENSATIONS

Scallop Odyssey

Renowned for its fresh seafood and premium meats, Chef’s Cuts celebrates five years of serving flavorful scallops with the Scallop Odyssey – Sailing Across Five Sensations (HK$188). This tasting journey features five sauces paired with high-quality Seared Scallops from Hokkaido.

The dishes include: bright and savory Green Pea purée with apple, mint, shallot, and edamame that highlights the oceanic delicacy; sweet and spicy Peruvian-style Pumpkin Aji Amarillo with corn, coriander, chili, and orange; nutty Salted Egg Potato with cauliflower, cashew, and chili oil; umami-rich Black Garlic with pickled mushroom, mustard seed, and truffle oil; and smoky, crispy Earthiness from Smoked Paprika Beetroot with radish and balsamic. Designed to appeal to all palates, this selection demonstrates the restaurant’s inventive approach to seafood.

ANNIVERSARY SPIRIT – LIVE ACOUSTIC SESSIONS & CURATED SIPS

From June 4 to August 31, 2026, Chef’s Cuts hosts a lively program featuring mixology and live music at its AIRSIDE and THE SOUTHSIDE locations. Every Thursday—excluding July 2—is party night, with venues featuring weekly acoustic performances during June and August at AIRSIDE from 6:30 p.m. to 9:30 p.m., and in July at THE SOUTHSIDE from 6:00 p.m. to 9:00 p.m. These nights are headlined by guest bartenders Jason Lui, Hueson Chu, Walker Wong, and Frankie Leong, performing on June 4 (AIRSIDE), July 9 (THE SOUTHSIDE), and August 6 (AIRSIDE).

Jason Lui and Hueson Chu

Sunset Spritz

Golden Crumble

Chef’s Cuts, with four locations in Hong Kong, redefines all-day dining with hearty meats, fresh seafood, salads, pastas, Catalan flatbreads, and innovative baked desserts, all made from sustainable ingredients.

Its rustic yet elegant setting offers a warm, friendly ambiance. To celebrate five years of passion, flavor, and community, the brand launched an anniversary campaign to create memorable experiences for both loyal customers and newcomers.

Chef’s Cuts Hong Kong locations and contacts:

For more information or inquiries, please visit www.chefs-cuts.com.hk, www.cafedecogroup.com, or email [email protected].

Like and connect with Chef’s Cuts on:

• Facebook – www.facebook.com/chefscutshk/
• Instagram – www.instagram.com/chefscutshk/

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