19 Jun 2024 By Cathy Lau

Chef’s Cuts, comfort food you can’t say no…

Convivial Destination for Comfort Food Dining

Chef’s Cuts

Opens at THE SOUTHSIDE in Wong Chuk Hang on 21 June 2024

for a Fourth Outlet Championing Sustainability and Feel-Good Vibes


Celebrating Nature’s Exceptional Ingredients Highlighted by a Limited-Time Showcase of

Fat-Aged Black Angus Ribeye

Chef’s Cuts, the convivial dining destination saluting the bountiful joys of Western comfort food, opens a fourth outlet in Hong Kong on 21 June 2024 at THE SOUTHSIDE in the heart of happening Wong Chuk Hang. To celebrate, it introduces an exclusive limited-time indulgence of house fat-aged Black Angus ribeye beef. The popular homegrown chain redefines all-day dining, catering to all palates and preferences with an enticing selection of sustainably sourced food and classic drinks to ensure memorable gastronomic moments.

Occupying a prominent spot in the Southern District’s landmark mall, the new 3,000-square-foot Chef’s Cuts Restaurant & Bar marks a milestone for the brand known for its warm, rustic restaurants and feel-good sustainable spirit. Leveraging parent company Food Square’s expertise, the culinary team crafts an array of hearty meats, fresh seafood, healthy salads, luscious pastas, Catalan flatbreads and innovative baked desserts. Portions are generous and offerings affordable, using premium, sustainable ingredients from around the world. Artisanal seasonings, sauces and toppings enhance the natural goodness of each dish.

“Sustainability is the gold standard for good living today, and at Chef’s Cuts, we apply it in every possible aspect of our operation, from the sourcing of our meat and seafood to the reduction of waste in our kitchen to our carbon footprint,” says Angelo McDonnell, CEO of Cafe Deco Group. “The focus is on simple, yet skilful cooking of only the best ingredients, and an awareness that we must preserve nature’s blessings for future generations.”

To celebrate the soft opening, the team prepares an outstanding treat of House Fat-Aged Black Angus Ribeye (HK$628) available for just 1 month (until 31 July 2024). In a demonstration of the care that goes into every single dish, this prime cut of tender Iowa-bred US Black Angus beef, prized for its exceptional meat to fat ratio, is dry-aged for 12 days to break down the muscle fibres. It is then steeped in beef fat and placed in the air-drying cabinet for a dozen more days. Natural oils enhance the rich flavours of the steak, which is served with fries and roasted garlic butter.

A star among the chefs’ many fine signatures is House Chilled Seafood Platter (HK$558 for 2). This sustainable taste of the sea comprises a half Boston lobster, duos of seasonal oysters and Hokkaido scallops, Spanish octopus and mussels, and clams and prawns. It comes with a selection of piquant dips including aji amarillo, yuzu pineapple, Marie Rose, shiso gremelota, shallot vinegar and sriracha cocktail sauce.

Freshly Shucked Oysters (HK$48-HK$58 each) slip down a treat with Sriracha, Sherry vinegar and shallots. The origin of these sweet, plump molluscs depends on the season and sustainable supply in French, Spanish, Irish, Japanese and Australian waters. Delightfully chewy and charred, Roasted Spanish Octopus (HK$158) comes with Romesco olives, chorizo, cherry tomato and potato.

For a fresh rush of sweet and sour flavours, Chef’s Cuts Ceviche (HK$158) blends scallop, octopus, shrimps and hamachi, spiced by Peruvian aji amarillo chilli, fresh lemon juice, ginger, garlic and mango. It can be mopped up with slices of toast. Smoked Salmon Caviar Cone (HK$158 for 6) is a decorative delight filled with Norwegian salmon tartare house-smoked with applewood, sour cream and avruga caviar.

Palate-arousing appetisers are headlined by Roasted Bone Marrow (HK$188), designed to satisfy up to 4 people. In a painstaking preparation, the bone marrow is slow-cooked for an hour then roasted and layered with wagyu beef short rib ragout that has been braised for 6 hours, cep mushrooms, caramelised onions and crunchy croutons.

Another moreish starter, Lobster Mac and Cheese (HK$198) reimagines the childhood comfort dish with the succulent meat of half a Boston lobster and four kinds of cheese – Cheddar, Brie, Parmesan and cream cheese. Parmesan chips provide textural contrast. Fragrant Truffle Fries (HK$78) with grated Parmesan cheese are simply irresistible.

An incredibly juicy rendition of the US deli classic, Smoked Pastrami Reuben (HK$178) marries slow-cooked smoked beef from the highest-quality brisket with truffle brie, Thousand Island dressing and sauerkraut. Wagyu Beef Burger (HK$188) sees the Australian wagyu patty grilled to perfection and smothered with cheddar cheese, onion bacon jam and house relish.

The Catalan alternative to pizza, coca flatbreads are a Chef’s Cuts speciality. Savour the adventurous toppings of Vegetarian Coca (HK$158) – guacamole, artichokes, olives, tomato, eggplant and arugula – and Chicken Mexicali Coca (HK$168) – red onions, avocado, tomato salsa, mozzarella and roasted corn. Honey Glazed Ham & Pineapple Coca (HK$168) is a zesty trio of mozzarella, honey-glazed ham and pineapple.

Lighter sustenance is found in wholesome salads like the refreshing Shrimp Panzanella Salad (HK$168), where the crustaceans and artisan croutons are tossed with cucumber, tomato, onion and lemon and lime peel, and drizzled with umami aged vinegar dressing. Super Food Salad (HK$148) is a nutritious vegetarian-friendly serving of quinoa, mixed grains, kale and pine nuts with creamy avocado and grated ricotta. Fennel jam and basil highlight the natural fresh flavours of Assorted Tomato & Mozzarella(HK$158).

Mains span ‘Bigger Bites’ of prime cuts of meat and seaside favourites. Leading the parade is the signature House Dry-Aged Black Angus Ribeye (HK$388 for 300g; HK$628 for 600g, bone-in) accompanied by fries, grilled mushrooms and herb butter. The beef is carefully selected from top Iowa ranches, dry-aged for 12 days for optimum tenderness, and trimmed of excess fat. Grilled Wagyu Flank Steak (HK$368, 200g) is another popular pick for beef lovers, served with truffle mash, grilled artichoke and rosemary jus.

Pork preparations show the culinary team’s diligence in the kitchen. Slow-Cooked Pork Tomahawk (HK$258) sees a prized Canadian bone-in pork chop cooked for four hours to ensure remarkable texture and sweet flavour and served with fruity garnishes of apple chimichurri and Turkish black figs. Soft inside with a crispy skin, Roasted Suckling Pig’s recipe for success is 8 hours of slow cooking after marinating and then roasting at high heat (HK$288). It comes with Romesco olives, chorizo, cherry tomatoes, potatoes and a house-made Spanish sauce.

Bucket of Mussels (HK$198, 500g) in white wine cream, and Grilled Lemon & Ginger Salmon (HK$238) with Spanish-style chorizo potato croquette, roasted beetroot and mint yoghurt will tempt lovers of seafood.

 The heart-warming and aromatic Chef’s Cuts Prawn Jambalaya (HK$188) with tomato rice combines premium prawns, homemade chorizo and bell peppers with coriander seeds, mixed herbs and a secret chilli-spice blend. Pasta choices include Hokkaido Scallops Ink Spaghetti (HK$198) with salmon roe, sea urchin and kelp sauce; and vegetarian Cep Mushroom Ravioli (HK$168) blending roasted eggplant ragout, arugula and garlic chips. The legendary Naples dish of Naughty Girl Pasta ‘Puttanesca’ Spaghetti with Prawns (HK$178) is coated in a pungent sauce of capers, tomatoes, mixed olives, anchovies and basil.

A trio of desserts reminds of nostalgic family meals or rowdy school dinners. The meringue marvel of Strawberry Eton Mess (HK$78) features honeycomb, vanilla gelato and crispy yoghurt. Vanilla gelato and honeycomb also decorate Sticky Toffee Pudding(HK$85); and Japan’s soybean-flour bake of Kinako Shortbread (HK$78) comes with matcha mochi, gelato and milk chips.

 Wines on a selective drinks list arrive from Spain and Italy as well as Australia and New Zealand, while sangrias offer a fruity spin on meal-time sipping – try Rosé Sangria (HK$75 per glass, HK$340 for a jug), which stirs peach liqueur into rosé and Sprite. Cocktails nod back in time with classics like Margarita (HK$82), Negroni (HK$82) and Bellini (HK$82). Mocktails include Lychee Punch (HK$68) with apple juice, grenadine and soda; Peachy Passion (HK$68) blending peach, passion fruit and cranberry; and the tart treat of Apple Mojito (HK$68) with mint, soda and lime.

Sprawling across a harmonious 3,000 square feet, this new addition to the Chefs Cuts family blends warm wood, raw metal and natural stone to create a sense of countryside comfort and campfire camaraderie. Catering to diverse dining preferences and occasions, the space features a mix of dining tables, high tables and cosy booths that can accommodate up to 118 people.

Overhead, Pan wall lights cast a warm glow, illuminating diners as they savour the delectable, no-fuss fare in an atmosphere that evokes nostalgia and sustainability. The decor is refreshed with playful wall displays featuring an assortment of butchers’ knives, which cleverly address the brand’s culinary concept.

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

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: 12:00 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 L201, 2/F, AIRSIDE,

2 Concorde Road, Kai Tak, Kowloon, Hong Kong

Phone: (852) 5965-0594

WhatsApp: (852) 5965-0594

Opening Hours: 11:30 a.m. 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: 12:00 noon to 10:00 p.m.

Like and connect with Chef’s Cuts on:

Facebook – www.facebook.com/chefscutshk/

Instagram – www.instagram.com/chefscutshk/