Showing posts tagged “Hong Kong food” · View Blog
Premium cuts are built for specific applications. Use them in the wrong dish and you don't just waste money — you get a worse result than a cheaper cut would have delivered. Here's where expensive meat lets you down.
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A year ago we asked our customers what wasn't working. You answered honestly — and that feedback shaped everything we've built since. This is the progress report: what you told us, what we changed, and what's still driving every decision we make.
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The cuts nobody wanted have become the most celebrated things on the menu. Lamb shank, pork belly, brisket, beef cheeks — all once considered worthless, all now restaurant staples. This is the story of how food culture changed, why flavour lives in hard-working muscles, and what it means for anyone buying meat in Hong Kong today. Sometimes the best value hides behind the cheapest label.
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Hong Kong BBQs happen on rooftops, balconies, and shared park grills — not backyards. But with the right plan and the right meat, they don't have to be stressful. This guide covers portions, cut selection, cook sequencing, and the mistakes worth avoiding — everything you need to pull off a proper BBQ in a small space without the chaos.
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You've seen the numbers — M4 rump, M5 sirloin, M6 ribeye. But do they actually mean anything? This guide breaks down the beef grading systems used in Australia and Japan, explains what those labels might — and might not — represent in Hong Kong, and gives you the practical questions to ask before you buy. Because a number on a label only tells part of the story.
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