08/07/2026
【📣Chef’s Cuts五週年慶典|全新菜式驚喜登場💥】
【📣Chef’s Cuts 5th Anniversary|New Dishes💥】
Chef’s Cuts 喜迎五週年慶典,即日起至2026年9月30日,隆重呈獻全新乾式熟成牛肉美饌🥩及創意十足的「帶子五部曲」料理🦪,每月帶來不同驚喜——展示熟成肉眼扒工藝的料理舞台。7月限定主打「黑蒜乾式熟成黑安格斯肉眼扒」。
每塊肉眼扒均會在其內設的乾式熟成櫃進行12天的熟成,以軟化肌肉纖維,隨後需浸泡在於牛肉提煉所得的純淨牛脂中,再置回櫃中進行第二階段的12天熟成,令天然牛脂能充分滲透肉質,為肉食賦予更飽滿濃郁的風味及豐富的口感層次。除頂級肉類外,其海鮮選品同樣備受推崇;期間限定的「帶子五部曲:醬意尋味之旅」,以五款融會國際特色的醬料配搭。😋
此外,每月更邀請了不同的調酒大師為Chef’s Cuts 調配 3 款期閒限定雞尾酒🍸: 7月包括Yuzu Jade (白蘭姆酒加配上柚子檸檬汁與薄荷)、Contreau Spritz (橙酒融合薑汁鳳梨汁,配上茉莉花氣泡茶) 及Deep Sea Solstice (伏特加配上馬天尼紅威末酒及昆布) ,為慶典增添微醺魅力。
Chef’s Cuts is celebrating its 5th Anniversary! From now until 30 Sept 2026, it presents an exceptional lineup masterful cuts of dry‑aged beef 🥩and a five‑sauce sensational scallop odyssey 🦪. Bringing a new surprise each month, with a special focus on the art of dry aged ribeye steak. The July exclusive is the Black Garlic Dry Aged Black Angus Ribeye.
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. 😋
To elevate the festive mood, a different guest mixologist is invited each month to create three exclusive cocktails 🍸: July includes Yuzu Jade (Barcardi, Cointreau, Yuzu & Lemon Juice, Saline Solution, Mint), Cointreau Spritz (Cointreau, Ginger Juice, Pineapple Juice, Jasmine Sparkling Tea), and Deep Sea Solstice (Grey Goose, Martini Rosso, Kombu, Soya Sauce Air). These signature sips add an extra touch of celebration to the anniversary season.
詳情請向餐廳查詢 Please reach out to the restaurants for more details.
📍Chef’s Cuts | S11-S12, G/F
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