We all need a little comfort sometimes, and Chef’s Cuts is a restaurant that gives out hugs in the form of its something-for-everyone all-day Western comfort-food menu. Adding to its easy breeziness is the brand’s affordability and American-size portions.
This latest branch of Chef’s Cuts – spacious and lively, awash in wood, leather, and stone – is housed within Wong Chuk Hang’s new mall, THE SOUTHSIDE, joining outlets at Central Market, AIRSIDE in Kai Tak, and Tuen Mun.
Conscientious sourcing comes into play with the eatery’s showpiece house dry-aged Black Angus rib-eye (HKD388/HKD628). This cut of US-bred Black Angus beef is dry-aged in-house to achieve optimal tenderness. Even the 300g portion we were served is seriously hefty. This is a solid piece of nicely charred and marbled beef at a great price tag.
Then there’s the roasted bone marrow (HKD188), which is a must-order for us on any menu for its luxurious richness. The bone marrow here is first slow-cooked, before being roasted with braised Wagyu short rib ragout, cep mushroom, and caramelised onion. Slather it all on the toasted bread rounds.
On the seafood front, the colourful Chef’s Cuts ceviche (HKD158) features generous amounts of scallop, octopus, shrimp, and hamachi (and red onion). This ceviche is more tangy than spicy, but we liked the bursts of sweet mango and grilled corn against the briny seafood.
Chef’s Cuts’ pasta options are also heavy on the seafood, from the pasta puttanesca with prawns (HKD178) to the Hokkaido scallop-ink spaghetti (HKD198).
The lobster mac and cheese (HKD198), from the appetiser portion of the menu, is definitely more lobster than mac, coming with half a Boston lobster. If you’re a lobster fan, you’ll like it. If you’re an admirer of mac and cheese, you won’t. The macaroni portion is on the stingy side and tastes similar to the boxed variety, lacking that cheesy oomph.
Chef’s Cuts shines with its desserts, and we tried two classic British puddings. The strawberry Eton mess (HKD78) is the lighter and fresher of the two, a summery dream of strawberries, vanilla gelato, and meringue. Whilst more apt for cooler weather, the restaurant’s sticky toffee pudding (HKD85) – on our shortlist of our all-time favourite desserts – is comfort food at its finest.
Our verdict of Chef’s Cuts Southside
We don’t always want bells and whistles when we eat out. There are times when all we crave is a comforting plate of pasta or well-cooked steak. Chef’s Cut is the answer to our comfort-food needs with a straightforward, reasonably priced menu that’s ideal for sharing. When we’re not feeling so ravenous, we’ll be back to explore the salads and coco flatbreads.
Chef’s Cuts, Shop 229–230, 2/F, THE SOUTHSIDE, 11 Heung Yip Road, Wong Chuk Hang, 2117 0613, WhatsApp 9325 8607
| Order this: chilled seafood tower, Black Angus rib-eye, scallop-ink spaghetti, sticky toffee pudding Menu: Chef’s Cuts’ all-day menu Price for two: HKD600–800 | Atmosphere: polished yet warm and relaxed, with plenty of space for rowdy group dining at either the communal tables or roomy booths Perfect for: diners with big appetites who are in the mood for sharing ample portions of reasonably priced meat and seafood |
This review is intended to offer an individual perspective on the dining experience and should not be considered as a definitive judgement of the restaurant’s overall quality or reputation. The views expressed in this review are solely the author’s and do not reflect the opinions of Foodie.
