Walk into any serious steakhouse in Hong Kong today and you’ll find dry-aged beef on the menu, often for double the price of regular steak. What was an age-old practice has, in the past decade, made a comeback as chefs seek to unlock a deeper dimension of flavour.
But here’s what most diners don’t realise: the technique has moved beyond beef. Across the city, chefs are dry-ageing fish, lamb, chicken and pigeon. Can the same process that transforms a slab of beef do the same for other proteins?
The answer, as it turns out, is yes. And no, dry-ageing is not the same as serving “spoiled meat”. Done right, it is a precise science of temperature, humidity and airflow.
Here, three Hong Kong pioneers – Jaime Ortolá of Fireside, Clement Wong of Kyanbasu by Mt. Yotei, and Justin Fu of Tori Jukusei – walk us through their work with fish, lamb and poultry, and share tips for home cooks.
Fireside recently reached No 18 in the World’s Best Steak Restaurants 2026 list, but steak isn’t the only thing it’s known for.
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