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.
