{"id":48338,"date":"2026-04-29T14:40:35","date_gmt":"2026-04-29T06:40:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=48338"},"modified":"2026-04-29T14:40:35","modified_gmt":"2026-04-29T06:40:35","slug":"beyond-steak-how-to-dry-age-fish-lamb-and-poultry-according-to-3-hong-kong-chefs","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=48338","title":{"rendered":"Beyond steak: how to dry-age fish, lamb and poultry, according to 3 Hong Kong chefs"},"content":{"rendered":"
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Walk into any serious steakhouse in Hong Kong<\/span> today and you\u2019ll 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.<\/div>\n
But here\u2019s what most diners don\u2019t 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?<\/p>\n
The answer, as it turns out, is yes. And no, dry-ageing is not the same as serving \u201cspoiled meat\u201d. Done right, it is a precise science of temperature, humidity and airflow.<\/p>\n
Here, three Hong Kong pioneers \u2013 Jaime Ortol\u00e1 of Fireside, Clement Wong of Kyanbasu by Mt. Yotei, and Justin Fu of Tori Jukusei \u2013 walk us through their work with fish, lamb and poultry, and share tips for home cooks.<\/p>\n
Fish at Fireside<\/strong><\/h3>\n
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<\/div>Dry-aged fish at Fireside. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Fireside recently reached No 18 in the World\u2019s Best Steak Restaurants 2026 list, but steak isn\u2019t the only thing it\u2019s known for.<\/p>\n<\/div>\n
![\"Dry-aged](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/04\/28\/b733b872-f54b-42ae-b9f6-5d3e1ca9e0ba_fe11e797.jpg\" "\\"Dry-aged")
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