{"id":65373,"date":"2026-07-02T00:00:02","date_gmt":"2026-07-01T16:00:02","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=65373"},"modified":"2026-07-02T00:00:02","modified_gmt":"2026-07-01T16:00:02","slug":"your-hong-kong-weekend-food-guide-for-july-3-5","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=65373","title":{"rendered":"Your Hong Kong weekend food guide for July 3-5"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">From fifth-anniversary beef specials to a Japanese alfresco brunch and a harbour-view Sunday spread, this week\u2019s guide is a showcase of the international flavours Hong Kong has to offer. Whether the mood is meat-led indulgence, polished brunching or a leisurely Sunday feast, there\u2019s something here to suit every pace.<\/p>\n<h3 type=\"h3\" data-qa=\"Component-Component\" class=\"eh0yk8h0 css-17x7qa9 e1pqa4re1\"><strong data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa17\">Friday, July 3<\/strong><\/h3>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-12vv9w2 e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-bjn8wh e1gf69pb3\"><img decoding=\"async\" alt=\"Chef\u2019s Cuts\u2019 fifth anniversary dry-aged meat showcase. Photo: Handout\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/06\/30\/e3f97545-afad-4c50-a819-16a8ba075edc_1a97f926.jpg\" title=\"Chef\u2019s Cuts\u2019 fifth anniversary dry-aged meat showcase. Photo: Handout\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1bj5zno e1gf69pb1\">Chef\u2019s Cuts\u2019 fifth anniversary dry-aged meat showcase. Photo: Handout<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">For diners looking to fulfil their meat cravings this Friday, Chef\u2019s Cuts is marking its fifth anniversary with a summer campaign built around serious beef and bold flavours.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">The highlight is a rotating series of dry-aged Black Angus rib-eyes, from Korean gochujang and black garlic to herb pesto and sake kasu, alongside a scallop set that runs through five sauces and five distinct flavour profiles.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\"><strong data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa17\">Where:<\/strong> Available across all four Chef\u2019s Cuts locations<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\"><strong data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa17\">When:<\/strong> Till September 30<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\"><strong data-qa=\"ContentSchemaRender-defaultRenderMapFunctions-Component\" class=\"css-1mniedq ex3nmsa17\">Price<\/strong>: Ribeye HK$398; Scallop Odyssey set HK$188<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/100-top-tables\/article\/3358834\/your-hong-kong-weekend-food-guide-july-3-5?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From fifth-anniversary beef specials to a Japanese alfresco brunch and a harbour-view Sunday spread, this week\u2019s guide is a showcase of the international flavours Hong&#8230;<\/p>\n","protected":false},"author":1,"featured_media":65374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[108,1032,3569,2588,5231,1666],"class_list":["post-65373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-food","tag-guide","tag-hong","tag-july","tag-kong","tag-weekend","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/65373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65373"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/65373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/65374"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}