Beyond steak: 3 Hong Kong chefs share dry-ageing tips for fish, lamb, poultry
- Posted on April 29, 2026
- By South China Morning Post
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- 1 min read
Beyond steak: 3 Hong Kong chefs share dry-ageing tips for fish, lamb, poultry
Dry-ageing isn’t reserved for beef only – chefs from Fireside, Kyanbasu by Mt. Yotei and Tori Jukusei offer techniques for home cooks.
