Primal Cut: NEW Restaurant Review

Primal Cut: NEW Restaurant Review

Primal Cut's seafood suppliers are the same as those of Kishoku and Shoku, both renowned for their high-quality ingredients

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Foodie  Foodie  | about 3 years ago

This article originally appeared in the latest September issue of Foodie: Cooking with Jamie Oliver. Read it here!

Prime time: From restaurateur Ivan Yeh, one of the creators of omakase sushi bar Kishoku, and beachside robatayaki Shoku, comes a brand new venue that transforms from a traditional steakhouse by day into a high-end sports lounge by night. Set in the same building as sister restaurant Kishoku in Causeway Bay, Primal Cut marches to a very different beat with its dark gray interior, accented with brushed gold and plush seating. The elegant venue allows guests to watch their favourite sports competitions while indulging in fine-dining quality food without the extortionate price tag. The menu focuses primarily on meat and seafood and uses only hormone-free, organic produce. In fact, the seafood suppliers are the same as those of Kishoku and Shoku, both renowned for their high-quality ingredients.

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Surf & turf: To beat the summer heat, we started our meal with a refreshing scallops, mango and avocado salad ($168). The salad was a vibrant potpourri of colours, bejewelled with juicy chunks of mango, creamy avocado, and peppery radish, all interwoven with salad greens. The seared scallops had beautifully caramelised grill marks and were bouncy and succulent. Next, arrived the soup tasting flight ($168), which was comprised of the restaurant’s three signature soups in miniature glass cups. Out of the three, the earthy aromas of the mushroom soup drizzled with white truffle oil won us over, followed by the creamy oyster chowder. The lobster bisque, although rich with umami goodness, was a tad too salty for our taste. As mains, the premium Sagabuta pork collar, dotted with homemade apple sauce ($368) was juicy with just the right amount of fat. The apple sauce, though, could have been sweeter to provide contrast to the savoury rich meat. The Wagyu ribeye ($428 for 250g) had buttery marbling while the braised Wagyu beef cheek over mash ($228) was fork-tender and oozed sticky collagenous richness. Our feast capped off with a half Boston lobster, char-grilled and brushed with a lemon butter sauce ($328). Needless to say, there wasn’t any room for dessert.

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Verdict: A delicious option in the heart of Causeway Bay if you are in the mood for well-executed grilled steaks and seafood. We are also pretty excited about the lunch sets, which range from $168 to $268 for three courses, and includes some tantalising options such as the slow-cooked beef cheek, and grilled Boston lobster. During the grand opening, diners will be treated to a 20 percent discount off the entire menu.

Primal Cut, 8th Floor, 38 Yiu Wah Street, Causeway Bay, 2618 3122


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