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Meat牛肉

A Full Range Of Fresh Beef Parts

Hand Cut TopSide (手切嫩肉）

15 Secs Dip. Inner muscle of the thigh, usually a thicker cut, lean chewy with great sweetness.

$15

Hand Cut Shank (手切五花趾)

12 secs dip. Tendon meat from the inner hind legs, the fine marbling gives this cut a more refined texture with great chewiness.

$15

Hand Cut Cheek (手切脸颊)

(12s Dip) Popular choice with more delicate meat texture, coupled with thin strips of vein, tender and melts in your mouth with great aroma.

$16

Blade (匙柄)

(10s Dip) Below the shoulder blade, and usually cut into bigger slices, with visible vein running through the middle, tender and chewy to taste.

$15

Hand Cut Chuck (手切吊龙)

(8s Dip) Long strip of meat found on the back, a tougher cut yet packed with great aroma!

$22

Chuck (匙仁)

(8s Dip) Found on the shoulder blade, closest to the head with greatest movements, it’s juicy, chewy and owns a great texture!

$20

Hand Cut Neck (手切脖仁)

(8s Dip) Beef cut with the best marbling, crowned as the best cut among all beef parts, with an even intertwine of lean meat & fats, soft & juicy, with a tinge of sweetness.

$22

Flank (肥胼)

(10s Dip) Thinly sliced layered meat from the tummy area, definitely owns the best fatty aroma when eaten!

$13

Tongue (牛舌)

(10s Dip) The most exercised beef cut, richer in texture & chewiness!

$20

Hand Cut Brisket Meat (手切胸口肉)

(3 - 5mins Dip) Located at the chest area, the fattest cut that you’ll find. The longer the cooking time, the greater the aroma. Though the fattest cut, it gives a great crisp without a hint of oiliness in your mouth!

$18