Primal Cut Bar & Grill, located at the heart of Causeway Bay, offers HK diners a twist on the traditional steakhouse and sports bar. The inviting space incorporates the two concepts creating a chic and sophisticated steakhouse and upscale sports bar. We loved the trendy setting and mouthwatering menu serving up fresh seafood and delicious cuts of meat. Favourite appetisers of the night included the indulgent Beef Carpaccio Primal Cut Style with arugula, onsen egg, black truffle and white truffle oil, the fragrant Clams Simmered in White Wine Sauce with fresh herbs, and the creamy and fresh Linguine with Cod Fish, Hokkaido Scallops, Tiger Prawn, Blue Mussels and Truffle Cream Sauce. There are plenty of steak options and we highly recommend their juicy and flavourful Char-Grilled Prime Wagyu Aged Bone-In Rib Eye which was cooked to perfection and ideal for sharing. Chef Tony Wong has experience in some of Hong Kong and Macau’s top hotels and brings his expertise alongside fresh daily deliveries to execute an enticing and delicious menu.
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