Contact Us

Use the form on the right to contact us and tell us what location is most convenient for you. 

We are always happy to hear from you.

Discovery Bay: DB North Plaza, Shop No. G26A, Ground Floor, 96 Siena Avenue, Discovery Bay, Lantau Island T: +852-2172-6111 F: +852-2172-67111

Tung Chung: Shop N, G/F, Seaview Crescent Retail, 8 Tung Chung Waterfront Road, Tung Chung, Lantau Island T: +852-2172-7780 F: +852-2172-7719

SaiYingPun/SheungWan: 88 Queens Rd West,  G/F Hong Kong                             852-2602-6982

Ma Wan: G/F, 66 Tin Liu New Village, Ma Wan, New Territories                             852-2602-0093


North Plaza
Discovery Bay
Hong Kong


Chef's Choice is a specialty meat store in Hong Kong featuring fresh meat and seafood products sourced from global suppliers focused on quality.



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Welcome to the Chef's Choice Blog

Steven Cleghorn


It’s Friday, May 13th, 2016. Welcome to blog day! 

We'll be publishing a blog post every Friday moving forward. It will include information about the company, its partners, upcoming events, products, staff, our shops, recipes, tips, tricks and relevant information that we hope will help improve your home chef experience. 

We'll strive to be relevant, entertaining, and educational while perhaps being a bit cheeky — make that humorous. We will strive — no hedging. 

The truth is none of us at Chefs Choice are actually Chefs, although the CEO of our main meat supplier is a Five Star Chef from Ireland with loads of international experience and restaurants all over Hong Kong that you and yours may well have been to. His main collaborator in all things value added meats is a Master Butcher from Austria with, perhaps, hundreds of kilos of medals and awards from around the world. And I’ve tasted Anh’s Phở Gà — Vietnamese Chicken Noodle Soup — so no one’s going to tell me Anh’s not a chef.  Anh would be happy to help you at our Sea View Crescent store. 

We’ll tell you more about all of them in future posts.

Our aim is always to bring you fresh quality products at a good price, and so we are very lucky to have local producers and suppliers that make that possible.

This particular writer believes that freshness is key to a good meal. If I could go to a hothouse in a village and pick fresh tomatoes every week I’d do it. Fresh means flavor. If the shelf life of a package of sausages is 5 years you’d better bet there are a lot of ingredients in the mix that have nothing to do with good flavor or nutrition. 

We hope you will comment, tell us about your concerns, give us your ideas and feedback. We want to make our blog and newsletter something you'll actually enjoy reading. 

Finally, our customers are very important to us. We really love serving you; in some small way we hope to help improve your quality of life.

Go ahead, eat whatever you like, be strange but don't be a stranger.

Product Focus

Chef's Choice Smoked Pork - Various Cuts. 

Chef's Choice Smoked Pork - Various Cuts. 

Smoked Pork Loin

Smoked Pork Loin is one of our best-kept secrets. And, don't forget about our fresh packaged pulled-pork packs.


On Tuesday, we had a BBQ and it was the first time, yes I’ll admit it, that I tasted our Smoked Pork Loin. And you know what? It tasted just like that most heavenly of all meats, bacon. I love bacon and the smoked flavor of Chef’s Choice Pork Loin is incredible. 

We put thin slices on the grill for a minute on each side and sliced it into strips (strips of bacon) I immediately thought of a leaner, more flavorful breakfast, better-tasting BLT sandwiches and thick, juicy pork loin steaks. This is a wonderful meat that comes fully cooked and is very quick to prepare — a true heat-and-eat portion of pure deliciousness. 

How about this idea:


  • Two, two-inch cuts of Chefs Choice Pork Loin    1
  • 1/2 cup apple juice    
  • 3 tbsp warmed honey  
  • And, if so desired, the rub or sauce of your choice

Combine your apple juice and honey.... 

Oops, just kidding, we don’t have time for seasoning, marinating, rubbing and trips to sometimes well-stocked grocery stores for special stuff. We just worked all day, we need some good food, we need dinner now!

Fully cooked, Smoked Pork Loin

Fully cooked, Smoked Pork Loin

Let’s restart: cut two, two-inch “steaks” of Chef's Choice Smoked Pork Loin. You don’t have to worry about the skin. Put the "steaks" in a frying pan or on a grill for two minutes on each side or until the char is as you like it. 

Honestly, friends, you don’t even have to season it. But, of course, treat the smoked pork loin as you wish, it’s your dinner. Serve it with whatever side dish makes you feel happy. That’s all there is to it. 

Chef's Choice Fresh Bacon

Chef's Choice Fresh Bacon

I had a pork loin, lettuce, and tomato sandwich yesterday and I will never use normal bacon again. I’ll reserve the super salty stuff when I need crispy crunch on a dish. The tender, buttery, smoked goodness of Chef’s Choice Smoked Pork Loin has already been treated so well by the time it hits our fridges that it hardly needs a thing to satisfy and delight. It’s fresh pork, freshly smoked in Hong Kong by masters of the art of cooking. 

Let us know how you like to prepare your smoked pork loin. We’re not anti-complexity, we just wanted to let you know that this simple, often ignored and delicious smoked pork loin can be prepared in a myriad of ways and it tastes great right out of the package.

Another fine heat-and-eat item in our stores are the marinated pulled pork packs. Everything’s already been done for you. All this pork requires is a little bit of imagination and a few minutes prep time to turn into a fantastic meal. 

If you have any questions about Chef’s Choice pork offerings contact us here, email us, or simply talk to any of our staff. We’re looking forward to the conversation. 

Pork Safety Tips

Never eat undercooked pork! 

Remove excess moister from your pork cut before cooking. Don’t forget to wash your hands after handling raw meat. Use plenty of soap and hot water. 

Before pork chops were preferred on the leaner side, the USDA recommended cooking pork until it reached an internal temperature of 160 degrees F. Cooking it this much generally left you with a much dryer piece of pork than one might like. Trichinella spirals are destroyed after one minute at 140 degrees so the USDA has revised its safe cooking temperature guidelines of whole cuts of pork down to 145 degrees F, still higher than it needs to be but it’s always good to err on the safe side. 

Check out FOODSAFETY.GOV for more information. Here’s the meat safety link.

The pork we process and sell is the best quality European pork available. Here’s some good information from the USDA: Fresh Pork from Farm to Table.

Rinsing Pork: “It isn't necessary to wash raw pork before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.”

How to Handle Pork Safely: “Raw Pork. Select pork just before checking out at the supermarket register. Put packages of raw pork in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked and ready-to-eat foods or produce. Take pork home immediately and refrigerate it at 40 °F; use within 3 to 5 days or freeze (0 °F).”

Ready-Prepared Pork: “For fully cooked take-out pork dishes such as Chinese food or barbecued ribs, be sure they are hot at pick-up. Use cooked pork within two hours (one hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or less in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared pork dishes. For best quality, use within 3 months.”

You can find more food safety information at, European Food Safety Authority. We’re talking about European Pork after all. 

See you next Friday. If you have any Chef’s Choice or food related subjects you’d like us to look into contact us and let us know. 

Have a wonderful weekend. 

Pork cooked to 145-150 degrees is moist, juicy, and has a tinge of pink; hit 160 degrees, and the meat is dry and completely grey. Watch to learn why it's OK (and safe!) to eat pork that's rosy-just keep a thermometer handy and let the meat rest.