SK’s Mission Statement
Forget marketing diplomacy. We make no apology for our unorthodox but true statement. We are not here to beg for your business but rather to offer you a healthier alternative. Quality natural food with provenance at an honest price. It is your choice whether to support eateries who don’t care about your wellbeing. Who serve food with artificial additives. You decide whether we are worth your support or not. Our honest pricing is not a gimmick. We are not a charity but a business with moral integrity that cares about what you eat. SK had the choice to walk away from the problem that Hong Kong has but we didn’t. We invested millions so you and your family have that choice of eating a healthier natural alternative.
The true fact is you do not embrace the natural alternative, you will lose it forever. SK will not be the biggest loser if we leave Hong Kong, but you. You will lose a passionate company who pledged millions to offer an alternative, fighting against the tide to provide honest natural food at affordable price. Think about it. Our investment is peanuts compared to your long term wellbeing. Your glimmer of hope for affordable honest natural food will be lost forever. We will just return to UK and expand our philosophy to people who already value our ethos. We can hold our heads high knowing the right thing has been done but accepted. Our financial loss can be regained but your continuing to eat unhealthy food can only lead to the deterioration of your long term wellbeing.
The choice is yours. However you decide, we will respect your decision. It is your choice to continue to eat food laden with additives or for a few dollars more to enjoy SK’s natural food with provenance. We believe the people of Hong Kong will one day appreciate SK’s Ethos, the “Moral integrity before commercial interest”.
“Moral Integrity Before Commercial Interest”
Natural Food With Provenance
SK is a eatery where luxury premium imported food becomes an everyday affordable, by taking away the superficial thrills normally associated with premium food. By removing the glitzy part of that dining so it can be an everyday essential rather than for the once blue moon occasion.
Why Should We Adopt A Healthy Natural Diet
A balanced healthy natural diet can help reduce the risk of illnesses which could be caused by an unhealthy diet. Combining a varieties of natural food without the use of artificial additive such MSG, flavour enhancers and preservative.*
*Combine a healthy natural diet with regular exercise to achieve the optima healthy balance. One without the other will not be recommended
Untainted Oil is very important in sustaining SK Natural Eating Philosophy because we believe using tainted oil containing free radical which can damage cells of our body increasing the risk of illness such as cancer.
Soup in the Oriental culinary culture is known as one of the four main daily requirement which can replenish our body and mind. Utilise this knowledge to help maintain our body and mind in the best shape possible. With our combined culinary heritage we can place tradition goodness into our inherited nouvelle cuisine.
Shiitake Mushroom is known for its minerals and vitamins which helps to maintain the body in its optimum condition as well promoting healthier skin, hairs and can help to reduce tiredness.
Curry containing turmeric, cumin, ginger, garlic and spices are strong anti-bacterial properties, it helps to promote healthier joints and can prevent inflammatory illnesses. An important balance diet to include for both young and old.
Sweet Corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision, they are an excellent source of dietary fiber. Packed with antioxidant which helps protect the body from cancer and heart disease, the antioxidant actually increases when corn is cooked.
Tomatoes are an excellent source of vitamin C, biotin, molybdenum and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus.
Vegetables in salads are good sources of insoluble fiber, which keeps your digestive system healthy. If you combine them with other healthy natural ingredients such nuts, seeds or beans the soluble fiber can helps lower cholesterol and keeps blood sugar balanced. Each day men will require 38 grams and women will need 25 grams of fiber in their daily diet.
BEEF
Why Do We Age Beef?
The main reason for aging beef is to allow enzymes naturally present in the meat to break down the tough tissue to tenderise texture and flavour. Only prime cuts such as sirloin or rib eye can be dry aged whereas other subprime cuts lack the natural property to benefit from this process. There are two kinds of aged beef, the traditional dry aged and the new modern wet aged.
Dry aged is where prime cuts are hung in a temperature and humidity control room for several weeks. This tenderises the meat as well as intensifying the flavour further when moisture evaporates. The dry aged method is costly with up to 45% of the beef being lost through evaporation and trimming. Unlike the wet aged counterpart, dry aged beef is not prone to shrinkage when being cooked. This makes the dry aged method the preferred choice when striding for quality.
Wet aged is the most common and economical way to tenderise beef. This method only tenderises the meat without intensifying the flavour. This is done by vacuum packing the beef in a plastic bag to maintain its moisture during the wet aging process. This method is opted to maximise the commercial yield volume. Wet aged beef lacks the intense flavour of dry aged and is prone to shrinkage during cooking making what seems value for money to be the total opposite.
Scottish Highland Cattle
Scottish Highland cattle are the oldest pedigree breed of cattle in the world and the first cattle breed to be registered back in 1884. Originally there were two types of Highland cattle, known as Kyloes. These were small and black in colour and were associated with the West of Scotland and the Islands whereas the larger red haired cattle grazed in the Highlands. Today they are known collectively as Highland Cattle and the recognised colours are Red, Black, Yellow, Dun, White Brindle and Silver.
Highland cattle are robust, and are able to tolerate the long harsh winters that are common in the Scottish Highlands. They do not need to be housed in the winter because nature has provided them with a weatherproof shaggy coat and extra thick hide to keep them warm. Their habitat of unspoilt rugged natural terrain provides native plants which they forage all year around. During winter this is supplemented with spent lees (whiskey residue) from the local whiskey distilleries, adding a hint of malt whiskey aroma in the meat.
The Highland Cattle produce an exquisite well-marbled flesh that ensures succulent tenderness. With the forage of native plants such as Scottish heather and a winter diet of spent lees the meat derives a distinctive flavour of herbs and whiskey malt. Furthermore, Highland Beef tends to be leaner than most because the cattle roam freely in the rugged terrain and get most of their insulation from their thick shaggy coat rather than subcutaneous fat. A much healthier nutritious beef with lower level of fat and cholesterol packed with unique native Highland flavour is the result.
SK’s Signature
28 Days Dry Aged Scottish Highland Beef
Only beef from the Scottish Highland pedigree breed of cattle issued with a DEFRA passport is used for our dry aged beef. This gives unprecedented provenance where each cut of meat can be traced from birth to your plate. We simply dry age our beef, bone on, for 28 days in a special climate control chamber, leaving nature to work its magic on this special meat. The result is a stunning melt in the mouth full flavour and succulent juicy beef with a hint of malt whiskey on the finish. Our signature dry aged beef is so special you have to try it to believe it!
* Our fresh beef is air flown into Hong Kong from the Scottish Highland.
PORK
SK’s Scottish Highland Pork
SK’s Scottish Pork is from the Scottish Highlands, covered by the Quality Meat Scotland’s Pig Assurance Scheme “Specially Selected Pork”. This means that the pigs are reared according to Quality Meat Scotland’s Farm Assurance Standards which cover the entire lifespan of the animals as well as the feed, auction markets, transporters and processors. The pigs are reared in spacious outfield pens, airy sheds that give the pigs freedom to roam the vast landscape. They forage from the natural environment that this provides with the diet being topped up with cereal grains, vegetables and spent lees from the local whiskey brewery.
The breeds are crosses between the British Large White (first recognised back in 1868) and Landrace brought into Scotland from the Nordic countries. The reason for this crossed breeding is to achieve the combined characteristics of the British Large White with the Landrace. This produces excellent lean meat and a well fleshed carcass ideal for the multilayer marbled pork belly.
Lamb
SK's Scottish Baby Lamb
SK’s Scottish baby lamb is from the Scottish Highlands, Highland cattle are robust, and are able to tolerate the long harsh winters that are common in the Scottish Highlands. They do not need to be housed in the winter because nature has provided them with a weatherproof shaggy coat to keep them warm. Their habitat of unspoilt rugged natural terrain provides native plants which they forage all year around. During winter this is supplemented with spent lees (whiskey residue) from the local whiskey distilleries, adding a hint of malt whiskey aroma in the meat. The Highland Cattle produce an exquisite well-marbled flesh that ensures succulent tenderness. With the forage of native plants such as Scottish heather and a winter diet of spent lees, the meat derives a distinctive flavour of herbs and whiskey malt.