Post by Classic Fine Foods Hong Kong & Macau

Carna X Sanchoku Black Onyx ✨ What an incredible evening hosting a dinner at Carna X Sanchoku – Black Onyx with Chef Billy Yau. Carna is a modern, contemporary Tuscan steakhouse, built on a true nose-to-tail philosophy—celebrating both primary and secondary cuts with care and precision to reduce waste without compromising quality. And what better way to elevate the experience than Chef Billy Yau’s savoir-faire to showcase the excellence of Sanchoku Black Onyx—a new benchmark in premium Angus. Crafted from pure Black Angus genetics and developed through a refined 230-day grain program, Black Onyx delivers enhanced marbling, elevated tenderness, and the signature Angus flavour chefs rely on with Marble Score SB 2, 3, 4, and 5+. This dinner also reaffirmed why Carna #78, featured on the World’s 101 Best Steak Restaurants list, continues to set the standard for premium steak experiences. The night brought together many of the city’s most influential meat lovers, chefs, and the menu was exceptional—from carpaccio and risotto to premium dry-aged cuts, all crafted over a charcoal grill. A heartfelt thank you to our partner Stanbroke for helping make this such a beautiful event. James Goodenough #ClassicFineFoods #Carna #Sanchoku #BlackOnyx #TuscanCuisine #SteakRestaurants #FoodInnovation #Butchery #NoseToTail #DryAged #CharcoalGrill #ChefBillyYau #Stanbroke