Time Out says
Founders Katie Campbell and Emma Pike are dedicated to providing 100 percent grass-fed beef and lamb to the Hong Kong market. All products sold at Farmer’s Kitchen are traceable back to the same farm where Campbell grew up along the southern coast of New South Wales, Australia. The meat is always chilled and never frozen, guaranteeing the best quality. Deliveries are made to the New Territories and Hong Kong Island five days a week. The prices are very reasonable too – two rib-eye steaks weighing 600g cost just $240.
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