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CUĺT

@cuit_hk

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Handcrafted sourdough and pastries baked well.
CUÍT EATERY, SAI KUNG
CUÍT ÉPICERIE, CENTRAL

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Meet our founder, Stephanie 👋 by @cuit_hk

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3 years ago

CUĺT is founded by a sister duo Tiffany and Stephanie.

We grew up in Sai Kung, a picture-perfect seaside town. Formerly a fishing village, the town’s diverse produce remains one of the freshest in Hong Kong. Since we were young, our dad has always loved to cook and host our loved ones. Until now, every weekend, we eat, we talk and think about food.

Growing up with easy access to fresh ingredients and in a family that adores cooking and hosting, food and hospitality has naturally become a big part of our lives.

As a sister duo, one focuses on bread and the other on savoury dishes and pastries, it became apparent to us that we want to build on our passion to do something we love, together. CUĺT is our first venture into the culinary world which is particularly meaningful to us.

We want to translate ordinary daily rituals into extraordinary experiences, and to create a relaxing meeting place in this frantic city. For us, dining out is never just about the food, it is also about how it made you feel.

So with CUĺT, we want to strip it all back and focus on honest food and genuine hospitality. A good loaf is a foundation to all good food. With our upcoming shop in Sai Kung, we position ourselves as a casual eatery that focuses on simple, well-executed flavours with bread being our canvas.

Stay tuned!

#sourdough #handmade #nourishing by @cuit_hk

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3 years ago

Meet one of our founders, Tiffany 👋 by @cuit_hk

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3 years ago

People often ask what we cook at home.

The honest answer is comfort food: something warm, in season, and done well.

These are the dishes we come back to on our own mornings, and a hint of what we‘d like to serve you one day.

This week, porridge with figs. by @cuit_hk

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12 days ago

We can finally say it: in a couple of months, we’re opening our third space, in Happy Valley.

Between now and then, we’d love you to watch it come together, starting with the influences behind it.

Copenhagen has shaped so much of how we think about food, design and hospitality. It’s also home to Bo Bech, a chef whose work I’ve studied for years and who has inspired us since the very beginning.

This first entry is a personal one. It’s about how a conversation over his book, The Relation Between Us, at CUÍT became an evening at his table in Copenhagen. It was a full-circle moment, and a reminder of why I do this at all.

Steph

I noticed one of our guests holding Bo Bech’s book, the one I keep by the display counter in Sai Kung. So I walked over and said hello.

She was from Denmark, and a friend of Bo and his wife Yasmin. I said it’d be an honour to have them at CUÍT one day. A year on, Yasmin walked through our door!

Here we are.

I reached out when I knew I was going to Copenhagen, and Yasmin kindly invited me to dinner at Bobe, Bo Bech’s restaurant.

She met us at the door and walked me through everything: the ethos, the room, the kitchen.

A kitchen I’d admired for years, and now I was standing in it. What I’ve always taken from Bo Bech’s cooking is how little he needs, and how much that asks of a chef. It’s the restraint I’ve spent most of my career honing.

They gave me the best table, right in front of the pass. Nothing between me and the chef.

The closest thing to being let in.

I’d imagined this evening a million ways. But it couldn’t have ended more perfectly: cheeses, sweets, and a gift of his new book.: The Relation Between Us.

Exactly that. The Relation Between Us.

A guest at our table in Sai Kung led me to a seat at his in Copenhagen.

And at CUÍT, it’s what holds the room together: the light and the chair, the loaf and the hands that shaped it, the plate and the person it’s set before. Nothing on its own. Everything in relation.

This was a beautiful reminder of what honest hospitality is, and it’ll be what Tiff & I carry into the third space. by @cuit_hk

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a month ago

(FULL) commaa and @cuit_hk are excited to present “The Morning Table”—a special weekend breakfast takeover at commaa on September 19th and 20th!

Grab your spot via link in our bio. We’d love to start the day with you!

Date: September 19 & 20, 2026 (Sat & Sun)
Time: 9:30 am — 1:00 pm
Venue: commaa
Details & Reservations: Full taken in Commaa by @cuit_hk

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a month ago

Every loaf begins the day before.

Eighteen hours of rest, long enough for the flavour to deepen and the crumb to open.

Come morning, we score each one by hand and tend to the bake, watching the rise, crust and colour.

Then we go again. Because good things take time, and tomorrow’s loaf starts today. by @cuit_hk

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a month ago

A hard ride deserves a soft landing.

Our first Sourdough Social with Rapha brought the crew back to CUÍT Sai Kung for a well-earned post-ride spread — yoghurt bowls, sourdough still warm from the oven, thick curls of butter and generous spoonfuls of fruit preserves.

We loved keeping everyone fuelled — and we’ll be doing it again for the Rapha Women’s 100. See you at the finish. by @cuit_hk

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2 months ago

MEET OUR TEAM

Meet Yanna.

She used to tell stories on stage.

Now she tells them through pastry - believing that the best dishes are remembered not just for how they taste, but for how they make you feel. by @cuit_hk

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2 months ago

Meet our line-up of pastries, seated accordingly.

First up, our house classic gets a design classic. The sourdough croissant: crisp, buttery, beautifully layered, with sourdough bringing a little more depth to something familiar. The one you come back to.

The kouign-amann gets the little mint-green number. Small but mighty - laminated dough, butter and sugar baked until deeply caramelised and crackling outside, with soft buttery layers within. It does a lot for something so small.

Serrano & fromage takes the sturdy seat. Its cross-laminated top exposes more of those layers for extra ridges and crunch, while Serrano and cheddar make it our most savoury, substantial bite.

Almond croissant gets the seat you’d want to settle into. Golden and flaky outside, soft and generous within, with toasted almond and a rich filling. The pastry equivalent of sinking into the good chair, leaning back and staying a while.

And our pomme parcel gets the warmer, rounder seat. Crisp, flaky pastry wrapped around a warm, tender apple filling - simple, comforting and quietly satisfying. by @cuit_hk

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2 months ago

CUÍT is officially a Rapha partner café.

A new home for Rapha riders to stop, refuel and recharge.

We’re kicking things off with our first event together: The Sourdough Social.

Join us for a scenic Sunday Morning Ride through Sai Kung’s quieter village trails — from the Ho Chung Ancient Trail to Tai Lam Wu and Po Lo Che — before stopping mid-ride at CUÍT for a well-earned spread of sourdough and sandwiches.

RCC members can reserve through the Rapha App, with a few spots available for friends of RCC.

More details via the link in Rapha’s bio. by @cuit_hk

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2 months ago

There are few things better than watching butter melt into bread.

This time, we’re reaching for Netherend Farm - a traditional English butter made from cream that’s left to mature for a few days before churning, giving it a beautifully rounded depth.

We love it with buffalo mascarpone and a drizzle of thyme honey. The mascarpone adds another layer of creaminess, while the honey brings just enough floral sweetness.

Low effort, high reward.

Try it at home, and pick up everything you need next time you’re at CUÍT Épicerie & Sai Kung Eatery by @cuit_hk

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2 months ago