Experience premium quality seafood and efficient online delivery with Biltong Chief Hong Kong. Buy online from our extensive selection of seafood options packed with heart-healthy omega-3 and essential oils, ranging from farmed Norwegian salmon and wild tiger prawns to rope-grown blue mussels to black cod fish fillet. Sourced from the high quality and trusted producers from around the world, our seafood is full of flavour and fresh in taste. Enjoy it oven-baked, cooked on a BBQ grill, or steamed and seasoned with a simple drizzle of lemon juice! We offer next-day delivery across Hong Kong for all orders placed before 12 pm Monday to Saturday.
You deserve quality service and we want to make sure that you savour the full flavours and tender texture of our restaurant-quality seafood when buying online. That’s why Biltong Chief offers temperature-controlled cold chain delivery seven days a week across Hong Kong. Simply select the seafood products you’d like to order online, choose a time, and we’ll deliver to your doorstep. No matter how much you order, we only charge a flat rate, meaning the more you buy, the more you save!
Biltong Chief is a premier online butcher & grocer in Hong Kong with a selection of meat & wine with a fast and professional delivery service. At the coalface are South African co-founders, Dylan & Matt, who hail from a country synonymous with being welcoming hosts. The two biltong & braai-masters have every corner of Hong Kong snacking and barbecuing with expertly aged steaks, farm-style sausages, lobster tails, picanha & hanger steaks, marinated ribs, skewers, wagyu burgers and a fantastic selection of South African wines.
We’d love to hear from you! If you have any questions regarding our seafood products or our online delivery service in Hong Kong, feel free to send us a message here or get in touch with us through the following means:
sales@biltongchief.com (Customer Support)
info@biltongchief.com (Product Information)
+852 56969184 (Sales Support via WhatsApp)
+852 22119700 (Order Tracking via Kerry Cool)
