Every
few months, we get a newsbyte on premium beef, with the terms ‘artisanal’,
‘curated’, ‘exclusive’ thrown into the mix to try and wet our palate – none
have worked as well as the invitation from The Steak House winebar + grill (at
the InterContinental Hong Kong) to try the Mayura Wagyu from Australia, also
known as Chocolate-Fed Wagyu.
Mayura Wagyu is acclaimed for its signature
sweet, rich flavour, resulting from the unique chocolate diet 100% of the Wagyu
cattle are fed in their final stage of maturation. Introduced to Hong Kong by Scott
de Bruin, Mayura Station's managing director, under the magical hands of Executive
Chef Maxime Luvara and Steak House Chef Chiu Ming Chan, their perennial quest
for the ”best of the best” beef from artisanal (there's that word again!) farms around the world has
resulted in aces. Such tender lovin’ steak we haven’t sampled in years as it
was pure love at first bite.
From now until 30 April 2019, you can get a taste
of this unique and exceptional Wagyu prepared expertly by Chef Chiu Ming Chan
over the restaurant’s charcoal grill.
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