How Now Brown Cow

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.