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Digest The Steak House's Quest For World's Best Beef Continues With Australia's Mayura Wagyu

The Steak House's Quest For World's Best Beef Continues With Australia's Mayura Wagyu

The Steak House's Quest For World's Best Beef Continues With Australia's Mayura Wagyu
By Hong Kong Tatler
February 27, 2019
InterContinental Hong Kong Focus

Promotion: March 4 - April 30, 2019 (Expired)

InterContinental Hong Kong’s steakhouse features various cuts of the celebrated chocolate-fed wagyu

This spring, The Steak House Winebar + Grill is showcasing Australia’s Mayura wagyu as part of its quest to source the world’s best artisanal beef. The hotel’s executive chef Maxime Luvara and the restaurant’s chef Chiu Ming-Chan will prepare the exclusive beef on the establishment’s charcoal grill. The meat is celebrated for its signature sweet, rich flavours from the cattle’s chocolate-rich diet adopted in their final stage of maturation. From March 4 to April 30, guests can sample Mayura wagyu sourced from South Australia’s Limestone Coast, in courses such as grade nine tenderloin and striploin, as well as a wagyu sampler featuring both cuts. The Mayura wagyu is available from March 4 until end of April 2019.

The Steak House

Restaurant, $$$$, Steak House, Tsim Sha Tsui

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Digest Mayura Wagyu Australia The Steak House Winebar + Grill InterContinental Hong kong Maxime Luvara Chiu Ming-Chan Steakhouse Wagyu

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