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The Meat Presents Six-Course All Cut Menu: “We Meat Again”

Shanghai, China, 1 March 2019 – The MEAT at Kerry Hotel, Pudong, Shanghai, famed for outstanding steaks and seafood, is kicking off this culinary season with everything beef. Explore Chef Otto Goh’s innovative six-course menu inspired by rare cuts and exquisite flavours from around the world. For sheer indulgence, the menu is paired with a trio of delicious gourmet wines hand-selected by sommelier Tyler Chen.

The MEAT’s Degustation Seasonal Six-Course Beef Menu begins with a curious Beef Tartare. Rare M8-9 Australian wagyu tenderloin, raw egg and sea urchin provide the smooth base of this mouth-watering dish, while a layer of caramelised leek and thin crackers add a delightful crunch. The result is a satisfying blend of earthy and umami, soft and crispy, only to be elevated by a welcoming punch from the ginger and wasabi paste.

By way of saying bon appetit, Chen picks a Clos de Vougeot pinot noir. Hailing from the renowned wine producer Domaine Chanson’s historic vineyards, this Burgundy has a sweet vanilla body and lingering notes of oakwood from the vintage casks.

Moving swiftly on to Tri Tip and Rib Cap, an appetiser featuring delicate cuts of tri-tip and rib cap, both sourced from Auskobe wagyu beef M8-9. The Tri-Tip is complemented with Stilton and Walnut Bonbon and a refreshing Apple and Endive Salad. The Rib Cap, on the other hand, sits alongside Pan-Fried Foie Gras and Beetroot kissed by the sweet aroma of rose candies.

The next appetiser, Changbaishan Jilin A5 beef, is a tribute to the bountiful mountains in the northeast of China. This exceptionally candied rose petals, snowflake-marbled sirloin is roasted over crackling maple wood that lends the meat a smoky aftertaste. To balance that, Chef Goh completes the plate with Yunnan morel mushrooms, truffle mashed potato and chive dip and seasonal greens purée.

The second glass of red wine, a Château Lynch-Bages, is much sought after by members of Hong Kong’s elitist circle. Its established reputation as one of the world’s best 10 Pauillac wines and century-old history can both account for its contemporary popularity.

Epicurean eaters will appreciate The King’s Meat. Chef Goh has applied an Italian twist to this main dish, which features the rare cut between the chunk roll and edges of ribeye. Pickled Sundried Tomato and Yunnan Poponcini Pepper Farci stuffed with Quinoa lend welcoming touches of astringency and juiciness to the overall mouthfeel.

To follow, Short Ribs and Marrow is an ingenious marriage of meat and bone marrow. Its main component is a gratin of boneless short ribs, beef tendon and marrow, lightly bathed in red wine and Parmesan dressing. The piquant Iberico Ham Fried Rice and tangy Charcoal-Grilled Portobello Mushrooms are underscored by the subtle sweetness of carrot purée. Undoubtedly, this is where the best European influences can be found.

“Age and glasses of wine should never be counted” – The MEAT understands this philosophy. Tenuta San Guido’s “Sassicaia”, is a unique blended wine from Tuscany, Italy. Aged in small oakwood casks, it has a full body fusing the aromas of tobacco and vanilla. Working hand in hand with the main dish, it will effortlessly transport you to the sunbathed shores of the Mediterranean.

This culinary journey anchors with Beef Carpaccio and Tomato Sorbet. Chef Goh preserves the simplicity of Beef Carpaccio using the finest tri-tip while also accentuating the meat’s masculinity with Silky Tomato Sorbet and traces of aged balsamic vinegar.

Eventful as it is, diners will likely be left wanting more, which is why The MEAT has prepared A Box of Love to satiate the sweet tooth.

The box encases eight pieces of delicate desserts: Vanilla Honeycomb Puff, Coconut Financier, Chocolate Orange Confit, Gianduja Bonbon, Mango Lollipop Ice Cream, Passion Fruit Mascarpone Bonbon, Pistachio and Green Tea Cigar, and Lemon Tart. You can think of it as an unabashed expression of love.

The MEAT’s Degustation Seasonal Six-Course Beef Menu – Till We “Meat” Again –will be served during dinner time from 1 March 2019 onward. Three glasses of wine and “A Box of Love” are included. The menu is priced at RMB 1,180 plus 10 per cent service charge and 6 per cent VAT.

For enquiries or to make a reservation, guests may call (86 21) 6169 8886, send an e-mail to reservations.khpu@thekerryhotels.com or visit http://www.thekerryhotels.com.

About The MEAT
The MEAT, a contemporary steakhouse and speciality grill, opens nightly from 5:30 until 10 p.m. Solidly backing up this idea is the restaurant’s menu, with a sumptuous selection of fine steak and beef available in Shanghai displayed in a dedicated meat “Ageing Room”, presided over by the restaurant’s house butcher.

About Otto Goh
Otto Goh, executive chef of Kerry Hotel Pudong, Shanghai, has accumulated over 25 years of culinary experience by working at prestigious establishments. Born and raised in Malaysia, Chef Otto has a deep knowledge of culinary culture and infuses flavours from his global background into his creations. His outstanding talent and dedication have won him numerous press and award recognitions. In 2001, Chef Otto hit Malaysia’s “The 50 List” and, in 2018, he was named one of “Asia’s 50 Gourmet” honoured by Tatler magazine. He was named “Outstanding Chef of 2016” by Shangri-La Hotels and Resorts because of his extraordinary commitment and successful leadership. In 2016 and 2017, The MEAT, the contemporary steakhouse at Kerry Hotel Pudong, Shanghai, received “Three Forks and Spoons” from Michelin Guide Shanghai and was honoured with “The Plate Michelin” in 2018.

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電話番号

(86 21) 6169 8888

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(86 21) 6169 8899

住所

No.1388 Hua Mu Road, Pudong, Shanghai, Shanghai, 201204, China

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