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RARE, LUXURIOUS DELICACY COMES TO SOUTHERN TAIWAN - “BLACKMORE, PREMIUM M9+ AUSTRALIAN BLACK WAGYU” Debut AT SHANGRI-LA’S FAR EASTERN PLAZA HOTEL, TAINAN

RARE, LUXURIOUS DELICACY COMES TO SOUTHERN TAIWAN - “BLACKMORE, PREMIUM M9+ AUSTRALIAN BLACK WAGYU” Debut AT SHANGRI-LA’S FAR EASTERN PLAZA HOTEL, TAINAN

SHANGRI-LA’S FAR EASTERN PLAZA HOTEL, TAINAN 

RARE, LUXURIOUS DELICACY COMES TO SOUTHERN TAIWAN 

“BLACKMORE, PREMIUM M9+ AUSTRALIAN BLACK WAGYU” 

Exclusive 1% of the world beef market, with impeccable marbling and exceptional flavors 

  

There’s yet another new offering for food lovers who enjoy premium beef.  On October 5, Shangri-La’s Far Eastern Plaza Hotel, Tainan introduces the Premium M9+ Australian Black Wagyu from the world-renowned Blackmore family.  This Australian 100% full-blood wagyu was the designated ingredient during the Oscar reception and is the go-to luxurious food item at hotels around the world.  It is now officially coming to Tainan.  The head chef hand-picked the densely marbled, impeccable cut to complete his culinary creations and he will serve up an impressive five-course gourmet set meal priced at NT$4,999 per person and NT$9,999 for two at The MEZZ Steak and Lobster Bar.  To experience this limited offering that simply melts in the mouth, please reserve three days in advance. 

  

The five-generation Blackmore family is a highly revered name.  In 1988, David Blackmore, the “godfather” of Australian wagyu beef, introduced three pure wagyu breeds from Japan to Australia and, through patience and determination, fulfilled the breeding process.  The 100% Australian full-blood wagyu cattle are raised in a spacious ranch amid bountiful grass and pristine water.  Moreover, a high-standard traditional method, coupled with an exclusive, secret formula feed, is used to raise the cows for 600 days.  Each month, only 50 cows are on offer, making the beef exceptional rare.  David Blackmore created the incredible marbling and full meat flavor that have impressed gourmet experts around the world.  It has become a popular item at luxury five-star hotels around the world.  It has, in fact, been re-introduced to Japan and has become highly sought after. 

  

Unlike the grading system used for U.S. beef, which are in the forms of “prime” and “choice,” Australian wagyu grading is based on meat color and marbling, starting from M1.  The higher the number, the better the quality and the pricier it becomes.  For this event, the hotel will use the Blackmore family ranch’s Premium M9+ Australian Black Wagyu New York Strip Steak.  With over 40% fat content, it is a gourmet favorite.  Its snowflake-like marbling is densely distributed with a balance of fat and lean meat; moreover, the thin layer of tendon adds to the flavor of this smooth, exquisite cut.  The meat melts in the mouth not unlike butter, serving up the ultimate indulgence for the palate.  

  

For a taste of the rare beef that takes up only 1% of the world beef market and its impeccable marbling and exceptional flavors, The MEZZ Lobster and Steak Bar offers the Blackmore M9+ Australian Wagyu Set with a choice of Fire-Grilled or Char-Grilled New York Strip Steak.  The precisely cut 300-gram premium wagyu does not require any prior marinating or seasoning.  Right before grilling, a light rub of rosemary, thyme, sea salt and the chef’s special sauce will bring out its fresh original flavor and accentuate its aroma.  The “fire-grilled” flavor is a feast for the senses.  After the steak has been slightly char-grilled, brandy with 40% alcohol content is drizzled on the steak to sear the meat, releasing the caramelized and enticing alcohol aromas.  “Char-grilled,” on the other hand, offers the classic “char-grilled” flavor.  It employs the traditional method of placing the evenly marbled meat on the heated lava rock, where the fat slowly melts as it gets heated.  Take just one bite and experience authentic meat flavors bursting in your mouth.  The paired wine, MITOLO JESTER SHIRAZ, is carefully selected for its soft tannin texture and full-bodied flavor with a hint of pepper aroma.  Accompanying the choice of steak are the remaining four courses –Grilled Fresh Caesar Salad;Organic Italian Vegetable Soup; Pan-Fried Duck Foie Gras, Grilled Asparagus, Carrot, Mushroom and Olive Crushed Potato; and 24K Chocolate Cake.  The steak is served with Shallot Béarnaise, Peppercorn Sauce and Pommery Mustard Sauces.  The set is priced at NT$4,999 per person and NT$9,999 for two. 

香港を拠点とするシャングリ・ラ ホテルズ&リゾーツは現在、100軒以上のホテルを世界で運営し、総客室数41,000以上を有するホテルグループです。シャングリ・ラ ホテルは、5つ星のデラックスホテルで、高範囲にわたる高級施設やサービスを提供しています。シャングリ・ラ ホテルは、オーストラリア、カナダ、中国、フィージー、フランス、インド、インドネシア、日本、マレーシア、モルディブ、モーリシャス、モンゴル、ミャンマー、フィリピン、カタール、シンガポール、スリランカ、オマーン、台湾、タイ、トルコ、アラブ首長国連邦およびイギリスに所在しています。現在当グループは、中国、カンボジア、香港、インドネシア、マレーシアやサウジアラビアでプロジェクトが進行中です。ご予約やご質問等は各旅行代理店、またはwww.shangri-la.com までお問合せください。

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