Press Release

Press Release


Shanghai, China, 2 November, 2016 –The MEAT at Kerry Hotel Pudong, Shanghai, the world-class contemporary steakhouse and specialty grill, introduces a new novel dish, Maple-Smoked Steak, to all meat lovers this autumn. 


The Maple-Smoked Steak uses Australian Angus beef which has been aged for 35 days, a much longer time than usual to maximise the concentration and saturation of the beef’s natural flavour, as well as the tenderisation of its texture. The meat, once taken out of the restaurant’s high-standard ageing room, will be first baked in an oven at 240 degrees Celsius, allowed to rest at room temperature and then placed in an extremely high-heat cherry-wood oven for another 2 to 3 minutes. Only rose salt is used as seasoning. 


“We use the most natural ingredients to wake up the flavours of the steak,” said Otto Goh, the hotel’s executive chef. 


The smoking part comes when the steak is about to be served. The cooked-to-perfection beef is covered in a glass dome, which seals in the flavours created by the maple-wood smoke that is infused into the steak using a smoke gun. Once the dome is removed at the dining table, the show begins. The smoke slowly wafts into the air, to be captured by all of the diner’s senses in no time. The Maple-Smoked Steak is the third signature creation added to the menu. 


The MEAT owns one of the largest meat ageing rooms presided over by the restaurant’s house butchers and, above all, serves the most generous marbling of premium beef.  Marvelling at the well-sourced grain-fed Australian Wagyu or Angus beef in the restaurant’s elegant, upscale, yet cosy atmosphere can be a truly pleasant and memorable affair. 


The MEAT’s signature steaks, Ningaloo Tomahawk, and Triple-Cut Beef Rib have been all-time favourites since the day they were launched.  Ningaloo Tomahawk, a 1.8-kilogram hunk of prime rib good for four persons, is brought tableside and expertly carved upon serving. 


Triple-Cut Beef Rib, weighing in at 1.8 kilograms, employs an unconventional cooking method: the rib is immersed in a house-spiced broth while cooking in the oven at low temperature for a full day.  This method of cooking results in a desired melt-in-your-mouth taste with each bite. 


“As a modern restaurant with vibrant associates, we are constantly striving for perfection. We want to make sure that our guests feel pampered every time they visit,” said Goh. 


The MEAT, which not long ago received a “three-fork-and-spoon” designation granted by Michelin Guide Shanghai 2017, focuses on the precise preparation, cooking and presentation of artisan aged beefs, along with the freshest seafood sourced from around the world and satisfying side dishes. 


In addition to the classic Grilled Boston Lobster and Casserole of Cod, guests can indulge in a variety of items ranging from starters, such as Jumbo Lump Crab Cake, Boston Lobster Bisque and Ocean Platter, to main dishes, such as Morel Chicken, Hazelnut-Crusted Rack of Lamb and American-Style BBQ Pork Ribs. 


The MEAT is open nightly from 5:30 to 10 p.m., Monday to Sunday. Weekend brunch (Saturday and Sunday) is served from 11:30 a.m. to 3 p.m. 


For enquiries or to make a reservation, please call (86 21) 6169 8886, e-mail or visit 

Press Contact

Grace Yang
Director of Communications


(86 21) 6169 8888


(86 21) 6169 8899


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


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