As the name implies, The MEAT at Kerry Hotel, Pudong, is known for its outstanding steaks and seafood. It makes sense then that the restaurant is kicking off this culinary season with all things beef. Explore Chef Otto Goh’s innovative six-course menu inspired by rare cuts and exquisite flavors from around the world. For sheer indulgence, the menu is paired with a trio of delicious gourmet wines hand-selected by sommelier Tyler Chen.
Photo courtesy of THE MEAT
The MEAT’s Degustation Seasonal Six-Course Beef Menu begins with a one-of-a-kind 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 caramelized leek and thin crackers add a delightful crunch. The result is a satisfying blend of earthy and umami flavors, soft and crispy textures, all elevated by a punch from the ginger and wasabi paste.
Photo courtesy of THE MEAT
For this course, 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 oak from the vintage casks.
The next appetizer features 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 topped off with the sweet aroma of rose candies.
Photo courtesy of THE MEAT
The following appetizer, Changbaishan Jilin A5 beef, is a tribute to the mountains of northeast China. This candied rose petals and snowflake-marbled sirloin is roasted over crackling maple wood, which lends the meat a smoky aftertaste. To balance the flavors, Chef Goh completes the plate with Yunnan morel mushrooms, truffle mashed potatoes and chive dip and puréed seasonal greens.
The second glass of red wine, a Château Lynch-Bages, is highly sought after by members of one of Hong Kong’s most elite circles. Its established reputation as one of the world’s best 10 Pauillac wines and century-old history accounts for its popularity.
Discerning foodies 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 touches of astringency and juiciness.
Photo courtesy of THE MEAT
To follow, Short Ribs and Marrow is an ingenious combination 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.
Tenuta San Guido’s Sassicaia, is a unique blended wine from Tuscany. 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 guests to the sunbathed shores of the Mediterranean.
This culinary journey is completed with Beef Carpaccio and Tomato Sorbet. Chef Goh preserves the simplicity of Beef Carpaccio using the finest tri tip while accentuating the meat’s boldness with Silky Tomato Sorbet and traces of aged balsamic vinegar.
Photo courtesy of THE MEAT
To top it off, The MEAT has prepared A Box of Love to satiate those with a sweet tooth. The box features 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.
The MEAT’s Degustation Seasonal Six-Course Beef Menu – Till We “Meat” Again – is now being served during dinnertime. The menu is priced at RMB1,180 (plus 10 percent service charge and 6 percent VAT) and includes three glasses of wine and one dessert box.
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 www.thekerryhotels.com.
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[Cover image courtesy of THE MEAT]
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