Taking place in Beijing, Hong Kong, and Shanghai for one night only (November 12), top restaurants across the city dedicate one table for 10 to the Chi Fan For Charity (sponsored by Epermarket) cause and put on a one-of-a-kind multi-course menu, which can be bought by any group of people. Afterwards, a legendary after party with free-flow drinks takes the celebrations long into the night.
This year’s line up is nothing short of stellar, including some of our favorite chefs and restaurants, from high-end classics and veteran chefs to up-and-coming movers and shakers. Over the next few days we'll be highlighting key dishes which will be featured on the menu of CFFC venues.
Today's sneak peak is from The Cut..
The Cut
Beef Carpaccio with Truffle, Caper and 5-Year Aged Parmesan
A paradise for meat lovers, the CFFC menu at The Cut is set to be a carnivorous feast of the highest order. CFFC diners will also get a preview of The Cut’s soon-to-launch range of dry-aged steaks, as Head chef Bolton Wu will be supplying two Australian Black Angus 1.2kg tomahawk steaks, each dry-aged in house for 30 days.
However, it’s not all about steaks at this cool VOL Group restaurant. Other delights diners will be treated to include truffle beef carpaccio, from The Cut’s new menu. Featuring pickles, capers truffle oil, truffle shavings, the pièce de résistance of this dish is the five-year aged Parmesan, which lends a rich umami flavor.
Book the table at The Cut by visiting the Chi Fan For Charity booking site.
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