Marbling Wagyu Feast with Oriental Flavours

To intensify the warmth at Cafe during this winter, Chef de Cuisine Chung Wai Yau at Hyatt Regency Tsim She Tsui has introduced three kinds of premium beef at the live noodle station: Australian wagyu chuck eye roll, Australian wagyu topside and local beef chuck eye.  Australian wagyu is grain-fed for 300 to 450 days to raise the marbling score to M5.  It is the perfect degree of marbling for meat lovers to truly indulge without worrying about richness overload. 

The live noodle station is inspired by the local street food, cart noodles, which allows diners to mix and match their own favourite ingredients and assemble the most preferable dish.  First of all, choose your kind of beef: for those who crave rich and intensely flavoured meat, opt for the well-marbled wagyu chuck eye roll or local chuck eye; while the lean and tender wagyu topside is a perfect choice if you plan to retain some of your appetite for other delicacies at the buffet.  

Diners may then pick their own favourite soup base, a refreshingblaze mushroom and cordycep soup or flavourful Sichuan spicy hot soup, to match with the exquisite beef.  The first alternative is a light soup to accentuate the beef flavours while the other option is just zesty enough without overpowering the meat.  Lastly, add some spinach noodles, konjac knot, Shanghai bok choy, shiitake mushroom or other vegetables of your preference. 

The Oriental flavours continue at the Japanese station, where Aburi wagyu chuck eye roll sushi and teriyaki wagyu chuck eye roll sushi can be savoured.  Both are made-to-order nigiri sushi cooked in Aburi-style, where the top of the Australian wagyu chuck is partially grilled, leaving the meat partially raw thus creating a melt-in-the-mouth effect.  The Aburi wagyu chuck sushi is served simply with a pinch of salt to highlight the wagyu’s streaks of delicious fat marbling.  Alternatively, enjoy the wagyu chuck eye roll temaki using your bare hands to get a mouthful of this hand roll filled with juicy teppanyaki wagyu. 

The proposals are available till February 

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