Next week, the W Hong Kong is hosting a special U.S.
Prime Beef Wine Dinner in its signature restaurant Fire, from 25 to 28
March.
The 25th of March is the opening night for the
US Prime Beef dinner event. The New York grown, rising Star Chef
Que Vinh Dang will offer guests a gourmety menu with matching
wines such as Bumgarner’s “Five Famous” Cabernet Sauvignon made by
Brian Bumgarner.
Available for HK$750 + 10%, the meal will
include four courses created by Chef Que Vinh Dang. The dinner starts with
smoked beef tenderloin tartar with asian pear and sesame
vinaigrette, the lightly smoked tenderloin balanced with the
sweetness and crunch of asian pear, and rounded out with nuttyness
of the sesame vinaigrette.
Then guests will move on to braised oxtail ravioli’s
with chorizo, caramelized onions and shaved manchego cheesesoft
oxtail meat cooked with the spices of chorizo wrapped with
homemade ravioli dough and “rib & rib” charred U.S. prime rib eye
with braised short ribs, pomme puree and sous vide endives. The
firmness from the rib eye paired with the softness of braised
short ribs with smooth and creamy mashed potatoes is rounded off
with bitter & sweet endives.
To finish, try the
“deconstructed sangria” mixed macerated fruits with
rainbow sorbet strawberries, oranges, grapes, and
apples.
The famous wine maker Brian Bumgarner
will introduce his “Five Fingers” Cabernet Sauvignon. And the Gold
winner of San Francisco Chronicles Wine Competition2009 – Lot 2005
California Cabernet Sauvignon 2007 and Cartlidge & browne
California Cabernet Sauvignon 2006 recommended by Robert M.Parker
jr will also be available on the night.
The U.S. Prime Beef menu such as
Prime Black Angus or Japanese Wagyu crossed with US Kobe is
available as per guest’s preferred cut. Choices of garnish and
sauce such as foie gras pinot and pommes dauphine will also be
available.
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