Thursday, February 6, 2014

Catch the Tail-End of Winter

hkLifestyleGeek tries out Grand Hyatt Steakhouse's oxtail dishes

Grand Hyatt Steakhouse isn't just about grilling slabs of mouthwatering meat and seafood along with American-sized portions of duck fat fries and extensive salad bar. Until the end of February head chef Patrick Shimada presents hearty Australian wagyu oxtail dishes with some slices of black truffle to boot.

For starters the oxtail consumme arrives at the table with a pastry dome on top. Once it's delicately sliced off, the pastry top reveals meatballs in the clear broth and they are a delicious combination.

Next came the braised oxtail, the bone removed and the succulent meat covered in fresh slices of black truffle. Its savoury taste was rich and was complemented by the bed of mashed potatoes.

Another is the oxtail casserole with mushrooms, winter vegetables and black Perigod truffles. Definitely a hearty dish, the vegetables, such as carrots and onions soaking up the oxtail flavours in this winter dish.

Finish the meal off with one of the Grand Hyatt Steakhouse's sinful desserts like rum baba, chocolate mud pie or apple crumble. Mmm mmm good.

Black Truffle and Oxtail Promotion
Until February 28

Grand Hyatt Steakhouse
M/F, Grand Hyatt Hong Kong
1 Harbour Road
Wan Chai
2584 7722

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