A Cut Above


The Peak (Hong Kong) - - Food & Drink - www.in­ter­con­ti­nen­tal.com

In­ter­con­ti­nen­tal Hong Kong in­tro­duces ar­ti­sanal French vin­tage beef to its revered Steak House Winebar + Grill. Un­til the end of Au­gust, guests can en­joy a sam­ple of beef that has been aged by Parisian butcher Boucherie Pol­mard us­ing an ex­clu­sive tech­nique. Fea­tur­ing cuts that have been aged for as long as 13 years, a selec­tion of dishes are on of­fer, sev­eral of which have been per­son­ally cre­ated and de­signed by head butcher Alexan­dre Pol­mard him­self.

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