Kerry Hotel Pudong, Shanghai has recently launched the Triple Cut Beef Rib at The MEAT. The first Triple Cut in the Chinese market, alongside its predecessor The Ningaloo Tomahawk, this one is sure to wake the carnivore in everyone.
The Triple Cut weighing in at 1.8 kilograms is reminiscent of something Fred Flintstone might bring home for dinner: 3 ribs packed with meat for four people, brought table-side and expertly carved. The quality Australian Angus beef sourced directly from farm to table defines its premium tasting experience.Unlike traditional cooking methods, The Triple Cut Rib is immersed in a specially-made soup while cooking in an oven at low temperature for a full day. This cooks all the three ribs to a medium level, leaving that desired melt-in-your-mouth taste with each bite. Also, the chef recommends pairing this with a side of Mashed Potato and one of Braised Onion with Raspberry Sauce.
In addition to the Triple Cut, guests can also indulge in a wide variety of premium items including Hot Ocean Platter, Clam and Scampi Pot, Pork Ribs and Lamb Rack, etc. An extensive selection of New and Old World wines is also available at The MEAT, hand selected by our Sommelier, Kobe Hou, which recently won “Three Glasses” at China’s Wine List Awards of the Year 2015.
“As a contemporary restaurant with vibrant associates, we are constantly trying to develop new dishes to delight our guests,” said Otto Goh, Executive Chef of the hotel, “The Triple Cut is the creation of chefs’ three-month preparation to creating a unique flavour sure to make guests feel pampered. Our aim is to always provide guests with a memorable dining experience. ”
The MEAT, a contemporary steakhouse and specialty grill is open nightly from 5:30 p.m. until 10:00 p.m. It was born from the very idea that a steakhouse should revolve around the meat served. Solidly backing up this idea is the restaurant’s menu, with the largest selection of fine steak and beef available in Shanghai displayed in a dedicated meat “Ageing Room”, presided over by the restaurant’s house butcher.