喜愛肉類美食的您絕不能錯過由Grand Hyatt Steakhouse帶到香港的美洲野牛肉。2017年9 月11日起美洲野牛將首次登陸香港，並由Grand Hyatt Steakhouse獨家呈獻。 美洲野牛貴為馴養牛類的祖先，背後當然有一段特別的故事。早於十九世紀前，北美洲曾有著多達四千萬頭美洲野牛，但到了十九世紀末期，人類活動及氣候變化等問題卻導致美洲野牛數量大幅跌至少於一千頭，距離滅絕只有一步之遙。美洲野牛當時不僅是人類食物、建築以及衣物的寶貴原材料，更是一種精神象徵。由於野牛在美國歷史中有著不可動搖的地位，前總統奧巴馬先生於在位時便挑選了美洲野牛作國家級哺乳類動物。 如今，美洲野牛已於美國重回公眾視野，而行政總廚Gerhard Passrugger則想盡辦法把這一美國國寶帶到香港，並爭取到獨家貨源：「我相信這塊頂級牛扒一定會為香港的食客們及飲食界帶來驚喜！」 美洲野牛不僅有著傳奇歷史，它的營養價值與普通飼養品種亦有所不同。營養學認為美洲野牛能提供「完全蛋白質」及多種維他命並含有較少的飽和脂肪及膽固醇，口感比普通飼養品種較精實幼嫩，肉味濃郁。且因為以穀物為主食，其生長過程中不添加荷爾蒙、抗生素及類固醇等物質，是更健康的飲食選擇。 為慶祝美洲野牛抵達Grand Hyatt Steakhouse，總廚Gerhard研發了一系列美洲野牛肉菜式，帶給食客們最高享受。當中包括：美洲野牛肉他他、竹炭燒美洲野牛有骨肉眼牛扒配波本威士忌火焰及香蒜牛油、香草煙燜美洲野牛肋骨配楓糖漿。
香草煙燜美洲野牛肋骨配楓糖漿，配上自家製煙燻箱 對於喜愛為美食拍照的食客們來說，這是一道「必影必食」的菜式。野牛肉以慢煮方法烹調40小時，令肉質保持細嫩彈性。上桌時會以特製的木盒盛載，打開木盒時，以香料形成的煙氣徐徐飄散，讓您的晚餐更加豐富難忘。
竹炭燒美洲野牛有骨肉眼牛扒配波本威士忌火焰及香蒜牛油 這道「火焰牛扒」不僅賣相搶眼，享用的過程亦很獨特：野牛扒先以碳烤的形式現場製作，扒上塗抹自家製黑椒蒜茸牛油。再即席淋上波本威士忌，製造火光熊熊的視覺效果；一道肉汁充盈、脂香四溢的戰斧牛扒即呈獻於食客面前。
美洲野牛肉他他， 蕃茄，12個月水牛芝士 美洲野牛肉特有的精實口感配上比普通牛肉更濃郁的肉味，這道不能錯過的美洲野牛肉他他將讓您體會到野牛肉最原始的味道，確保您有一個難忘的開始。
Meat lovers rejoice! Grand Hyatt Steakhouse is proud to announce the arrival of bison meat, which will appear in Hong Kong for the first time, available exclusively at Grand Hyatt Steakhouse from 11 September 2017.
The great American Bison, an ancient ancestor of the cow, has had a remarkable comeback story from once being on the brink of extinction due to a combination of human activity and climate change. Up to 40 million bison are thought to have roamed North America in the past, but by the late 1800s their numbers had dropped to less than 1,000. People once relied on bison for food, shelter and clothing, while the animal itself was regarded as a powerful spiritual symbol. Because bison played such a central role in U.S. history, former U.S. President Barack Obama designated bison the country’s official mammal.
Following the rising popularity of bison meat in the United States, our Executive Chef Gerhard Passrugger has put a lot of effort into bringing this U.S. national treasure to Hong Kong via an exclusive supply chain to Grand Hyatt Hong Kong. “I think bison will ‘wow’ Hong Kong diners and excite the local dining scene as a new premium steak!“ said Chef Gerhard.
Beyond bison’s amazing story, there is also a big difference between standard cattle beef and natural bison meat. Nutritionally speaking, bison meat is an excellent source of complete protein and a rich source of multiple vitamins. Being lower in saturated fat and cholesterol, it is also healthier than beef. In terms of texture, grain-fed bison meat is leaner and more tender than beef, due in part to the meat’s lack of hormones, antibiotics and steroids.
To celebrate the arrival of bison meat at Grand Hyatt Steakhouse, Chef Gerhard has crafted a special bison menu for diners to savour. Highlights include bison tartare, bison “bone in ribeye” charred with bamboo ash and flambéed with bourbon and roasted garlic butter, and short ribs, smoked with bison herbs and glazed with a tangy maple glaze.
Short ribs, smoked with bison herbs and glazed with a tangy maple glaze For food-photo hounds and meat lovers, this must-snap, must-eat bison dish offers a high-quality steak, amazing flavours and a presentation that is sure to capture everyone’s attention. This special dish requires a certain amount of time to prepare as the meat undergo 40-hour slow cook. It is served in a custom wooden box that reveals a flurry of herb smoke when its lid is removed, ensuring an unforgettable dining experience.
Bison “bone in ribeye” charred with bamboo ash and flambéed with bourbon and roasted garlic butter
Enjoy dramatic tableside flair while watching this bison bone-in ribeye be flambéed with bourbon. Before being flambéed, the steak will be topped with bamboo ash and homemade garlic-pepper butter. Once roasted, this natural and flavourful bison ribeye will be juicy and full of concentrated bison flavours.
Bison tartare with tomatoes and 12-month-aged buffalo cheese This flavourful bison tartare is a not-to-be-missed appetizer featuring fresh tomatoes and 12-month-aged buffalo cheese. Bison’s tender texture complements its flavour, which is more delicate and less pronounced than beef, ensuring a memorable start to the bison journey.
