International Launch of US Free-Raised STRAUSS BEEF with Chef Craig Couper

THE STEAK HOUSE winebar + grill at the InterContinental Hong Kong is the first international restaurant to feature STRAUSS 100% grass-fed and grass-finished beef on their menu.

The US Free-Raised STRAUSS Beef, available exclusively in Hong Kong at InterContinental Hong Kong’s STEAK HOUSE winebar + grill. From July 9 – August 31.

With the starter begin with we have the Kentucky Country Ham Salad made from a variety of Heirloom Tomatoes which gives it a more intense flavor over normal Hybrid tomatoes. The scallion vinaigrette soaked onto the corn bread will surely get your digestive juices flowing.

Followed by Charred Sea Scallops cooked to perfection, as scallops are overcooked easily giving it a rough texture if timing is not controlled well. However in this case the scallops is served with sweet corn grits it adds as extra creamy texture and sweetness to the flavours along with the BBQ butter sauce.

For the main we have a selection of 3 different cuts, the Tenderloin, Striploin and Ribeye all 100% Grass fed and Grass finished. This is where the beef comes from cattle that ate nothing but grass and forage for their entire lives. The STRAUSS farmers carefully tend their land and cattle on open pasture, and graze slowly and patiently without any antibiotics or growth hormones. Therefore the beef not only has a balanced marbling, it is low in saturated fat, cholesterol and total fat, with a good source of naturally occurring Omega 3.

Chef Craig Couper was very thoughtful and served a small portion of all 3 cuts to let the guests to be able to experience the difference between each cut. My personal favourite cut was the striploin as it has a stronger meat flavour, chewier texture and is one of the tastiest steak when compared with the others. For those that like a more tender juicier texture, I would recommend the ribeye.

For the sides the choice of fingerling potatoes was refreshing to see instead of traditional fries, baked or mashed potatoes. Fingerling potatoes tend to have firmer texture and holds its shape well after cooking which is great for sharing as a side dish. Green beans with smoked pecans compliments well with each other giving that extra crunchy texture when paired together.

A meal isn’t complete without dessert and the Strawberry Shortcake consisting of basil, Fresh Strawberries & Ice Cream was perfect to clear the taste buds.

It was surprising to find out that it was the first time that Chef Couper ever traveled to Asia and outside of the United States, Canada and Mexico. However, I was delighted with Chef Couper’s pop-up menu, as well as having the opportunity to meet chef for arguably the greatest NBA player of all time and finding out how Michael Jordan likes his steaks. To be nit-picky the tenderloin cut was a bit dry and crusty for my taste which was the only downside. All in all, what made the steakhouse differentiate from others was the restaurant provided guest with a dozen selections of sea salts, mustard and even a selection of steak knives from around the world. Although some may think that it is not necessary or gimmicky as all the steak knives only has one purpose but to me it is these small details that adds character to the restaurant making it a truly memorable dining experience.

Review and photos by @tonyyphoto

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