Dining Out 1 minute 18 December 2018

On The Gala Menu: The Inspiration Behind David Kinch’s Grilled Beef Rib Steak, Black Garlic And Matsutake, “Jus Corsé”

The chef-owner of the three Michelin-starred modern American restaurant Manresa in California finds inspiration in times of adversity.

#MICHELINGUIDEHKMO19 beef Hong Kong

In July, three-Michelin-starred modern American restaurant Manresa in California was set ablaze by a fire that started outside its building. Although no one was injured in the fire, the restaurant’s exterior and the kitchen did not escape unscathed, along with antique glassware and fermented products.

However, executive chef-owner David Kinch continued to develop new dishes and his restaurant in the San Francisco Bay Area reopened just two months later. Kinch kept this incident in mind when he crafted his dish for The MICHELIN Guide Hong Kong Macau 2019 Gala Dinner, which had a theme of metamorphosis.

He reflects: “It is important to not be afraid of these challenges but to embrace them. This is a dish that was introduced to our menu after the damaging fire, so it signifies a new beginning.” 

“This dish is special to me as it symbolises renewal after the restaurant reopened,” he adds.
What was the inspiration behind the dish?

When we look outside our Manresa universe for inspiration, we remember that we are a part of Pacific Rim family. It is easy to find inspiration from such great food cultures in this family, especially when there are shared products such as pine-scented mushrooms. The mushrooms also represent the fall season.
David Kinch’s Grilled Beef Rib Steak, Black Garlic And Matsutake, “Jus Corsé”  is served with an aged bone broth. (Credit: David Kinch)
David Kinch’s Grilled Beef Rib Steak, Black Garlic And Matsutake, “Jus Corsé” is served with an aged bone broth. (Credit: David Kinch)

What goes into this dish?

The charcoal-grilled Japanese beef is served with subtly seasoned raw Matsutake pine mushrooms. There is also a delicate puree of black garlic and seasoned beef paste to perfume the dish. The aged beef broth is poured tableside and pearled on the surface with a mushroom-scented oil.

The theme of this year’s MICHELIN Guide Hong Kong Macau Gala Dinner is metamorphosis. What does it mean to you?

Metamorphosis means to change, to evolve and grow. It is important to not be afraid of these challenges but to embrace them. This is a dish that was introduced to our menu after a damaging fire caused our restaurant to be closed for some time, so it signifies a new beginning.

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