The highlight of the culinary calendar at The Carvery each year is The Great Meat Feast, where executive chef Ian Hioe curates a variety of premium beef and unique cuts for an all-you-can-eat extravaganza.
Not all steaks are made equal. This year, the chef has selected beef with unique origins, curing methods and in a variety of cuts to showcase the nuances of texture and flavour in beef. There’s Tajima Wagyu from Australia, showcased in three cuts — tri tip, bolar blade and chuck roll — the unique texture of each highlighted using different cooking methods, and Ana Paula Black Angus, a prime export from Uruguay. Wagyu from the Niigata prefecture in Japan is aged in Yukimoro snow cellars in an ancient method that naturally maintains a constant temperature and high humidity, resulting in a supple, tender texture.
In the video below, Hioe demonstrates how one of the cuts at The Great Meat Feast will be presented. Huge tomahawks of 150 days grain-fed Beef City Black Angus will be cooked dirty-style, that is, directly on hot coals to impart a distinct smokiness to the steak’s robust flavours.
The Great Meat Feast 2018 will also feature a retail section where diners will be able to purchase select meats, charcuterie, wines and cheeses featured in the dinner. Pick up a joint of meat and try your hand at a Sunday roast with these tips and techniques from the chef.
The Great Meat Feast 2018 will also feature a retail section where diners will be able to purchase select meats, charcuterie, wines and cheeses featured in the dinner. Pick up a joint of meat and try your hand at a Sunday roast with these tips and techniques from the chef.
6 Tips For A Great Roast
1. Remove the meat from the fridge and let it come to room temperature.
This is an important step so that the meat will cook evenly and faster without leaving cold spots within.
2. Season the meat liberally, but be careful not to over-season.
With a good piece of meat, you only need to season with olive oil and sea salt to draw out its flavour. As a rule of thumb, a kilogramme of meat requires about half a teaspoon of salt. “It’s okay to under-season your meat, rather than over-season,” says Hioe. “You can always add salt and sauce after cooking.”
3. Invest in a meat thermometer
A meat thermometer will ensure a perfect cook every time. With a bone-in steak, insert the thermometer closer to the bone for an accurate reading. Otherwise, insert the thermometer in the middle where the meat is the thickest. A medium-rare reading should be at 52°C, while 57°C is the internal temperature for medium doneness.
1. Remove the meat from the fridge and let it come to room temperature.
This is an important step so that the meat will cook evenly and faster without leaving cold spots within.
2. Season the meat liberally, but be careful not to over-season.
With a good piece of meat, you only need to season with olive oil and sea salt to draw out its flavour. As a rule of thumb, a kilogramme of meat requires about half a teaspoon of salt. “It’s okay to under-season your meat, rather than over-season,” says Hioe. “You can always add salt and sauce after cooking.”
3. Invest in a meat thermometer
A meat thermometer will ensure a perfect cook every time. With a bone-in steak, insert the thermometer closer to the bone for an accurate reading. Otherwise, insert the thermometer in the middle where the meat is the thickest. A medium-rare reading should be at 52°C, while 57°C is the internal temperature for medium doneness.
The Carvery serves up a full array of complementary sides and condiments for its meats (Pic: Park Hotel Alexandra)
4. Give the meat time to rest before carving
Cover the joint with a large piece of foil and let it rest for five to 10 minutes in a warm area. The juices will redistribute, allowing the roast to be juicier all around. Once the meat is rested, slice the meat against the grain.
5. Storing and using leftovers
Leftover roast can be used to make sandwiches, salads or soup. And don’t throw away the bones, which can be used to make stock or sauce.
6. Ideas for accompaniments and sides
At The Carvery, Hioe serves up an array of complementary sides to go with the roasts. Crisp, fluffy Yorkshire pudding is a mainstay, as are grilled vegetables like yellow squash, baby carrots and broccolini. The chef recommends throwing together a salad with an acidic dressing to cut through the fattiness of the beef and garnishing the meat with just a light veal jus and some sea salt.
The Great Meat Feast dinner buffet runs from 28 September to 21 October at $78++ (Monday to Thursday) and $88++ (Friday to Sunday).
Cover the joint with a large piece of foil and let it rest for five to 10 minutes in a warm area. The juices will redistribute, allowing the roast to be juicier all around. Once the meat is rested, slice the meat against the grain.
5. Storing and using leftovers
Leftover roast can be used to make sandwiches, salads or soup. And don’t throw away the bones, which can be used to make stock or sauce.
6. Ideas for accompaniments and sides
At The Carvery, Hioe serves up an array of complementary sides to go with the roasts. Crisp, fluffy Yorkshire pudding is a mainstay, as are grilled vegetables like yellow squash, baby carrots and broccolini. The chef recommends throwing together a salad with an acidic dressing to cut through the fattiness of the beef and garnishing the meat with just a light veal jus and some sea salt.
The Great Meat Feast dinner buffet runs from 28 September to 21 October at $78++ (Monday to Thursday) and $88++ (Friday to Sunday).
The Carvery
323 Alexandra Road, Level 7
Park Hotel Alexandra
For reservations, call 6828-8880 or email thecarvery.phal@parkhotelgroup.com
