From January to February, Cafe at Hyatt Regency Hong Kong, Tsim Sha Tsui is proud to present a diverse array of beef including Australian wagyu, prepared in Oriental styles for meat connoisseurs to savour.
Our chefs have introduced three kinds of premium beef at the live noodle station: Australian wagyu chuck eye roll, Australian wagyu topside and local beef chuck eye. Australian wagyu is grain-fed for 300 to 450 days to raise the marbling score to M5. It is the perfect degree of marbling for meat lovers to truly indulge without worrying about richness overload.
Diners may pick their own favourite soup base, blaze mushroom and cordycep soup or Sichuan spicy hot soup, to match with the exquisite beef, while spinach noodles, konjac knot, Shanghai bok choy, shiitake mushroom or other vegetables are available.
The Oriental flavours continue over at the Japanese station, where Aburi wagyu chuck eye roll sushi and teriyaki wagyu chuck eye roll sushi can be savoured. Alternatively, enjoy the wagyu chuck eye roll temaki using your bare hands to get a mouthful of this hand roll filled with juicy teppanyaki wagyu.