Braised beef with daikon with braised egg, tau kwa, and hong kong kai lan.
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Braised beef with daikon with braised egg, tau kwa, and hong kong kai lan.
Classic braised US short ribs are cooked low and slow until they reach fall-off the bone deliciousness. They are fabulous over whole grain with fine Haricot beans, cauliflower, and chicken jus.
Côte de boeuf is just a fancy French word for a bone-in ribeye steak, so don’t be intimidated by cooking this glorious hunk of meat. All the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a succulent finish. Enjoy the ample juices on this perfectly delicious rib of beef. Truly meat heaven! (Serves 2-3 pax)
Christmas Special – Ala carte (Serves 5-7 pax) Roasted 120 days Cote de Boeuf with mustard beef sauce 1.2-1.3kg Sides: Truffle cauliflower mash, roasted zucchini, bake brussels sprout and mix salad with balsamico dressing
Greek beef goulash with cauliflower rice and turmeric cabbage.
Hainanese Beef Stew with Hong Kong kai lan, french bean and brown rice.