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W Hong Kong to Host Special U.S. Prime Beef Wine Dinner

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Next week, the W Hong Kong is hosting a special U.S. Prime Beef Wine Dinner in its signature restaurant Fire, from 25 to 28 March.

The 25th of March is the opening night for the US Prime Beef dinner event. The New York grown, rising Star Chef Que Vinh Dang will offer guests a gourmety menu with matching wines such as Bumgarner’s “Five Famous” Cabernet Sauvignon made by Brian Bumgarner.

Available for HK$750 + 10%, the meal will include four courses created by Chef Que Vinh Dang. The dinner starts with smoked beef tenderloin tartar with asian pear and sesame vinaigrette, the lightly smoked tenderloin balanced with the sweetness and crunch of asian pear, and rounded out with nuttyness of the sesame vinaigrette.

 Then guests will move on to braised oxtail ravioli’s with chorizo, caramelized onions and shaved manchego cheesesoft oxtail meat cooked with the spices of chorizo wrapped with homemade ravioli dough and “rib & rib” charred U.S. prime rib eye with braised short ribs, pomme puree and sous vide endives. The firmness from the rib eye paired with the softness of braised short ribs with smooth and creamy mashed potatoes is rounded off with bitter & sweet endives.

 To finish, try the “deconstructed sangria” mixed macerated fruits with rainbow sorbet strawberries, oranges, grapes, and apples.

The famous wine maker Brian Bumgarner will introduce his “Five Fingers” Cabernet Sauvignon. And the Gold winner of San Francisco Chronicles Wine Competition2009 – Lot 2005 California Cabernet Sauvignon 2007 and Cartlidge & browne California Cabernet Sauvignon 2006 recommended by Robert M.Parker jr will also be available on the night.

The U.S. Prime Beef menu such as Prime Black Angus or Japanese Wagyu crossed with US Kobe is available as per guest’s preferred cut. Choices of garnish and sauce such as foie gras pinot and pommes dauphine will also be available.

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