THE STEAK HOUSE winebar + grill at InterContinental Hong Kong continues its “Quest for the World's Best Beef” with the highest quality beef sourced from artisanal farms around the world.

From September 9  – October 31, the hotel's Executive Chef Maxime Luvara and STEAK HOUSE Chef Chiu Ming Chan continue their discovery of the ”best of the best” beef as they showcase with Rubia Gallega from Spain,  which is one of the most expensive and rare breeds in the world.

Rubia Gallega cattle are native to Galicia in Northwestern Spain, with its population concentrated in the province of Lugo. Rubia Gallega cattle are primarily raised for meat production, with its milk used for Tetilla cheese production.

With a coat that is red-blond, wheaten, or cinnamon-coloured, this special breed is known as “Galician Blond”. The cattle and bulls are left to graze on a diet of fresh grass and corn for up to 15 years longer than normal cattle.

During this time, the beef gains a distinct deep flavour, because of the marbling during maturation.  The meat, which has a purple colour with fat that is pale white to yolky yellow in colour, is very soft and fine in texture.

The flavour of the meat is further enhanced by dry-aging in temperature and humidity controlled rooms. This process dehydrates the meat and gives the fat an essence of blue cheese, nuts and mushrooms.

Our STEAK HOUSE selection of Rubia Gallega features:

• 80 Days Dry-Aged Beef Striploin (9oz/HK$880 18oz/ HK$1,780)
• 80 Days Dry-Aged Beef Prime Rib (25oz/HK$2,280)

THE STEAK HOUSE winebar + grill has sourced this celebrated beef from Vacum (Supreme Spanish Meat), a producer which only exports superior beef from only the best terriors, pastures and cattle with the origin of the beef making the big difference. Vacum selects only the best of the best, according to fat content, race, age, diet and grazing area.

To complement the exclusive Rubia Gallega Spanish beef, STEAK HOUSE Chef Chiu Ming Chan is preparing a selection of Spanish inspired dishes which include:

STARTER:
- Spanish Arousa Oysters (Half Dozen)- HK$426

SIDE DISHES:
- Sautéed Spanish Potatoes with Natural Wood Smoked Olive Oil – HK$98
 Chorizo Sausage, Brown Onion, Beef Jus
- Spanish Green Bean Casserole – HK$98
 Manchego Cheese, Pine Nuts, Bone Marrow Tomato Coulis

DESSERT by InterContinental Hong Kong's Executive Pastry Chef Christian Gonthier

• Crème Catalane with Citrus Segments and Crunchy Biscuit – HK$138

Rubia Gallega Spanish Beef Menu

Please add 10% service to all prices.

About THE STEAK HOUSE winebar + grill
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world's finest meat, seared to perfection on Hong Kong's only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 480 superb international wines.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.
For reservations, please call +852 2313 2323 or e-mail: fb.hongkong@ihg.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
www.hongkong-ic@intercontinental.com

IMAGE LINK: Please click here for images of the Spanish Rubia Gallega cattle and THE STEAK HOUSE winebar + grill.

For further press information, please contact:
Carole L. Klein, Executive Director of Public Relations & Communications
InterContinental Hong Kong
Tel: (852) 2313-2335 / Fax: (852) 2721-5964
E-mail: carole.klein@ihg.com