InterContinental Hong Kong's popular STEAK HOUSE winebar + grill continues its quest for the world's best beef from artisanal farms around the world. From March 9 – April 30, experience Furano A5 Wagyu from Hokkaido, Japan, acclaimed for its rich taste and marbling, thanks to Furano's clear waters and nutrient rich soil.

Select from A5 Hokkaido Beef Tenderloin and Striploin, then enhance your meal with Chef Chiu Ming Chan's specialty starter of Hokkaido Scallops prepared two ways and side dishes showcasing Hokkaido's acclaimed fresh seasonal produce. Save room for a special “Sakura Blossom Delight” with Black Cherries and Almond Biscuit by Executive Pastry Chef Christian Gonthier.

Our Furano, Hokkaido Menu includes:

Starter: Hokkaido Sea Scallops – HK$360
Pan-seared Scallop, King Crab Caviar and Smoked Corn Purée
Carpaccio Style Scallop, Jalapeno Pepper Salsa, Yuzu & Lime Soya Sauce

Choice of Furano, Hokkaido A5 Wagyu from our Charcoal Grill
Hokkaido A5 Beef Tenderloin – 6oz: HK$1,720 / 8oz: HK$2,220
Hokkaido A5 Beef Striploin –  6oz: HK$1,380  / 9oz: HK$2,070

Side Dishes:
Sautéed Hokkaido Brown Onion, Fresh Organic Thyme, Furano A5 Beef Jus – HK$98
Hokkaido Pumpkin and Potato Mash, Furano Young Leeks, Applewood Bacon Bits – HK$98

Dessert: Sakura Blossom Delight – Black Cherries and Almond Biscuit – HK$138

THE STEAK HOUSE Furano, Hokkaido A5 Wagyu Menu.

About Furano A5 Wagyu from Hokkaido
Hokkaido, the second largest main island of Japan, is located in its northernmost part. The land, which is surrounded by mountains, is rich in minerals and nutrients with abundant natural resources provide an ideal ambiance for Furano cattle to thrive.

Furano is known as the “Belly Button” of Hokkaido, due to its central Hokkaido location.It lies at the foot of Mount Tokachi in Daisetsuzan National Park, one of Japan's most famous National Parks). The clean water from the mountain flows into Furano; and rich nutrients from its soil make Furano Wagyu both healthy and tasty. The cool climate helps the cattle retain more body fat as an energy reserve in the wintertime, with the wagyu developing a very nice marbling.

Hokkaido is one of the birthplaces of Wagyu. In fact, it is the second biggest Japanese prefecture for beef cattle, with 2560 large scale cattle farms which make up about 5.5% of the total farms in Japan. Hokkaido produces approximately 20.5% of Japan's total beef cattle (512.8K head/year). It also supplies calves (up to 10-months old) to other fattening farms in Japan in Kobe, Matsuzaka and Tajima.

Furano cattle are given a unique feed mix that includes wheat, hay, wheat straw, rich straw and beet pulp.  It is free of additives and is all natural and organic. The Furano farm's professionally trained staff, who are experts in their field, manage both the techniques of breeding and fattening. Starting with just 100 heads of cattle, the farm has grown to 6000 heads of Wagyu, making it one of the leading producers in the region.

Other Hokkaido Products
Hokkaido is also acclaimed for the quality of its fresh produce from melon and berries to milk for its famous cheese and ice-cream. In March and April., enjoy a selection of seasonal Hokkaido products on THE STEAK HOUSE menu ranging from fresh Sea Scallops to Sautéed Hokkaido Brown Onion with Fresh Organic Thyme and Pumpkin and Potato Mash with Young Leeks. For dessert, experience a taste of spring over dessert with seasonal Black Cherries in our “Sakura Blossom Delight”.

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 470 superb international wines.

Throughout 2020 THE STEAK HOUSE winebar + grill continues its “Quest for the World's Best Beef” from artisanal farms around the world.

Upcoming promotions include:

May – June: John Stone Beef with Butcher ~ Allan Morris, Ireland
July – August: Hadong Hawoo, Korea
September – October: Scottona Beef, Italy
November – December: Yonezawa A5 Wagyu, Japan

THE STEAK HOUSE winebar + grill is open daily for dinner (6:00pm – 10:00pm).

Please note that THE STEAK HOUSE will be closed for the Weekend Semi-Buffet Lunch until further notice.

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 LINKS

Please click here for images of Furano Wagyu from Hokkaido.
Please click here for a full selection of images of 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