Hyatt City of Dreams Manila’s The Cafe
Serves ‘The Beast’ Every Weekend

Hyatt City of Dreams Manila's Executive Chef Michael Leudtke shows off 'The Beast,' a whole beef leg weighing 100 lbs.

Hyatt City of Dreams Manila’s Executive Chef Michael Leudtke shows off ‘The Beast,’ a whole beef leg weighing 100 lbs.

IT’S called ‘The Beast’ for a reason, and the reason is that it’s from such a huge Japanese black-haired Wagyu cattle that one leg alone weighs 100 lbs. or 45 kilograms. Imagine that! And one such Wagyu beef leg is served at Hyatt City of Dreams Manila’s The Café during lunch and dinner every weekend until May 3, 2015. Thus, Hyatt earns the distinction of being the only hotel in Manila serving Mayura Station Wagyu beef leg from Australia.

Established in 1845 and located in the Southeast of South Australia, Mayura Station has a unique climate and rolling age-old terrain that’s well suited for Wagyu production. Mayura Wagyu Beef is produced with superior quality in mind. All cattle are bred, raised and grain-fed on the property, ensuring traceability and a consistently high quality product. Only the finest Japanese black-haired Wagyu are selected to enter the grain-feeding program utilizing a time-honored slow growth technique that has the cattle grain-fed for a minimum of 500 days to create beef with a fine texture, buttery flavor, and awesome juiciness and tenderness.

The Cafe is Hyatt City of Dreams Manila's main dining facility

The Cafe is Hyatt City of Dreams Manila’s main dining facility

The Mayura Station Wagyu Beef Leg undergoes a 72-hour marination process plus a 24-hour slow roast in the oven

The Mayura Station Wagyu Beef Leg undergoes a 72-hour marination process plus a 24-hour slow roast in the oven

Importing Mayura Station Wagyu Beef from Australia is Artisan Cellars and Fine Foods Inc., which ensures the steady supply and quality of ‘The Beast’ served at Hyatt City of Dreams Manila’s The Café.

‘The Beast,’ all 100 lbs. of its huge leg, undergoes a 72-hour marination process, with three people turning it at appointed times, and then a 20- to 24-hour slow roast in the oven by Hyatt’s team of chefs led by Executive Chef Michael Leudtke. The result is a really flavorful, tender and melt-in-the-mouth Wagyu beef steak with a silky mouthfeel that accounts for a truly unique and exquisite dining experience for everyone who gets to enjoy it.

Kabocha no Korokke from the Japanese counter of The Cafe

Kabocha no Korokke from the Japanese counter of The Cafe

Lomi

Lomi

Tempura Soba

Tempura Soba

Truffle Fries

Truffle Fries

Assorted desserts

Assorted desserts

It’s perfect with the rest of the offerings of The Café, which is a 315-seater interactive show-kitchen restaurant where live culinary theater is performed by experienced chefs at the different cooking and buffet stations — Italian, Grill and Griddle, Asian, Deli, Comfort Food and Favorites, and Pastry.

‘The Beast’ serves as the centerpiece of The Café’s carving station for buffet diners to partake of at no additional cost. The buffet rates are still Php1,388 for Saturday lunch and Php1,888 for Saturday dinner and Sunday lunch and dinner. The special Mayura Station Wagyu Beef promotion began last weekend of April 18 and 19 and is ongoing in the weekends of April 25 and 26 and May 2 and 3, 2015.

For inquiries or reservations, call 691-1234 extension 1162.

Category(s): Restos
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