The Great Meat Feast at The Carvery is back

    by -
    The Great Meat Feast 2017 - The Carvery

    Meat lovers attention! The Great Meat Feast at The Carvery, Park Hotel Alexandra is back. Running from 27 September to 22 October 2017, the Great Meat Feast is an eat-all-you-can buffet that lets you indulge in different cuts of meats prepared expertly by a kitchen led by new executive chef Ian Hioe. The Great Meat Feast is priced at $78++ from Monday to Thursday and $88++ from Friday to Sunday.

    This year, in addition to a range of premium beef, The Carvery will also introduce two different cuts of pork — a pork collar from Dingley Dell Farm in Britain and Australia’s Bungalow Sweet Pork pork belly.

    “Pork is very often underrated so with these two meats as part of this year’s line-up, The Great Meat Feast will once again have a stellar offering on the carving board for the meat lovers”, says Executive Chef Ian Hioe.

    Here are the highlights from the Great Meat Feast:

    Dingley Bell (British)

    For those who knows their pork, Dingley Dell pork is the result of crossbreeding Landrace, Red Duroc and Large White pigs. This creates a meat that’s flavourful and has a fat marbling of 7%.

    The Carvery first sous vide (slow cook) the meat for 12 hours, marinating the meat in fresh apple juice, garlic and herbs at the same time. The amazing cut of pork is then salt baked for 20 minutes before cracking it to unveil the aromatic and beautiful pink flesh.

    Salt Baked Dingley Dell Pork
    Salt Baked Dingley Dell Pork

    Bungalow Sweet Pork (Australia)

    Bungalow Sweet Pork is a multi-award winning, antibiotic and hormone-free meat supplied by family farms in Australia. The Carvery uses the belly to make a insanely crispy porchetta, or siow bak. If you are going down for the feast, this dish is a must-have. And make sure you have the crackling skin! If not for all the meats we had, we would ask for a third helping.

    Preparing the Porchetta
    The Porchetta is prepared by applying a blend of coffee and cocoa powder, paprika and oregano before rolling and tying the belly up snugly with a rope

    Beef selection

    For beef, to retain the its natural flavours and nuances, Chef Ian opts to simply slow roast them with salt and pepper. At the feast, you will be able to savour British 28 days dry aged Aberdeen Angus (only available on weekends), Australia’s John Dee and Mayura full-blood Wagyu and U.S. black Augus.

    Our pick is the 28 days dry aged Aberdeen Angus and the Mayura full-blood Wagyu. The Aberdeen Angus is amazingly tender due to the aging process with an strong bovine flavour that is best enjoyed without any condiments while the Mayura full-blood Wagyu has consistent marbling throughout the cut of the meat and is rich in flavour.

    While the highlight of the buffet is certainly the meats, The Carvery also has a high quality selection of starters like Jicama and mango salad, smoked salmon and endive, freshly shucked oysters and other seafood. Hot dishes and a la minute pasta also adds variety to the high protein meats.

    There is also a small selection of desserts like English Trifle, Spiced Apple Crumble and Chocolate truffle cake just to finish your meal on a sweet note.

    New Executive Chef Ian Hioe
    Executive Chef Ian Hioe

    The Great Meat Feast 2017 at The Carvery

    Address: Level 7, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972
    Phone: +65-6828-8880
    Dates: From 27 September to 22 October 2017 (dinner only)
    Price: Adults $78++ (Mon – Thu), $88++ (Fri – Sun), Child (5 – 12 years old) $42++ (Mon – Thu), $48++ (Fri – Sun)
    Time: 6.30pm to 10pm
    Website: parkhotelgroup.com/alexandra

    Comments

    comments