The Great Meat Feast Returns to The Carvery

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Black Angus

Black Angus

You have till 22 October 2017 to head down to The Great Meat Feast at The Carvery located on level seven of Park Hotel Alexandra. And meat lovers, trust me. You would not want to miss this. This annual feast of meat is available every day till 22 October 2017. Priced at S$78++ from Monday to Thursday and S$88++ from Friday to Sunday.

 

What's serving at The Great Meat Feast 2017

What’s serving at The Great Meat Feast 2017

 

This year’s Great Meat Feast differs from those of the previous years. Two different pork cuts are added to the spread of what was traditionally only beef cuts. Besides meats, the buffet spread that also includes the usual seafood on ice, hot dishes, salads, desserts and a la minute pastas.

Yorkshire Pudding at The Carvery

Yorkshire Pudding at The Carvery

I highly recommend the Yorkshire Pudding. It is so good you’ll go back for more. But control yourself and save some appetite for the rest of the meats and food.

 

The Pork

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Bangalow Sweet Pork

The Bangalow Sweet Pork from Australia is famed for its 60% unsaturated fat profile giving it a distinct rich flavour. This pork is produced under Sustainable Agricultural Practices and is antibiotic and hormone-free. A blend of coffee and cocoa powder, paprika and oregano is applied before the belly is rolled and tied tight. It is then slow roasted for 1.5 hours and at the end the heat is turned up.

Be sure to listen to the crispy skin crackling when the chef slices them before serving them to you. It is pure music to meat lovers. The meat is tender on the inside, crispy on the outside and is absolutely tasty on its own or with sauces that are provided.

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Dingley Dell

The Dingley Dell from the UK is another story. A crossbreed of Landrace, Red Duroc and Large White pigs, the Dingley Dell is amazingly flavourful with a high fat marbling of around 7%. The pigs are feed a special cereal-based diet and live in stress-free environments. Chef twice-cooks the meat to elevate the flavours. First it is sous vide for 12 hours in a fresh apple juice marinade with whole garlic, thyme, sage and parsley. Chef then encases it in salt and bakes for 20 minutes to seal in the succulence. The salt hardens and becomes a shell which has to be cracked open before it is sliced to be served.

 

The Beef

The Black Angus at The Carvery's The Great Meat Feast

The Black Angus at The Carvery’s The Great Meat Feast

The USA Black Angus grain-fed beef is originally from Scotland. The Aberdeen Angus breed is favoured for its distinctive marbling and undoubtedly flavourful and tender meat. Try this with the fragrant Anchovy butter that lends a deep, salty and rich intensity to the beef. Or if you adore truffle, then the Truffle butter has a distinct flavour and aroma that is ideal with the beef as well. I tend to enjoy my meat on its own without sauce. Perhaps a little salt would suffice. The Carvery offers a choice of four variants of salt – the Black Iava, Pink Himalayan and Maldon sea salt and Chilli-infused salt.

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Mayura Full Blooded Wagyu

Mayura Station, a national award-winning boutique beef producer, has been raising cattle for over 171 years. Since 1997, it started raising full-blood wagyu (Japanese wagyu produced outside of Japan where both cow and bull are of pure wagyu breed) along Southern Australia’s Limestone Coast. The cattle graze on calcium-rich pasture in their formative stages before being grain-fed for a minimum of 500 days. Chocolate is also added to their feed to add a robust, nutty and almost caramel-like flavour to its meat. The antibiotic and Hormone Growth Promotant free meat also has a fine texture, buttery flavour and unparalleled juiciness.

Dry Aged Aberdeen Angus

Dry Aged Aberdeen Angus

The British 28 Days Dry Aged Aberdeen Angus is only served on Fridays, Saturdays and Sundays at The Carvery during the promotion period. The cattle is grass-fed for the majority of its lifespan giving it great natural flavour and high levels of good nutrients such as zinc, iron and potassium. It is then fed soya and wheat in its last 120 days for an intense and memorable taste. Enjoy this on its own or sprinkle some sea salt.

The John Dee beef is the oldest single family-owned meat processor in Australia. The Southern Darling Downs in Queensland offer superb pastures for John Dees cows to feed on the grass. The beef is clean, sweet in flavour and known to be high in beta-carotene, antioxidants and omega-3 fatty acids. Enjoy this with some veal jus and a side of Yokrshire pudding.

 

There is a variety of other food at the buffet spread. This is what I call value for money.

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Salmon

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Mushrooms sides to go with the Meats

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Oh the cloves of Garlic.

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Seafood

 

Call +65 6828 8880 or email thecarvery.phal@parkhotelgroup.com for reservations. Dinner is available from 6.30 pm to 10 pm daily. The Carvery is located at level seven, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972. That’s just next to Ikea Alexandra Road.

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