Latest news with #Hanwoo
Tatler Asia
3 days ago
- Entertainment
- Tatler Asia
Gordon Ramsay's Bar & Grill brings the classic Wellington to new heights
Gordon Ramsay's first Malaysian outpost sets a new benchmark for refined British cuisine in the city A name familiar to everyone, Gordon Ramsay brings elevated British fare to Sunway Resort Hotel with his first Malaysian venture. The restaurant's space is a showcase of both British sophistication and contemporary luxury, dominated by rich red and forest green hues and a 24 karat gold leaf ceiling for a touch of opulence. The best of British culture is celebrated here, and loudly at that. Set foot into the restaurant and it will prove difficult to ignore monochrome portraits by photographers Terry O'Neill and Arthur Steel featuring the likes of Sean Connery, Mick Jagger, Twiggy, and more. In case you missed it: Inside the first Gordon Ramsay Bar & Grill in the Philippines Above Executive Chef, Giles Langford (Image: Gordon Ramsay Bar & Grill) At the helm of Gordon Ramsay Bar & Grill is executive chef Giles Langford who cut his chops in kitchens across the UK, Middle East, and Asia. With a background in agriculture and horticulture, his dishes exemplify a profound appreciation for premium ingredients, particularly evident in Gordon Ramsay Bar & Grill's lineup of dishes. Photo 1 of 3 Beef wellington (Image: Gordon Ramsay Bar & Grill) Photo 2 of 3 Beef wellington (Image: Gordon Ramsay Bar & Grill) Photo 3 of 3 Their famous apple tarte tartin (Image: Gordon Ramsay Bar & Grill) The menu here is much like its decor and places familiar British favourites in the spotlight. The menu's crown jewel is undoubtedly its signature beef wellington, a Gordon Ramsay classic. A perfectly seared beef fillet is brushed in English mustard and encased in mushroom duxelles and puff pastry before being served alongside pomme puree and Bordelaise jus. Its Hanwoo beef sirloin is also bound to impress, finished in the restaurant's Josper charcoal oven for added complexity and accompanied by braised Roscoff onions and black garlic puree. Dessert is not an afterthought either, with the restaurant playing host to an indulgent apple tarte tatin made with only Pink Lady apples. Photo 1 of 4 The opulent bar (Image: Gordon Ramsay Bar & Grill) Photo 2 of 4 The Chelsea room, up to 10 pax (Image: Gordon Ramsay Bar & Grill) Photo 3 of 4 Step into opulent dining with Gordon Ramsay's first venture in Malaysia, parked within Sunway Resort Hotel (Image: Gordon Ramsay Bar & Grill) Photo 4 of 4 The main dining hall (Image: Gordon Ramsay Bar & Grill) Beyond the main dining room, wine enthusiasts will feel right at home with the restaurant's impressive wine cellar and extensive wine list. Also on offer are expertly crafted cocktails that pay homage to both the classics and Malaysian flavours, making the restaurant ideal when looking for an exceptional dining experience.
Rakyat Post
13-06-2025
- Entertainment
- Rakyat Post
Korea's Chef Son Jongwon Dazzles Malaysians With Dishes Featuring MiGyeongSan Hanwoo Beef
Subscribe to our FREE If you've never heard of MiGyeongSan Hanwoo beef before, here's a quick rundown on what it is: Hanwoo is a breed of cattle native to Korea known for their exceptional quality from being raised in a controlled environment and grainy diet. MiGyeongSan Hanwoo is a very rare variety of Korean premium beef sourced from young Hanwoo heifers (young female cows). This superior meat is known for its heightened tenderness and rich marbling. It's understood that MiGyeongSan Hanwoo is scarcely available even in Korea. Top-tier beef, prepared by a top-tier chef Chef Son Jongwon of Eatanic Garden and L'Amant, both Michelin-starred restaurants in Seoul, South Korea. Image: TRP Through the efforts of culinary expert and entrepreneur Olivia Lee Leepinoy and her company, Plan New, a handful of Malaysians including members of the media received an opportunity to sample the luxurious Korean Hanwoo beef – prepared by a renowned South Korean chef. In an exclusive one-day-only event, Seoul-based chef Son Jongwon of Eatanic Garden (one Michelin star and no. 25 on Asia's 50 Best) and L'Amant Secret (one Michelin star) dazzled diners with an intimate four-course lunch featuring the exquisite MiGyeongSan Hanwoo beef in Kikyo, Troika, right in the heart of Kuala Lumpur. Cooking with the theme 'Food From My Heart', diners were treated to an exclusive experience highlighting chef Son's taste memories and culinary history which shaped his modern Korean culinary perspective. Olivia Lee and Son Jongwon at the culinary showcase in Kikyo, The Troika. Image provided to TRP. Hansang Upon arriving at the table, we were greeted with three dishes served Hansang-style: sauteed cucumber with ground Hanwoo beef, red kimchi, and white kimchi. The Image: TRP The sauteed cucumber gave a slight fresh feel on the tongue when eaten with the umami-rich ground Hanwoo beef. Meanwhile, the red kimchi had just the right amount of spiciness and tanginess, without being too pungent. The third side dish, which is the white kimchi, had a clean sourness to it but also a little sweet and briny. Small Hanwoo bites For the next course, we were served small Hanwoo bites in the form of Parae Seaweed Booghak (sometimes spelled Bugak) with Hanwoo tartare, Hanwoo bulgogi japchae, and Yugwa with braised Hanwoo. Image: TRP The star of this trio is perhaps the Parae Seaweed Booghak with Hanwoo tartare. Crunchy seaweed is wrapped around the soft melt-in-your-mouth Hanwoo tartare, blending salty and umami flavours while the contrasting textures makes the bite even more delectable. Yugwa is a traditional Korean confection from a dough of pounded gelatinous rice, honey, and other ingredients like cheongju (rice wine). The one we had here was topped with braised Hanwoo. The slightly sweet taste of the Yugwa complemented the savoury Hanwoo well. The third of the small bites trio, a ball of Hanwoo bulgogi served with Japchae ingredients (sweet potato starch noodles and stir-fried vegetables) stuffed inside, had all the flavour profiles and texture of the dish: savory, slightly sweet, and chewy. Gui (grilled/roasted) The highlight of the four-course lunch was this trio of Hanwoo cuts. From left to right: Chargrilled Ribeye Cap, Roasted Tenderloin, Doenjang Marinated Ribeye. Image: TRP Each of these cuts were tender almost to the point of perfection. However, the roasted tenderloin in the middle is what had us closing our eyes as soon as we sunk our teeth into it. It was the most tender of the three, and it simply melted in our mouths. The savoury profile was rich and salty, which made us wish we could order more. The ribeye pieces were only slighty chewier, offering a different texture from the tenderloin, and the Doenjang (fermented soybean paste similar to miso) marinade was a perfect match for this cut. The third course was this traditional Bibimbap rice bowl with an assortment of stir-fried vegetables and Hanwoo beef. A bowl of soup with shredded Hanwoo beef accompanied the Bibimbap. Image: TRP Topping off the previous courses was this satisfying bowl of Hanwoo Yukhwe Bibimbap, which was very hearty and filling. Mixing all the ingredients together resulted in a harmonious blend of textures and flavours – spicy, sweet, and savoury, all balanced with the crunch of fresh vegetables. Meanwhile, the soup was a welcome addition, complementing the Bibimbap's assortment of flavours with its saltiness. Hangwa (dessert) For dessert, we were served a traditional Korean confection called Gaesung Yakgwa. It's a deep-fried layered cookie typially covered in a sweet, sticky syrup. The yakgwa had a a soft, chewy texture to it, unlike conventional cookies or biscuits. Its honey-like flavour was the perfect ending to our savoury, umami-filled lunch course. The dessert was paired with a shot glass of Saengmeksan, a herbal ginseng drink that was very cooling. Malaysia is the first country outside of Korea to receive MiGyeongSan Hanwoo beef Last year, Plan New was the first to bring halal MiGyeongSan Hanwoo beef to Malaysia, also making it the first country in the world to receive it outside of Korea. Malaysian gourmands and the food industry had the privilege of experiencing this landmark moment through a series of events featuring Seoul's Chef Allen Suh of current two-Michelin-starred Restaurant Allen; Chef Jun Lee of current two-Michelin-starred Soigné; as well as Chef Yoon Wonsuk of Korean barbecue specialist Byeokje Galbi that was recognized by Seoul's Michelin Guide and on the 50 Best Discovery 2024 list. These events were supported by the Korea Hanwoo Board. MiGyeongSan Deungsim-Sal (Hanwoo beef sirloin). 'We wanted to take this opportunity to have Chef Son, who is one of Korea's top top chefs, show us how this exquisite Korean ingredient resonates with him personally. It was a really exclusive MiGyeongSan Hanwoo beef experience, and I know the diners really enjoyed it!' says Olivia. MiGyeongSan Hanwoo Beef is currently available for consumers to purchase at READ MORE: Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
Korea Herald
13-03-2025
- Business
- Korea Herald
Hanwoo industry says 'No' to lifting ban on beef from older US cattle
The Hanwoo Association, a nonprofit overseeing Korea's beef industry, has strongly opposed lifting the 2008 ban on imports of US beef from cattle over 30 months old, citing potential public unease over mad cow disease. In a statement released Wednesday, the association warned on behalf of Korean livestock farmers that scrapping the 30-month restriction could lead to the spread of bovine spongiform encephalopathy, or mad cow disease, which in turn could dampen the consumption of both US and Korean beef, known as hanwoo in Korean. Their opposition was triggered earlier this week when the National Cattlemen's Beef Association called on the Office of the United States Trade Representative to ease the 30-month age-based restriction on US beef. A USTR report last year also described the 30-month limit as a transitional measure, suggesting the need for further import liberalization. Yet, Korean livestock farmers remain wary, the Hanwoo Association said, arguing that mad cow disease remains a highly sensitive issue in Korea. They pointed out that the US has reported seven BSE cases — the most recent in May 2023 — and said that Korea's high volume of US beef imports is due to strict adherence to the 2008 agreement, rather than in spite of it. Amid an economic slump, the association also voiced worries that lifting non-tariff barriers like the cattle age restriction would further strain struggling Hanwoo farmers. In 2008, Korea and the US reached an agreement to allow only US beef from cattle under 30 months old to assuage public fears over BSE. Korea currently imports more beef from the US than anywhere else. Among $3.95 billion worth of beef imports from abroad last year, US beef accounted for 56.8 percent of the total, according to the Korea Trade Statistics Promotion Institute. As of Thursday, the Ministry of Agriculture, Food, and Rural Affairs stated that the Korean government has not received any formal complaints or demands from the US regarding the 30-month restriction, and no concrete discussions were currently underway.
