今年，Grand Hyatt Steakhouse主廚Patrick Shimada主廚Patrick Shimada準備了來自世界各地的經典燉菜，為客人打造溫暖的美味冬日。精選菜色包括源自法國的傳統雞肉秋葵湯、秘魯的羊腩煲及法式龍蝦海皇湯。
To withstand the coldest months of the year, what is better than having a warm pot of stew?
Stewing is a cooking method that originated in ancient times when people used fire to slow-cook meat over a long period of time. Stewed foods have maintained their popularity over the years, and stews are now commonly regarded as comfort food for family and friends.
To help diners through the cold winter, Chef de Cuisine Patrick Shimada of Grand Hyatt Steakhouse will prepare classic stews from around the world, including highlights such as traditional Chicken Gumbo from USA, lamb stew from Peru and lobster bouillabaisse from France.
From 9 January to 26 February, these stews will be available daily from 6:00 PM – 10:30 PM.
Stews from Around the World
New Orleans, USA
Organic American chicken, marinated and stewed in Cajun spice with spicy Andouille sausage
Wagyu brisket, cured and braised in a rich red wine sauce, garnished with pearl onions, mushrooms and bacon
Guinness Beef Stew
Wagyu beef cheek simmered in rich Guinness beer with heirloom carrots, potatoes, caraway and parsley
Peruvian Lamb Stew
Peru, South America
Chunks of French leg of lamb simmered with tomatoes, potatoes, hominy, annatto seed, cumin and cilantro
Wild boar, tender cooked with red wine, juniper and rosemary and topped off with sour cream and lingonberries
Chunks of lobster, market fish & sea shells, stewed in a rich saffron broth with tomatoes and leeks, served with grilled bread and rouille