THE STEAK HOUSE winebar + grill at InterContinental Hong Kong continues its quest for the world's best beef, offering its patrons the opportunity to experience the highest quality beef sourced from all corners of the world.  

From March 4 - April 30,  the hotel's Executive Chef Maxime Luvara and STEAK HOUSE Chef Chiu Ming Chan continue their discovery of the ”best of the best” beef from artisanal farms around the world as they showcase Mayura Wagyu from Australia, also known as Chocolate-Fed Wagyu. 

Mayura Wagyu is acclaimed for its signature sweet, rich flavour, resulting from the unique chocolate diet the 100% full-blood Wagyu cattle are fed in their final stage of maturation.Enjoy our selection of Mayura Wagyu perfectly seared on our charcoal grill: 

Mayura Wagyu Grade 9 Tenderloin (8 oz) HK$1,380

Mayura Wagy Grad 9 Striploin (12 oz) HK$1,750

Mayura Wagyu Sampler: Grade 9 Tenderloin (4 oz) & Striploin (6 oz) HK$1,580

The special a la carte menu also features: 

Starter: Australian Coffin Bay Oysters (1/2 Dozen) HK$328 

Side Dishes: 

Australian Sauteed Garlic Broccolini (Black Garlic & Homemade Semi-dried Tomatoes) HK$138

Australian Kipfler Potato Wedges, Avocado Creamy Cheese Dio HK$98

Dessert: Red Berry Pavlova, Crispy Meringue & Vanilla Whipped Cream HK$138 About Mayura Station

Mayura Station is a national award-winning boutique beef producer specialising in Full-blood Wagyu. It was one of the pioneer importers of 100% Full-blood Wagyu cattle into Australia in 1997. It is located in the pristine environment of south Australia's Limestone Coast, known for some of the country's best farming. Mayura Station's rich rolling hills and fertile soil, along with the area's moderate climate, sparkling clean water and reliable rainfall make it ideal for producing the ultimate quality, award-winning Wagyu.

First established in 1845, Mayura Station is one of Australia's oldest and most respected pastoral operations. Just like thoroughbred horses, the herd's ancestry, bloodlines and pedigree are major distinguishing factors in the quality of beef from the 100% Full-blood Wagyu.

What makes “Mayura Wagyu” so special?

Scott De Bruin, Managing Partner of Mayura Station, wanted to create a unique style and flavour of beef and revamp the brand created by father Adrian, who founded the company and was one of Australia's first cattle farmers to import and breed Full-blood Wagyu cattle from Japan. Scott consulted a Japanese nutritional specialist and spent over two years working with nutritional experts to perfect the diet for his Wagyu herd. As quoted in Forbes, de Bruin said “While Mayura Station was a pioneer in full-blood Wagyu production, I knew I wanted to do something different to further distinguish our brand from other luxury cattle farms in the world.” 

As such, he developed a special feed ration (of approximately 1 to 2kg per day per cow) of ground and broken milk chocolate with a mix of gummy bears, strawberries, cream flavoured gummy snakes, smarties and M&Ms among other key ingredients. That's approximately 10 tonnes of chocolate from a near-by factory consumed daily. 

Over the years, De Bruin has fine-tuned the grain-feeding process to include a large semi-undercover feeding area called the “Mayura Moo Cow Motel” where the Wagyu cattle reside in comfort, enjoying a diet filled with a well-balanced ration that includes 30% milk chocolate and candies during the final four months of their lives. 

The award-winning boutique beef producer invests time and money to grow the majority of the feed, which also includes high-quality secret ingredients along with corn, oats, and wheat, and bran.  The resulting beef has a unique sweetness, with a nutty undertone and flavour and buttery texture. Mayura Station has received international attention for its chocolate-fed Wagyu cattle, with its beef sold to some of Australia's top restaurants and over 70% exported directly to top restaurants in Asia including InterContinental Hong Kong's STEAK HOUSE winebar + grill where diners are keen to experience unique top quality beef.

THE STEAK HOUSE winebar + grill 
THE STEAK HOUSE winebar + grill is a haven for meat lovers with prime cuts of the world's finest meat, seared to perfection on Hong Kong's only charcoal grill. The restaurant also has an elaborate garden fresh salad bar and an eclectic selection of condiments including twelve specially blended mustards and eight exotic rock salts. An intimate winebar features over 480 superb international wines.

THE STEAK HOUSE winebar + grill is open daily for dinner and on Saturdays and Sundays for the Weekend Semi- Buffet Lunch.

For reservations, please call +852 2313 2323 or e-mail: fb.hongkong@ihg.com
InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
www.hongkong-ic@intercontinental.com