Now In New World Makati: Prime Canadian Beef

Calling all carnivores! New World Makati Hotel will feature a premium Canadian beef promotion in its a la carte Oriental restaurant Jasmine and its renowned buffet restaurant Café 1228 for the entire month of July.

Canada, which exports about half of its entire beef production to more than 100 countries, prides itself in its rigorous beef quality standards and in producing youthful and exceptionally marbled beef by feeding its cows only locally grown barley, wheat and corn.

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Standing roasts ready for carving

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Through the promotion made possible by a partnership with the Canada Beef International Institute and the Embassy of Canada, diners can look forward to Café 1228’s cold buffet, with dishes such as sugar-cured tenderloin, pepper beef salad, and a brilliantly executed meat loaf. The café’s hot buffet will showcase various high-quality Canadian beef cuts in the form of its whole roast rib, house-cured corned beef, beef and red wine stew, and wine and beer braised short ribs.

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The main event, complete with Yorkshires

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Meanwhile, Jasmine will make good use of Canada beef tenderloin, using it as a main ingredient in a salt-and-pepper stir fry and a stir fry with abalone mushrooms. It will also be prominent in a dish with goose liver and black truffle sauce.

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Chef Davis’ beef salad

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In a dining preview attended by Canadian Ambassador Neil Reeder, Senior Trade Commissioner Michel Belanger, and representatives of Canada Beef in New World Makati Hotel’s Glasshouse, Executive Chef Robert Davis prepared a salad with crisp greens, tart cornichons, peeled cherry tomatoes, brined and peppered smoky beef and beef tongue, which provided textural contrasts. Two-inch steaks off the prime rib were seasoned with pepper and shaved pink Himalayan salt, seared in incredibly hot cast iron skillets to form a crust and put in the oven to finish. A visually stunning dish of roasted root vegetables was also present, along with the hotel’s incredible rolls and breads.

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Seasoning. Carving. Plating.

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Finishing strong: white truffle oil and pink salt to finish the roast

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Having lived in Canada for a stretch, Guest Chef Sandy Daza, who prepared an incredibly tender standing rib roast for the preview, extols the taste of Canadian beef and the virtue of simplicity when enjoying a roast. “A bit of Himalayan salt is enough. Maybe a bit of truffle oil, too,” he said.

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The Canada Beef team with Maple, the Canada Beef mascot

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New World Makati Hotel

Address: Esperanza St, Makati, Metro Manila

Telephone: 811 6888

Facebook: www.facebook.com/NewWorldMakatiHotel

Twitter and Instagram: @newworldmakati

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Photos and article by Kurt Tee