Undercut by Steak King unveils a unique dining concept taking place at its Wong Chuk Hang location. This interactive event brings together Butcher Johnny Glover, Chef Brandon Tomkinson, and Whisky Master Alistair MacDonald for a night filled with culinary delights and educational insights.
The spotlight for the evening is on a five-course menu that celebrates the lesser-known cuts of Australian Wagyu from the esteemed Margaret River Wagyu Beef. Accomplished butcher Johnny will captivate guests with a live carving demonstration, providing a rare glimpse into the art of butchery.
Simultaneously, Chef Brandon will prepare delectable dishes tableside, making guests part of the cooking process. The standout menu features an array of dishes, from Margaret River Wagyu tartare to slow-cooked egg yolk jam with brioche croutons. Additionally, guests will savour a Wagyu M9+ rump, prepared in two distinct styles, complemented by an oxtail reduction, beef tallow fries, and a crisp green salad.
To further elevate the dining experience, Whisky Master Alistair MacDonald, a fifth-generation whisky distiller, will present a specially curated whisky pairing. Guests can sample an array of rare and prized whiskies from diverse regions across Scotland, each carefully paired with a course.
