Hong Kong’s beef mecca Porterhouse has launched a new menu packed with new and unusual cuts for modern-day carnivores. Nick Walton speaks with executive chef Angelo Vecchio about alternative cuts, Piedmonte perfection, and feeding cows jellybeans.
What was the inspiration behind the new Porthouse a la carte menu?
The inspiration behind all the rare cuts in the new a la carte menu came mainly from the name of our restaurant, Porterhouse. We wish to let our customers understand what a Porterhouse steak is and the way that diet, climate, region affect the final products.
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Why are these cuts rarer than the cuts we’re used to?
As a chef, I think our restaurant is not a common steakhouse, and that’s why I would like to spend more time to study and learn about all the different cuts and to deliver ourselves as the restaurant with the highest quality of these particular cuts. To achieve this, I have been searching for the best sources and producers in order to offer the best to our customers. I like to bring in products that have not been sold in the market, or at least not the same cut from the same animal.
Porterhouse is the only Hong Kong restaurant to serve Manza Fassona Piemontese beef. Why is this beef so special?
I love to try out different products, thus changing our menu regularly and allowing customers to enjoy different porterhouses from time to time. The Piedmontese “Fassona” beef is a breed of domestic cow that originates in Piedmont, in northwest Italy. This meat contains almost no fat but is very tender at the same time. It has the right balance of marbling that makes the meat tender, lean, extremely juicy, and very nutritious and I believe our customers will like it. So far the response has only been very positive.
Is the porterhouse the king of beef cuts?
I wouldn’t say that porterhouse is the king of the beef cuts, but can certainly compete with a few others for a spot on the podium. The reason why it is so prestigious lies in the fact that this particular steak includes two different cuts, the striploin steak that covers the majority of this cut and the filet mignon, commonly known as a tenderloin. Everyone knows the tenderloin is generally the most expensive cut in the beef, and the fact that it is included in this steak makes it becomes the most expensive and desired cut on the market.
The restaurant has also added more of its namesake cuts – what should red meat lovers be looking out for?
I try to enrich our variety of porterhouses, but the reason is also that I would like to find porterhouses that suit different customers; all of them are different in taste and in texture, so the meat lover shouldn’t hesitate to ask our staff what they generally look for when they want to eat steak and we will provide for them a great alternative.
What’s this we hear about cows fed with chocolate and jellybeans?
This special type of cow was founded by Australian producer Mayura, who decided to use a different approach to feeding their cattle 20 years ago. Their farm is situated next to a chocolate factory, and thus the founder decided to test out feeding the cows confectionary. The result was successful and they offer a unique 100 percent full-blood wagyu that offers a fantastic texture and taste, unlike any other.
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What’s on offer for the less-carnivorous?
Our menu is not only about steaks; we also provide several alternatives for non-meat lovers, vegetarians and vegans. We have also started to work with Impossible Foods and Beyond Meat to provide our customers with a variety of choices.
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