Best Bite: The MEET’s Signature Ningaloo Tomahawk
When diners walk into The MEET, they are greeted by the dry-aging room, a freezing sanctuary for the raw Tomahawks that are the restaurant’s signature dish. At an impressive 1.8 – 2.3kg with a 30cm handle of bone, these hunks of frenched ribeye could easily be wielded as a deadly meat weapon.
Dry aged in Australia for 14 days before arriving at The MEET and then some in the hotel’s meat locker, these caveman cuts are cooked over a three step process that involves cherry wood, a pizza oven and temperatures upwards of 350 degrees Celsius. Like anything well-done, it takes a bit to cook your steak, but the wait staff takes the edge off your hunger by whipping up a crisply authentic Caesar salad in front of your eyes – a perk included in the cost of the Tomahawk. The salad wows on its own, but once the well-marbled steak is carved up tableside, you’ll forget you ever liked vegetables.
Designed for two to four diners, the steak is as intimidating as it is appetising, and that’s not even counting the sides. Served alongside the mammoth piece of meat are cuts of bone brimming with marrow, creating a primal dining experience as you devour the unctuous, creamy mouthfuls. There’s also pink sea salt, a perfect addition to the marrow, and three housemade sauces for the steak along with two types of mustard. All in all, it’s a full meal for the whole family – and you only have to order one thing from the menu.
RMB 980. The MEET, 2F, Kerry Hotel, 1388 Huamu Lu, near Fangdian Lu. Tel: 6169 8888