Snow-aged produce, especially beef, seems to be the latest underground craze this year. While yukimuro, or the tradition of snow-aging, is not new—it is an ancient technique started in the wintry region of Niigata, where snow-covered cellars are used to preserve and age produce—the resulting sweeter and fuller in flavour produce usually comes with a hefty price tag.

Well, how does $88++ for unlimited Snow-Aged Wagyu Beef, Tajima Wagyu and Black Angus sound?

Park Hotel Alexandra The Carvery's much lauded The Great Meat Fest dinner buffet promotion returns, this time running for a longer period from 28 September to 21 October 2018, and will see a focus on premium beef and unique cuts.

A definite highlight from the promotion is, of course, their Yukimuro Snow-Aged Wagyu Rump (available only dinners on Friday, Saturday and Sunday). Snow-aged to a supremely tender, gloriously fatty texture, the rump cap is executed simply—with just a hint of smokiness from the wood-fired oven to accompany every juicy, umami bite.

I also really enjoyed chef's Tomahawk of 150-days grain-fed Beef City Black.

From the award-winning Beef City located in New South Wales, the full-flavoured cut is cooked "dirty-style”, as chef describes—directly on the coals in the wood-fired oven—instilling in the meat this almost rustic, hearty and distinct smokiness.

Renowned for its distinctive snowflake-like marbling and flavour, Tajima Wagyu appears on the menu in three lesser known cuts: Tri Tip seared on a hot Himalayan salt slab; Chuck Roll cooked sous-vide with olive oil and herbs; and Bolar Blade pulled beef.

Following Executive Chef Ian Hioe’s stellar pulled pork recipe last year, he swaps out the choice of meat for an equally drool-worthy hunk of beef. Juicy, marinated Tajima Wagyu Bolar Blade is shredded ala minute, given a delicious Bourbon BBQ sauce bath, then stuffed into crispy golden outside, soft inside Yorkshire pudding casings.

And for the meat-loving folks who prefer their beef slightly less oily and more ‘clean’, there’s also the grass-fed Ana Paula Black Angus Striploin, a leaner but still succulent choice.

The Carvery admittedly does not have as extensive a selection as other hotel buffet lineups, but what they do, they do consistently well. Sides and accompaniments are always delicious, standouts include chef’s robust Slow Cooked Beef Cheeks with Red Cabbage (almost on par with his roasts), Sous-vide Egg with Grilled Asparagus & Truffle Salsa, and weekly fresh seafood catch from New Zealand.

If there’s still room left, their signature Valrhona Chocolate Brownie Trifle with layers of luscious, thick chocolate pastry cream, rich custard and indulgent, fudgy brownie pieces, is not to be missed.

Park Hotel Alexandra The Carvery's The Great Meat Fest dinner buffet promotion runs from 28 September to 21 October 2018, and is priced at $78/adult Monday-Thursday; $88/adults Friday-Sunday; and $38/child (5 to 12 years old) Monday-Sunday. Note: Snow-Aged Yukimuro Beef is only available on weekends (Fridays to Sundays). Other beef highlights are served on a rotational basis during the weekdays (i.e. different beef types are served on different days).

This was an invited media tasting session, though all views expressed are my own.

The Carvery
Address: Level 7, Park Hotel Alexandra, 323 Alexandra Road, Singapore 159972
Tel: +65 6828 8880