One day during the summer season in 2008, our Chinese Master Chef walked by a local meat market and saw one butcher doing some BBQ meat. Our chef was especially impressed because the meat was prepared whilst still on the bone and glazed with a sauce that smelled rather sweet. This experience triggered an idea and he started to experiment with different cuts as well with a special recipe for a sauce. After his numerous trials and several modifications, he had successful come out with his own “BBQ Beef Tenderloin” and with his own secret recipe for the “icing” sauce
Ingredients: beef on bone (4th, 5th and 6th rib), carrot, garlic, celery, parsley, aniseed and cinnamon
- Braise the beef together with carrot, garlic, celery, parsley, aniseed and cinnamon for 3 hours
- Spread the special made sauce on the beef and leave it in oven for another 15 minutes.
This dish is created by our Wang Hu Ge Chinese Master Chef, Mr. Simon Wu. He is using only the 4th, 5th and 6th rib bone of a cow. And he has a secret recipe for the glaze. We could not find this dish anywhere outside of Kempinski Hotel Suzhou.
Unique selling point in service: This dish will always be served in the presence of a chef who will explain the above USP to the guests.