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| Greg Farnan at Traders Hotel KL from 10 to 15 October |
Guest Chef Greg Farnan at Gobo Upstairs Lounge & Grill
Traders Hotel Kuala Lumpur
13 September 2016 – Gobo Upstairs Lounge & Grille will be hosting Australian Chef Greg Farnan from 10 to 15 October 2016. Greg Farnan is the Head Chef/Group Operations Manager, BWG Steakhouse, The Old Brewery & Riverside Brewhouse.
Greg has travelled the world learning all he can about food and how to serve great produce as simply and naturally as possible. As Western Australia’s leading exponent of the ‘great steakhouse experience,’ he’s passionate about beef, choosing only the best cuts to serve.
He’s particularly proud of his signature 'Tomahawk Steak' a massive 1.4 to 2.7kg wagyu beef rib eye steak, usually shared between two, or a few people, and carved at the table.
He’s travelled through Asia – Singapore, Thailand, Malaysia, Borneo, Hong Kong – Europe – France, Italy, Greece – the UK, USA – and just about every Australian major city, learning everything he can about food especially meat, fascinating herbs, spices, different ingredients and styles of cooking.
The Tomahawk is one of largest steaks in Australia, weighing in at 1.3kg – 3.6kg (1.8kg average). Each Tomahawk is a rib-eye, or scotch fillet on the bone, and comes from the coveted Wagyu beef. Its namesake is the mammoth 30cm of rib bone left on the cut which consists of tender intercostals meat; a carnivore’s dream.
The Tomahawk is one of largest steaks in Australia, weighing in at 1.3kg – 3.6kg (1.8kg average). Each Tomahawk is a rib-eye, or scotch fillet on the bone, and comes from the coveted Wagyu beef. Its namesake is the mammoth 30cm of rib bone left on the cut which consists of tender intercostals meat; a carnivore’s dream.
Tomahawk Stats
400+ days grain fed Wagyu Beef from Margaret River, WA. Rib-eye with a 4 to 5 marble score. Suitable to share; available from 1.3kg to 2.7kg.
400+ days grain fed Wagyu Beef from Margaret River, WA. Rib-eye with a 4 to 5 marble score. Suitable to share; available from 1.3kg to 2.7kg.
A 1.8kg Tomahawk would feed four guests. Ideally it is chargrilled over a wood fire, or plain chargrilled (on a normal kitchen grill) until it is brown on both sides – and also the edge, due to its girth.
To finish, place in an oven (170°C) for 20 minutes, then let it rest for 15 or so minutes in a warm area so the meat relaxes before service. A Tomahawk can be shared between two or a few, along with The Old Brewery’s rustic sides, including cauliflower gratin, mushy peas, onion rings and roasted bone marrow. Each Tomahawk is presented to guests and hand-carved, at the table!
Chef Greg Farnan will be in attendance at Gobo Upstairs Lounge and Grill from 10 to 15 October 2016 (both dates inclusive). Menus will range from a 2-course, 4-course and 6 course wine menu. Ala carte menu will also be available.
Chef Greg Farnan will be in attendance at Gobo Upstairs Lounge and Grill from 10 to 15 October 2016 (both dates inclusive). Menus will range from a 2-course, 4-course and 6 course wine menu. Ala carte menu will also be available.
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| Chef Greg Farnan |
Gobo Upstairs Lounge & Grill seats 70. The lounge is open daily from 10:00am to 1:00am.
The grill is open for lunch, Mondays to Fridays, from 12 noon to 2:30pm, and daily for dinner from 6:30pm to 10:30pm.
For reservations, please telephone (60 3) 2332 9910 or e-mail foodandbeverage.thkl@tradershotels.com.
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