ASEAN | High-End Restaurants In Singapore Feature U.S. Product As “King Of...

ASEAN

High-End Restaurants In Singapore Feature U.S. Product As “King Of Pork”

High-end restaurants in Singapore are actively featuring U.S. Kurobuta pork as the signature of a gourmet experience. USMEF-ASEAN works in the restaurant sector conducting culinary training and informative seminars so chefs understand how to cook with U.S. pork.

The WineGarage is the latest trendy place in Singapore for high-class dining, famous for its Mediterranean cuisine made from the freshest ingredients. A highly-sought menu item is braised U.S. Kurobuta pork belly. The pork’s high quality and consistency enables WineGarage Executive Chef and General Manager Travis Masiero to ensure restaurant guests have an extraordinary dining experience.

At Pontini in the Grand Copthorne Waterfront Hotel, talented Chef Michel Pavanello is known for his creative efforts and has a new variety of fresh and authentic Italian specialties. His U.S. Kurobuta pork ribs are the most popular dish on the menu. At Capella restaurant, the blending of superior U.S. Kurobuta pork with time-honored Italian preparation produces a rack of U.S. Kurobuta pork in natural juices with a smooth velvety texture.

Such appreciation of U.S. Kurobuta pork is recognized by other cuisines as well. High-end Chinese restaurants have long understood the attributes of Kurobuta Pork or Black Pigmeat as the favorite among Chinese.

USMEF efforts to increase awareness among chefs of high quality U.S. pork products in the ASEAN region are paying off. U.S. pork and pork variety meat to the region through September increased 38 percent in volume to 9,521 metric tons from the same time period last year and went up 51 percent in value to $17.8 million.

ASEAN

High-End Restaurants In Singapore Feature U.S. Product As “King Of Pork”

High-end restaurants in Singapore are actively featuring U.S. Kurobuta pork as the signature of a gourmet experience. USMEF-ASEAN works in the restaurant sector conducting culinary training and informative seminars so chefs understand how to cook with U.S. pork.

The WineGarage is the latest trendy place in Singapore for high-class dining, famous for its Mediterranean cuisine made from the freshest ingredients. A highly-sought menu item is braised U.S. Kurobuta pork belly. The pork’s high quality and consistency enables WineGarage Executive Chef and General Manager Travis Masiero to ensure restaurant guests have an extraordinary dining experience.

At Pontini in the Grand Copthorne Waterfront Hotel, talented Chef Michel Pavanello is known for his creative efforts and has a new variety of fresh and authentic Italian specialties. His U.S. Kurobuta pork ribs are the most popular dish on the menu. At Capella restaurant, the blending of superior U.S. Kurobuta pork with time-honored Italian preparation produces a rack of U.S. Kurobuta pork in natural juices with a smooth velvety texture.

Such appreciation of U.S. Kurobuta pork is recognized by other cuisines as well. High-end Chinese restaurants have long understood the attributes of Kurobuta Pork or Black Pigmeat as the favorite among Chinese.

USMEF efforts to increase awareness among chefs of high quality U.S. pork products in the ASEAN region are paying off. U.S. pork and pork variety meat to the region through September increased 38 percent in volume to 9,521 metric tons from the same time period last year and went up 51 percent in value to $17.8 million.