A buoyant economy coupled with increasing wealth in Hong Kong has resulted in...

A buoyant economy coupled with increasing wealth in Hong Kong has resulted in a resurgence of fine dining in the territory. Chefs and restaurant operators are interested in offering top quality and unique foods to attract diners in this increasingly competitive sector.

With this in mind, the U.S. Meat Export Federation (USMEF) organized and prepared an exclusive American lamb dinner, targeting approximately 30 executive chefs and food and beverage directors from Hong Kong’s high-end hotels and restaurants, to show them how American lamb fits perfectly on gourmet menus and in restaurant profit margins.

To highlight the premium image of American lamb, USMEF selected the Mandarin Oriental Hong Kong, a five-star hotel consistently recognized by global publications, such as Zagat, as the “ultimate hotel experience,” to host the dinner in its private dining room.

USMEF’s menu of featured lamb cuts, chosen for taste, presentation and accompanying wines, was prepared by the Mandarin’s new executive chef, Uwe Opocensky, fresh from a stint in Spain’s culinary world.

Fifteen chefs attended the event from leading hotels, including the Four Seasons, Ritz Carlton, Hong Kong Club and L’Atelier de Joel Robuchon. They enjoyed a traditional-style rack of American lamb wrapped with mushroom paper, Greek-style American lamb shoulder and Indian-style American lamb short ribs with mint.

“American lamb with its mild flavor has become the lamb of choice among executive chefs throughout the world,” said John Hinners, USMEF assistant vice president, Industry Relations.

American lamb is sweet, tender and has a milder flavor primarily due to U.S. grain-fed production practices. This product differentiation is important to chefs creatively melding flavors to create simple, but flavorful dishes.

Chefs called the meal avant-garde and artistic, but, most importantly, one that fully exploited the high quality and delicate taste of American lamb. The Mandarin Oriental Hong Kong hotel has become a regular customer of American lamb.

“The dinner stimulated inquiries about the American lamb cuts we supply from accounts we never dreamed would have an interest,” said Peter Fransson, managing director of Hong Kong-based Saison Foodservice, the purveyor of American lamb products for the hotel. “We are seeing increased business already.”

American lamb also was featured at the USMEF Great American BBQ in Hong Kong Sept. 27, and will be showcased at Macau’s Wine & Gourmet exhibition and food event in early November.

The U.S. Meat Export Federation is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, lamb, corn, sorghum and soybean checkoff programs.

– USMEF –