Urban Kitchen’s USDA Prime Beef Collaboration Showcases The Essence of Culinary Heritage

Anyone that has enjoyed USDA Prime Graded Beef can tell you about its tenderness, buttery flavor and superior taste. It is a specialty, as less than two percent of all the beef produced in the United States is certified as prime. Guests can savor this juicy delight at Urban Kitchen during the month of July, when Executive Chef of JW Marriott Hotel Macau, Chef Marc Cibrowius, bringing in the recipes and culinary inspirations of special guest Chef Michael Rosenblum to present a variety of Western and Chinese-style dishes, featuring USDA prime beef, each with their own cultural stories.

While Chef Michael was born and raised in the United States, he discovered his passion for Chinese cuisine early on. When he was 15 years old, he began working a Chinese restaurant in Georgia, where he learned the language and culinary traditions of a Chinese kitchen. He graduated from Cornell University, but not before studying for a semester at Shanghai Teacher’s University, where he experienced the wide range of Chinese cuisine first hand. Chef Michael owned and operated several food and beverage outlets in the U.S. before returning to China, where he served as the Executive Chef at the official residence of the U.S. Ambassador to the People’s Republic of China and was named one of the 100 most influential people in China by Food and Wine Magazine in 2016.

Chef Michael and Chef Marc make the perfect pair, as the German-born Chef Marc boasts his own international experience, having worked at well-known hotels in Hangzhou, Qingdao, Muscat, Jakarta and Bangkok. He recently joined JW Marriott Hotel Macau and The Ritz-Carlton, Macau as the Executive Chef, bringing his philosophy of “world food” with him. Together, the two of them will offer a variety of dishes, each with its own heritage and cultural significance. Chef Marc’s highlighted dishes during the promotion include the mouthwatering Braised Beef Brisket with Herbed Crust on Creamy Fermented Cabbage, Vanilla Carrots, Short Rib au Jus and Grandma’s Potato Apple Mash, and the delectable Poached Beef Cheeks in Native Olive Oil with Pistou Vegetables and Crispy Garlic on Toasted Brioche.

Chef Michael has selected a total of seven dishes from his own recipes and Urban Kitchen will highlight three of these selections every night. Each dish has a rich cultural history, such as the Authentic Chile con Carne, a Tex-Mex staple that blends together the rich spices and flavors of the many nationalities that call the area home. Continuing with the Southern theme, the West Texas Brisket exemplifies the best of Southern cooking, as the meat is cooked over direct heat from mesquite wood, giving it a rich, smoky flavour. Chef Michael’s Sunday Pot Roast invokes fond memories of weekends spent with family, and the Hatch New Mexico Enchiladas offer a chance to try unique Red New Mexico Hatch Chiles, which are celebrated for their complex flavor, mild heat and subtle notes of cherry. In addition to the Prime Beef dishes, Chef Michael will offer a succulent Virginia Whole Hog Barbecue, Chisolm Barbacoa and Rio Grand Fajitas and the Hawaiian-inspired Big Island Pork Lau Lau.

The Butcher’s Table runs from July 11 to August 11 and can be enjoyed at Urban Kitchen for MOP 528* for adults and MOP 259* for children from Monday to Friday, and for MOP 598* for adults and MOP 298* for children on weekends. Reservations can be made at +853 8886 6888.