The juiciest burger is in town! The SMB girls were invited to have a burger cooking class with Daniel Shepherd, Executive Chef in Shangri-La’s Tanjung Aru Resort & Spa, and boy, did we cook up a storm.
Hailing from United Kingdom, Shepherd started his culinary experience in London, 24 years ago. Since then, he has worked in three other major hospitality groups in the United Kingdom, United Arab Emirates and Australia. Being fortunate to be able to travel the world while doing what he loves best, the SMB team, May and Chloe, grabbed the chance to learn the chef’s amazingly delicious “Dan’s Burger” and “Pulled Beef and Kohlrabi with Gribiche Sauce”.
While preparing Dan’s Burger from scratch, we had to learn how to make the perfect Wagyu Beef patty – salt, pepper, onion, and shaped into a patty (about four inches wide). To get the perfect grill, we were taught not to press down the patty. Instead, let it cook until it turns into a shade of dark brown on both sides. The reason why we shouldn’t press down on the patty is because it releases those desirable, flavorful juices that are the source of juiciness in burgers. Wagyu Beef is the most tender, most succulent and best tasting beef one can find. This cannot to be wasted.
The “Pulled Beef and Kohlrabi with Gribiche Sauce” is equally delicious! The meat is rubbed with spice mix all over the joint, inside and out, and braised for three hours on low heat until the meat is tender and “falls apart”, the beefs were left overnight until cold and solid. Lucky for us, these steps were all pre-prepared by the chef. Our only challenge was plating the dish like a pro!
So, who did better?
