Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong
15 g potato
4 g butter
20 g beef cheek
30 g beef jus
1 pc coffee bean
Sear the full surface of beef.
Braise beef in beef jus for 1.5 hour till tender.
Using a cream gun squeeze a spherical mashed potato on top of beef.