A
Game-Changer
for
Chefs
and
Kitchens
Worldwide
The
versatile
new
seasoning
and
cooking
sauce
has
been
gaining
attention
from
chefs
in
the
restaurant
industry.
Invented
in
Hong
Kong
by
food
visionary
Dan
Gan,
the
consensus
opinion
agrees
EXOTICA
UMAMI
makes
food
more
succulent
and
juicy,
while
contributing
its
own
distinctly
addictive
taste.
In
some
cases,
the
sauce
can
further
tenderize
meat
and
produce
for
added
.
The
launch
event
brought
together
some
of
Hong
Kong’s
most
esteemed
culinary
talents,
including:
- Cheuk Man Chung, Chinese Executive Chef at New World Millennium Hotel
- Peter Lim, Executive Sous Chef at New World Millennium Hotel
- Tony Wong, Executive Chef at JW Marriott Hotel Hong Kong
- Kenneth Loo, renowned star chef and co-host of the event
- Robert Chua, celebrated food entrepreneur
Live Demonstrations: The Taste Tests That Stole the Show
The
Char
Siu
test
Chef
Cheuk
prepared
two
versions
of
char
siu
–
the
classic
version
and
a
new
recipe
simplified
with
mainly
EXOTICA
UMAMI
【EX
M】to
braise
the
pork
before
a
quick
roast.
In
the
taste
test,
the
assembled
guests
and
audience
unanimously
preferred
the
samples
incorporating
[EX
M]
for
seasoning
and
finishing.
They
suggested
the
flavouring
liquid
gave
the
char
siu
more
depth
in
savouriness
and
umami,
as
well
as
making
the
pork
more
tender.
Discussions
concluded
the
sauce
was
able
to
maintain
its
taste
integrity
even
after
braising
in
high
heat,
something
many
other
braised
or
cooking
liquid
agents
cannot
do.
EXOTICA
UMAMI
retained
its
rich,
deep
flavour,
where
others
began
to
taste
sour
after
extended
time
under
high
heat.
The
herb
and
spice
in
Exotica
Umami
was
also
distinctly
evident
in
the
char
siu
giving
the
roast
meat
an
authentically
unique
flavour.
The
Salmon
test
Chef
Lim
made
two
salmon
samples
using
the
sous
vide
method.
A
chilled
fillet
was
vacuum
marinated
with
just
soy
sauce,
while
a
frozen
(thus
less
flavourful
and
more
dry)
piece
of
fish
was
prepared
with
a
EXOTICA
UMAMI
vacuum
marinate
and
then
finished
with
a
brush
of
EX
M
as
a
finishing
glaze.
The
post-tasting
comments
noted
the
added
umami
created
a
much
stronger
flavour
and
made
the
fish
seem
fresher
even
though
it
was
previously
frozen.
The
salmon
also
appeared
more
flaky
and
juicy.
The
Flank
Steak
test
JW
Marriott’s
chef
Wong
took
on
the
task
of
cooking
cubes
of
flank
steak,
a
traditionally
tough
cut,
by
pan-frying.
He
and
his
assistant
first
prepared
one
sample
with
just
salt
and
pepper
on
a
frying
pan,
and
then
on
the
other
sample,
he
used
EXOTICA
UMAMI
[EX
M]
to
season
the
beef
by
drizzling
directly
onto
the
meat
as
it
was
being
pan-fried.
In
the
tasting
session,
people
agreed
flank
with
the
natural
seasoning
can
become
very
chewy,
therefore,
tougher
to
consume.
However,
the
EXOTICA
UMAMI
drizzled
beef
instantly
and
noticeably
had
a
more
tender
texture,
along
with
greater
flavour
and
juiciness.
The
evidence
showed
the
liquid’s
remarkable
ability
to
raise
the
standard
of
certain
meats
for
a
higher
quality
eating
experience.
For
chefs,
this
means
saving
time
and
costs.
EXOTICA UMAMI, as an all-in-one multifunctional cooking sauce and natural type flavour enhancer – with distinct acidic notes and a deep full-bodied umami richness – is ideal for marinating, seasoning, cooking, finishing a dish and taking it to new culinary heights.
A
Culinary
Innovation
Rooted
in
History
This
innovative
sauce
was
inspired
by
an
ancient
Roman
recipe
but
developed
and
created
in
Hong
Kong
at
Gan’s
Exotica
Gelatea
Restaurant.
When
his
chef
quit,
Gan
the
proprietor
was
forced
to
take
over.
In
an
effort
to
improve
his
food,
he
created
this
marinate
to
add
directly
to
his
burger
while
grilling.
The
result
helped
earn
a
place
on
the
“Ranked:
the
world’s
best
burgers”
list
by
UK
platform,
Lovefood.
To further refine his revolutionary seasoning sauce, Gan put his outlet on pause for the time being. Using a mixture of pork, herb, spice and secret ingredients with time-tested fermenting techniques, Gan started experimenting with his sauce to improve it to complement the requirements for fine dining. Eventually, EXOTICA UMAMI [EX M] was created.
A
Stamp
of
Approval
from
the
Industry
Made
in
small
batches,
the
unique
sauce
has
already
gained
a
stamp
of
approval
from
the
hotel
and
restaurant
industry.
With
the
success
of
the
dishes
during
the
tasting
event,
New
World
Millennium
Hotel
has
decided
to
launch
the
Exotica
Umami
Slow
Cooked
Salmon
in
La
Table
and
[EX
M]
Char
Siew
in
Tao
Li
Chinese
Restaurant
in
addition
to
some
menu
items
at
their
other
outlets
starting
from
July
1.
For chefs, it offers the benefit of producing consistent result, as well as saving time and money while generating more flavour. As a marinate or direct application, in some cases it can also help tenderize meat and produce.
Exclusively
for
Industry
Professionals,
Now
Available
for
Home
Chefs
Currently,
EXOTICA
UMAMI
is
exclusively
available
to
industry
professionals
and
not
actively
sold
in
retail.
However,
EXOTICA
UMAMI
can
be
purchased
at
the
JW
Marriott
e-shop
and
will
be
available
at
Towngas
Cooking
Centre
in
Causeway
Bay
from
1
July
for
non
industry
professionals.
For
anyone
interested
in
more
information
or
details
about
the
sauce
or
how
to
purchase,
contact:
info@exoticaconcepts.com.
More information can also be found at www.exotica-gelatea.com
Hashtag: #ExoticaUmami #Umami #ExM #鮮味 #萬能醬 #萬能烹飪醬料 #萬能調味料
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