Slow-cooked beef cheek is a culinary masterpiece that embodies richness, tenderness, and depth of flavor. Our recipe begins with carefully selected beef cheeks, known for their exceptional marbling and succulence. These cuts are then lovingly seasoned and seared to perfection, sealing in their natural juices and intensifying their robust taste.
The real magic happens during the slow-cooking process, where the beef cheeks are gently simmered in a flavorful broth for hours on end. This slow and low cooking method allows the meat to tenderize slowly, resulting in a fork-tender texture that practically melts in your mouth. As the hours pass, the flavors mingle and deepen, creating a symphony of savory notes that will tantalize your taste buds.
Chef Anand’s culinary journey started when he was 14 years old. Due to his mother’s health conditions, he had to help out by cooking three meals a day for his family. However, what began as responsibility turned into a fierce passion as Anand became eager to learn new cooking skills. So, he worked for a Chinese food stall in his neighbourhood. And he became renowned for his culinary prowess as the customers eagerly asked him to cook for their private parties. From thereon, it was clear that becoming a chef was his calling. Anand then completed a Hotel and Catering Management diploma course in Chennai and immediately worked as a management trainee for the Oberoi brand for one and a half years. During this time, he understood the finer nuances of the continental cooking style. He also got the opportunity to work in Oman to cook daily for the staff working on the oil rigs, where once again, he picked up new skills.
Finally, when Singapore came calling, our dear Chef Anand was ready to answer! Ever since he joined the CALI brand, our restaurants have mastered the fusion flavours of global cuisine. As we bring our guests and diners together through our food, Anand makes sure that every dish speaks to them and hits all the right notes.
“We plan our menu in such a way to satisfy a majority of the tastebuds. That’s why I focus on creating the world of modern European fusion cuisine on every single plate.” - Chef Anand
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