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Succulent Beefy Bites

Meaty culinary delights await carnivores at Up & Above Restaurant at The Okura Prestige Bangkok this summer as perfectly aged prime cuts from particularly Japan, Australia and Argentina feature on a Butcher Specials menu.

 

Cooked to preferred tenderness and served with a choice of traditional sauces, steaks such as wagyu oyster blade from Japan, Black Angus tenderloin and Tasmanian wagyu from Australia and Lomo Pampa tenderloin from Argentina are accompanied by a toothsome side dish from a choice that includes seasonal salad, potato gratin, Mediterranean grilled vegetables, hand-cut fries with paprika mayonnaise and parmesan cheese, and buttered baby vegetables.

 

Star of the feast is the Kagoshima A5 sirloin. There are four different breeds of wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Japanese Black cattle comprise about 90 percent of the wagyu cattle breeds and the majority is farmed in Kagoshima Prefecture where the cows grow contented under year-round sunshine in the lush surroundings of a tropical island.

 

The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres. The Butcher Specials menu is available daily from 12.30pm – 10.30pm, 1st July – 30th September with prices ranging from Bt750++ Bt3,800++.

 

For more information and reservations, call +66 (0) 2687-9000 or email: upandabove@okurabangkok.com.

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