2019-09-01 Woolworths Taste

PHOTOGRAPHS

@BISTROPANPAN, @RESTAURANTTEXTUR, @SHERATONSAIGON, @MEATCHOPBBK

TABLE TALK

:::

As they say in the biz, a good steak is a rare medium, well done.

These restaurants are taking their cutsabove and beyond with

thelatestcrazetohitthemeatindustry

Bistro Panpan

While the Marienlyst

Strandhotel in Helsingor,

Denmark was ground zero

for chef Casper Sobczyk’s

butter beef, he’s now also

introduced it to the menu of

Bistro Pan-Pan (bistropanpan.

dk) at the Frederiksberg

Zoo, served with frites and

Béarnaise sauce.

Level 23 Signature

At Level 23 Signature at the

Sheraton Saigon Hotel & Towers

(sheratonsaigon.com), beef fillet

is pan-fried in the butter it’s been

aged in, with a sprig of rosemary.

Topped with a grilled garlic head,

it’s served with a pepper sauce

and a side dish of more melted

butter for good measure.

Restaurant Textur

Fellow Dane Dennis Juhl of

Restaurant Textur (restauranttextur.

dk) in Aalborg ages beef fillet in

butter flavoured with Jamaican

pepper and fermented onion, then

serves it as tartare or carpaccio.

Meatchop Butcher and Spirits
Thought a wagyu steak was the pinnacle of
decadence? Try butter-ageing it for 35 days as
Meatchop Butcher and Spirits (@meatchopbkk)
in Bangkok does.

28 TASTE SEPTEMBER 2019

y

After drying the meat in the fridge for four days, Sobczyk submerges it in three

kilograms of half-melted, salted butter and ages it for at least 30 days. The shell seals in

moisture, but doesn’t create the “metallic” taste some purists associate with wet ageing

in plastic. It also minimises waste as you don’t have to carve off the outer layer of meat.