19 Apr '18, 1am

Beef & Beer – Mookata With Meats That’s A CUT Above The Rest! https://t.co/TJFQZ018SL

Before you visit, hurl all your expectations and memories of mookata out the door. Come with an open heart and mind, and you’ll be blown away by a reimagined, modern Thai steamboat replete with premium cuts of meat. You’ll never expect such expensive meats to be cooked mookata-style. The highly-prized Japanese A4 Miyazaki Ribeye ($79.90/220gm), was our absolute favourite. The slab of ribeye, which was quite well marbled, was sliced to a thickness that allowed even the most unskilled diners to cook the beef perfectly. Aldric shared that the ribeye should be cooked on each side for 20-30 seconds, on high heat, to achieve the best taste and flawless texture. After the ribeye is cooked to your preferred doneness, sprinkle a little sea salt on it, and pop it into your mouth. The immensely gratifying slices of beef were exceptionally tender, juicy and just melted in our mouths. ...

Full article: https://www.misstamchiak.com/huay-kwang-beef-beer/

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