Chains like Ruth's Chris and Mortons really do a tremendous job mostly because they understand the basics.
- Great (aged) USDA Prime beef cuts.
- Super heated cooking methods that allow for serious searing of the meat
- heated plates, great ambience, and nice sides to complement the steak.
Chokchai is probably one of the most well-known chains for steak in Thailand. They do a great job marketing their fresh milk ice-cream products from their respective dairy farms through the brand called Umm-Milk! However, the beef doesn't quite follow the success of their dairy division.
I ordered what they call on their menu the Prime 30 day aged steak platter (T-bone cut) The smaller portion was surprisingly hefty-a plus. However, the meat did not meet the initial excitement I had upon reading that the meat was actually aged. In Thailand aging is not a common or even well-understood concept.
I enjoy my steak "pittsburghed" or black/blue which means it's charbroiled & seared black on the outside and red-rare inside. A true steak lover will always eat their steak this way. However, the meat was not even as tender as the Thai-French version that I buy from Villa markets when I want to fire up the bb-q for home-made steaks in Bangkok. Furthermore, the med-rare steak was presented on a sizzling cast iron platter. The presentation is nice, but the problem is that the steak keeps right on cooking in front of you; and half way through, despite my frantic cutting and swallowing, the steak turned med-well...urrgh! Also, no great steak ever needs to be served with brown gravy sauce like they do at Chokchai. Sea salt and fresh cracked black pepper should be the only seasoning needed.
Overall Chokchai is worth taking in a steak as the prices are decent and the restaurant is appealing. Think of it as more of a family steakhouse rather than a great premium one.
No comments:
Post a Comment