vermin Posted September 12, 2014 Share Posted September 12, 2014 I've seen many photos of the steaks here and they look great. Is ther any chance of looking at the French fries or chips that you have with your meal? just the regular ones, nice and well cooked, but not home made or anything like that. served in a cone that is held in a holder which is a nice touch Link to comment Share on other sites More sharing options...
China Garden Posted September 12, 2014 Author Share Posted September 12, 2014 BTW they are selling Wagyu beef in foodland now not Kobe forget something like terai. Snip at 3.3k a kilo I thought and looks good Some restaurants charge corkage if you bring your own wine what would be the meatage charge In high season I will have a Wagyu Ribeye on the menu for around 1000 -1200 Baht a steak, I'm sure there are a more then a few people who wanted to try type of steak without the 1700-2500 price tag which is usually attached GlennUK 1 Link to comment Share on other sites More sharing options...
China Garden Posted September 12, 2014 Author Share Posted September 12, 2014 (edited) I've seen many photos of the steaks here and they look great. Is ther any chance of looking at the French fries or chips that you have with your meal? Yes we do offer hand cut potato wedges, we used to call them hand cut chips but wedges was more accurate, French fries are also an optional side.. but regular store bought ones, we originally planned to offer just the hand-cut wedges then added French fries due to demand Edited September 12, 2014 by China Garden Link to comment Share on other sites More sharing options...
Big Yuley Posted September 12, 2014 Share Posted September 12, 2014 this place looks fantastic. i will give it a go in January for sure as I always stay around the area and it would be a great way to start the evening with a good meal before hitting the bars. China Garden 1 Link to comment Share on other sites More sharing options...
China Garden Posted September 12, 2014 Author Share Posted September 12, 2014 We are adding a couple of new dishes today & taking off a few unpopular ones. Added Appetisers 1) Smoked Duck Breast with a Raspberry Vinaigrette, citrus salsa & rocket 2) Parma Ham & Melon (Cantaloupe) Main Courses 1) St Louis Style BBQ Ribs (half or full rack) 2) Pan Seared Barramundi fillet, Vine Tomatoes, Spinach, sliced Baby Potatoes & Beurre Blanc sauce on the side Dishes Off 1) Seafood salad 2) Chilli con carne 3) Pork Salambocca 4) Mussels with Spicy Tomato Gerry will be working on 10-15 new dishes for the lunch time menu, lighter meals & salads etc, we plan to open 12.00-23.00 from early October Link to comment Share on other sites More sharing options...
nixonsbest Posted September 12, 2014 Share Posted September 12, 2014 We are adding a couple of new dishes today & taking off a few unpopular ones. Added Appetisers 1) Smoked Duck Breast with a Raspberry Vinaigrette, citrus salsa & rocket 2) Parma Ham & Melon (Cantaloupe) Main Courses 1) St Louis Style BBQ Ribs (half or full rack) 2) Pan Seared Barramundi fillet, Vine Tomatoes, Spinach, sliced Baby Potatoes & Beurre Blanc sauce on the side Dishes Off 1) Seafood salad 2) Chilli con carne 3) Pork Salambocca 4) Mussels with Spicy Tomato Gerry will be working on 10-15 new dishes for the lunch time menu, lighter meals & salads etc, we plan to open 12.00-23.00 from early October Ian you certainly like laying down a challenge for Gerry! Cause us top end Aussies love Barra, nearly as much as steak! China Garden 1 Link to comment Share on other sites More sharing options...
alan1946 Posted September 12, 2014 Share Posted September 12, 2014 Yes we do offer hand cut potato wedges, we used to call them hand cut chips but wedges was more accurate, French fries are also an optional side.. but regular store bought ones, we originally planned to offer just the hand-cut wedges then added French fries due to demand I prefer the French fries as I didn't like the homemade chips at JF. Link to comment Share on other sites More sharing options...
Mucho Gusto Posted September 12, 2014 Share Posted September 12, 2014 What are the chances of eventually getting a 600-700 gram (bone in) Ribeye on the menu in the future? Nothing like a nice "hardy" man-sized Ribeye. I know it's a big piece of meat, but I absolutely love steaks. And as long as they're tender and cooked right - the bigger the better! Link to comment Share on other sites More sharing options...
China Garden Posted September 13, 2014 Author Share Posted September 13, 2014 What are the chances of eventually getting a 600-700 gram (bone in) Ribeye on the menu in the future? Nothing like a nice "hardy" man-sized Ribeye. I know it's a big piece of meat, but I absolutely love steaks. And as long as they're tender and cooked right - the bigger the better! Its something to look in to... I love meat cooked on the bone & visually it looks stunning nixonsbest 1 Link to comment Share on other sites More sharing options...
ertert Posted September 13, 2014 Share Posted September 13, 2014 ^It is the ultimate cut. China Garden 1 Link to comment Share on other sites More sharing options...
Skalliwag Posted September 13, 2014 Share Posted September 13, 2014 Yep.Ribeye,bone on for me. Or slow roasted Prime Rib,bone on. 22oz. China Garden and nixonsbest 2 Link to comment Share on other sites More sharing options...
nixonsbest Posted September 13, 2014 Share Posted September 13, 2014 ^It is the ultimate cut. I still think that rump is one of the tastiest cuts! Link to comment Share on other sites More sharing options...
ertert Posted September 13, 2014 Share Posted September 13, 2014 Can't get to Steak & Co for a while so cooking steak at home... Time to man up Fred Flintstone Styleee!!!!! Cut myself a 2 Inch Rib Eye, highly seasoned and on to the million dollar grill... OOOHHH BABY!!!! YOU ARE ON FIRE!!! Daddee loves you!!!! IMHO You got to get a good char/crust on the steak to contrast the sweet juicy innards... After finishing in my toaster oven came out on the rare side, no probs, served with mushroom sauce Flavour much improved after a week in the fridge. Will continue wet ageing. I am a big fan of this you can taste the difference. I suggest Ian and steak fans to experiment with wet ageing. Link to comment Share on other sites More sharing options...
ertert Posted September 13, 2014 Share Posted September 13, 2014 (edited) I still think that rump is one of the tastiest cuts! Rump definitely has the most flavour and is the cut I eat most at home in Oz preferably with some age. I also eat a lot of T-Bones as you get the Sirloin and Tenderloin and can chew the bone... But Rib Eye on the bone gets the Gold Medal...happy to be proven wrong! Edited September 13, 2014 by ertert nixonsbest and Skalliwag 2 Link to comment Share on other sites More sharing options...
Duvel Posted September 16, 2014 Share Posted September 16, 2014 Absolute rubbish. Some of the best restaurants in the world serve salted butter and I know this because I worked in them. I have eaten in hundreds of European restaurants and most serve salted butter with their bread. Sent from my iPhone using Tapatalk Even the Camel Pub in Ban Chang ( http://thecamelpub.com/ ), not precisely a Michelin star restaurant, serves unsalted butter. their ≠there ≠they’re; theirs ≠there’s; your ≠you’re; its ≠it’s; whose ≠who’s; bearback ≠bareback; loose ≠lose; too ≠to; wander ≠wonder; then ≠than; men ≠man; women ≠woman; know ≠now ≠no; quiet ≠quite; site ≠sight; except ≠accept; of ≠'ve; waist ≠waste; sure ≠shore; etc. (et cetera)
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