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Steak & Co. in Soi Lengkee (formerly China Garden)


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After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home??

I'm really looking forward to a quality steak opening soon, please get a move on CG.

for good accommodation at sensible prices located on Soi Chaiyapoon www.englishrosepattaya.com

 

"Tis better to be silent and thought a fool, than to speak and remove all doubt"  Abraham Lincoln.

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Guys this is a long-running thread,   Personally I would take more seriously the reviews of those who have actually eaten there recently.   So unless you have eaten there recently, please knock-

I don't have a dog in this fight, having not yet visited Steak n Co however I have followed the thread. It is always good when we have a business owner who is embedded in the forum and will respond to

Today I ate in Steak & Co for the third time. I made no comment on the first two times as there would have been as many adverse points as there were good. In some ways understandable as the first

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jy5y5y8u.jpg

 

udededum.jpg

 

This was served up to me this week at a 4 star hotel in Jakarta $28 Aud .

 

 

 

Sent from my GT-S7560M using Tapatalk

 .


                                                                         

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Well he's new to our business, I like things done a particular way and to a certain standard, it my job as his boss to clearly define his role & ensure the business is full operational before I hand over the reigns.

 

Dont worry, I visit Pattaya for only 1 day a week and in my absence he runs things completely including the room bookings. Its not my first time opening a restaurant here & I can help him avoid some pitfalls.

 

Most of the pictures taken here are taken by my manager, I just re-post them!

 

Thanks for the reply and reinforces in my mind that your a good business operator, going by how professional your posts are on PA.

 

I didn't like the Chinese food offered previously and that's why I didn't partake apart from once. Although a friend was a regular and he praised the service staff.

 

I will be trying your new offerings when your up and going. All the best!

 

 

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Daryle

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Do you have prices for your menu yet?

No yet, I completely ruled out Thai beef so as an "entry level steak" so needed look at other cost effective options. I have ordered in some frozen Australian beef to see if its suitable for steaks, if not perhaps it will be OK for Beef Stroganoff etc etc.... Until I taste the meat & check how tender it is I wont commit to prices.

 

We have already selected "Jack's Creek" as our chilled chosen Australian beef supply due to the quality & consistency, we are still deciding our Black Angus supplier, I am hoping to open in around 3 weeks time / start of July.  

Edited by China Garden
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After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home??

I'm really looking forward to a quality steak opening soon, please get a move on CG.

 

I totally agree, if restaurant can't produce food that is "superior" to that which can be cooked at home they should pack up and call it a day. There is one thing about beef that recurs to me over and over, "let the quality of the beef speak for itself", the list of things you shouldn't do to quality beef is far longer then a list of things you need to do....

 

I think it is reasonable to refuse to pay for "sub-standard food" anywhere in the world including Pattaya, there has to be a degree of flexibility based on the price paid Vs the quality received, but there are no excuses for poorly cooked food i.e raw chicken, burn food, over seasoned etc. In many situations asking for a new plate of food seems the most amicable solution, the old adage is still correct "the customers always right"  (even when he's hahaha).

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I just purchased 2 x 60 inch Sony HD TV's to be wall mounted, every Saturday & Sunday we will show live sports such as the Premier League / F1 / Rugby...... There will be NO SOUND. We have signed up for the HD CTH cable TV channels who have the Premiership rights for the next 3 years, I went for High definition 60 inch as I personally hate looking at small TV's which are blurry, l think if your going to do something then do it right!

 

We have a music system to play background music, I believe  there are many people like me who enjoy a good steak & beer  (wine) on a Saturday night but still dont want to miss-out on the big matches.

They will also be useful breakfast time for the BBC News with sound !!!

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jy5y5y8u.jpg

 

udededum.jpg

 

This was served up to me this week at a 4 star hotel in Jakarta $28 Aud .

 

 

 

Sent from my GT-S7560M using Tapatalk

 

I guess 850 Baht or 28$ Aud for an imported steak (I'm guess its imported) in a country similar to Thailand is a reasonable price. The cross hatch marks are good, the lack of juices on the plate shows its been rested....

 

It seems they cut the steak in half ? (butterfly) I guess doing it on The Grill its easier that way, we will grill then finish in the oven to avoid over charring the outside without cooking through properly.

 

Was it the tail section of the fillet steak ? 

 

Here's a good video on butchering tenderloin (filet)

 

Edited by China Garden
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No yet, I completely ruled out Thai beef so as an "entry level steak" so needed look at other cost effective options. I have ordered in some frozen Australian beef to see if its suitable for steaks, if not perhaps it will be OK for Beef Stroganoff etc etc.... Until I taste the meat & check how tender it is I wont commit to prices.

 

We have already selected "Jack's Creek" as our chilled chosen Australian beef supply due to the quality & consistency, we are still deciding our Black Angus supplier, I am hoping to open in around 3 weeks time / start of July.  

I am not sure but I think you may mean Jacob's Creek wine ?

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I am not sure but I think you may mean Jacob's Creek wine ?

We will have some bottled Jacob's Creek wines but I did mean Jacks Creek beef, they specialise in Wagyu & Black Angus Australian beef supplied via Choice Foods  http://www.jackscreekmarketing.com.au/index.php

 

On the subject of wine, does anyone recommend any of these for our "house red wine" ?

red.jpg

Edited by China Garden
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Thats a good guide, we hard using digital thermometers to check the core temperature to ensure consistency. I need my chefs to get used to the cooking & resting process properly.   

please dont try to use thermometers on steaks its pointless, too thin and wont help.

 

the trick is to seal one side on hi heat, then the other, then, heat down.. watch for the blood to rise, thats the time to flip.  no flip for Rare, one for medium and 2 for well (flip as i turn over)

 

i liked the CG when it opened and wish you well.

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please dont try to use thermometers on steaks its pointless, too thin and wont help.

 

the trick is to seal one side on hi heat, then the other, then, heat down.. watch for the blood to rise, thats the time to flip.  no flip for Rare, one for medium and 2 for well (flip as i turn over)

 

i liked the CG when it opened and wish you well.

 

I agree if the steak we 200 gram similar to those pictures by "Nixonsbest", they are thin and pretty easy to get the internal temperatures right..even easier if they did butterfly the steak (as pictured).

However, our rib-eye & sirloin steak will be 400-450 gram, filet's will be 300-400 grams, using a temperature probe will help significantly, I purchased the best on the market "thermapens" which give the fastest and most accurate readings.

 

Edited by China Garden
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We will have some bottled Jacob's Creek wines but I did mean Jacks Creek beef, they specialise in Wagyu & Black Angus Australian beef supplied via Choice Foods  http://www.jackscreekmarketing.com.au/index.php

 

On the subject of wine, does anyone recommend any of these for our "house red wine" ?

Cedar Creek is the pick here....I have been using it as a House Wine for the past year

 

However the 2 varietal's in the Reds disappeared approx 3 months ago....they were selling at 1210 for a 4.5 ltr cask

 

Just this past couple of weeks they have been replaced by a simple Dry Red........I bought some & tried it...(under 900 baht)

My regulars gave it a thumbs up

 

 

Cheers DS

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After another disgustingly disastrous steak in one of our local bar restaurants, the T bone was dry, tasteless, stuck between my teeth and wanted to chuck after eating less than half of it and the chips it came with needed to be soaked in vinegar just to make them soft enough to get the fork in.……is it reasonable to refuse to pay for something that is not up to scratch in Pattaya, or is this something we would only get away with at home??

I'm really looking forward to a quality steak opening soon, please get a move on CG.

 

Always pay in Pattaya (restaurants,bars,girls) then vote with your feet.

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I love curly fries if I'm choosing some kinda fried potato, although potato croquettes are great and will find there way on to our menu!! 

If you want to make your potato croquettes to a European quality level, you should not forget to add the yolks to the potato mash, to flavour the potato mash with ground nutmeg and (very important) to turn the croquettes in egg white and breadcrumbs twice.

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) ≠ ect.

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I agree if the steak we 200 gram similar to those pictures by "Nixonsbest", they are thin and pretty easy to get the internal temperatures right..even easier if they did butterfly the steak (as pictured).

However, our rib-eye & sirloin steak will be 400-450 gram, filet's will be 300-400 grams, using a temperature probe will help significantly, I purchased the best on the market "thermapens" which give the fastest and most accurate readings.

 

hahah, so you are gonn measure the temp when your probe ends up not in the middle but most of the way thru a steak that is on a blazing griddle or pan.

 

 steaks are cooked properly by people who can Touch and look at them and tell where they are.  sorry.. thats just how it is.  I grew up in an hotel and was force fed proper cooking with the violence only associated with a chef.

 

either way .. good luck :)  your cook will soon figure it out and the worry about temps will disappear as he gets more used to it.

 

those temp probes are great for pies, roasts and thick thick stuff,  for roasts you can use it to see if the middle is cooked, for pies, to make sure they are defrosted and heated properly. but thats not how you cook a steak.

I agree if the steak we 200 gram similar to those pictures by "Nixonsbest", they are thin and pretty easy to get the internal temperatures right..even easier if they did butterfly the steak (as pictured).

However, our rib-eye & sirloin steak will be 400-450 gram, filet's will be 300-400 grams, using a temperature probe will help significantly, I purchased the best on the market "thermapens" which give the fastest and most accurate readings.

 

hahah, so you are gonn measure the temp when your probe ends up not in the middle but most of the way thru a steak that is on a blazing griddle or pan.

 

 steaks are cooked properly by people who can Touch and look at them and tell where they are.  sorry.. thats just how it is.  I grew up in an hotel and was force fed proper cooking with the violence only associated with a chef.

 

either way .. good luck :)  your cook will soon figure it out and the worry about temps will disappear as he gets more used to it.

 

those temp probes are great for pies, roasts and thick thick stuff,  for roasts you can use it to see if the middle is cooked, for pies, to make sure they are defrosted and heated properly. but thats not how you cook a steak.

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If you want to make your potato croquettes to a European quality level, you should not forget to add the yolks to the potato mash, to flavour the potato mash with ground nutmeg and (very important) to turn the croquettes in egg white and breadcrumbs twice.

perfect :)

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Cedar Creek is the pick here....I have been using it as a House Wine for the past year

 

However the 2 varietal's in the Reds disappeared approx 3 months ago....they were selling at 1210 for a 4.5 ltr cask

 

Just this past couple of weeks they have been replaced by a simple Dry Red........I bought some & tried it...(under 900 baht)

My regulars gave it a thumbs up

 

 

Cheers DS

 

Thanks you for the recommendation.  

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Cedar Creek also, nice white wine.. Vella a bit boring .

Cedar Creek it is then, the people have spoken !

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If you want to make your potato croquettes to a European quality level, you should not forget to add the yolks to the potato mash, to flavour the potato mash with ground nutmeg and (very important) to turn the croquettes in egg white and breadcrumbs twice.

Thanks for the tips, we will definitely add the nutmeg ... double dipping the croquettes will definitely give a crispier coating and help avoid them breaking but we will compare that to a lighter single coating which some may prefer. I did not know about adding the yolks to the potato, great advise thank you.

Edited by China Garden
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Cedar Creek it is then, the people have spoken !

got a carton of cedar creek dry red on sun at  friendship  945 for a 5 litre cask

any holes a goal

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Thanks for the tips, we will definitely add the nutmeg ... double dipping the croquettes will definitely give a crispier coating and help avoid them breaking but we will compare that to a lighter single coating which some may prefer. I did not know about adding the yolks to the potato, great advise thank you.

When I get potato mash in Pattaya it always looks pale because of the lack of egg yolk.

Perhaps it is not always home made.

Anyway the egg yolk and ground nutmeg enhance the taste and eggs are extremely cheap in Thailand.

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) ≠ ect.

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got a carton of cedar creek dry red on sun at  friendship  945 for a 5 litre cask

Really cheap.

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) ≠ ect.

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perfect :)

That is the way it is made in Belgium and also the way television cooks advise.

Best is also not to crush the potatoes too fine.

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) ≠ ect.

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 steaks are cooked properly by people who can touch and look at them and tell where they are.  sorry.. thats just how it is.  I grew up in an Hotel and was force fed proper cooking with the violence only associated with a chef.

 

That's my understanding as well (albeit from watching lots of cooking shows). I remembered a doneness test I saw once, and googled it:

 

http://www.exploratorium.edu/cooking/meat/activity-fingertest.html

Edited by expatdude
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