Restaurant i Choice

title_image

In Hanoi, before asking the place to eat a good steak, there are options such as El Gaucho, Rico ... now have a choice La Bete (translated as The Beast). Going to eat from the mid-autumn to now write a review, but when sitting knock these lines are still a craving to remember.

For appetisers, with a first-come-and-you-try place, make your own choices: Ceasar Salad and a combination cold-cut (with cold cuts and cheese). All the mouth is very mouth, also added a special impression from the pate with the restaurant's bread: smell through nothing but to the mouth is gradually spread, thick fat unforgettable. According to his management, this is a liver pate was made according to the special formula of La Bete and also a lot of people asked.

Go to the main course, I choose the type not on the menu, and also the reason I go to the restaurant: "Steak-up-age". As soon as you step up to the second floor of the restaurant, you can see a dry meat cabinet (imagined as Vietnamese kitchen buffalo) displayed all kinds of meat.

With the introduction of the restaurant, the meat is aged, marinated with Himalayan salts before being put into a specially designed cabinet, shining throughout the day and guaranteed for "Time, Temperature, Humidity. , Circulation of air ". Not all cows are suitable for the age of majority, mainly Black Angus and Wagyu, for the reason that "this type of meat has a good fat and lean ratio, and fat cover just enough to keep it. Meat inside is not damaged during aging. "

Introduction, how to taste? We choose Wagyu and Striploin, with pepper sauce and mushroom sauce. To describe the outside of hunting, look over the well-done idea but in fact medium-rare succulent, soft and fragrant. The potatoes, vegetables and roots are very delicious by the fire is very standard, no less than matched. He shared his enthusiasm when asked if this Dry-Aged cooker was much harder to cook, and the results were really great.

In general, if I had to segment, I'd rate La Bete in high, El Gaucho. The downside to me is that the shop is a bit far (Au Co street and if you should go to avoid dirt dust Nghi Tam many construction). And the new restaurant is about half a year, not much marketing so guests are not crowded (Mid-Autumn which in the restaurant has about 03 tables with visitors) that mainly comes in word of mouth. In the restaurant there is a piano, as well as a lounge in the room may suit for VIP gathering crowds, smoke cigar rewards ...