Basic HTML Version
What?
Most food lovers want
to know about what their plate con-
tains. Questions include: where does it
originates from? How is it grown or fed?
What is the best way to prepare and
cook it, as the locals would do? So when
it comes to broiling red meat, there is
one place that specifically comes into
one’s mind: the US. Australia and Ar-
gentina would also come in the line
of sight, but the beef in the USA has
an unbeatable quality with excellent
breeds of cow that other countries can’t
match.
How?
That’s how the idea of
getting a place to exclusively treat pa-
trons with the best of the best beef
available on the market came about.
The meat aging and the broiling tech-
nique would then complete the process
and ensure the wow factor from the
first bite.
Why?
Back in the early years of
this 21st century, getting a perfect steak
in Ho Chi Minh City was not that easy. I
got disappointed with either the meat
quality or the cooking. My Vietnamese
friends would ask how come we could
eat half cooked bloody beef steaks and
even have to use a knife to cut it on your
own instead of having this done by the
cook. In those days only a few hotel sup-
pliers would sell that kind of imported
meat. I remember a shop near the Ton
Duc Thang roundabout, not far from
the Apocalypse Now, where they would
retail imported foods. After purchasing
an incredible 20 ozs rib eye as pricy as a
gold bar, I invited these friends to taste
the real stuff and, no kidding, they could
not get enough of it. When you are not
familiar with imported food and living
in a country with such a strong and
refined culinary heritage as Vietnam, it
is not easy to appreciate some western
dishes. An American broiled beef steak
is certainly the best and easiest overseas
delicacy that any local would understand
and ask for more.
More?
Usually some 100grams
of meat would make a meal here, while
an average of 300 grams would be a
fair portion back in the US. Add some
glamorous side dishes and you really
have a meal that stands out of the clas-
sic meal frame.
What else?
A classic art
deco style décor. This is a Saigon
trademark left from some enlightened
French or Vietnamese architects back
in the 30s and 40s, and a shared fea-
ture with New York City’s neo-classic
landmarks.
So, where is it?
In a
convenient place, a bit out of the con-
gested Opera square, in an easy to park
and access spot in Da Kao ward on
Nguyen Dinh Chieu street.
Call 08 3823 7373; or check www.
steakhouse.com.vn
LUXURY LIVING AND TRAVEL
IN SAIGON
42
timeout
New York Steakhouse