Our local friend brought us to this new concept butcher in Bangkok ๐ Harrison Butcher which sells locally raised beef and also have a restaurant to cook it for you at small additional charge.
The beef at Harrison Butcher are a cross of Angus and Charolais. The locally raised beef are dry-aged up to 45 days right here at Harrison's butchery cum restaurant. You can see the aging room right there at the butchery.
Our friendly butcher Lloyd cutting up a block of Koji aged beef. It is Angus - Charolais beef rubbed all over with fermented Koji rice and aged 45 days. The result is tender moist beef which is Harrison Butcher's hot seller now. (All Koji aged beef were fully booked during our visit, so we didn't get to taste it ๐ )
If you like, you can hand your beef over to the chefs who will prepare it for you over a charcoal fired oven, similar to those fanciful Josper charcoal ovens seen in upscale restaurants.
Harrison Butcher's restaurant is a simple, no frills but comfortable set up. There's a little salad bar and a small selection of wines to go with our steaks.
We started with a beef carpaccio appetiser which is a good test of freshness and quality. I enjoyed the beefy tasting paper thin sirloin slices with savoury zesty dressing.
Grilled tenderloin.
We asked for our beef to be cooked to medium rare doneness. Kudos to the chef as sometimes even reputable steakhouses in Western countries couldn't deliver specified doneness consistently.
This was my first time tasting Angus - Charolais beef. Angus - Charolais beef doesn't have the same buttery beefiness as pure breed Angus. Angus - Charolais beef also has a certain subtle underlying herby taste. Once you acquired a taste for it, Angus - Charolais beef could be the beef of choice for you ๐
Our tomahawk steak.
Stewed beef shank.
Grilled beef marrow. Oh how I love the rich melt-in-your-mouth silky smooth marrow in that bone.
A simple cheeseburger with fries.
Oh... how I love this simple cheeseburger. The sesame bun was light, fluffy and sweet. The Angus - Charolais beef patty was tender and juicy, and has nice beefiness with characteristic local spice and herb taste. The melty cheese added a sweetish savoury layer.
If I am near any Harrison Butcher, I will surely pop by for a pop of their humble but delicious cheeseburger.
Harrison Butcher also has a section serving traditional Thai beef noodles using their in house Angus - Charolais beef.
If you are in Bangkok, get a taste of Angus - Charolais beef at Harrison Butcher ๐ Affordable and a different taste from the familiar Angus. Be adventurous a bit lah ๐
Restaurant name: Harrison Butcher
Address: 11/56 Soi Phetchaburi 47, เธเธฒเธเธเธฐเธิ Huai Khwang, Bangkok 10310, Thailand
GPS: 13°44'46.5"N 100°35'04.5"E ๐ 13.746253, 100.584592
Tel: +66 2 821 5889
Hours: 11:30am - 10:00pm
Date visited: 19 Oct 2019
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