The Beato introduced the first dry aged steaks in Malaysia.
What do you mean by 'dry-aged'?
Dry-aged beef is known for a richer flavor and more tender in texture. In a nutshell, it is what chefs called 'a controlled decay process'! All fresh beef is aged for about 30 days to allow enzymes naturally present in the meat to break down muscle tissues, making it more tender. You aged beef by hanging them or placing them on a rack to dry in tightly controlled conditions; levels of moisture and bacteria. During this process, moisture is drawn out from the meat. This causes the beef to be beefier; more flavorful.
What do you mean by 'dry-aged'?
Dry-aged beef is known for a richer flavor and more tender in texture. In a nutshell, it is what chefs called 'a controlled decay process'! All fresh beef is aged for about 30 days to allow enzymes naturally present in the meat to break down muscle tissues, making it more tender. You aged beef by hanging them or placing them on a rack to dry in tightly controlled conditions; levels of moisture and bacteria. During this process, moisture is drawn out from the meat. This causes the beef to be beefier; more flavorful.
First, CHEERS! Cheers to friendship and good food.
Dinner rolls
Smoked Salmon Carpaccio: smoked salmon, capers, ricotta cheese
Deep fried shrimp
Grilled Asparagus
Ribeye
Whole lamb rack
Salmon in creamy Escabeche sauce
Creme brulee
Chocolate pudding, I think!
Happiness is sharing good food with great friends!
One of the great joys of togetherness, in friendship, is eating together. The flavors of the food enhanced with stories shared and the connection formed makes an evening memorable. The Beato provided us with awesome food and ambience. We created our fond moments together!
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