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Lifestyle Curators for Thailand + Southeast Asia

Succulent Beefy Bites at Up & Above

Meaty culinary delights await carnivores at Up & Above Restaurant at The Okura Prestige Bangkok this spring as perfectly aged prime cuts from particularly Japan, Australia and Argentina feature on a Butcher Specials menu from 1 April to 30 June 2020.

Cooked to preferred tenderness and served with a choice of traditional sauces, steaks such as Wagyu oyster blade from Japan, Black Angus tenderloin and Tasmanian Wagyu from Australia, and Lomo Pampa tenderloin from Argentina are accompanied by a side dish from a choice that includes seasonal salad, potato gratin, Mediterranean grilled vegetables, hand-cut fries with paprika mayonnaise and parmesan cheese, and buttered baby vegetables.

Star of the menu is the Kagoshima A5 sirloin. There are four different breeds of Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. Japanese Black cattle comprise about 90 percent of the Wagyu cattle breeds and the majority are farmed in Kagoshima Prefecture, where the cows grow contented under year-round sunshine in the lush surroundings of a tropical island. The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling.

The Butcher Specials menu is available daily from 12:30 to 22:30, 1 April to 30 June 2020, at Up & Above Restaurant. Prices are from THB 750++ to THB 3,800++.

Up & Above Restaurant is located on the 24th floor of The Okura Prestige Bangkok. For more information and reservations, contact 02 687 9000 or email upandabove@okurabangkok.com, or book via website www.okurabangkok.com