Madison Steakhouse, Anantara Siam Bangkok Hotel

Dry aging is a process where meat is hung in an enclosed space for four to seven weeks. During this time the temperature, air and humidity are controlled to allow to meat to age naturally, resulting in tender cuts with delectable flavours. This has garnered the name “The King of Meats” from food connoisseurs across the globe.

The new a la carte menu includes the mouth watering Dry Aged Coffee Striploin – A Dry Aged Hereford beef from Ireland, which has been soaked in Arabica coffee butter overnight. This is accompanied by mushrooms and a red wine sauce to bring out the delicious flavours. Diners can also be enticed by the Charolais Dry Aged Beef Tartare served with Foie Gras and Caviar. On a lighter note, there is a Dry Aged Beef Ravioli Consommé for a taste sensation.

Renowned for tempting diners with innovative meat dishes and introducing new dishes to a fantastic menu, Madison Steakhouse is recognised as one of the finest restaurants in Bangkok. Chef Nico Merten introduces dry aged beef at Madison, beef which has undergone an aging process that results in a delicious taste.

https://www.facebook.com/LuxurySocietyAsia/videos/1849646181769486/

Currently, the meat is displayed in its micro climate at the front of Madison Steakhouse for diners to see. Take a seat in the dining room to enjoy the contemporary surrounds and innovative new dishes on the menu.