ALT - Dry Age, from Chef Kaew, champion of MasterChef Season 1, and Chef San, focuses on dry-aged ingredients — there's a dry-age cabinet right at the front of the shop, using it for beef, duck, and seafood to intensify the flavor, in a West-meets-East style.
Aged hamachi tartare in a pani puri shell topped with puffed rice; Burrata Salad with fresh cheese, walnuts, and balsamic sauce; Onion Soup made from dry-aged beef bones, rich and concentrated; Truffle Soup with a mix of mushrooms and 3 kinds of truffle.
Golden Foie Gras Burger, 999 baht, with a large slice of foie gras alongside ground dry-aged beef, on a soft, fluffy brioche bun; Ribeye 30-Day Dry Aged, firm and tender, with black garlic and pickled wasabi; Crab Aglio e Olio Pasta; and dry-aged duck rice in a red-wine palo sauce.
It finishes with homemade fudge brownies made to a Le Cordon Bleu recipe, paired with hazelnut ice cream, and poached pear with almond cream and mixed berry sauce. The shop is on Sathorn Soi 12, near BTS St. Louis, open Tuesday-Sunday. Call 082-263-4922.
