Latest news with #Wagyu
Time Out
16 hours ago
- Entertainment
- Time Out
3 Reasons to Sink Your Teeth into Lomo Alto & Lomo Bajo
1. Because of the First Quality Meat (Which is All on Display!) Hope you've sharpened your teeth because you'll need them to dive into the wide range of meats available to try. And you can choose based on how they look! This restaurant is undoubtedly unique for its own aging chambers and workshop, all open and visible to customers like a showcase. What are you in the mood for? Just like at a butcher shop, you only need to take a look at the products and decide which one catches your eye. In the upstairs area, named Lomo Alto, the selection process, cutting of the piece, and the most suitable aging for each diner are shared, ranging from the mildest 30-day aging to extreme aging with the restaurant's own brand. Veal, aged cow, or ox? Some of the peculiar breeds include Rubia Gallega, Asturiana de las Valles, Avileña, Bruna de los Pirineos, or Wagyu. One of the restaurant's missions is to spread the culture of meat, so if you have any questions, don't hesitate to raise your hand, and they will explain to you all the secrets of the meats with great detail. 2. Because It Includes a Whole Fire Show At this restaurant, they are experts in mastering fire and cooking methods. Medium? Rare? Oven-baked, grilled, or charcoal-cooked? Order what you please, but we recommend you the charcoal grill as it's one of their specialties. And you can witness it live. After choosing the beef cuts at the counter, customers can watch the hustle and bustle of the kitchen staff and their precision with fire. The culinary show is more than guaranteed! And don't worry about your meat cooling down while you engage in other social activities. Chat with friends as much as you want; they have a special system to keep the meat warm. Each table has its own thermal light that will maintain the meat at the ideal temperature without altering its cooking. 3. To Enjoy Top Recipes in an Exceptional Space The restaurant is located in the heart of Eixample and is divided into two floors. The upper one is more elegant: LomoAlto, an exclusive space where you can choose from the menu or two tasting menu options, one based on aged cow and the other on ox meat - the star of the restaurant. An interesting starter from the menu? Grilled leeks with cow picanha. For the main course, you can choose from a variety of mixes with meat as the centerpiece: appetizers, grilled ribs of various meats, ox steak tartar, or even some special dishes of pork, chicken, or lamb. Meanwhile, LomoBajo -with a more casual decoration- occupies the ground floor of the restaurant. This space is designed for enjoying high gastronomy meat, but between bread. The stars here are the 'rolls' made with English bread, hamburgers based on pretzel bread, and veal 'pepitos' with black bread. Aiming to reinvent and dignify the meat sandwich, LomoBajo has designed a gourmet menu that is both casual and daring. Ready to taste all this banquet?
Yahoo
2 days ago
- Entertainment
- Yahoo
DONKAI: Halal-certified Angus & A5 Wagyu Hamburg on sizzling hot plates — overrated hype or splurge-worthy?
This place had been sitting on my must-try list for quite some time, though I never quite managed to drop by due to the long queues. The crowd hasn't let up even after months of buzz, and for good reason, it seems. So, after hearing fellow foodies sing its praises for nearly a year, I decided to start my morning a little earlier than usual to finally experience what makes DONKAI such a darling among Malaysians. Those expecting a calm, candlelit setting may want to look elsewhere. DONKAI's charm lies in its casual, energetic atmosphere. Think narrow stools lined up along an open kitchen, much like the snug izakayas peppered throughout Tokyo's backstreets. From your seat, you can watch the chefs prepare the hamburg patties, which are served sizzling on individual hot plates at 50% or 70% doneness — left to you to finish cooking to your liking. The menu is expectedly limited. You'll choose between an Angus beef or A5 Wagyu beef hamburg rice bowl, both served with a pasteurised egg yolk, unlimited refills of vegetables, and a comforting bowl of miso soup steeped with mushrooms and konbu. There are a few side offerings too like chicken karaage and ebi tempura. Truthfully, walking into DONKAI for the first time was a little disorienting. There's no clear guide on how to order or what to expect except for a single deliberate sheet, and the stuffy and loud atmosphere doesn't exactly lend itself to asking too many questions. It's the kind of place where you learn by watching. A glance around at how seasoned diners navigate their trays and hot plates can be more helpful than anything you'll hear. For my order, I went with what seemed like the safest bet, or perhaps the most budget-friendly: the Angus Beef Hamburg (RM33), paired with a side of Truffle Sauce (RM5). Once it landed on my personal hot plate, the server politely asked if I wanted the patty sliced up. I said yes, and from there, the rest was a hands-on affair. I gave the beef a bit more time to sizzle alongside the broccoli and carrots, then transferred everything into the bowl of short-grain rice. On the side, a condiment tray featuring an eclectic mix of chilli sauce, a Thousand Island-esque mayo, soy sauce, black pepper, red chilli flakes, and kimchi awaited. I also couldn't resist adding a stick of A5 Wagyu Skewer (RM22), just to see what the fuss was about. 11 best Japanese restaurants in JB [Feb 2025 update] The Angus beef on its own was well-seasoned, but once dipped into that truffle sauce, it became something else entirely. The sauce had the creamy tang of a bold tartar, laced with the punch of black pepper and earthy mushroom. The rice, once mixed with the molten egg yolk and a generous spoonful of truffle sauce, was rich, comforting, and deeply satisfying. Surprisingly, the kimchi was above average, giving a clean, well-balanced bite that cut beautifully through the richness of the dish without overpowering it. As for the wagyu skewer, it was pleasant, but not especially memorable. It melted away so quickly on the tongue that it barely registered — a wisp of umami before disappearing altogether. A luxurious bite, perhaps, but one that left me wanting something a little more tangible. If you're planning a visit to DONKAI, let me gently nudge you toward the Japanese Wagyu Beef Hamburg (RM43) — an upgrade well worth the few extra ringgit. Compared to the Angus patty I had earlier, the difference was night and day. If I may create a metaphor: it felt like comparing my best scribbles to Shakespeare's sonnets. Even though my dining partner accidentally left it on the hot plate a little too long which resulted in some crispy edges, the patty still managed to taste heavenly. It melted effortlessly on the tongue, each bite rich with umami and luxurious fattiness. Remarkably, it didn't need any condiment to make it better. Given that my main meal was the Angus Beef Hamburg rather than the Japanese Wagyu, I can see why some diners might find DONKAI a little underwhelming. The Angus option, while decent, may feel a tad mediocre to those expecting something more life-changing, especially considering the portion-to-price ratio. That said, the wagyu is where DONKAI truly shines. If you're not an ardent beef lover, this spot may not be for you. But if you are, and you're willing to splurge a little, go for the wagyu. That's where the magic happens. You can thank me later. Expected damage: RM38 – RM50 per pax Papasan Canteen: Comfy Japanese spot dishes huge karaage omurice & loaded seafood udon in Cheras The post DONKAI: Halal-certified Angus & A5 Wagyu Hamburg on sizzling hot plates — overrated hype or splurge-worthy? appeared first on
Eater
2 days ago
- Entertainment
- Eater
Henry Cavill Is My Unexpected Meat Muse of the Summer
Happy Pride! We have a new candidate for supreme grill season himbo, courtesy of Henry Cavill. The actor recently posted a nine-photo Instagram dump of ribeye steak and pasta that he seemingly cooked, and it swiftly made the rounds in Eater's Slack channels for its childlike candor. Feast your eyes: I don't know anything about Cavill aside from the fact he has played Superman and the Witcher, but I was tickled by his wholesome post, appropriately hashtagged '#Foooooood' and '#1MillionGarlics.' This, to me, is peak ooga booga himbo-maxxing (read: positive). I am confident that the first slide of Cavill with his tongs is the first thing you see when God welcomes you into His Kingdom. 'Today we have two 35-day-aged Galician Rib Eyes,' Cavill writes in the caption, 'Galician beef is, in my opinion, the best in the world! Incredibly deep, beefy flavour. But I digress, we also have an olive fed Wagyu tenderloin which has a really interesting flavour profile.' The actor continues on to explain why he dry brined the steaks overnight, and paired the steaks with garlic confit butter sauce linguine. 'Which is a recipe I found online,' Cavill writes. 'It sounds fancy but it's just roast garlic blended with butter, rolled into a snazzy little sausage, cooled in the fridge, and then whisked in a pan with pasta water!' The responses in the post's comments were overwhelmingly positive, painting Cavill as quite the snazzy little sausage himself. 'Conservatives need to stop being concerned about drag queens turning their kids gay and start being real concerned about Henry Cavil turning their husbands gay,' one person opined, while another wrote, 'You're like a big, sweet, strong gummy bear to me.' At a time when social media feels tired and overly branded — 'in recession,' according to some trend trackers — Cavill has served us a social media White Whale on a silver platter (with garlic confit): authenticity. The desperate Instagram dump, it is not. This is a celebration — a symphony! — of beef, a post that scratches the 'Celebrities! They're Just Like Us!' itch of Us Weekly yore that I yearn to feel à la Ben Affleck ripping cigs with his Dunkin' Donuts. Especially since the majority of today's celebrities are posting online about how they're very much not like us; one rented an island during COVID-19-stricken 2020 to 'pretend things were normal just for a brief moment in time'; more recently, a pop star recreationally went to Space and an influencer mouthed the words 'let them eat cake' at the Met Gala, where a ticket costs $75,000 a head. So, yes, I will take Mr. Cavill's giddy carousel of barbecue fare, because it looks like the kind of photo compilation I would get from one of my Midwestern aunties. Perhaps it's only natural for us to crave the unfettered spillage of a celebrity's personal life. I'm not immune from the charms of feeding my parasocial celebrity relationships, although the only deaths that made me cry were Joan Didion and Anna Nicole Smith. But now that I, the casual social media scroller, know that Cavill loves to cook meat. I don't exactly know what to do with this information. Maybe I'll buy a pair of tongs the size of a premature baby. Maybe I'll order some steaks from Snake River Farms. The possibilities are endless. Whether or not Cavill's Instagram carousel was, in fact, posted in as nonchalant a manner as it seems is really no business of mine; do we think that Martha Stewart, queen Instagram, is uncalculated in her content? Maybe. She can purportedly function on only three hours of sleep a night. The point is, fact-checking the 'authenticity' of Cavill or anyone else in this parasocial and harmless of a context would be a futile vision quest. After all, to paraphrase the wise words of Trixie Mattel, if a group of people believes something is real, and that makes them live their life differently, it might as well be as real as anything. See More:
San Francisco Chronicle
2 days ago
- Entertainment
- San Francisco Chronicle
French Laundry alums debut one of the Bay Area's most exciting new restaurants
When Jade Cunningham left her native Philippines for Napa Valley in 2018, she had never heard of Michelin Guide or the French Laundry. She thought her future husband, Mathew Cunningham, was 'working at a laundromat.' But just a few years later, Jade Cunningham scored a job in the kitchen at the famous three-Michelin-starred restaurant, and now, the couple is opening their own spot: Carabao, Napa's first Filipino restaurant. Carabao (145 Gasser Dr., Suite C), named after the Philippines' national animal, a water buffalo, opens June 20. The intimate and tropical space will serve classic Filipino dishes with a modern twist. The traditional peanut stew known as kare kare will be paired with a braised oxtail croquette; tacos are filled with crispy pork sisig and topped with a quail egg; and the sweet spaghetti sauce will be a Bolognese made from Wagyu hot dogs. It's surprising Napa Valley didn't have a Filipino restaurant until now. According to government data, the Philippines ranks as the second most common birthplace for foreign-born residents in Napa County, behind Mexico. Moreover, Napa County's fastest-growing immigrant population is Filipinos in American Canyon, the city south of Napa. But Carabao's significance goes beyond Wine Country. It's also one of the only modern Filipino restaurants in the Bay Area from a chef with a fine dining background, joining San Francisco's Abaca. And it comes at a time when Filipino food is gaining more recognition across the country, with Chicago's Kasama becoming the first Filipino restaurant in the world to earn a Michelin star in 2022. Cunningham's first gig in the U.S., however, was far from the world of fine dining. At 16, while earning a degree in hotel and restaurant management, she spent a summer in Ohio, cooking burgers and hot dogs at Cincinnati's ballpark. 'I got culture shock. I had never used a microwave before,' she recalled, noting that much of the food at the grocery store required one. She would try to cook meals that reminded her of home, but struggled to find the right ingredients. After graduating from university, Cunningham dreamed of working on cruise ships. She needed experience, so she returned to the U.S. in 2018, this time landing in Napa to work at the Meritage Resort. California immediately challenged her first impression of American cuisine. 'I learned that there are different colors of cauliflower, broccoli and bell peppers,' she said. 'I was so amazed at that.' After she met Mathew and learned that he did not, in fact, work at a laundromat, she was offered a stage at the French Laundry, a sort of unpaid internship that lasted a few days. Then, during the COVID-19 pandemic, Cunningham volunteered in the French Laundry garden. Once the restaurant started hiring again, she joined the team as a commis, a junior chef, and spent most of her time peeling tomatoes. She quickly moved up the ranks, eventually working at every station in the kitchen, including canapé, where the oysters and pearls dish is constructed. At the end of 2022, Cunningham and Mathew launched Carabao as a Filipino popup when a French Laundry alum lent them his food truck, Butter's Burgers (now set up at Armistice Brewing), for the night. She and Mathew 'texted everyone we knew,' she said, and set up in a church parking lot in downtown Napa. They sold out in one hour. About a year later, the pair started hosting regular Carabao popups on the weekends at Napa's Winston's Cafe. For a few months, Cunningham worked seven days a week, until she eventually left the French Laundry to pursue a brick-and-mortar. She and Mathew found a partner, Eric Gonzales, a follower of their popups whose grandmother opened Vallejo's first Filipino restaurant in 1980. Carabao's menu will feature dishes like pork and vegetable lumpia ($7-$11); bistek ($72), a sirloin steak served with onions prepared five different ways; and the Santa Fe salad-inspired Summer Ensalada ($17), drizzled with Cunningham's homemade 7,641 Thousand Island dressing, named after the number of islands in the Philippines. Some dishes are a play on popular items from Filipino fast food chain Jollibee, like the Aloha smashburger ($24), which comes slathered with pineapple marmalade in place of tomato, and the sweet spaghetti ($23) that Jollibee crowns with sliced hot dogs. 'Back home, we used tender, juicy hot dogs,' Cunngingham said. 'We're trying to get the best quality we can get, so (at Carabao) we're using Snake River Farm Wagyu hot dogs.' Dessert includes puto kutsina ($8), steamed rice cakes served with fresh grated coconut and topped with dulce de leche, and halo-halo ($15), the classic shaved ice offered here with inventive toppings, like candied hibiscus and caramelized plantain. Soon, Carabao will launch a more casual lunch menu featuring chicken adobo ($21) and lugaw ($10), a Filipino comfort favorite of gingery rice porridge with toppings, like boiled egg, tofu and tripe. 'It was the first dish I learned how to cook,' said Cunningham. 'When you're sick, you're craving lugaw.' Cunningham also plans to eventually transition a small bar in front of the open kitchen into a counter that exclusively serves a tasting menu. The restaurant, located outside of downtown Napa and near the city's Cinemark movie theater, feels like a tiny, tropical paradise. The walls are painted green and pink — Cunningham's favorite colors — and traditional Filipino farmer hats called salakot hang from the ceiling. There are several hand-painted murals, including ones depicting the Philippines' carabao and tiny Maya birds. The space seats roughly 50 people, with one large table reserved for group celebrations. 'Most Filipinos go out and bring their whole family,' Cunningham said, noting that hers is especially large. Her mother has 10 siblings, and her father has 11. 'Food is always at the center of our traditions.' Carabao. Opens June 20. 145 Gasser Dr., Suite C., Napa.
Time Out
3 days ago
- Entertainment
- Time Out
Sydney's first self-serve all-you-can-eat Japanese hot pot buffet has opened in Haymarket
Warm up this winter at Shabuway, Sydney's first self-serve, all-you-can-eat Japanese hot pot buffet, now open on Dixon Street in Haymarket, in Arisun 's former home. From the team behind Butchers Buffet and Gyuniku, the 120-seat venue celebrates shabu-shabu – a Japanese-style hot pot where thin slices of meat and veggies are cooked in a delicious broth at the table. Here at Shabuway, diners get a yin-yang pot in the centre of the table, featuring two house-made broths – think chicken and ginseng, Japanese sukiyaki or spicy mala – so you can customise your experience. Build your hot pot with buttery Wagyu, chicken tenderloin, pork belly or brisket, finish with fresh, seasonal veggies and you've got yourself a cracking lunch or dinner. Executive chef Joanne Lee is behind the menu, which draws on the flavours of Japan, as well as China and Korea. Alongside the DIY hot pot, there's a bao bun station, where you can fill pillowy buns with smoked duck, spicy pork or bulgogi beef brisket. Plus, there's crunchy fried chicken and freshly made sushi to enjoy on the side. And you gotta hit up the dessert station – soft-serve ice cream with Oreos, we're coming for you. Find out more here. These are the best noodle soups in Sydney right now.
