Executive Chef Trương Vĩnh Cơ from Pan Pacific Hanoi
As we approach the end of the year, the town is buzzing with festive energy. It's an ideal time to unwind with family and friends, savouring delightful cocktails and indulging in scrumptious seasonal feasts. If you are looking to treat your loved ones to an unforgettable culinary adventure, we recommend a special dish, crafted by Executive Chef at Pan Pacific Hanoi.
Ingredients:
- Wagyu striploin beef: 120g
- Thyme and rosemary
- Roasted pistachio: 50g
- White cauliflower: 300g
- Cherry tomatoes, baby carrots
- Salt, pepper, olive oil
- Optional choices of vegetables
Marinated Wagyu Striploin Beef Coated With Chestnuts
Preparation:
- Marinate the meat with salt, pepper, olive oil, and thyme for 20 minutes. Then, pan-sear until it’s medium-well. Sprinkle some roasted pistachio shreds on top of the meat to add some extra flavour.
- To prepare the cauliflower purée, crush cooked white cauliflower until it becomes a smooth paste. Boil your preferred vegetables in 500ml of water, then pour into 300g cauliflower purée. Mince everything together until it becomes soft.
- Marinate cherry tomatoes in olive oil, then roast them in the oven at 100 degrees Celsius for two minutes. Once cooked, let them cool before adding to the dish. Stir-fry the baby carrots with butter and salt to add some crunch to the dish.
- Once everything is cooked, put all the ingredients onto a plate, decorate nicely, and enjoy your exquisite Wagyu Striploin Beef.
The dish is in the ‘Santa and Me’ set menu that will be served on Christmas Eve, December 24 at the Summit Bar, Level 20, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 2823 8888. VNS
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