by lspeed | Apr 1, 2026 | KNOWLEDGE: MEAT ESSENTIALS
Few dishes divide a dining room quite as savagely as Steak Tartare. It arrives composed, bold, and entirely uncooked. Half the table leans in with anticipation, the other half asks for the way to the nearest open heat source – or at least for a waiter with reassurance in their eyes.
The mythology surrounding tartare is more entertaining than accurate. The well worn story involves nomadic horsemen tenderising meat beneath their saddles as they crossed vast plains, producing a ready to eat protein by the end of the journey. It is a compelling image, though the culinary results would have been less Parisian bistro and more culinary and medical apocalypse.
The much more credible version places tartare firmly in 19th century Europe, where finely chopped and lightly seasoned raw beef began appearing in French and Belgian kitchens. Its identity took concrete shape in 1903 in Auguste Escoffier‘s ‘Le Guide Culinaire’, where he codified a Steak à l’Américaine into the seasoned raw dish we now recognise. Chefs eventually borrowed the “tartare” name as a nod to those earlier tales. A good food story, after all, should rarely go to waste.
Whatever its precise origin, the modern tartare is a study in restraint, but with a hint of bravery. First rate fresh beef, chopped rather than minced, and seasoned with a light but deliberate hand. Capers for acidity, shallots for bite, perhaps a whisper of mustard, a dash of Worcestershire, and the quiet luxury of an egg yolk resting on top like a golden seal of approval. The best versions are assembled rather than engineered, each component allowed to speak without shouting.
Like all seemingly simple dishes, tartare has invited endless interpretation. The purists prefer it austere, with little more than beef, salt, pepper, and that yolk. Others lean into embellishment, introducing truffle, anchovies, or even a splash of cognac or rum. In Italy, you might encounter Carne Cruda, dressed with olive oil and lemon, while in Korea, Yukhoe brings sesame oil, pear, and a sweeter profile to the table. The idea seems to travels well, even if its acceptance often does not.
And that reception is where things can become entertaining. Menus are not always read with forensic attention, hence the necessity of spelling things out, sometimes literally. At Churrasco Phuket Steakhouse, we learned this the empirical way. After one too many moments of polite confusion, followed by the gentle but unmistakable question of whether the kitchen might “finish cooking it,” we introduced a small but necessary line beneath the dish: “This Dish Is Served Raw.” Not hinted at, not implied, but stated with diplomatic clarity and in three languages.
Even then, surprises occur. The first bite lands, followed by a pause, then the dawning realisation that no amount of waiting will cause that dish to cook itself. At this point of slight embarrassment, a delicate negotiation begins, often with a discreet request to please take it back. Usually, a compromise is reached involving searing, which quietly transforms tartare into something else entirely. And rather misses the whole point of this dish.
Which is precisely that it is raw, about texture, freshness, and trust. Trust in sourcing, in handling, in hygiene, and in a kitchen that understands exactly what it is doing. This is not a dish to approach casually or experimentally in just any setting. It rewards quality and punishes shortcuts with admirable efficiency. Which is why it is best ordered in reputable high end steakhouses like ours, with serious meat turnover and standards to match.
Handled properly, steak tartare is one of the purest expressions of beef you can find. Handled poorly, it becomes an unflattering anecdote. That may well the core of its enduring charm, a dish that leaves no room for error or misunderstanding.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 29, 2026 | WINES: UNCORKING THE MYSTERY
Wine making has survived wars, revolutions, religions, phylloxera, cheap cardboard containers, and the invention of screw caps. It has been diluted with seawater by the Romans, fortified by the British, and smuggled into high school dorms since time immemorial. Yet perhaps the strangest recent twist in its long career is the growing interest in wine with the alcohol removed.
Yes, that is now a thing. At first glance, the concept sounds like the end of civilisation as we know it, or at the very least culinary subversion and cultural sabotage. Alcohol is not some decorative flourish in wine. It carries aromas, provides warmth, and gives the drink its familiar body. Removing it seems about as logical as serving espresso without the coffee.
Which explains why the early history of alcohol free wine was such a total disaster.
Early Experiments
The first commercial attempts appeared in the late twentieth century, when health conscious drinkers began asking whether wine could be enjoyed without the after buzz. Winemakers, always both eager and optimistic, produced bottles that were technically wine, but emotionally closer to grape juice with hopelessly misplaced ambition.
The problem was simple. Early dealcoholisation techniques involved heating the wine or aggressively filtering it. Unfortunately, the same processes that removed alcohol also removed most of the flavour. The resulting product had all the excitement of watered down compote.
Wine lovers were unimpressed, traditionalists regarded it as sacrilege, and non drinking restaurant guests reached for water or soft drinks instead. It seemed like the quiet end of a strange fad.
Technology To The Rescue
Things only began to improve once winemakers approached the problem with finesse rather than force. Instead of brutal heating, modern producers use vacuum distillation or reverse osmosis to remove alcohol at lower temperatures. In practical terms, the wine is made as usual. Only afterwards is the alcohol carefully extracted while the aromatic compounds are preserved.
The result is still not identical to conventional wine, but far closer to the real thing than the unfortunate early experiments. In short, zero alcohol wine stopped tasting like a laboratory accident and started tasting like something one might voluntarily order, perhaps even twice.
Why It Is a Thing Now
Technology explains the improvement in quality, but culture explains the surge in interest. A growing class of consumers now describes itself as “sober curious”. They are not opposed to alcohol, but are interested in drinking less of it. Wine, with all its ritual and social charm, remains appealing. The trick they are after is hedonism without the headache.
Health trends also play their part. Fewer calories, clearer mornings, and the ability to drive home without logistical complications or expensive negotiations with traffic police all have their appeal. Younger drinkers have accelerated the shift further. Millennials and Gen Z’s tend to drink less alcohol overall, but still enjoy the theatre of a glass of wine at dinner. Alcohol free wine allows them to keep the ceremony while avoiding the consequences. The result is a new market that traditional wineries can no longer ignore.
Five Producers Worth Watching
Several producers have emerged as credible pioneers.
Edenvale (Australia)
One of the earliest serious players, Edenvale has spent decades refining alcohol removal techniques and now offers a wide range of dealcoholised wines.
Leitz Eins Zwei Zero (Germany)
From a respected Rheingau estate, this Riesling based range has surprised critics with genuine varietal character.
Torres Natureo (Spain)
The influential Torres family entered the category early and helped lend credibility to alcohol free wines.
Freixenet Alcohol Free (Spain)
Best known for sparkling wines, Freixenet offers alcohol free bubbly that still manages to feel celebratory.
Noughty by Thomson & Scott (United Kingdom)
A modern, stylish brand focusing on organic vineyards and contemporary positioning.
What Next
We predict that zero alcohol wine is unlikely to dethrone the traditional article. The thousand year old bond between fermentation and pleasure remains too deeply rooted. But the category has matured. We haven’t done so yet, but selected restaurants, airlines and hotels increasingly offer alcohol free options that look and behave like proper wine rather than a spooky relative from the beverage crypt.
Wine has always been about conviviality, conversation, and the gentle loosening of social restraint. The newest twist suggests something rather modern. People still want the ritual of wine, even when they would prefer to keep their heads clear.
A curious idea, once dismissed, has become a contender.
Image Credit: https://churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 25, 2026 | KNOWLEDGE: MEAT ESSENTIALS
In our restaurant, meat tenderisers have never been and never will be part of the conversation. Not quietly in a drawer, not hiding in the pantry, not even as a desperate late night experiment. We simply buy the best beef we can find, treat it properly, and let nature, experience, and skill do the talking. Good cattle, well raised, correctly aged, and handled with respect, does not require chemical persuasion, enzymatic subversion, or a session with a medieval hammer. The idea of forcing tenderness into a piece of meat that never had it to begin with is something we abhor.
That said, not every kitchen has the luxury of being that selective. Beef is not getting any cheaper, and the romantic notion of every steak being a perfectly marbled rib eye is charming but unrealistic. For those having to work with tougher and more economical cuts, tenderising isn’t culinary indulgence but commercial necessity. There are several widely used methods, each with its own logic, effectiveness – and occasional health drawbacks.
1. Mechanical Tenderising
This is the oldest trick in the cook book, and the most honest. A mallet, a blade tenderiser, or even a fork is used to physically break down muscle fibres. It works quickly and requires no chemistry degree. The downside is aesthetic and structural. Overdo it and your steak resembles upholstery rather than dinner. More importantly, piercing the meat can push surface bacteria deeper inside, which raises food safety concerns if the meat is not cooked thoroughly. In other words, you may achieve tenderness at the cost of inviting a microbiological adventure.
2. Dry Brining With Salt
Salt, that most civilised of ingredients, doubles as a subtle tenderiser. Applied in advance, it draws out moisture then allows it to be reabsorbed, gently breaking down proteins in the process. The result is improved texture and deeper flavour, with the added benefit of making you look like you know what you are doing. The risk is modest but real. Timing is crucial, because over-salting turns a decent cut into something reminiscent of expired disaster rations.
3. Acidic Marinades
Vinegar, citrus juice, wine. All the things that make culinary life pleasant also have the ability to soften meat by denaturing proteins. Used judiciously, they can add both tenderness and complexity. Used carelessly, they produce a curious duality, a mushy exterior and a stubbornly uncooperative interior. There is also the small matter of food safety if meat is left marinating too long at improper temperatures, which turns a dinner plan into a bit of a gamble.
4. Enzymatic Tenderisers
Papaya, pineapple, kiwi – nature’s quiet assassins of protein structure. These fruits contain enzymes that break down muscle fibres with impressive efficiency. Most commercial tenderisers rely on them, which sounds reassuring until you realise how aggressively they work. Leave them on too long and the meat loses all sense of identity, drifting from tender to something approaching pâté. No particular health risks, but dignity is not guaranteed.
5. Slow Cooking (Heat as Tenderiser)
Then there is time, the most patient of tools. Tough cuts rich in connective tissue, such as brisket or chuck, become tender when cooked slowly at low heat. Collagen melts into gelatin, delivering both softness and flavour. It is less a trick and more a transformation, but the risk lies in impatience or poor temperature control. Rush it and you are left with something chewy and resentful. Overdo it and dryness creeps in like an uninvited guest.
Tenderising is a workaround, not a solution. It exists because not all beef is created equal, and not all kitchens can afford to be choosy. Used carefully, these methods can elevate a modest cut into something more respectable. Used carelessly, and your guests will remember it, and not a good way.
Image Credit: https://www.churrascophuket.com (AI Generated)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 22, 2026 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
History tends to celebrate conquerors, kings and the occasional philosopher who managed to invent both a theory and a scandal. The quiet revolutionaries of the kitchen receive far less attention, such as Antoine Augustin Parmentier. A pharmacist by training and a potato evangelist by vocation, he spent much of the late eighteenth century persuading France that a strange underground root vegetable was not a threat to civilisation.
At the time the potato was widely suspected of being the botanical equivalent of a criminal. Many Europeans believed it caused disease, moral decline and an unattractive complexion. In France it was often relegated to animal feed. Its reputation had not been helped by the fact that it belonged to the nightshade family, a group of plants that includes several species with the social habits of poison.
Parmentier encountered the potato under unusual circumstances. During the Seven Years’ War he was captured by the Prussians and, as a prisoner of war, fed a steady diet of potatoes. Instead of dying, which would have confirmed prevailing French wisdom, he emerged perfectly healthy. This led him to suspect that the vegetable might have been unfairly maligned.
Back in France he embarked on what would today be called a public relations campaign. The Enlightenment produced many great thinkers, but Parmentier may have been the first man to market a vegetable with the enthusiasm of a modern brand manager. He organised dinners where every dish featured potatoes.
He persuaded the French Academy to consider the humble root a solution to famine. He even convinced Louis XVI and Marie Antoinette to play along. The king reportedly wore a potato flower in his buttonhole, while the queen adorned her hair with the blossoms, a piece of culinary propaganda that made the vegetable fashionable at Versailles.
Parmentier’s most famous stunt involved a field of potatoes outside Paris. During the day it was guarded by soldiers, giving the impression that the crop was something extraordinarily valuable. At night the guards conveniently disappeared. Parisians promptly stole the potatoes, which was precisely the point. If the public believed the vegetable was worth stealing, they might also believe it worth eating.
The campaign worked. By the early nineteenth century the potato had become an accepted part of the French diet. Parmentier’s name now adorns several dishes, including Hachis Parmentier, a comforting arrangement of minced meat and mashed potato, sometimes described as the French cousin of Shepherd’s Pie.
But there is yet another culinary legacy, attributed to him with a mixture of pride and diplomatic discomfort. If Parmentier popularised the potato in France, one could argue that he is responsible for the French fry.
The suggestion unsettles people. Belgians insist that fries were invented in the Meuse valley long before Parmentier began his potato crusade. Americans have enthusiastically adopted the dish while ignoring the geopolitical implications of the word “French”. The French themselves tend to call them simply Frites, neatly sidestepping the question of who deserves credit with diplomatic aplomb.
Nevertheless, Parmentier’s role is difficult to ignore. Without his campaign the potato would well have remained a botanical curiosity in French agriculture. Without widespread potatoes there would have been no abundance of sliced, fried potato sticks. And without those, an entire global snack industry would look very different.
The modern world has taken the humble fried potato to remarkable lengths. It appears beside hamburgers in American diners, alongside steaks in Parisian bistros and inside paper cones at Belgian street stalls. Entire multinational corporations have built fortunes on little more than potatoes, salt and hot oil.
No other pharmacists can lay claim to have changed the world’s eating habits with a humble vegetable first encountered in a Prussian prison.
Image Credit: https://churrascophuket.com (AI Generated)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 15, 2026 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
In our restaurant, our Head Chef is, rather inconveniently for television producers, a calm and balanced person. During our peak seasons, he stands before a grill that behaves less like a cooking surface and more like a military operation. Three dozen steaks at once are fairly standard, sometimes more, each demanding its own treatment and precise moment of intervention.
A Rib Eye prefers the simplicity of medium rare. The next one has been ordered well done. A line up of Tenderloins insists on restraint, patience and widely differing cooking points, while one of our famous Picanhas rewards a decisive sear. Somewhere on the edge of the grill, a Skirt Steak waits to be sliced properly so that it ends up tender rather than obstinate.
Around him the kitchen and restaurant are boiling. Orders pile in, plates depart at second intervals, and the grill emits a steady soundtrack of sizzling fat and metre high flames. Yet our Chef rarely raises his voice. He flips, rests, bastes and checks with the quiet concentration of someone who understands that panic never improves a steak. This has been his pattern for well over a decade, which is precisely why we value him so highly.
Unfortunately, calm chefs like him are often the exception. The restaurant industry has long cultivated a curious figure: the tyrannical head chef who believes culinary excellence is best enforced through shouting, intimidation and the occasional airborne utensil. In this particular mythology, precision thrives best in a climate of fear, and a soufflé rises more reliably if someone nearby is being loudly humiliated.
Television, naturally, has preserved and amplified this character. The most famous embodiment of the angry chef persona is undoubtedly Gordon Ramsay, who managed the impressive feat of transforming volcanic temper into a global media franchise. His television kitchens operate somewhere between cooking school and gladiator spectacle. Contestants tremble under verbal barrages, dishes are condemned with theatrical brutality, and viewers watch the drama unfold while safely seated on their sofas munching popcorn.
The phenomenon is by no means limited to male chefs, although it has also seen prominent female figures accused of similar behaviour. One of the more widely discussed examples involved April Bloomfield, the chef associated with New York’s once fashionable Spotted Pig. Former employees later described a workplace culture in which bullying and intimidation appeared to be part of the daily kitchen rhythm. The issue is therefore less about gender than about overall restaurant culture and leadership.
Which brings us to the latest chapter in this uncomfortable discussion, involving Copenhagen’s once legendary restaurant Noma and its celebrated founder René Redzepi. He has been accused by former staff of violence and intimidation, and of creating a workplace in which shouting, public humiliation and even physical aggression were allegedly common. One chef described going to work there as entering a war zone; another compared the atmosphere to a hospital emergency triage room.
To his credit, Redzepi has acknowledged that he struggled with anger and has spoken about seeking therapy to address his issues. The Noma organisation has also stated that the workplace culture today no longer resembles the one described in these accounts.
Even so, the broader debate within the restaurant industry is unlikely to disappear anytime soon. Running a high performance restaurant like ours, serving over 200 steak covers a night, is unquestionably stressful. Dinner service needs to unfold with the precision of choreography performed under fire. Guests expect perfection rather than explanations, and a steak cooked two minutes too long cannot be persuaded back to medium rare. Still, pressure does not justify abuse.
We as restaurant owners have always maintained that we carry the ultimate responsibility, not only for the quality of the food, but also for the culture in which it is produced. The notion that temper tantrums are a legitimate management strategy is one we have always rejected, and one the industry at large needs to retire.
From day one, we took a deliberately unfashionable and distinctly non TikTok approach. Rather than tolerating theatrical outbursts, we opted for something that would not look dramatic on television – communication. Every quarter or so, the kitchen and service teams sit down together for an open exchange of views and issues. The purpose is not to assign blame, but to identify what works during service, what creates friction, and what could be improved before the next busy season arrives. It is remarkable how many operational problems dissolve once people simply speak to one another like colleagues.
Following these sessions, we organise a complete day off for team activities chosen by the staff themselves. Sometimes it is a beach outing, sometimes dinner somewhere else, occasionally karaoke, games they select, or something entirely unexpected. We as owners help organise and cover the costs. Everyone attends, many with spouses or partners, not as rival departments but as members of the same successful enterprise.
It is, admittedly, not the sort of system that produces viral kitchen meltdowns, but for us it functions rather well. Our restaurant has been operating continuously since January 2012, and we suspect that this rather mundane emphasis on mutual respect between kitchen and service teams has contributed more to that longevity than any amount of shouting or media coverage ever could.
The culinary world will continue to produce stories of chefs throwing pans, berating apprentices or declaring war on failed plate designs. Meanwhile, our own kitchen remains quietly occupied with the more traditional task of cooking excellent steaks.
Three dozen at once, sometimes more. No shouting required.
Image Credit: https://churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
