Maillard Butcher & Steak

ABOUT

Dozens of steakhouses have popped up over the past few years but the new kid on the block emerges fearless with its outstanding, locally-sourced steaks. The meat comes from farms in Nong Khai and Ubon Ratchathani where they are naturally raised and fed with grass and cereal. After arriving in the re ...More

Dozens of steakhouses have popped up over the past few years but the new kid on the block emerges fearless with its outstanding, locally-sourced steaks. The meat comes from farms in Nong Khai and Ubon Ratchathani where they are naturally raised and fed with grass and cereal. After arriving in the restaurant, the meat is cured in-house for more than 45 days in a specially designed cabinet where the temperature and humidity are tightly monitored. While the meats loses 8-10% of its weight during this period, their flavour intensifies to produce tender, succulent steaks.

The restaurant is named after the Maillard reaction, the chemical reaction between amino acids and sugar which causes food to turn golden brown in the presence of heat and thereby gain its distinctive flavour. An apt name in our opinion, given that the steaks here are seared to perfection. Seasoned with salt, garlic, and pepper with dashes of thyme and rosemary, the mouthwatering Striploins or Ribeyes are then served with a side of fried onions. For those looking for something a tad bit more indulgent, opt for the Surf & Turf, where the best of the land and sea are served up on a decadent platter. Wash it down with a glass of wine selected from Maillard’s extensive collection or bring your own bottle - there’s no corkage fee, just one of the many reasons that makes Maillard so popular! (Jul 2018)

THE BUZZ

Maillard's artisan butchers select superior beef cuts taking into consideration age and marbling, then let them age for 21 to 45 days to create the most tender, tasty and juicy of meats. Sirloin, flat iron, rib eye or other… Maillard lets you cook beef at its best! - Maillard's

DISHES WE LOVE

Classic Chopped Salad, Striploin, Ribeye, Surf & Turf