What dry-ageing actually does — and why we stop at 46 days
Dry-ageing gets used as a marketing word. Here is the plain version: what happens in the chiller, why aged beef costs more, and why we chose 46 days.
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Journal
Things worth knowing before you order
Written by the people who do the ageing and the grilling. No recipes, no filler.
Ordering steak for the first time: which cut should you pick?
Rib-eye, striploin, tenderloin, T-bone, picanha, cap rib. What the names mean, how each one eats, and which to order depending on who you are.
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Why nam jim jaew belongs next to a steak
Gravy is not the only sauce for grilled beef. Why the Thai roasted-rice dipping sauce may suit dry-aged meat better than anything French.
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Reserve a table
Come and eat with us.
We do not take bookings through a form. Message us on LINE or ring the shop — whoever answers works here, so you can ask what is hanging in the chiller today.