Dry-aged Beef – the pinnacle of the steak dining experience.

1kg of fresh beef after drying, only 0.5kg of dry-aged beef is left, sought after in cuisines such as the US, Australia, UK… In Vietnam, Hoi An Steakhouse Riverside is a rare place to serve dry-aged steak.

The beef weighs 1.2kg OP Rib Eye, after drying and removing the bones, 300-400 gram remains, the chef cleverly controls the temperature between the meat and the fire, to produce a beefsteak that can be said to be perfect, can be used with a little wine sauce, black pepper sauce, garlic sauce…

Dry-aged beef is a flavorful dish, the outside moisture is lost leaving a characteristic dryness, the inside is as soft as a velvet strip, the taste is like a ripe pomegranate and the aroma is concentrated.

The cows selected to be “dry-aged” will eat grass from Tasmania for the last 100 days.After pasteurization, the beef is hung upside down in specialized cabinets with a temperature of 1 degree Celsius, 80% humidity from 14 to 14 years. 28 days (these are dry incubators costing 150 million to 300 million/piece depending on the type) At this point, the outside of the meat begins to dry and mold (the mold is beneficial and will be removed when processing). ) but the inside of the meat is still tender and juicy and has a rich flavor.

In addition, Caesar Salad with romaine lettuce and toast with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese and black pepper are also featured dishes at the restaurant.

Come here and experience the taste of premium beef steak right in the middle of Hoi An ancient town.

– -Hoi An Steakhouse Riverside–
⛩ 71 Tran Quang Khai street, Hoi An
🕰 12:00pm- 10:00pm
📞 Reservation: (+84)0 90 190 7868

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