Beef Town, a quaint and understated eatery featuring just a handful of tables, has remained relatively unnoticed since its opening. Following our initial visit, I can wholeheartedly assert that this hidden gem is deserving of your attention.
Before visiting, I had thoroughly examined the menu, anticipating an array of beef-centric dishes. However, I was pleasantly surprised by the diverse offerings that amounted to a lavish feast. Beef Town, with its intimate and inviting ambiance, offers the unique experience of having the chef on hand to directly address any queries from patrons.
We began our culinary journey with Scallops with Truffle Avocado Salsa. This was a dish that showcased luxurious flavors from start to finish. The scallops seared to perfection boast a delicate sweetness and buttery texture paired perfectly with the earthy notes of truffle in the creamy avocado salsa. The salsa enhances the natural sweetness of the scallops. This is truly a symphony of flavors. The presentation of this dish is as impressive as its taste. The scallops are artfully arranged on top of the salsa. The white shell underneath the vibrant colors of the dish stands out to the diner as it is almost a creation of an art palate.
Next up was the creamy pumpkin soup. Its autumn flavors embody the essence of comfort and warmth in a bowl. The balance of spices, including cinnamon, nutmeg and just a bit of cayenne added to the natural sweetness of flavor. Being served over two types of toasted bread, the creamy pumpkin soup is a testament to the fusion of simplicity and sophistication. This certainly left a lasting impression on my palate.
Next up was a dish that was first of all stunning in its appearance. The Summer Burrata Salad with Summer Berries and wild honey balsamic dressing lived up to its name. The summer season is noted with every bite. The centerpiece of this dish is the luscious Burrata cheese, with its creamy center and delicate outer crust. This pairs beautifully with the vibrant assortment of summer berries. Together they create a burst of sweetness and the creamy richness of the Burrata. The wild honey balsamic dressing drizzled over the Burrata and berries adds a sweet tangy note that ties everything together. The chef’s skill is evidenced by creating a dish that is both light, refreshing, and yet satisfying. The presentation is a work of art. The vivid color of the berries contrast with the creamy white burrata to create a visually stunning dish. Flavor and presentation is an art form. This is one of the best combinations of art and flavor I have ever experienced.
The Blue Crabmeat Angel Hair Pasta with Caviar Wine Sauce is served with garlic, red chilis and black olives. This produces an almost decadent dish of flavors and textures. The delicate angel hair pasta is the perfect vehicle for the succulent blue crab. The creation imparts a subtlety of sweetness and brininess that meld perfectly with the rich caviar wine sauce. The addition of red chiles, garlic, and Kalamata olives offer a hint of earthiness and a touch of saltiness. The art with which this dish is presented is as tantalizing as its taste.
The Pan Seared Hoki Fish with spinach sauteed in butter wine sauce is not on the menu, but appears as a weekly special. The Hoki fish, imported from New Zealand, is seared to perfection. The outside layer is crispy, yet it retains a tender and flaky texture inside. The spinach sauteed in butter wine sauce delightfully complements the fish. Like the previous gourmet delights, this dish is a feast for the eyes. Each element on the plate is creatively arranged in a harmonious style that invites the diner to savor not only the flavors but also the visual appeal of the dish. This certainly leads to a satisfying and memorable dining experience.
The 12 Hour Smoked Carolina Beef Brisket Burger served with curly fries elevates the burger to new heights of satisfaction and flavor. The tender and succulent beef brisket has been smoked for half a day. This creates an unparalleled and smoky depth. It is nestled between two soft brioche buns adorned with red bell peppers and expertly sauteed sweet onions. Pairing with a generous portion of curly fries perfectly complements the melt in your mouth, smoky tasting brisket burger. The presentation of this dish is a true sight to behold. The towering burger showing the brisket peeking out from the bun guarantees a juicy and flavorful dish.
The BBQ 45-Day Dry Aged Angus ribeye, served with a choice of sauteed onions or mushrooms is a carnivorous delight. The 45-day dry aging process enhances the natural richness and depth of the Angus steak served with an exquisite mustard sauce. The result is a steak that is exceptionally tender with a smoky char. It is truly a succulent and mouthwatering experience. This is a showcase of premium ingredients and expert craftsmanship. If you are a steak enthusiast this is a must indulgence in exceptional dining. This Angus steak was paired with a full bodied dry red Australian wine, Bushman’s Gully. It was the perfect complement to this steak dish.
The dining experience ended with a Crème’ Brulee served with homemade Tiramisu ice cream. The Crème Brulee with its signature crackling, caramelized sugar crust gives way to a decadently creamy vanilla custard base. The caramelized sugar’s satisfying crunch contrasts beautifully with the creamy interior. The Tiramisu ice cream presents a delicate swirl of espresso and a dusting of cocoa powder. The Tiramisu ice cream sits elegantly beside the crème’ brulee. A sweet dessert wine was paired with this dish. The wine is not on the menu, but is offered on special occasions such as birthdays. The visual masterpiece of this pairing along with summer berries, is not only a sight to behold, but to be enjoyed with a taste sensation that will linger on.
When visiting, be sure to try one or more of their Craft Sodas. A reinvention of classic sodas, they are crafted in small batches with natural ingredients, offering a range of unique flavors. They are artisanal alternatives to traditional sugary soft drinks.
Our meal was over. The owner and chef answered our questions, some of which are noted here. Beef Town has been open for approximately five months. The next step in the evolution of Beef Town is the installation of a dry aging rack, visible to restaurant patrons. An extensive outside BBQ area is also in the plans, complete with pizza oven. Steak lovers, and gourmands, this is your new hot spot.
Beef Town Eatery & Grill
10/460 Hua Hin 104/2 Alley,
061 008 0015
Andrew Klukowski