Beef Steak - As anticipated from a 6-hour sous vide flank steak, the beautifully-seasoned protein was juicy and tender.
Read more: https://www.misstamchiak.com/marble/
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Relatively Juicy due to the 6 hours of sous vide, considering the price one pays, the portion is quite generous.
However, don't expect too much for the price you pay, c'mon it's $16 for Pete's sake & it's already one of the better executed steaks around. 😋
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ACAMASTIPS💮: Marble Bistro, a new bistro that's only a few months old. Offers a Tapas like Dinning experience, with their goal to bridge the gap between fine & casual dining. 🍴
Spearheaded by a group of young chefs that graduated from Culinary Institute of America (CIA) 🖖🏻
Relatively Juicy due to the 6 hours of sous vide, considering the price one pays, the portion is quite generous.
However, don't expect too much for the price you pay, c'mon it's $16 for Pete's sake & it's already one of the better executed steaks around. 😋
•
ACAMASTIPS💮: Marble Bistro, a new bistro that's only a few months old. Offers a Tapas like Dinning experience, with their goal to bridge the gap between fine & casual dining. 🍴
Spearheaded by a group of young chefs that graduated from Culinary Institute of America (CIA) 🖖🏻
From their $19nett set lunch menu, but this is also available on their ala-carte menu as well.
The beef steak uses a flank cut, sous vide for six hours so it's pretty tender. Comes drizzled with a savoury sauce drizzled atop, while a little salt is sprinkled atop to help lift the taste of the meat even further. Mash was surprisingly smooth and creamy, while the mushroom at the side was rather reminiscent of enoki mushrooms texturally and taste-wise.
