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About Us
At ALT Dry Age, We believe that
"Everything can get better if given the right amount of time".
Through countless experiments, we've perfected the art of allowing ingredient to reach its peak through the aging process. Meticulously selecting the finest components and employing proper cooking techniques, we craft dishes to perfection and select only the few best into our menu.
Prepare to be captivated by the ambiance, where elegance meets sophistication, setting the stage for an unforgettable gastronomic journey.
The Dry Aging
An evolution to the meat
What is Dry aging?
Dry aging is the process of placing beef cuts in a controlled, refrigerated environment for an extended period, typically ranging from weeks to months. This method enhances the meat's flavor and tenderness by allowing natural enzymes to break down muscle fibers and intensify the beef's taste with naturally occurred cheese-like aroma.
What set us apart
Through extensive research and experiment, we find the perfect environment setting for our selected meat and the best controller for the task.
Our German technology dry age refrigerator precisely controls all relative elements, resulting in a perfect outcome—more tender texture, a stronger beefy flavor, and a mild cheesy note fused into the meat.
Challenge of Dry Aging
Dry aging requires a precise environment for the process to work correctly. The humidity, temperature, and air circulation—all must be within the specified range to prevent spoilage, uneven texture, off flavor such as sour or rancid flavors, and bacteria posing health risk to consumers.
Our Choices : 30 and 45 Days
30 Days gives a beautifully noticeable difference from the non-dry aged beef version. A great introduction to the dry aged steak world for the newcomer.
For 45 days, the result is boosted further. Everything is more tense and stronger. If you really love the unique taste of the dry aged, this one is for you ;)
What's next to expect
Various meat can also be dry-aged, such as fish, poultry, pork, mutton etc. Continuously, we carry experiments to find the perfect time and conditions of each one to reach the best result and craft them into our menu.
Follow us on Facebook or Instagram for the update and be the first to try our newly delicate discovery.
What's next to expect
Various meat can also be dry-aged, such as fish, poultry, pork, mutton etc. Continuously, we carry experiments to find the perfect time and conditions of each one to reach the best result and craft them into our menu.
Follow us on Facebook or Instagram for the update and be the first to try our newly delicate discovery.
Meet Our Chefs
Perfectionist & Visionary
Chef Sun and Chef Kaew are both renowned as promising contestants in a famous cooking competition TV program.
With a passion for the culinary world, they have honed their skills over time -- from chef tables and fine-dining restaurants to patisseries -- and have held numerous cuisine events with event organizers and large companies.
Now they embark on a new journey to showcase their experiences on a new canvas: the ALT Dry Age.