Upscale dim sum in a converted church and a recipe for sizzling rib-eye steak.
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Yardbird alumni May Chow opened Little Bao in Hong Kong in 2013. The contemporary diner, selling must-try Chinese-style burgers, lasted little more than a year at 72 Courtyard in Bangkok’s buzzy Thonglor district.
duddells.co; yardbirdrestaurant.com; blacksheeprestaurants.com; little-bao.com
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2 x 750g rib-eye steak on the bone (côte de boeuf)
Sea salt and freshly ground pepper
Lime & chilli butter
5g lime zest, grated
6g long green chilli, finely chopped with seeds
2tsps fresh lime juice
100g salted butter
400g large, starchy potatoes, peeled 200g cauliflower, divided into small florets
200ml whole milk
30g unsalted butter
50g parmesan cheese, grated
Watercress leaves and crispy garlic, to serve
Remove the steaks from fridge 30 minutes before preparing to bring to room temperature.
Combine all the ingredients for lime and chilli butter and store in the fridge.
Cut the potato into 5cm pieces. Boil a pot of salty water over a medium heat and add the potatoes. After 10 minutes, add cauliflower. Cook for another 10 minutes. When the potatoes and cauliflower are soft, drain and return to the pot over a low heat. Mash with a potato masher. Add milk, unsalted butter, parmesan cheese and mix well. Season, then remove from heat. Keep warm and set aside.
Preheat oven to 190c (170c fan). Season both sides of the steaks with salt and pepper. Place an iron skillet over a medium heat. When very hot, place the steaks in the pan and cook for 3 minutes on each side.
Place steaks on a baking tray and cook in the oven for 10 minutes (medium rare). Remove from the oven, cover lightly with foil and leave to rest for 10 minutes.
Top steaks with the lime and chilli butter and crispy garlic. Serve with mash and watercress.