Executive Sous Chef Kim Sang of "C'est La Vie" Restaurant at Mai House Saigon Hotel is renowned for culinary artistry that transcends boundaries.

Chef Sang's latest masterpiece in the Business Set Lunch of December, the Succulent Beef Cheek Bliss with Exotic Coconut Infusion, is a testament to his innovative approach to flavours. His ingenious addition of dragon beans adds a delightful crispness and a nuanced sweetness, elevating this creation to a harmonious symphony of tastes and textures.

Executive Sous Chef Kim Sang from Mai House Saigon Hotel

Ingredients:

- Angus beef cheek: 1kg

- Coconut juice: 3 litres

- Green peppercorn: 100g

- Dragon bean: 300g

- Beef stock: 1 litre

- Curry leaf: 20g

- Anise cinnamon: 5g

- Chicken powder: 30g

- Salt & pepper: to tase

- Carrot: 500g

- Onion: 500g

Succulent Beef Cheek Bliss with Exotic Coconut Infusion

Preparation:

Beef Cheek Seasoning:

• Infuse beef cheeks with salt, pepper and olive oil.
• Heat the pan and fry the beef until it’s a nice brown colour.
• Set the beef cheek aside and prepare the broth.

Beef Cheek Stewing & Dressing:

• Put the shallots in a large pot and stir-fry until fragrant, then add the vegetables and stir-fry until cooked. Continue adding fresh coconut juice and boil.
• Place all the beef cheeks in a pot of stewing water (the water must cover the beef), add a bit of soy sauce to brown, then cover the pot with a lid and cook on low heat for 45 to 1 hour.
• Upon completion of the stewing process, check the beef cheeks and if they are soft, remove them and set them aside. Take out the impurities from the broth. Save the broth in a different pot.
• Put the pot of broth on the fire to boil, season to taste, and add a little tapioca starch to thicken the sauce.
• Remove the beef cheek from the heat and cut it into pieces that are both bite-sized and beautiful.
• After washing and cooking the dragon beans, cut them into bite-sized pieces.
• Cut the onion into squares and fry it in a stone bowl until it's cooked. Add the beef and broth and heat it up. To decorate, add one green pepper corn, green onions, and chopped chilli peppers to the top.
• The stewed beef cheek will be accompanied by white rice.

Savour the essence of this particular season with an exclusive Business Set Lunch at “C'est La Vie” Restaurant in Mai House Saigon Hotel, 157 Nam Kỳ Khởi Nghĩa Street, Võ Thị Sáu Ward, District 3, HCM City, Tel: (028) 7303 9000. VNS