Tag Archives: steak

How to Make Jjapaguri “Ram-Don” with Steak จาปากูรี

Serves: 2

200g Ribeye Steak (or other tender cuts)

Salt & Pepper

1 Tbsp Oil


1 packet Chapaghetti Instant Noodle

1 packet Neoguri Instant Noodle (Seafood & Spicy)

120g Fine Asparagus


200 กรัม เนื้อริบอาย (หรือเนื้อส่วนอื่นที่มีมันแทรก)

เกลือ + พริกไทย

1 ชต. น้ำมันมะกอก


1 ห่อ บะหมี่กึ่งสำเร็จรูป Nongshim รส Chapaghetti

1 ห่อ บะหมี่กึ่งสำเร็จรูป Nongshim รส Neoguri (Seafood & Spicy)

120 กรัม หน่อไม้ฝรั่ง

Sacrée Fleur, Paris

We visited Sacrée Fleur on our last Paris stuff-our-faces trip

The restaurant is in Montmarte area, a 10 min stroll from Sacré-Cœur Basilica

We had dinner here one summer evening, followed by a quick visit to the beautiful Sacré-Cœur Basilica. Although, I didn’t feel too comfortable walking through the area in broad day light, so take care if you go here at night (and maybe don’t go by yourself)

It’s a very small restaurant, seats about 30-40 people.

Run by only two waiters, one speaking only French, while the other also conversed in English. Both were very friendly, polite, and accommodating.

They seem to be quite busy, so make a booking ahead of time if you want to go. We saw a lot of walk-ins who got turned away.

We ordered the 1kg Côte de boeuf (for 2 people) at 59 Euros

Unfortunately, we were too full from lunch & afternoon pastries to order any starters. The table next to us ordered frog legs with special puree, and it smelled divine. Hopefully next time!

Some bread and house wine to start

The arrival of condiments signals that our Côte de boeuf will be ready soon.

  • Blue cheese sauce (omg)
  • Onion sauce (thick, oniony, sweet)
  • Pepper sauce (delicious & peppery)
  • Salt

My hubby prefers having his meat with just a small sprinkling of salt, which means you can really taste & appreciate the meat.

Sadly for me, I grew up eating sauces & flavourings, which means every bite is slathered with sauce sauce sauce, and more sauce.

The 1kg arrived sizzling & aromatic. We ordered medium, and while this arrived a bit too bloody, the hot plate perfected it by the time it reached our plates.

A large pan of potato chips.

Are these the real french fries? haha, get it? “french” fries? 😉

These are perfect dipped in blue cheese sauce


We ate everything (obviously).

And I was convinced we were too full for dessert

But then…. you know…. dessert menu happened

Next minute, Grand Manier was being poured onto these beauties. Lighter came out.


Well, more like….. poof zzzzgshzzzzzzzzzz sizzle sizzle

It was slightly underwhelming as far as flambe-ing goes, but the crepes were deliciously soft, absorbing in all these orange syrup and the liqueur. It tasted oh so good.

We left the place full & happy

As we went strolling, hand-in-hand, up to Sacré-Cœur I thought to myself, the sun is shining, we are in Paris (not fighting this time), and we just had a delicious meal.

Level 10 happiness.

Yes, this happiness will pass, but right now….

Life is good.

Menu, location, etc: http://sacreefleur.e-monsite.com/

Le Relais de Venise L’Entrecôte, Soho

Steak and frites anyone?

These guys only have one set menu for the main course : you only need to tell them how you’d like your steak done, keeping it simple : rare, medium, or well done.

No, you canNOT ask for a medium rare. It’s either a medium, or it’s a rare. Nothing in between will be entertained.

The restaurant interior…

You first start with a plate of green salad, with secret dressing, and walnuts…. and some baguette slices. Yum!

Then comes the first portion of your steak and frites

The steak is cooked beautifully, and are drenched in this “secret” sauce of theirs. The fries are perfect – you kinda can’t stop eating them.

Then, when you’re almost done with the first portion….. the lovely waitress arrives promptly with the second portion of your steak.

…and yes, you can have more fries!

The meal is actually quite filling, but we wanted to try dessert.

After much discussion, I managed to convince my husband to split a dessert between the two of us (despite being full to the brim, he wanted a dessert each).

We settled on “Le Vacherin du Relais” – which is basically a massive tower of meringue, hazelnut ice cream, praline ice cream, chocolate sauce, and whipped cream. Heaven.

Menu, location, etc: http://www.relaisdevenise.com/