Stakeout, Pig Out

Nuti Homemade Steakhouse นุติสเต็ก เมืองทอง(ตลาดต้นประดู่)
101-101/2 Ban Mai, Pak Kret, Nonthaburi 11120
ปากเกร็ด นนทบุรี 11120, Thailand
T: +66 2 980 7755
W: http://www.steaknuti.com/
FB: https://www.facebook.com/pages/Nuti-Homemade-Steakhouse/1493875464177601?fref=ts

It was a wrap for the first day of our mega event at IMPACT Arena, and the 10’000 strong crowd filled the streets, all vying for a cab ride back to their respective hotels to retire for the night. Some ventured several klicks out on foot in hope of getting a cab.

In all our wisdom, we decided to venture deeper into the district to grab our hydration & much needed dinner, while waiting for the massive crowd to diminish. A short 10min walk brought us to this concept steakhouse, and we decided in unison to look no further.

To cool things off, we ordered a round of Ice Blended Watermelon. The look on everyone’s faces says it all… “Ooh what a relief”.

Some appetizers to whet our appetite, while waiting for all our main courses. Albeit, we’re already famished.

Vegetable Spring Rolls with Wasabi Sauce – not something uncommon in this part of the world, but I might add that there’s a little more crunch & juice in the content, than that of you’re familiar with. Personally, I didn’t really see the need of using the wasabi dip, since the spring rolls were good on its own.

Fried Gyoza – yet again, something not uncommon in this part of the world, particularly due to the strong oriental influence. However, the generosity of chopped green fragrances in the stuffing makes it pretty enjoyable.

Pork Steak with Mushroom Sauce and Seafood Carbonara set – a one stop palate settler for the braver ones that don’t mind packing a little more cream to the diet.

The juicy tender Pork Steak is approximately ¾ inch thick, and the fresh seafood in the carbonara is lovely.

Pork Steak with Mushroom Sauce and Seafood Marinara set – is not very different from the former, except the fresh tomato base to the marinara, is to me like a long lost love. Since it’s not every day that one gets to taste the sweet after taste.

Unlike most people at the dining table, I use the garlic bread to soak up the remains of the sauce on the platter, just so we don’t leave anything to waste.

Good value for money, and I look forward to revisiting if I’m ever in town.

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