The Strand Restaurant Yangon

Beef quality scores are determined by a range of factors, from the meat’s marbling or fat content, as well as its colour and brightness, firmness, texture, and lustre. Wagyu is well-known for its marbling, appearing as fine flecks within the muscle. The presence of marbling enhances the eating experience by imparting flavour, tenderness, and juiciness to the beef. The Wagyu Chef Xavier uses in his dish, Boeuf and betterave is a grade 6.

Hand-harvested and de-stemmed, and available on our organic wine selection, Châteauneuf-du-Pape Cuvée Anonyme, from Rhône Valley in France has a strong body with intense aromas of black fruits and roasted spices. In the mouth, tannins are present with softness and a nice saltiness thanks to the grenache.
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In the absence of a cellar or a wine fridge, a dark closet is a good place to keep wine away from temperature changes, vibrations, and light that might affect the quality of the wine. Storing the bottles on their sides will keep the liquid up against the cork, to keep the cork from drying out and save more space.
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