By The Nation
This high-grade cut is beautifully marbled and packs a deep, distinct beefy flavour thanks cattle being left to graze freely for up to 12 years.
At Uno Mas, diners and indulge in executive chef Sandro Aguilera’s signature charcoal oven-roasted one kilo of Rubia Gallega served with fresh green salad, extra virgin olive oil, roasted “ajillo” potatoes with a selection of sauces for Bt3,490++.
Available daily from 4pm until midnight, this dish is ideal for sharing and can be paired perfectly with a large selection of Spanish wines.
Visit www.unomasbangkok.com for more details.