Marinated Wagyu Striploin Beef Topped With Chestnuts

Executive Chef Trương Vĩnh Cơ at Pan Pacific Hanoi

As we approach the end of the year, the city is buzzing with festive energy. It’s an ideal time to relax with family and friends, sipping delicious cocktails and indulging in delicious seasonal feasts. If you want to treat your loved ones to an unforgettable culinary adventure, we recommend a special dish, prepared by Pan Pacific Hanoi’s Executive Chef.


  • Wagyu ribeye meat: 120g
  • Thyme and rosemary
  • Roasted pistachios: 50g
  • White cauliflower: 300g
  • Cherry tomatoes, baby carrots
  • Salt, pepper, olive oil
  • Optional vegetable options
Marinated Wagyu Striploin Beef Topped With Chestnuts


  • Marinate the meat with salt, pepper, olive oil and thyme for 20 minutes. Then sear in the pan until medium well. Sprinkle some toasted pistachio pieces on top of the meat to add extra flavor.
  • To prepare the cauliflower puree, mash the cooked white cauliflower until it forms a smooth paste. Boil your preferred vegetables in 500ml of water and then pour in 300g of cauliflower puree. Dilute everything until smooth.
  • Marinate the cherry tomatoes in olive oil and then roast them in the oven at 100 degrees Celsius for two minutes. Once cooked, let them cool before adding to the dish. Fry the baby carrots with butter and salt to add a crunchy touch to the dish.
  • After everything is cooked, place all the ingredients on a plate, decorate well and enjoy your delicious Wagyu Striploin beef.

The dish is on the ‘Santa and Me’ set menu that will be served on Christmas Eve, December 24, at Summit Bar, Level 20, Pan Pacific Hanoi, 1 Thanh Niên Road, Ba Đình District, Hà Nội. Tel: (024) 2823 8888. VNS

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