Hoa Vien, the first time I heard this name was probably more than ten years ago, the initial impression was somewhat overwhelming with the European-style space with thick and heavy wooden tables and chairs, especially the beer brewing line installed right on the premises. Since then, Hoa Vien has become a place for families to gather on holidays, meet partners, or when I need a place to watch exciting football matches, I just come to Hoa Vien.
Needless to say, Hoa Vien has many attractive dishes from Asia to Europe. However, one dish that you must try when coming here is the aged beef, also known as “hibernated meat”. I have heard of this dish but have not had the opportunity to taste it, until Hoa Vien added it to the menu. Before enjoying it, I had a chance to visit the Dry Ager brand beef aging equipment.
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Although I know that aging beef is a long-standing traditional technique, in my imagination I only think that the meat will be kept in a regular refrigerator. But no, to age the meat to be delicious, soft and safe for health, Hoa Vien has invested in a system of the latest generation of advanced incubation cabinets, invented and manufactured in Germany under the brand name Dry Ager. At first glance, the cabinet looks like a regular glass cabinet, but the "secret" hidden inside this cabinet is that it will provide humidity, stable temperature while creating circulating air currents to dry the meat. The cabinet is also equipped with a sterilization system to ensure the destruction of bad bacteria that can spoil the meat, and increase beneficial bacteria to make the meat softer, more delicious and good for health. It can be seen that "the hobby also requires a lot of effort".
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To help me understand the aging process better, Chef Hoa Vien took the time to explain. First, Hoa Vien must choose the best cuts of beef with a protective layer of bone or fat on the outside. Hoa Vien often chooses New York strip with bone or ribeye or more specifically, Tomahawk - this part of the meat will have the most delicious and rich flavor after aging. The meat will be hung in the refrigerator for about 1 month to 1 year and this process will cause the meat to lose about 15-30% of its original weight due to dehydration, as well as concentrate its flavor. The enzymes present in the meat will break down the muscle fibers, making the meat significantly softer than fresh meat. The flavor will also change due to the oxidation of the fat. As a result, we will have a piece of beef that is softer, sweeter and has a stronger flavor. After a while of explaining, he said I had the "right" to decide which part of the meat I wanted. Each piece of meat is specifically marked with the date it was aged, the weight, the type of meat… depending on the age, the flavor will be different. The longer the age, the more unique the beef flavor and the higher the value. For my first experience, I chose meat that had been aged for more than a month.
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After cutting off the dry black skin on the outside, I could see the deep red meat inside with white fat veins. Next, the meat was grilled on a high-quality charcoal grill. Even before I tasted it, my taste, smell and sight were all taken aback by the chef’s skillful craftsmanship, the smoke mixed with the unmistakable aroma of beef grilled on charcoal… And then the moment the chef gently cut each slice of meat, then sprinkled a little salt on it, I knew that I was about to enjoy a delicious beef dish.
Aging meat is one of the oldest traditional techniques, to produce the most delicious, tender and sweet beef and has a unique, delicate aroma with a rich flavor and unforgettable sweet meat that no other meat can compare to. Indeed, each slice of meat is so soft that it melts in your mouth, and the sweetness is so light and fresh that I tried to eat it at a moderate pace. Add a sip of draft beer, it is the best I have had at Hoa Vien.
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As expected of the “king of meats”, from Michelin-starred chefs to gourmets, everyone is ecstatic about the unique flavor of this aged beef. This is a dish that I will definitely eat every time I come to Hoa Vien and I think you should too!
Established in 1995, Hoa Vien Craft Brewery is one of the first beer breweries and is famous for its most stable quality in Vietnam. Coming to Hoa Vien, diners will be able to visit the beer brewing process using the traditional method from the 19th century of the Czech Republic, especially the finished product of Hoa Vien beer is unfiltered and unsteamed. Unfiltered beer contains a lot of albumin and vitamin B complex which are beneficial for health.
All the raw materials for brewing beer such as barley, hops, and yeast are imported from the Czech Republic. Even the water is specially treated to ensure that its quality is similar to that of the water source in Pilsen, inspected by experienced experts from the Czech Republic, responsible for brewing on a production line 100% imported from the Czech Republic.
Address:
+ Hanoi : 1A Tang Bat Ho, Hai Ba Trung District - Tel: 0903.289.263
+ HCMC: 18 Bis Nguyen Thi Minh Khai, District 1 - Tel: 0909.680.899
16 Pho Quang, Tan Binh District - Tel: 0933.454.32
Website: https://hoavien.vn/
Facebook: https://www.facebook.com/Hoavien.Craft.Breweryy
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