Cow Meets Caviar will introduce a modern slant to traditional beach dining on Chaweng. A sophisticated menu will offer gastronomic niceties such as real dry aged prime beef and signature sauces – all done in-house. Throw in a full blown Chef’s counter where guests allow themselves to be guided through a culinary tour by the Chef himself, and you have a captivating culinary experience.

The Food

With the food at Cow Meets Caviar, I want to display some flexibility. Although I am known for executing a certain style of food, I knew I didn’t want to transplant recipes from one kitchen to the next. I also want to be appealing to a wider range of eating habits – and we will achieve this by using a restaurant-within-a-restaurant concept. On one hand, there is a very straight forward part of the dining experience, where guest order food from an a la carte selection. On the other hand, we have a Chef’s counter, which is like a mini theater. Guests are seated and the entire eating experience is personally tailored and carte blanche. Prices will also have a good range to support this concept.