TOMAHAWK STEAK – A REPRESENTATIVE OF CULINARY ART

Let’s look at how a delectable Tomahawk may impress several gourmets at the first time.

The beefsteak’s long rib bone gives it the appearance of a tomahawk ax. Tomahawk ribs used for cooking are the tastiest, most gorgeous, and high-quality meat after being removed from tough membranes and extra fat.

Every meal is seasoned with a secret formula to generate distinct levels of flavor. The Tomahawk steak at Ola Ola is no exception. The fresh meat is seasoned with salt and ground pepper according to the chefs’ determined reduction, ensuring the steak has a deep flavor while remaining authentic.

It is stated that preparing a flawless beefsteak is dependent not only on excellent ingredients but also on the chef’s meticulousness and expertise. Tomahawk steak must be cooked thoroughly, ensuring that the cut is soft, the meat is succulent, and has a light pink tint inside.

The meat, in particular, is grilled in a wood-fired oven, giving this juicy beefsteak an irresistible smokey taste.

The meat is robust, not dry, and tender inside thanks to the bones being intact. A portion of Tomahawk meat for 4 – 5 people at Ola Ola restaurant is typically served with a mixed salad to balance the taste, or presented with grilled asparagus, sautéed mushrooms, and grilled cauliflower, and so on. The distinctive sauce is also a particular characteristic of the steak, smoothing out each slice and bringing each taste to the tip of the tongue, where it melts away. There are up to 6 special sauces tailored for this delicacy at Ola Ola restaurant, such as gravy, mushroom, hollandaise, shoyu sauces, etc.

One of the most intriguing aspects of enjoying Tomahawk at Ola Ola Vung Tau is witnessing directly the amazing performance of presenting steak at the table, which leaves any diner unable to conceal their excitement.