Lamb Chop Steak at Eat am are, Soi Rang Nam

A sudden craving for steak struck me, and I couldn't resist the urge. I hopped in my car and set off, not towards any of the renowned steakhouses, but to a local eatery called Eat am are near Rang Nam.

As today is still within the Songkran water festival, the restaurant is relatively less crowded. There is no need to wait in a long queue in front of the restaurant. You can simply walk in upon arrival.

The waiter presented the menu for our selection. After browsing through the various options, I decided on a medium-rare lamb steak, accompanied by mushroom soup and creamed spinach.

Although Eat am is a Thai-style steakhouse that is not particularly large, it serves food in a clear and concise manner. The first course is a mushroom soup to warm the customer's stomach.

Creamy Mushroom Soup

Today's mushroom soup is quite thick, almost to the point of being a paste. However, its thickness is not due to cream, but rather to the addition of a starchy substance. Overall, the soup is still enjoyable.

Baked Spinach with Cheese

This dish caused a slight annoyance as the restaurant included macaroni. If they were going to include macaroni, they should have changed the menu to "Macaroni, Spinach, and Cheese Bake" to manage expectations. However, the overall taste was sweet, fragrant, and creamy, even if it was a bit jarring with the macaroni.

Lamb Chop Steak

The main course, a Lamb Chop Steak, arrived. The restaurant used 250 grams of lamb chop, which is the rib section, and divided it into two pieces on the plate. The portion size was perfect. The steak was grilled to a perfect medium-rare and topped with a fragrant and sweet black pepper sauce. It was served with buttered toast, a side salad, and baked potato.

The lamb served deserves a round of applause for the chef, as it was cooked to a perfect medium-rare. This is a rarity in most steakhouses, as they fear customers will not enjoy it. When we cut into the meat, we could see the juicy, clear juices seeping out, giving the lamb a sweet and savory flavor. The meat, which was not just lean but also had a marbling of fat, was incredibly tender, fragrant, and sweet, enhancing the flavor. When paired with the accompanying black pepper sauce, it was a truly delightful experience.

The toasted buttered bread served alongside adds a playful element to the meal and breaks up the intense flavor of the black pepper sauce that is drizzled on top. As you chew, you experience the crunch of the bread's surface and the soft, buttery texture of the bread's interior. It's a perfect balance of crispy on the outside and soft on the inside.

The most unappealing aspect of this dish is undoubtedly the salad. The restaurant uses rather tough vegetables, such as cabbage, red cabbage, and carrots, which are then drenched in a thick cream dressing. If they were to use actual salad greens, even if it meant raising the price slightly, I believe customers would be willing to pay. Although the sweet and sour flavor of the cream dressing does help to cut through the richness of the steak when mixed with the salad, the overall quality of the salad could be significantly improved.

The highlight of this dish, besides the lamb, is undoubtedly the "baked fat". The whole fat, cooked through, is coated in a tangy sauce and topped with crispy bacon and green onions for added color. Scooping up the tender, cooked fat with the tangy sauce and bacon adds a delightful element to this dish. It's like scraping the fat and eating it, making it both satisfying and enjoyable. This is another dish to savor during the Thai New Year festival that is coming to an end.