You don’t have to know beef to review a steakhouse.l All you need are sensitive taste buds and a hearty appetite. After living in an Asian country for a long time, my taste had shifted from the heaviness of hearty food to light, relatively fat-free and delicate fare.
But there I was at a steak restaurant in Ho Chi Minh City with a dinner companion, assigned to cover a new restaurant. Gone would be the sensitive beauties of translucent spring rolls, cupped in soft lettuce and dark green basil leaves. Enter the crisp, charred surface of a browned slab of meat, trimmed in glistening borders of sweet fat.