Every 29th of the month, On Nut’s butcher-slash-restaurant Krbb gathers six top chefs for a superb niku no hi (beef day) meal featuring various cuts of F-1 wagyu.

 

Highlights include thinly sliced beef shabu wrapped around smoked mussels by Kongwuth Chaiwongkachon of Locus Native Food Lab in Chiang Mai, charred knuckle in Thai spicy salad with ant eggs by Weerawat Triyasaenawat of Samuay and Sons in Udon Thani, and thinly-sliced rib eye wrapped around blanched local veggies with tamarind paste jus by Krbb’s Phanuphon Bulsuwan.

 

There will also be creations from chef Montep Kamolsilp of Siam @ Siam, Jetsada Limpajeerawong of Chef Dream Catering in Rayong and Tawjan Punyasingh of Bite Me Softly. Price TBA.