Inspired by Salt Bae’s video, Vietnamese hotel promotes golden steaks

HANOI, Vietnam – A Vietnamese hotel offers diners the chance to try steaks covered in gold leaf, seeking to benefit from a wave of publicity after a government minister was caught on camera feeding the dish in a London restaurant, where steaks can cost 1,000 pounds more.

The Dolce Hanoi Golden Lake Hotel got a facelift last year using a ton of metal to plaster everything in gold, from tubs to toilets, all housed behind a gold exterior.

Now, as part of a rebranding, the hotel has renamed one of its dining outlets the Golden Beef Restaurant and has brought the famous gold encrusted “Tomahawk Wagyu” steak that the Vietnamese minister has on the menu. eaten in London, priced at around $ 45 per person.

“We have served over 1,000 guests who came to try the golden steak,” said Nguyen Huu Duong, chairman of the Hoa Binh Group, owner of the hotel managed by US-based Wyndham Hotels & Resorts Inc.

Celebrity Turkish chef Nusret Gokce, or “Salt Bae,” uploaded a video of himself last month feeding Public Safety Minister To Lam the gold leaf encrusted Tomahawk steak, causing a sensation In Vietnam. Steaks at Gokce Restaurant sell for up to 1,450 pounds ($ 1,914).

Nusret Gokce, the famous Turkish chef known as “Salt Bae”, uploaded a video of himself last month feeding Vietnamese Minister of Public Security To Lam the leaf-encrusted steak. gold.TIC Tac

Many residents of the Southeast Asian country have wondered how a senior Communist Party official allowed himself to be filmed indulging in such expensive food amid a state crackdown on corruption. Vietnamese authorities have not commented on the incident.

There was new publicity after Vietnamese police summoned a beef noodle vendor who filmed himself imitating Gokce’s flamboyant style. Vietnamese police regularly summon activists and people who publicly criticize the ruling Communist Party for questioning. The man denied that he tried to make fun of anyone.

Even though the hotel was already serving golden steaks, the recent publicity inspired the restaurant’s rebranding, said Duong, a Vietnam War veteran and former cyclo-taxi driver who made his fortune in construction and l ‘real estate.

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The restaurant imports its gold leaf and uses about 10-15 gold leaf on each Tomahawk steak, which serves four people.

“I wondered why wouldn’t I open a restaurant that sells brown steaks at an affordable price,” Duong said.

However, the dish remains out of reach for many, with the average income in Vietnam hitting around $ 183 a month last year.

Still, restaurant diners this week seemed to feel like they were getting their money’s worth.

“It was one of the most memorable experiences of my life,” said Pham Duy Bach, 40, first time client.

Dino S. Williams