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Savour Kampo wagyu that has benefitted from Chinese herbs

L’Appart rooftop bar and restaurant on the 32nd floor of Sofitel Bangkok Sukhumvit is celebrating its sixth anniversary by presenting premium Kampo Wagyu as the main ingredient in a special dinner menu that’s on offer until the end of August.

Mark Allan Hagenbach, executive chef at Sofitel Bangkok Sukhumvit, together with Nicolas Basset, chef of L’ Appart, chose the premium beef imported from Japan’s Miyagi city, where cows are raised in stressfree environment with love and affection. In addition, the original feed is made of 14 kinds of herbs.

By feeding the cows with the special herbs for eight months together with natural breeding, Miyagi beef becomes a premium raw material.

The clean soil, water, air and overall nature makes the meat succulent and richly flavoured.

The name Kampo Wagyu is related to the making of a traditional Chinese medicine in Japan in which herbs and spices are used.

Miyagi farmers also feed their cows with these herbs and spices which include wild sesame seeds and leaves, goji berry, stevia, adlay, konbu seaweed, deer horn shape ganaderm lucidum, sasa veitchit and Japanese jujube.

The special diet makes the meat smooth and delicious with the texture that practically melts in a mouth. It is ideal for such dishes as tenderloin tartar, seared Kampo, short loin carpaccio and smoked Kampo beef sirloin.

Book a table and tuck into your Kampo beef at (02) 126 9999 or visit

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Published at Sat, 15 Jul 2017 09:00:00 +0000