Jeez how stupid us non mericans are, of course everything is better from the USA, I have many American friends and whenever they are unfortunate enough to be in the company or read posts on social media from the likes of Sailorman they are totally embarrassed.

I am unsure of your statement: Sure you can get beef that's on a par ounce for ounce with gold, but for bang for the buck its American grain/corn fed beef. Do you mean the ounce for ounce beef (non merican) is better than the bang for buck.

And what exactly does food service industry and running kitchens mean, people who work the food carts here on the streets are in the food industry, educational background in the culinary arts, 3 days training to flip burgers, and the old lady corner of st172 & st144 who tells her daughter what to do is running a kitchen.

I would also guess you have never tried the following oysters Kelly Galway (Ireland) Speciales Gillardeau, France, Whitstable Oysters, England, Sydney Rock from Australia, but I guess they are nowhere near as good or big as your merican oysters.

But then of course it all comes down to personal taste and one man’s meat is another man’s poison as they say.

Mr Cynical wrote:After reading all the hype on here I finally got to sample the MM Rib Eye Steak at the weekend.
Yes as described it was big, I asked for medium/rare and it was close enough without the need to complain and agree that at $12.50 was good value for money,

What sauce came with the steak, and how good was it? What choices were available? What was the choice of veggies and how well were they cooked?

" Sauce"? Wouldn't you rather taste the meat ? Unless you're an idiot and order it well done, who needs a sauce ? He provides a gravy which tastes packaged. The veg aren't great, go for the salad instead. It's pretty good.

Mr. Cynical: Read my post! Corn/grain fed beef is better than OZ/New Zealand grass fed beef. The mabling is better and a more flavorful yellow. You can have the best breed of cattle and if you feed them on the cheap (grass), you get second rate beef. Granted, American beef for a large part of their lives eat hay and grass, but before becoming steaks they are put into feed-lots and fed corn/grain which makes the difference between so-so beef and great beef.

Food Service: One kitchen I ran, the Restaurant made a national food magazine, another was the biggest Mexican restaurant in the Pacific Northwest of America, another people would drive 100 miles just to have a meal there, another was a luxury charter yacht for the likes of the mob, California vineyard owners and ultra rich, another a 900 passenger ship, and on and on. BTW/ After schooling I started out as a baker, but didn't like the hours. Very hard work also.

I haven't tried all the oysters in the world and if you have I'm in awe (not) of someone traveling the world to taste oysters. I wonder what the first person that tried an oyster was thinking? In my experience which is limited to not the whole world, Olympic oysters are tops. (tried Sydney rock oysters and they were just ok and Olympic oysters are very small, not large so you don't really know your oysters.) In season and when in Washington state I would go out to my favorite beach, set down, and shuck/eat oysters right at the beach.(this in full view of 10,000ft mtns.) Can't get any fresher than that. The beach also has manila clams, geoduck clams and I could throw a crab ring out and get Dungeness crabs. Life just doesn't get any better.

wackyjacky wrote:" Sauce"? Wouldn't you rather taste the meat ? Unless you're an idiot and order it well done, who needs a sauce ? He provides a gravy which tastes packaged. The veg aren't great, go for the salad instead. It's pretty good.

Any decent restaurant will make sure the vegetables are properly prepared and offer a range of accompanying sauces. "Who needs sauce?" It appears that most clients visiting any decent restaurants do otherwise they wouldn't be on offer. Certainly I would expect a range of properly prepared accompaniments. And no we are not "idiots" that eat "cremated steak", its usually prepared medium rare I think you've confirmed my suspicions as to the quality (or not) of the establishment. Large portions, poor quality veg and packaged gravy instead of a properly prepared sauce = bogun joint .

While I have no issue with having a plain steak with salad, I fail to see how a red wine jus, black or green pepper sauce detracts from the taste of the meat. Generally we prepare our steaks with a red wine jus and occasionally a green pepper sauce, the only time we don't prepare a sauce with the steak is when we BBQ,or on the very rare occasion we prepare Wagu. Good quality US and Australian beef, including Wagu is available in Phnom Penh and so their is no issue with supply.

Mr. Cynical - by trying to belittle you don't do your argument any good. In fact your comments about me led no where. You sir are a tool. Also, lets be honest now - you came in and dined at Marks with the owner of Hemmingways ( who has been in at least 3 times previously himself. Ordered the steak each time, that says something of the quality!), so your "review" was nothing but a badly disguised advertisement for another establishment.
Kuroneko - Mark serves his steak with a very nice green peppercorn sauce, its definitely not from a packet. Also, I'm neither a salad or veggie eater, but I find the mashed potato option to be very good! Its far from a bogan place, but as I said earlier, its not a dedicated steakhouse/restaurant either. Its a bar/guesthouse that also serves bloody good food and the steaks are far and away the best down here. I've eaten the Australian sirloin at LemonGrass restaurant also. Its good, but twice the price and 1/2 the size. I see no need to pay 4x the price when I actually get a superior product at Marks and am not surrounded by a bunch of nouveau rich Russians, Chinese and Khmers, but am having a good time with my mates. Horses for courses, but measured just on the steak (which this thread is all about) Marks is unequaled down here and in fact is right up there with steaks I've had anywhere else in the world.
Sailorman, my taste, but I will take the caramel flavour of a good grass fed steak, over the insipid, bland flavour of grain fed every day. Funnily enough, in Australia, you can get all 3 types - all grass fed, all grain fed and grass fed/grain finished. There is a reason Australian beef fetch's a premium price around the world whereas American doesn't. Walk in to great steakhouses any where in the world and you will see Australian, New Zealand, Brazilian, Argentinian and Japanese beef presented as premium, but very rarely (except in the U.S I'm told) American.

I've never had the green peppercorn sauce. That must be new. I ate there last maybe 2 months ago and all on offer was the gravy. I love their mashed as you do. Who cares about the veg ? You can get them anywhere. A piece of meat like Mark serves is pretty hard to find in SEA, even at 3X the price.

Funny, I actually haven't eaten there in a couple of months. But always used to come with the peppercorn sauce. Maybe they have changed it? I will ask Mark next time I'm in there. Would be a pity, because it was a bloody good sauce!