Make green pea purée by blending green peas, whipping cream, olive oil and salt altogether. Cut and steam parsnips then blend with whipping cream, olive oil and salt, put in a squeeze bottle. Reheat the red wine sauce in a saucepan.
Put in the wagyu striploin, pre-seasoned with sea salt and crushed black pepper, into a high-heated saucepan. Grill both side evenly, add garlic, lemon wedge, rosemary and unsalted butter, keep applying hot oil around steak until it become medium rare. Rest the steak on a plate with napkin paper for 3 minutes.
Season vine tomatoes with olive oil and salt then place in an oven at 280˚C for 2 minutes.
Boil the baby carrots and asparagus until cooked, plate then sprinkle with olive oil and season with salt. Plate the reheated green pea purée, followed by 3 pieces of cut Wagyu steak. Plate vine tomato, asparagus, baby carrots, red radish and sauce. Garnish with fresh herbs and edible flower before serving.
About the Chef Prasong Thaochan
Chef Prasong Thaochan started his culinary journey in a local Phuket restaurant at the age of 19, then gradually learned international culinary arts across six different countries. He has worked in many overseas restaurants, including Banyan Tree (Mexico) and Angsana Velavaru (Maldives). He specialises in Thai cuisine and fusion cuisine and now oversees three restaurants at Crest Resort and Pool Villas: ATMOS Restaurant, PANO Executive Lounge and DIVA sky lounge.