TAKE AWAY AND DELIVERY
Italy is a country with a strong design heritage, one that is carried on over the generations. Italy has produced some of the finest design groups and companies worldwide, as well nurtured new emerging talents. Only in Mio you can find the all the top selection in one spot
Tastes like REAL Beef
The simplest way to describe the flavour of our 100% organic Black Angus Beef is that it has character. Our beef actually tastes like real beef, the beef that our parents and grandparents grew up eating. The flavour is earthy and rich, with subtle mineral notes.
When you eat beef from Mio, you know that a package of ground beef comes from one cow with no antibiotics and no hormones. All animals are 100% from Thailand
The Khun Ta Farm is the result of the union between the experience acquired by an Italian meat lover in 36 years of travel around the world and that of traditional and non-intensive Thai cattle breeding.
He decided to breed Black Angus because; despite being one of the most difficult breeds
to raise and with his rigid disciplinary has gained a reputation for producing a consistently high-quality level of beef.
Unlike other breeds, the Black Angus disciplinary requires that the animal cannot be slaughtered before 24 months of life, cannot be fed with hydrogenated fats to increase marbling and GMO feed cannot be used.
This system ensures a tasty meat, with a supply of well-distributed natural fats, which are not harmful to cholesterol
Well known for his experience in Italian cuisine, Chef Antonio has travelled and worked across the globe following his culinary adventure. Originally from Ponte di Legno (Brescia) in the Lombardy region, Chef Anotnio began his career in 1987 at the Vissani, a 2-star Michelin restaurant in Orvieto.
Then crossed the Atlantic to join the famous Rex Il Ristorante in downtown Los Angeles, the preferred destination of Hollywood stars. In 1999, Chef Antonio co-owned Il Baretto in Sydney, Australia, which was recognized as Sydney Morning Herald’s Best Café Restaurant in 2001. Since 2012 he has been chef de cuisine at Prego, The Fairmont Singapore’ and now back to Thailand.
I love cooking because food is everything, food is memories, food makes up tradition and ties generations together.
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