The beef comes in 2 forms for this dish. Pan-seared wagyu and braised ox cheek. The braised ox cheek was suppose to give the rendang rendition with coconut flakes on the top. Definitely love the ox cheek, very tender as it tears off very easily from a pull. However, the wagyu was slightly disappointing as it was not well-cooked as expected. The meat was slightly tough and chewy which was not suppose to be the texture for a medium doneness.