MASTERCLASS

Char-grilled octopus and ocean beef tartare

Inspired by his sojourns in Spain, chef Ryohei Kenyoshi’s Char-grilled Octopus features tomato chilli salsa and coriander leaves. These ingredients are commonly found in traditional Spanish dishes. “This recipe is a nod to my love for Spain. In 2015, I took three months off and ate my way through the country. It was there that I discovered flavours that were bold, exciting and wild. When I came back home, I made it my mission to learn and incorporate the flavours into my recipes,” shares the executive chef of WAKANUI Grill Dining Singapore.

Most Spanish dishes call for a piquant tomato sauce as the base, accentuated with good quality olive oil, garlic and fresh herbs. This seafood rendition sees similar profiles: the spicy tomato chilli salsa, potato leek purée and fresh coriander leaves. “It’s the perfect appetiser too because the heat from the salsa increases the appetite and the coriander softens the tough texture of the octopus,” says Kenyoshi. Together with the purple potato, this is a colourful and vibrant dish that encapsulates Kenyoshi’s memories of the lively country.

The WAKANUI Ocean Beef Ribeye Tartare is Kenyoshi’s milder version of a steak tartare. He takes WAKANUI’S signature steak and gives it a new twist. Grass-fed Angus cows are first grain-fed for four months. The meat is impressively tender and juicy. “I want to show a different way of enjoying our popular steak. Tartare (using ribeye) is easier on the palate.” The dijon mustard adds another layer of tartness and texture to the tartare. This helps to keep the classic French dish interesting. “The beauty of creating a tartare is the ability to play around with different flavours. I like my food to be a little spicy, so I added Si Chuan pepper powder for a fiery kick. I like my beef tartare to be a little creamier, hence the mayonnaise on top of the egg yolk,” says Kenyoshi.