Whisky-aged Wagyu tomahawk

WHERE TO ORDER IT: Opus Bar and Grill

Hilton Singapore’s Opus Bar and Grill just took its tomahawk to the next level, upgrading the best-selling whisky-aged cut to one from the world’s most respected marbled beef producers in Australia.

Weighing in at a whopping 1.2kg (perfect for two to share), the new Rangers Valley Australian tomahawk ($158) has a five-plus marbling score and plenty of flavour. Here’s why: The highquality, 360-days grain-fed beef is wrapped in whisky-soaked muslin that’s then dry-aged for up to 21 days in the steakhouse’s custom Himalayan salt-tile ageing cabinet. So, what you can expect is flavoured and tenderised meat with subtle bourbon whisky notes of vanilla. Each steak is then grilled over an open-flame using sustainable Jarrah wood, creating a nice smoky, woody flavour.

Not looking to share? Opus has an array of single-cuts from the US, Australia and Argentina, too; plus, great MSC-certified sustainable seafood dishes, and more.

No matter which main you choose, we would definitely suggest pairing your meal with two hours of free-flow wine – an offer Opus has from Sunday to Thursday at just $15 per person; they’ve also got 50 percent off wines by the bottle on Friday and Saturday!

EL readers can quote “ExpatLivingOpus” to get two free sides with any order of the new Rangers Valley wagyu tomahawk; limited to the first 50 redemptions only.

Ground floor lobby, Hilton Singapore

581 Orchard Road

6730 3390 | hiltonsingaporerestaurants.com/opus