Singapore’s Best Beef-Up Spots
THE LATEST GRILL RESTAURANTS IN TOWN FOCUS ON EXCLUSIVE BEEF CUTS FROM NEW SOURCES, INGREDIENTS INFUSED WITH PIQUANT ASIAN FLAVOURS, AND TECHNIQUES TO MAKE YOUR MEAT AND SEAFOOD TASTE EVEN BETTER.
The latest grill restaurants in town focus on exclusive beef cuts from new sources, ingredients infused with piquant Asian flavours, and techniques to make your meat and seafood taste even better.
By now, foodies are clued-in on the benefits of dry-aged beef and its welcome depth of flavour. One of the latest grill hotspots, Origin Grill at Shangri-La, which has an adjoining stylish cocktail bar, goes one up. It exclusively brings in snow-aged full-blooded sirloin wagyu A4 from the snow country of Niigata on the west coast of Japan’s Honshu Island, known for its ski resorts, national parks and hot springs.
The centuries-old snow storage (or yukimuro technique) involves blanketing a building or room with a large amount of snow, and covering the snow with rice husks. This natural refrigeration process enables the beef to be preserved for extended periods. The yukimuro maintains a consistent internal low temperature (0-5 deg C) and high humidity (90 per cent) throughout the year. This method maintains the meat’s moistness and melt-in-the-mouth texture, as well as brings out its delicious sweetness and mellowness. On the menu: Snow-aged sirloin steak ($168), grilled over charcoal and apple and cherry wood, is served with roasted tomatoes, corn on the cob. You can pair the juicy meat with a selection of sauces like mushroom and brandy cream, red wine jus or bearnaise. www.shangri-la. com/singapore
KAGOSHIMA KUROGE WAGYU
Launched in November 2017, Marina One’s Nude Grill is a great spot for juicy steaks –
right in the heart of the CBD. It distinguishes itself from other upmarket grills with affordable cuts of top quality beef. The restaurant sources exclusive A4 Kagoshima Kuroge wagyu directly from the slaughterhouse in Kagoshima, south-west of Kyushu, Japan. And its chefs were specially flown to Kagoshima to be trained in Japanese butchery. There, they learnt how to retrieve steaks such as the zabuton (which is also the name for a large, flat, square Japanese pillow) out of more affordable secondary cuts. They were also taught how to use each part of the meat to their full potential, wasting nothing.
According to Nude Grill’s co-founder, Hong Junchen, the prices of Japanese wagyu served at other similar restaurants are at least 40-60 per cent higher. He adds: “For the zabuton steak, the marbling is sweet, light, and not cloying, and the meat high in umami and flavour. Versus a striploin, it is both more tender and more tasty.”
On the menu: For lunch, there’s the A4 Kagoshima kuroge wagyu with onsen egg and Niigata sushi rice ($38). For dinner, the A4 Kagoshima zabuton steak is $69. www.nude-grill.com
Ocean Beef, developed by Anzco – a meat company in New Zealand – is a cross between Japanese wagyu and a European grass-fed. Wakanui Grill Dining was launched in Tokyo in 2011, when Anzco decided to introduce New Zealand meats such as Ocean Beef and Spring Lamb to the Japanese market (its leaner
TO DEVELOP THE OCEAN BEEF, CATTLE IS RAISED FOR ABOUT 18 MONTHS ON LUSH AND NUTRITIOUS PASTURES. ONCE THE CATTLE REACH A CERTAIN WEIGHT, THEY ARE SENT TO A FEEDLOT AND FED FORMULATED GMOFREE GRAIN FOR 120 DAYS.
meats are especially popular among women). The Singapore branch opened at Marina One in late 2017.
Here, you can savour beef with a more distinct flavour and leaner texture like European grass-fed cattle, balanced with the tenderness of marbled wagyu. To develop the Ocean Beef, cattle is raised for about 18 months on lush and nutritious pastures in the Canterbury Plains on New Zealand’s South Island. Once the cattle reach a certain weight, they are sent to a feedlot and fed formulated GMO-free grain for 120 days. On the menu: The Ocean Beef 350g sirloin steak is $72, and the ribeye cut is $79. For a taste of different meats, the Wakanui Selection Board ($268) is laden with Ocean Beef 21 days dry-aged bone-in ribeye, Canterbury grass-fed fillet and the juicy Wakanui Spring Lamb cutlets. www.wakanui.sg