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.

Men's Health (Singapore) - - ON THE COVER -

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.

SNOW-AGED WAGYU

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

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

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.