Epicure - - CONTENTS - Adeline Wong Group Man­ag­ing Edi­tor We love to hear your feed­back. adeline.wong@magsint.com in­sta­gram.com/ade­linewongcy

“The only time to eat diet food is while wait­ing for the steak to cook.” – Ju­lia Child

Don’t get me wrong. I like a sweet and earthy car­rot and beetroot salad or a sharp tomato and onion combo even when I’m not mak­ing a half-hearted at­tempt at stay­ing healthy. But few dishes evoke as much vis­ceral plea­sure as a sliced-through slab of steak with a juicy pink cen­tre. The siz­zling sound of beef fats melt­ing on the grill is mu­sic to my stom­ach. Old-fash­ioned Amer­i­can steak­houses pique my in­ter­est as much as the lat­est multi-con­cept restau­rants in town.

My first choice is al­ways a bone-in rib­eye served medium rare, but why stick to just one choice when more chefs are ex­per­i­ment­ing with of­f­cuts like bavette and shoul­der? I make a men­tal note of ev­ery good ex­pe­ri­ence: Wolf­gang’s Steak­house’s dry-aged Porter­house Steak for Two, CUT by Wolf­gang Puck’s Snake River Farms sir­loin, and a gutsy 1.3kg Aus­tralian Black An­gus Tom­a­hawk from Wooloomooloo Steak­house, the lat­ter of which my two girl­friends and I hap­pily pol­ished off. A good driz­zle of bor­de­laise sauce, a side of thick green as­para­gus and a glass of red with bright, fresh acid­ity later, I’m happy as a lark. For­tu­nately, posh steak­houses aren’t the only places to taste good beef. Gat­topardo Ris­torante di Mare, an Ital­ian restau­rant known more for their seafood, serves a best­selling Westholme Wagyu flat iron steak that is just as soul-sat­is­fy­ing.

Among our team, how­ever, I’d say that the steak whis­perer is none other than wine edi­tor June Lee. Her love for beef bor­ders on ob­ses­sion and she’s not afraid to show it. From Ar­gen­tinian chuck ribs to Korean kalbi, she has turned her chop­house din­ing ex­pe­ri­ences into pas­sion­ate mus­ings in Food Talk (page 108). If any­one can write a book about the search for the best steak, it’s her.

With de­mand for qual­ity beef ris­ing, serv­ing a steak with no prove­nance just doesn’t cut it any­more. Pad­dock-to-plate trac­ing means you pay for the qual­ity of beef as what is de­scribed by your gro­cer. To find out more, turn to page 54 and read as­so­ciate fea­tures edi­tor Eunice Lew’s piece on the dif­fer­ent coun­try pro­duc­ers and how you can get the best out of your beef.

Our cover shoot at Salted & Hung

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