A bone to pick

Epicure - - EPICURE NEWS -

With her back­ground in nose-to-tail cook­ing, head chef Alysia Chan is a nat­u­ral fit for The Black Swan’s pro­duce-cen­tric new menu which pays as much at­ten­tion to veg­eta­bles and seafood as it does to meat. Her crowd-pleas­ing broc­coli and pine nut hum­mus ($14) and home­made sour­dough with beef fat but­ter ($8) prove that min­imis­ing waste can make for de­li­cious, mor­eish bites; Chan uses sweet but usu­ally dis­carded broc­coli stems for the for­mer and ren­dered beef fat for the lat­ter. The chop­house mains make sec­ondary cuts the star, from a juicy, ten­der Mishima Re­serve Wagyu Ul­tra Flat Iron ($60, 250g) at MBS8+ to a flank-like Westholme Wagyu Bavette ($54, 250g) at MBS6-7. Vin­tage beef from Aus­tralia of­fers an­other di­men­sion of funk – breed­ing cat­tle, at least five years old, are dry-aged for 30 days, re­sult­ing in grass­fed flavours tinged with yel­low mar­bling in the Porter­house ($152, 800g) and Rib­eye ($60, 300g).

You will need a re­turn trip to get in some of the ex­cel­lent Venue clams $24) with ba­con and beer runoff, grilled Maine lob­ster with black bar­ley and corn risotto ($60) and roasted Hokkaido pork loin ($38) made edgier with vanilla cau­li­flower purée and raisin pinenut agrodolce (sweet sour sauce). 19 Ce­cil Street. Tel: 6438 3757

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.