Meat-lovers, be aware. The steak scene in Singapore is sizzling, with increased steakhouses opening and offering a wider a number of premium beef grades from new sources.
No under three have opened during the past couple of months, including Origin Grill & Bar at Shangri-La Hotel Singapore.
The three are Wolfgang’s Steakhouse at InterContinental Robertson Quay; Wakanui Grill Dining with the new Marina One mixed-use development; and 665 Degrees Fahrenheit at Andaz Singapore.
These amplify other establishments while in the scene for example one-Michelin-starred Cut by Wolfgang Puck at Marina Bay Sands; Morton’s The Steakhouse at Mandarin Oriental Singapore; plus the casual Jack’s Place chain of restaurants.
It stop being about just ordering the same old ribeye or sirloin. Instead, menus now highlight other critical indicators just like the wagyu grade, marbling score, for how long the beef has been dry-aged and whether it is grain-or grass-fed.
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For example, the modern Origin Grill & Bar will give you an exceptional snow-aged full blood wagyu beef A4 from Niigata, Japan, while 665 Degrees Fahrenheit’s menu features halal-certified meats.
Meats aside, chefs can also be paying extra appreciation of having lighter appetisers and side dishes to fit the heavier meaty main course.
Marketing director Ivy Lim, 54, who enjoys dining at steakhouses for events, says: “My usual go-to for steak is Cut by Wolfgang Puck. It’s extremely important to have staff who is able to explain the cuts and grades with the meat.
“I like that your newer restaurants for example 665 Degrees Fahrenheit offer more a number of dishes for instance ceviche and carpaccio – makes sense for a more manageable meal. Then at least I\’m able to make it to dessert, which normally is available in big portions, without feeling too stuffed.”
WOLFGANG’S STEAKHOUSE SINGAPORE
Where:?02-01 InterContinental Singapore Robertson Quay, 1 Nanson Road; open: 11.30am to 11.30pm daily
Info:?Call 6887-5885 or head to?www.wolfgangssteakhouse.sg
Established in 2004 in Ny, Wolfgang’s Steakhouse now has 18 locations globally, using its Singapore outpost opening three months ago.
The brand prides itself on its prime USDA Black Angus meat (from $70), that is chilled – not frozen – and flown directly into Singapore weekly. The meats are dry-aged in the in-house facility for 4 weeks. An in-house butcher carves the meat before cooking it at 870 deg C over a grill broiler to close the meat’s juices and form a caramelised crust.
Wolfgang’s Steakhouse president and co-founder Peter Zweiner, 52, says: “We want to age and cut the steaks ourselves so that we are in control over the process and are aware of the specifications of the steak we serve.
“This is often unlike a lot of other steakhouses in the business, which mostly buy lower quality, frozen, wet-age, and portion-controlled pre-cut steaks from local distributors.”
The meats are complemented with sides which include lobster mac n cheese ($25); creamed spinach ($15); and sauteed mushrooms ($18). To start out, appetisers add a seafood platter ($50); Wolfgang’s crab cake ($38); and Beverly Hills chopped salad ($23). Save space for dessert, including the modern York-style cheesecake, key lime pie and chocolate mousse cake.
In 2012, Mr Zweiner adds that Wolfgang’s will introduce new cuts of beef such as dry-aged tomahawk and bone-in filet. The Wolfgang’s Experience set lunch – offering a selection of the restaurant’s bestsellers – also are launched on Jan 1.
He may also continue expanding the brand with the additional outlet within both New york city and Tokyo, together with two more inside the Philippines.
New markets include Shanghai, Dubai and Limassol, Cyprus.
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665 DEGREES FAHRENHEIT
Where:?Andaz Singapore, Level 38, 5 Fraser Street; open: 6 to 10pm (Tuesdays to Saturdays), closed on Sundays and Mondays
Info:?Call 6408-1255 or head to?andazsingapore.com
Helming your home with the new 665 Degrees steakhouse at Andaz Singapore is chef Josephine Loke, 27, who started her career at Pollen at Gardens by the Bay, before working at Tippling Club, two-Michelin-starred Odette and Open Farm Community.
Calling it a “natural progression” to function from a hotel, chef Loke was also instrumental inside the opening of the cluster of restaurants called Alley on 25.
665 Degrees Fahrenheit – named following the temperature from the Pira oven and grill which sits in the center of the open kitchen – specialises in halal-certified prime cuts and sustainable seafood.
This direction is actually a nod to your hotel’s location within the Kampong Glam area, with its pursuit for champion sustainability.
To balance the heavier main course meat dishes, she rolls out lighter appetisers for example yellowfin tuna tartare ($48), with avocado and caviar; prime beef carpaccio ($39), with celeraic and truffle; and Hokkaido scallop ceviche ($39).
Steak highlights include the Margaret River wagyu tomahawk ($160, 1.2kg); Tasmanian MBS 3+ tenderloin ($55, 200g); and John Stone grass-fed, dry-aged ribeye ($49, 350g). Recption menus isn\’t only in regards to the beef, but additionally, there are other main course options including Dutch milk-fed veal chop ($49++); whole Dover sole in burnt butter ($99++); and Boston lobster thermidor ($80).
For desserts, options include ivory and bitter chocolate mousse ($28) and Baked Alaska ($28) – sans the flambeing with alcohol.
On the menu curation, Andaz Singapore’s executive chef Soren Lascelles, 37, says: “We picked the well-established brands of meats which savvy diners now know. Additionally want lighter options to pair using the steaks – like the Hokkaido scallop ceviche and lime-cured kingfish. That’s the direction that modern steakhouse is moving.”
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WAKANUI GRILL DINING
Where:?04-02 Marina One One\’s heart, 5 Straits View; open: 11.30am to 3pm (weekdays), 5.30 to 11pm (Mondays to Saturdays), closed on Sundays
Info:?Call 6384-2665 or email@example.com
The restaurant franchise could be from Tokyo, but Wakanui’s focus is on dry-aged Ocean Beef (from $72) and spring lamb (from $42) from Nz – all charcoal-grilled over Japanese binchotan, or Japanese coal – together with Ito wagyu from Kagoshima.
The Ocean Beef cattle are grass-fed for 18 months in New Zealand’s South Island, after which you can use a uniquely formulated wheat, barley and maize-based feed for four months. The operation is controlled by Anzco Foods, a New Zealand-based meat company specialising in premium Nz beef and lamb in Tokyo.
The 86-seat restaurant – helmed by chef Ryohei Kenyoshi – relaunched last month being a franchise under food and beverage company 1855 F&B. The restaurant was formerly found in Boat Quay in 2014.
The dinner menu also features starters using New Zealand produce, just like steamed green lip mussels ($22); hot smoked New Zealand salmon ($24); and Nz clam soup.
Wakanui recently introduced a lunch prix fixe menu ($49), by using a range of starter, main and dessert. Main course options include Wakanui spring lamb half rack; Ocean roast beef (150g, add $12); and hot smoked salmon (add $10).
On bringing the Wakanui franchise into Singapore, Ms Misa Kinjo, 22, marketing manager for 1855 F&B, says: “After some research conducted this past year, we figured that Singaporean diners are receptive with a good steakhouse concept and there was room for an additional market entrant as long as the standard is useful as well as the price points are attractive. We discovered that most, entirely, steakhouses in Singapore are specializing in USDA beef, Australia-cut and wagyu. What\’s more, they also purchase meat from local suppliers.”
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ORIGIN GRILL & BAR
Where:?Lobby Level, Shangri-La Hotel Singapore; open: noon to two.30pm, Six to ten.30pm daily; Origin Bar opens from 5pm to 1am (Sundays to Wednesdays), 5pm to 2am (Fridys and Saturdays)
Info:?Call 6213-4595 or e-mail?OriginGrill.firstname.lastname@example.org
The recently rejuvenated Tower Wing with the Shangri-La Hotel welcomed a modern day grill restaurant.
Origin Grill & Bar takes over originates from vacated through the now-defunct Japanese restaurant Nadaman and its particular design evokes the nostalgia of travelling by train.
The bar is in the shape of a train ticketing box framed with velvet curtains, as you move the restaurant’s table tops are crafted just like a chess board, with curved rectangular benches manufactured from wood and burgundy leather.
The kitchen is run by Sydney-born chef de cuisine Heidi Flanagan, 43, who has greater than Many years of experience being a chef and previously worked in luxury properties in Europe, Bali along with the Turks and Caicos Islands inside Caribbean.
Origin Grill offers selected exclusive wagyu options: the 500-day Japanese diet-fed Shiro Wagyu, Marble 9 (made available from March next year); and snow-aged full blood wagyu beef A4 from Niigata, Japan. For the latter wagyu, its ageing process requires a consistent internal temperature between zero and five deg C – in a state called seichi – that can causes the meat to keep above 90 percent humidity, thus retaining its freshness.
Other beef options (from $58 to $198) include grain-and grass-fed Angus and wagyu cattle from Australia, Ireland and Japan, coupled with sustainable seafood items. Some menu highlights include raw tuna on vegetable and seed flat bread; Black Angus hand-cut steak tartare; grilled Hokkaido scallops with chilli jam; and slow-roasted crispy pork belly.
Appetisers are priced between $22 and $58.
On the menu, chef Flanagan says: “Origin Grill just isn\’t a steakhouse or possibly a location for beef. Recption menus – which fits both beef aficionados and amateurs – reflects the land and sea, coupled with different textures and flavours.”
For drinks, go to the bar obtaining the cocktails inspired by five districts in Singapore – Orchard Road, Chinatown, Little India, Boat Quay and Marina Bay. The cocktail selection ($22 to $26) includes Origin, a spicy gin-based cocktail containing sugar cane honey, nutmeg, pepper, charred pineapple and lime husk wine; as well as Pearl, a floral cocktail with Black Forest gin with tofu, elderflower, sea grapes and Mugi shochu.
A sort of this post appeared while in the print edition of The Sunday Times on December 24, 2017, using the headline ‘Enhance the steaks’.
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