I think marbling is what I'm looking for. Chef Luca has prepared the perfect steak with cognac on the dry-aged game. The culinary team has marinated the tomahawk with cognac daily over a period of time. To maintain air circulation and seal in the cognac, the cut is wrapped with a quality cheesecloth. Under a dry-aging chiller with monitored humidity and temperature, the meat is set to "age". Despite having a blocked nose and ear, I can taste the meat and marbling near the bone through the tomahawk steak was especially juicy, giving its hearty taste with a hint of cognac. 😋👍🏻
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30-day Cognac Dry-aged Tomahawk Steak (bone-in) is priced at S$23++ per 100 grams (min order of 1.6kg).
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Where to dine?
District 10
3 Temasek Boulevard Suntec City Mall (beside Tower 2 Office Lobby)
#01-514/515 Singapore 038983