The Onglet ($28/100g) was cooked beautifully pink, with a juicy, buttery melt-in-your-mouth texture. This was topped with chunks of creamy, nutty bone marrow and an intense burnt onion sauce which further accentuated the beef’s smoky and savoury flavour, making for a very decadent (and delicious) plate of food. @burntends_sg @dpynto
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