H O S T E D
Wagyu fans, this is for you.
Located on the 55th level of ION Orchard (yes, spectacular views of Singapore are guaranteed when you dine here) has created a special “Meat To Share” platter. It features 500gms of prime Wagyu Ribeye blanketed in Manjimup Truffle, accompanied by the tastiest of sides.
The steak is from @Westholme, an Australian company that has bred Wagyu cattle for over two decades. The proprietary nutritional feed and free-roaming arrangement for their cattle to graze on pristine tracts of native grass result in meat that’s highly impressive in quality and flavour. Executive Chef Jake serves it carefully charred on the outside but still a gorgeous pink within, so you can be sure every bite of that smoky, ridiculously tender juiciness segues into a knee-weakening #beefgasm.
Now let’s examine the company the Ribeye keeps. There’s a serving of hand-cut chips (a.k.a. chunky fries) dusted with herb salt, a vine of slow-roasted sweet tomatoes glossed in aged balsamic, as well as perky crisp baby romaine lettuce over which buttermilk-cured yolk is crumbled.
As for sauces, you have chimichurri, Madeira jus and aioli fighting for your attention. I must admit though, I loved my steak bare as the default sprinkle of sea salt flakes was all it needed to make my mouth water.