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The thirteenth dish, the sixth course, the wagyu was served with green gazpacho cream, cauliflower purรฉe and handmade strigoli pasta. The A5 wagyu was cooked perfectly on a Robata grill, ensuring that the flesh is served medium-rare, still succulent on the inside, with the extra crispy char on the outside. Because of the high grade of protein used, the marbling on the meat ensures that each bite melts in your mouth after the crispy first contact. Every bit is really worth the extra RM198, better than most steakhouses that specialise. This dish is really taken to a whole new level.
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Full review is up on www.foodforthought.com.my
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๐Ÿ’ต RM498.00 / degustation + RM198.00 / steak
๐Ÿ’ซ 5 / 5
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