Much Steak at Stake

Mechoui spice rubbed Angus Ribeye given a seriously sexy char over the grill. Served with some truffle garlic ponzu jus and a refreshing wombok slaw. Cheers to diving deep into the realm of where Middle-eastern flavours meet Japanese ones. Flavour bombs all the way through.
You know you’re getting the good stuff when it’s the chef’s personal favourite cut of steak.
#FTrecommends

What's brunch without eggs? Manhattan Bar's boozy buffet brunch with free flow of everything on their menu including this: their take on traditional Corned Beef Hash; succulent chunks of well-seasoned corned beef, sautéed with skin-on potatoes, red bell peppers finished with a poached egg that'll lovingly adorn those meats with its rich yolk center. [Special thankyou to @burpple and the lovely Andreana @andythebanshee, Chef Nicolas of @manhattan_sg for organizing this brunch.]
Sundays only, between 1130hrs-1530hrs
150bucks++/adult

Black angus short rib glazed with truffle soy sauce, onsen egg and mixed rice. Flavours were great, I just wished the meats were marinated instead of glazed to tenderize them a tad bit more and it needed just that extra hint of salt.

Opened by the same guys behind CUT by Wolfgang Puck, steaks here are definitely top notch. Chargrilled with a broiler till it has that slight crunch but still pink, moist in the middle, and incredibly juicy from all that well distributed marbling. Accompanied with the classic butter-based Bearnaise sauce and a side of crisp hand cut fries. Better yet, the view of the infinity pool combined with the Singapore skyline; ideal place for an afternoon date! (Also! a good chance to get a taste of CUT's steaks that cost an average of $120-$250 at the restaurant) #FTrecommends #marinabaysands