The One For Carnivores

We really enjoyed the Wagyu -- done medium rare (look at that pinkish hue), thoroughly blowtorched for a smoky, charred aroma and paired with an OUTSTANDING truffle mustard sauce. The only downside was that it was a pretty fatty cut of beef, so there was much gnawing involved.
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I haven't tasted fish and chips this good anywhere else in Singapore. The fried batter coating the dory was crispy and thin - wasn't at all overwhelming. And look at those thick potato fries!
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The Wagyu Harami marinated in their special savoury house sauce was absolutely splendid: Supremely tender and flavourful (though slightly too salty) after a moment over the fire - it was quite perfect.
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We really enjoyed the Wagyu -- done medium rare (look at that pinkish hue), thoroughly blowtorched for a smoky, charred aroma and paired with an OUTSTANDING truffle mustard sauce. The only downside was that it was a pretty fatty cut of beef, so there was much gnawing involved.
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#sgfoodporn #tslmakan #singaporeinsiders #sgcafes #8dayseat #steak #buzzfeast #foodpornsg #sgfoodies #f52grams #whati8today #foodstagram #foodgasm #sgfoodie #feedfeed #sgfoodtrend #meatlover #eeeeeats #singapore #saltbae #foodiegram #burpple

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The meat was generously coated with black pepper sauce and flanked by half a tomato and fried mashed potato with a crispy, golden brown exterior. Served sizzling on a hot plate, the tenderloin lived up to its name: soft, succulent and juicy. What a treat.
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