Where to enjoy the best wagyu creations in Singapore
If you can't get enough of well-marbled, melt-in-the-mouth wagyu, here are some places to savour this richly flavoured beef from Japan.
From Hokkaido’s Tokachi herb beef to Kanasai style A4 wagyu and Satsuma A4 wagyu tenderloin, there are plenty of wagyu dishes to savour in Singapore these days. Here are some popular establishments to enjoy the best wagyu creations in Singapore.
CUT by Wolfgang Puck at Marina Bay Sands is the place to savour prime cuts of Tokachi herb beef from herb-rich pastures of Hokkaido (limited time offering). The Tokachi herb beef, celebrated for its unique aromatic flavour profile and exceptional marbling, is exclusively available to the popular restaurant from now till end of March 2024. The one-Michelin-starred steak restaurant offers different cuts of the beef including ribeye steak (280g: $195) and New York Sirloin (230g: $165).
Steaks are seasoned, grilled over charcoal and apple wood, finished off under a broiler. Enjoy the meat cuts with house-made sauces including CUT’s signature steak sauce or piquant Argentinean chimichurri. Complete your meal with a range of delicious sides like cream spinach with fried organic egg, hand cut fries, and Mac & Cheese.
Wagyu X at 82 Club Street offers its unique wagyu and angus crossbreed beef that’s superbly tender. You can now enjoy wagyu chargrilled over binchotan charcoal and served smoked in Sakura wood fumes. Each sirloin or tenderloin cut is precisely sliced to one inch in thickness, cooked to perfection, and delicately seasoned with a light sprinkle of salt. To celebrate this new menu and method, Wagyu X is offering complimentary wagyu fat fries with every order of a Binchotan Flame Grilled Wagyu. Available from now till 31 March.
In celebration of the restaurant’s first anniversary, Miyoshi by Fat Cow (at Mess Hall, Sentosa) has refreshed its popular Teppan-Kaiseki dinner menu ($280 per person). The 10-course meal features premium and seasonal ingredients expertly cooked at the teppan counter. Among the many dishes, you will get to tuck into Kanasai Style A4 Wagyu Sukiyaki – thinly sliced Wagyu ribeye is finished on the teppan and served in a sukiyaki broth with Japanese egg yolk and black truffle. Savour other favourites like the teppan-seared Satsuma A4 Wagyu Tenderloin, renowned for its excellent marbling and flavour; and garlic fried rice. The latter comprises Hokkaido Nanatsuboshi Japanese rice stir-fried on the teppan with butter, garlic, Japanese eggs, and wagyu beef cubes. The Teppan-Kaiseki Experience is only available at 6.45pm, from Wednesday to Sunday.
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