The Gyu Bar at Dine At Stevens, a 35-seater yakiniku restaurant offering premium quality Japanese beef has recently launched a beef-centric omakase menu for both lunch and dinner. I dropped by for dinner to try their 10-course dinner omakase menu priced at $138. It also have a 6-course lunch omakase menu priced at $68.
Truffle Edamame & Assorted Namuru
Our Amuse Bouche is a trio of Truffle Edamame, Marinated Bean Sprout and Housemade Leek Kimchi. A great way to nibble on them, with a few glasses of sake before starting on the omakase meal.
Uni Yukke Cone 4/5
Next is the house signature, Uni Yukke Cone. The waffle cone is stuffed with beef tartare and crowded with fresh Japanese uni. It is small but luscious with the tender beef and sweet uni. The fussy me felt that the sweetness of the waffle cone distorted the appreciation of the uni's sweetness. Maybe using plain waffle cone would be a better choice, allowing the main stars to shine.
Rib Finger Salad 4.2/5
For the cold starter, I had the Rib Finger Salad. It comes with seared beef and cucumber in a chef's special dressing. The sweetness of the dressing complemented the slightly fatty seared beef, resembling the local char siew. The crunchy cucumber provided the refreshing touch some what like our local achar.
Truffled Chicken Somen 4/5
The hot starter is the Truffled Chicken Somen. Love the smooth and silky somen, paired excellently with the boneless chicken thigh and truffled mushroom puree.
Scallop Croquette 3/5
The Scallop Croquette is the chef's daily special. The hokkaido scallop is lightly wrapped in a crispy breaded layer and seaweed, paired with uni sauce. I thought the uni sauce can be more piquant to brighten up the dish.
Moving to the Yakiniku, we have 5 different cuts of beef and a pork. The chef will showcases the fresh meat to the diners before sending them to the grill. The five different cuts of beef are Wagyu Tongue, Top Round (Rosu), Chuck Rib (Karubi), Shoulder Clod (Misuji), Rib Eye. For the pork, we are served the Pork Neck (Tontoro)
Yaki Shabu 4.5/5
My favourite has to be the Yaki Shabu. The thinly sliced sirloin is grilled and paired with Japanese egg yolk (Miyaki egg) and black truffle. Surprisingly the egg yolk is very fragrant. Not only giving the beef a subtle coating of creaminess but also elevated the flavour.
Ishiyaki Beef Fried Rice 4/5
If you are still not full, worry not as the next course is Ishiyaki Beef Fried Rice. The fragrant bowl of fried rice is further perfumed by the fats from the Ishiyaki beef.
Matcha Ice Cream with Okinawa Brown Sugar 4.2/5
Wrapping up the meal is the Matcha Ice Cream with Okinawa Brown Sugar. I really enjoy the creaminess of the matcha ice cream, ending the meal on a sweet note.
For this December, The Gyu Bar also launches their Japanese celebratory package which includes the thrilling "Kagami-biraki Ceremony" for all corporate/group lunch or dinner bookings, where guests get to wield a wooden mallet to break open their own sake barrel in full Japanese tradition. The corporate/party package is open to anyone who wish to have an intimate sit-down meal from 25 pax or a larger event for mingling with up to 100 guests. From $2,500, all bookings come with their own sake barrel and a delectable menu, with the entire restaurant to themselves.
The Gyu Bar
30 Stevens Road
Tel: +65 67320702
Nearest MRT: Stevens (DT Line)
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]