This March, The Gyu Bar, situated on Stevens Road, celebrated its 6-year milestone by introducing its first menu extension. The new dishes draw inspiration from cuisines across Asia, seamlessly combining the restaurant's signature quality beef with familiar flavours from the region.
Wagyu & Mizuna ‘Salad’ 4.5/5
Inspired by the Thai Beef Salad, the Wagyu & Mizuna 'Salad' ($38) features luscious marbled Miyazaki Wagyu sirloin, lightly seared and wrapped around fresh mizuna greens. The Wagyu imparted richness to the palate, perfectly balanced by the sharp, peppery notes of the mizuna greens. What elevated this starter was the savoury and zesty salad dressing, concocted with lime, chilli, dashi, fish sauce, onion, and basil, making each bite even more mouthwatering.
Deep-fried Wagyu Cha Gio 4/5
Deep-fried Wagyu Cha Gio ($18) was inspired by Vietnamese spring roll. A layer of Kumamoto seaweed enveloping minced Kagoshima Wagyu and chopped prawns was encased within the crispy skin. The filling was juicy and flavoursome with rich, beefy notes. While it was undoubtedly tasty, using Vietnamese rice paper instead would have improved the experience.
Spicy Pumpkin Wagyu Nabe 5/5
Spicy Pumpkin Wagyu Nabe ($48) is The Gyu Bar's take on Chinese sauerkraut fish. While it lacked the piquant and spicy notes of the classic version, I thoroughly enjoyed the hotpot, which offers two indulgent pieces of wagyu slices. The broth, comforting sweet with mashed Japanese pumpkin and a slight hint of heat, was also wholesome with a combination of fresh produce, which included cabbage, enoki mushrooms and Hokkaido milk corn.
Braised Wagyu Lu Rou Fan 3/5
Braised Wagyu Lu Rou Fan ($28) is a beef rendition of Taiwanese Lu Rou Fan. The Gyu Bar replicates the dish by simmering finely chopped Miyazaki Wagyu in a fragrant herbal mix and serving it atop a bed of Hokkaido rice alongside an Okinawan onsen egg. I appreciate the blend of chewy tendons and minced meat, which gave the dish an excellent textural bite. However, while the beef topping was decadent and morish, it is not a dish that allows you to appreciate fine quality wagyu. I reckoned this dish could be made with any beef.
Stir Fried Wagyu Konnyaku Noodles 3.5/5
We also tried a healthier version of Korean Japchae - Stir Fried Wagyu Konnyaku Noodles ($28). Replacing glass noodles with springy konnyaku noodles, slices of Kagoshima Wagyu were sautéed alongside julienned carrots and shimeji mushrooms. The execution was decent, but I prefer it to be less sweet and have a more savoury profile
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.
The Gyu Bar
30 Stevens Road
#01-08
Singapore 257840
Tel: +65 67320702
Website
Nearest MRT: Stevens (DT Line)
Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)
Direction:
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]
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