Meadesmoore @ Boon Tat Street - Modern Steakhouse Dedicated to Exceptional Cuts of Beef

Meadesmoore, a modern steakhouse nestled in Telok Ayer, has unveiled an enticing new menu that puts a contemporary twist on timeless classics. The menu focuses on unusual cuts of meat sourced from award-winning and premium producers worldwide.

Kuju Kushima Oyster Mornay 4/5

We kickstarted our dinner with the Kuju Kushima Oyster Mornay ($14 for 2pc), a delightful starter featuring plump and juicy oysters paired with wilted spinach and enveloped in a coat of reduced cream and grana padano. The dish elevated the briny oysters to new heights of richness and flavour.

Chilled Crusted Bone Marrow 4/5

Next up, the Chilled Crusted Bone Marrow ($24) impressed with its flavour profile, enhanced by the calabrese chilli and parmesan crust, which provided an added texture contrast. Served with grilled sourdough, it offered a satisfyingly indulgent experience.

3 Days Dry Aged Ribeye 4.5/5

Moving on to the star of the show, the 3 Days Dry Aged Ribeye ($82, 300g) sourced from Rioplatense, Argentina, stole the spotlight. Cooked to perfection at medium rare, the tender and flavourful meat showcased the intensification of flavours from the dry ageing process, retaining all its juiciness and richness. While accompanying sauces were available, I found sheer delight in savouring the steak with just a simple sprinkle of salt to appreciate its natural essence.

Full Blood Wagyu Flat Iron 4.5/5

The 2GR Black Label Full Blood Wagyu Flat Iron ($75, 220g) sourced from Queensland, Australia, was equally impressive. Despite being a flat iron cut, its high marbling score of 9+ promised a mouthwatering melt-in-the-mouth texture. Like the ribeye, it shone with its natural beefy flavour, requiring nothing more than a dash of salt to enhance its perfection.

Ratte Potato Puree 4.5/5

Roasted Honey Saffron Cauliflower 4.2/5

Complementing the mains were sides of Ratte Potato Puree ($18), smooth, buttery, and creamy, dressed with arbequina EVO oil and chives, and the Roasted Honey Saffron Cauliflower ($16), boasting a hint of smokiness and char, balanced with a delightful crunch and spiced with dukkah for an aromatic finish.

Cheesecake Crepe 4.8/5

To conclude the meal on a sweet note, the Cheesecake Crepe ($20) proved to be a showstopper. Flambeed tableside, the cheesecake crepe, accompanied by caramelized seasonal fruits, delighted the palate with its soft texture and perfectly complemented salted caramel sauce. It was a divine finale that left a lasting impression.

Note: This is an invited tasting.


Meadesmoore
21A Boon Tat Street
Level 2
Singapore 069620
Tel: +65 6227 2247
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Nearest MRT: Telok Ayer

Opening Hours:
Mon-Wed: 1130am - 3pm, 530pm - 10pm
Thu-Fri: 1130am - 3pm, 530pm - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Walk down Telok Ayer Street and turn left onto Boon Tat Street. Walk to destination. Journey about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Then turn right onto Boon Tat Street. Walk to destination, Journey time about 6 minutes. [Map]

Wagyu X @ Club Street - The Rare Wagyu Crossbreed Available Chargrilled and Smoked in New Menu

Returning to Wagyu X on Club Street, I ventured to experience the exquisite Hokkaido wagyu crossbreed, renowned for its harmonious blend of Wagyu's buttery texture and Angus beef's robust flavour. Wagyu X has elevated their offerings with a new menu featuring beef chargrilled over binchotan charcoal and infused with the subtle, fruity essence of Sakura wood smoke, imparting delightful cherry notes to the dish.

Amuse Bouche

I began with the Amuse Bouche — a delicate ensemble of tender Wagyu slices enveloping enoki mushrooms. This prelude offered a tantalising preview of the exceptional quality and flavour awaiting me.

Wagyu Carpaccio 4.5/5

Following suit was the Wagyu Carpaccio ($42) — a sublime creation boasting paper-thin slices of wagyu adorned with a drizzle of truffle oil and garnished with arugula and parmesan chips. Each bite was a symphony of umami flavours, celebrating the purity of Wagyu in its most pristine form.

Chilled Truffle Somen 4/5

Introducing a refreshing starter to the menu, the Chilled Truffle Somen with Scallop ($26) presented a harmonious blend of flavours. Delicately tossed in truffle kombu sauce and garnished with ikura, this dish offered a delightful juxtaposition of textures and an irresistible burst of flavour.

Binchotan Flame Grilled Wagyu X Sirloin 4.5/5

The pièce de résistance arrived in the form of the Binchotan Flame Grilled Wagyu X Sirloin ($180/500g, $335/1kg) and Tenderloin ($135/250g, $245/500g) — showcasing the Wagyu's exquisite flavour profile. Charred to perfection over binchotan charcoal, this dish boasted a crispy exterior, revealing a succulent and flavourful interior.

Binchotan Flame Grilled Wagyu X Tenderloin 4.2/5

Delving into the tenderloin, I was met with bold, rich flavours and a substantial texture that left a lasting impression. However, upon savouring the striploin, I found myself drawn to its abundance of marbling, which contributed to a fuller flavour profile and a remarkably tender texture.

Horenso Gomaae (Spinach Salad) 3.8/5

Wagyu Fat Fries 4.5/5

Accompanying the main course were the Horenso Gomaae ($16) — a simple yet flavourful spinach salad—and the irresistible Wagyu Fat Fries, which proved to be irresistibly addictive with each crispy bite.

Wagyu Fried Rice 3.8/5

Initially conceived as a simple staff meal, the Wagyu Fried Rice ($28) has made its way onto the menu, boasting a unique twist. Cooked with wagyu fat for an added depth of flavour, the fried rice is served atop ooba leaf foam. While the dish offers an interesting concept, I questioned the foam's contribution, as it tended to soak up the rice, detracting from its desired fluffy texture.

Japanese Sweet Potato Croquettes 3.5/5

The Japanese Sweet Potato Croquettes ($16) is a new sides. Japanese sweet potato is used for its starchier texture. Deep fried to golden brown. Crispy on the exterior, sweet and soft inside.

Apple Tart with Ice Cream 4.2/5

For dessert, the Apple Tart with Ice Cream ($18) offered a delightful finale. Slices of Granny Smith apples were served alongside a housemade berry sauce — a perfect balance of tartness and sweetness to end the meal on a satisfying note.

Wagyu X continues to reign supreme as a haven for discerning diners seeking the ultimate Wagyu experience.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Bochinche @ Club Street - Indulge In Wet-aged Argentine Steaks and In-house Dry-aged Grain-fed Cuts.

Bochinche, located on Club Street, has always been known for its fine curation of different types of meats and cuts from Argentina, Australia, USA, and Europe. Its wet-aged Argentine steaks and in-house dry-aged Grain Fed cuts grilled using Asado techniques over the Jarrah wood-fired griller are particularly noteworthy. The Argentinian starters and sides here are exceptional as well. For a quick lunch experience, its Lunch Menu offers its signature wet-aged steaks with a choice of add-on sides or desserts at an affordable price.

Classic Provoleta 4/5

Canasta De Pan 4.5/5

Classic Provoleta ($24) is a traditional Argentinian melted provolone cheese, served hot from the BBQ or oven, with a variety of toppings. We had a bubbling hot provolone cheese in cast iron, served with fermented Medley Tomato and a drizzle of honey. To get the full experience of this dish, eat it hot with Canasta De Pan ($12), a board of housemade Rosemary Focaccia, and "Pan De Queso", a South American cheese roll. Both breads were delightful and airy, complementing the rich melted cheese.

Tropical “Leche De Tigre” Ceviche 5/5

Next, we had Tropical "Leche De Tigre" Ceviche ($24) featuring red snapper, dragon fruit, mango, papaya and pineapple tossed in for a refreshing fruity zest and zing. There were kaffir lime leaves mixed in as well, adding a layer of citrusy and earthy undertone.

Argentina Empanadas Hand Cut Beef and Grilled Organic Corn (2pc) 3.5/5

'Black Label' Ribeye 5/5

I tried the 250g 'Black Label' Ribeye ($35) for mains, featuring a grass-fed Buenos Aires steak, 28 Days Wet-Aged. Its great taste didn't just lie with its origin and the fact that it had been wet-aged for 28 days, but also with the skilful grilling on the wood fire to achieve that desired doneness. For an additional $10, you can either add on Hand-cut Beef and Grilled Organic Corn Argentina Empanadas (2pc) or Dessert. I had the Empanadas. The Grilled Organic Corn Empanadas was mouthwatering with aromatic creamy corn filling, contrasted with a flaky empanadas pastry.

Argentinian Doughnut 4.8/5

For desserts, Argentinian Doughnut ($19) was a joy. It is light, airy and delicious with butteriness and an eggy flavour. They were served warm with contrasting velvety vanilla ice cream and Dulce De Leche. The sprinkle of toasted hazelnut added a good nutty flavour and a textural crunch to complete the dish.

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. Note: This is an invited tasting.


Bochinche
27 Club Street
Singapore 069413
Tel: +65 6235 4990
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Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

The Feather Blade @ East Coast Road - Second Outlet with a Brand New Seafood Bar Alongside Store-exclusive Surf & Turf Dishes

The Feather Blade Steakhouse, renowned for its commitment to alternative cuts of beef, ventures into the East Coast with its second outlet. This new establishment introduces a seafood bar, showcasing delectable treasures from the sea, and debuts store-exclusive surf and turf dishes. In the spirit of melding the boldest flavours from the land with the sweetest offerings from the sea, The Feather Blade Steakhouse aims to provide a unique surf and turf steakhouse experience that resonates with Singaporeans' love for both steak and seafood.

Oysters 4/5

From the Seafood Bar, we indulged in Fresh Oysters from France, each pair paired with distinct accompaniments. The Salsa Taquera ($7.80/pair) offered a burst of flavours, while the Ponzu Ikura ($12/pair) elevated the oysters with a delightful zing.

Shrimp Cocktail 4/5

Another tempting creation from the seafood bar was the Shrimp Cocktail ($18.50 for 3pc). The prawns, poached to perfection and served chilled, retained their freshness and crunch. Accompanied by a sweet and tangy house cocktail sauce, it was a delightful symphony of flavours.

Scallop 4/5

Continuing our seafood experience, the Hokkaido Scallop Carpaccio ($16), served with a shiso lime glaze, the sweet scallop received a zesty finishing touch, accentuated by the briny burst of salmon roe.

White Corn 4/5

The menu includes a vegetable delight - White Corn ($8.50). Charred to perfection, the corn was remarkably sweet, with a hint of smokiness. The smoked paprika oil added a touch of spiciness, while the tarragon cream provided a creamy balance.

Aubergine 3.8/5

The Aubergine ($7.50) from Australia presented a unique pairing. While the eggplant was mild, the dish exploded with flavours from the feta cheese, miso glaze, and balsamico. Cashew nuts sprinkled on top added an extra layer of texture contrast.

Bincho Feather Blade 3.5/5

For the pièce de résistance, we savoured the Bincho Feather Blade ($28 for 200g). Grilled with a sweet and savoury house glaze over Bincotan, this signature steak might not be the most tender cut, but it compensates with a smoky richness in flavour.

Fries 4/5

Accompanying our main course was the Triple Cooked Wagyu Beef Fat Fries ($7.90). Crispy, fluffy, and imbued with the fragrance of wagyu beef fat, these fries were a delight. The dill sour cream dip added a refreshing twist, or, for an extra indulgence, you could opt for the ikura dip.

Swordfish Sando 4.5/5

A surprising gem was the Swordfish Sando ($32). Featuring swordfish belly with smoked katsu sauce sandwiched between toasted Japanese milk bread, it played an optical illusion akin to a pork sando. However, the swordfish's taste and tenderness set it apart, making it a remarkable dish.

Pistachio Tiramisu 3/5

The dessert, Pistachio Tiramisu, was a moist creation with a creamy pool of pistachio sauce drenching it, and pistachio nuts adding a delightful texture. Unfortunately, the pistachio flavour was somewhat subdued, leaving room for improvement.

In conclusion, The Feather Blade Steakhouse's East Coast outlet has successfully brought a unique blend of land and sea to the whole experience. With its alternative cuts of beef and the addition of a seafood bar, it continues to redefine the steakhouse experience, offering a symphony of flavours that will surely resonate with steak and seafood enthusiasts alike.

Note: This is an invited tasting.


The Feather Blade | Steak & Seafood Bar
225 East Coast Road
Singapore 428922
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Fri: 12pm - 330pm, 530pm - 11pm
Sat-Sun: 1130am - 11pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus number 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Fat Cow @ Camden Medical Centre - Launches New Lunch Set Menus and Additional A La Carte Items

Embarking on a culinary odyssey at Fat Cow, tucked in the heart of Camden Medical Centre, guarantees a voyage into the realm of refined Japanese dining. Enriched by a renewed set lunch menu, this establishment, a culinary staple since 2011, persists in refining the Wagyu encounter through intricate curation.

Priced from $45++, the set lunches are a comprehensive affair, featuring a salad, miso soup, chawanmushi, a choice of mains, and a dessert of the day. A symphony of flavours unfolds, inviting patrons into exquisite Wagyu indulgence.

Sous-vide Toriyama Wagyu Don 5/5

The highlight of the new set lunch mains, the Sous-vide Toriyama Wagyu Don ($55++), is a masterpiece. Slow-cooked Toriyama Wagyu from Gunma Prefecture graces a bed of Hokkaido Nanatsuboshi sushi rice. Sliced onions, chives, shio konbu, and housemade truffle ponzu sauce complement the dish, culminating in an explosion of umami flavours. Topped with a Japanese egg yolk, truffle shavings, and edible gold flakes, this donburi stands out as one of the best, boasting complexity and depth.

Pure Wagyu Hamburger Steak 4.8/5

The Pure Wagyu Hamburger Steak ($58++) is another gem among the set lunch mains. Crafted from 100% pure Wagyu minced patty, grilled over binchotan, it arrives with seasonal vegetables and Fat Cow's signature 'Fat Rice.' The flavorful and juicy minced patty paired with the hearty Fat Rice, seasoned with kombu, truffle, and rendered Wagyu fat, is a delightful combination, elevating the dining experience.

Australian Imperial Blossom F4 Wagyu 4.8/5

For those seeking pure beef indulgence, the Australian Imperial Blossom F4 Wagyu, available a la carte at $108++ for 200g, is a stellar addition. Renowned for its exceptional marbling, this Wagyu striploin offers unparalleled tenderness, succulence, and umami flavour. Accompanied by pickled Sri Lankan black pepper, Kizami Wasabi, and Sea Salt, each bite unveils a different facet of premium Wagyu indulgence.

Honeycomb Vanilla Ice Cream 3.5/5

As a sweet conclusion to the set lunch, a scoop of Honeycomb Vanilla Ice Cream provides a refreshing note. Smooth, creamy, and delicious, it also serves as a delightful palate cleanser after all the richness.

Housemade Yuzu Cheesecake 4/5

The Housemade Yuzu Cheesecake ($22++) is a revelation for those craving a tangy finish. Silky cream cheese and freshly shredded yuzu create a harmonious blend, delivering creaminess, tanginess, and the zest of yuzu in every bite.

Fat Cow's new set of lunch menus celebrates Wagyu artistry, showcasing the restaurant's commitment to providing an unparalleled Japanese dining experience.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Sun-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk to destination. Journey time about 3 minutes. [Map]

Opus Bar & Grill @ VOCO Orchard Singapore - Flame-grilled Haven for Discerning Steak Enthusiasts

Opus Bar & Grill, nestled within VOCO Orchard Singapore, unveils a new Executive Chef, Dean, boasting an impressive career spanning over 25 years across the United Kingdom and Singapore. Known as a haven for discerning steak enthusiasts, we visited Opus Bar & Grill for a dinner that promised the elevation of flame-grilled perfection.

Crab Cake 4.5/5

The Crab Cake ($29) emerged as a star-studded starter. Crafted into a jumbo sphere, it showcased a decadent crab meat filling. The crispy exterior of the croquette-like creation harmonised impeccably with the mango puree, wasabi mayo, pickled pineapple, and a crowning touch of caviar. A luxurious prelude that set the stage for what was to come.

Burrata Salad 4.5/5

Following next, the Burrata Salad ($28) offered a refreshing interlude. The fresh and creamy texture of burrata paired seamlessly with fermented chitose cherry tomato and plum gel, creating a symphony of flavours. The addition of crispy basil crackers contributed a delightful textural contrast, elevating the overall dining experience.

Charred Cabbage Steak 4.8/5

Diverging from the conventional steak offerings, Opus Bar & Grill introduced the Charred Cabbage Steak ($22). This innovative dish showcased sweet cabbage with a smoky aroma from the grill, enhanced by the firework of flavours from herb cheese mousseline, shallot crisps, hazelnut snow, and chilli oil. It is an unexpected delight reminiscent of okonomiyaki, challenging the norms and delighting the palate.

Grain-Fed Miyazaki Striploin A4, Japan (300g) 4.5/5

A visit to Opus Bar & Grill is synonymous with savouring their flame-grilled steaks. Opting for the Grain-Fed Miyazaki Striploin A4 ($138) from Japan, we were treated to a sensory journey of exceptional marbling, tenderness, and rich flavour. The flame grilling process unveiled the steak's full potential, a testament to Opus Bar & Grill's mastery of its craft.

Coal-Roasted Spatchcock Chicken 4.2/5

For those preferring alternatives to beef, the Coal-Roasted Spatchcock Chicken ($42) emerged as a stellar choice. The caramelised char on the skin, attributed to the tare glaze, complemented the moist and tender meat. It is accompanied by a side of Nori Mash, velvety and creamy.

Jivara Floral Garden 4.2/5

Concluding our dinner, the Jivara Floral Garden dessert made a grand entrance. Beautifully presented as a lollipop, it featured Passion fruit-inspired ganache, cassis micro sponge, dark chocolate cigars, and a Valrhona Jivara 40% praline milk chocolate. It is a rich and chocolaty crescendo, providing a sweet symphony to conclude our meal.

Opus Bar & Grill, under the guidance of Executive Chef Dean, rises above the ordinary steakhouse experience. It's a sanctuary where every dish and every bite compose a symphony within an epicurean masterpiece. The expertise in flame-grilled perfection establishes Opus Bar & Grill as an essential destination for those craving superbly grilled meats and seafood.

Note: This is an invited tasting.


Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily (Breakfast): 630am - 1030am
Daily (Dinner): 6pm - 103pm
Sat (Lunch): 12pm - 2pm
Sunday Brunch Buffet: 12pm - 3pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 10 minutes. [Map]