Let’s beef it up U.S beef elevates the taste of countless dishes from Roasted Tomahawk Steak in Xinjiang Style served with Green Papaya Salad to charcoal grilled Korean short ribs. These six restaurants make the cut.
Satiate your meat cravings with two U.S. beef dishes from NUDE Grill. The Bone-in U.S. Angus Shortrib is slow-cooked for 26 hours, glazed with house-made sumac barbecue sauce before being grilled on a binchotan charcoal fire for a smoky aromatic finish. The Dry-aged Prime Rib is another indulgent option. The well-marbled, 45-day dry-aged Cote de Boeuf is accompanied with a 90-day aged black garlic sauce and crisp golden rosti with smoky bonito flakes. #01-22, Marina One East Tower, 5 Straits View. Tel: 6581 9306 You won’t regret sinking your teeth into Peach Blossoms’ Insta-worthy Roasted U.S. Tomahawk Steak in ‘Xinjiang’ Style. Marinated with herbs like cumin powder and Chinese pepper, the U.S. Tomahawk is then roasted at 52ºC for 45 minutes. The juicy and tender steak is served with executive chef Edward Chong’s green papaya salad, a family recipe. Tip: get your camera ready to capture some slicing action; the U.S. Tomahawk is carved tableside. Level 5, Marina Mandarin Singapore, 6 Raffles Boulevard. Tel: 6845 1118 Chef-owner of New Ubin Seafood, SM Pang’s love for beef led to the creation of the restaurant’s cult favourite - USDA Black Angus ‘Choice’ Rib-eye served with ‘Heart Attack’ Fried Rice. The 700g juicy rib-eye steak is sprinkled with its in-house secret recipe seasoning and then grilled till medium rare. It is then cut into cubes which is easy for sharing; served with caramelised onions, Idaho potato wedges and fried rice flavoured with its own beef drippings. Newubinseafood.com. Tel: 9740 6870
FROM TOP TO BOTTOM NUDE Grill, Peach Blossoms, New Ubin Seafood
56 epicurevietnam
