關於 real wagyu ，我們在網路上蒐集到這些相關的討論、資訊與評價

Reinventing British - back at Jaan for the third time for their new menu and wow, it seems that Chef Kirk has improved tremendously over the years! This new menu features a lot of Jaan’s specialities, with a little twist (this time, a cleaner one) so we were still excited to still be able to have them!

Starters - plated in ascending order, we were told to start from the bottom (Cucumber meringue) making our way to the top (goose mousse) which was 10/10

Finishing off with the roast leek & potato soup that was served with a side of pastry. DAYUM. The pastry was 😍

For the sake of the word limitation, I highly recommend Jaan for consistent good food, nice selection of wines, cheeses and if you’re a fan of bread 🥖, eggs (eggs hen is bomb), langoustine and Wagyu (melt in your mouth for real) …I think Jaan has perfected them all.

With the stunning views and impeccable service, it’s a 9/10 ⭐️ for both Matt & I, and I think the price tag of $288++ per pax is well-worth it. Unlike some fine dining places, you never leave Jaan hungry!

#mongabongeats #jaan #jaansg #sgfoodies #Mnmcouple

Although @stkiyoshi looks like he is the real deal Sub Zero character in Mortal Kombat ™️, he isnt shooting out his ice to Snow Age this piece of 栃木県 Tochigi Wagyu Beef, where they do similar techniques in Japan too 🇯🇵🐮. Instead, it is Dry Aging it with a slightly rendered, infused Wagyu Fat coating of its own, slightly porous.

The Fat covering Aging technique is something I have twice eaten recently here at @silencio and also at @skyeparklane , they definitely work much better in taste & also in Science compared to the experimental Butter Coated Dry Aging, or Wet Aging. Versus traditional Hung Dry Aging, it is a deliberate creation, almost like a semi-confit + DA technique..
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⛏️🔥 Charcoal Grilled Dry Aged Japanese Wagyu in its own fat, Seasonal Tubers of Gobo Burdock Cream, Summer Truffle, Smashed Potatoes then Caramelized, Black Garlic jus, etc. Topped with just correct judicial Kinome & Pepper.

和牛 泰式船麵 Wagyu Beef Thai Boat Noodles HKD $68.

This Shop【船皇 Tiew Ruea Tor Charm】is an import from Bangkok, Thailand. When it 1st opened in Hong Kong side, the soup base was sometimes slightly off, either too sweet or too salty, sometimes heavily spiced. Even if it is standard protocol that ur suppose to fine tune yourself the final taste via more Vinegar, Chilli, Sugar, etc

Having said that, on a Good day when ur lucky. The soup base here can be as good as it can get with a good Medicinal taste, closest to the real thing in Bangkok, with complexity depth within 🇹🇭. (We all know how inconsistent shops are in Hong Kong, so do give it some leeway)

題外話, 如果你係 Care. 呢一間店係 💛 到核爆 🥰. 有愛心的小店

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風花＠コンラッド東京
https://conrad-tokyo.hiltonjapan.co.jp/restaurants/kazahana

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#鉄板焼#サーロイン#コンラッド

For this episode, we went to The Line to destroy their AYCE Luxury Seafood Buffet! The Line is a Buffet Restaurant at the luxurious Shangri-La Hotel that serves food from a wide variety of cuisines, allowing you to sample Indian, Thai, Western and Singaporean cuisine all at one location. They also have themed nights like Japanese and Seafood Harvest, and in this video, we came on Seafood Harvest night. We have a GIVEAWAY for 1 Dining Voucher for Two, details on my IG post (@zermattneo)

Due to Covid-19, there is no longer a buffet spread to choose from but a menu where you order by dish, a la Minute. They conveniently provide a QR code which you can scan with your phone and order. Their Seafood Platter caught our eye but it turned out to be rather small (intentionally on their part) and would have taken us forever while greatly inconveniencing the staff to serve us an adequate quantity. They graciously acceded to our request for a bigger portion and wheeled out a humongous bowl filled with all the components of the Seafood Platter and with additional Sashimi.

The Giant Seafood Platter consisted of Boston Lobsters, Prawns, Mussels, Oysters, Snow Crab Legs, Snow Crab Claws, Clams and Scallops. It came garnished with lemons and 3 types of sauces, a vinegar sauce, a tabasco-based sauce and a cocktail sauce. While the seafood were largely fresh and juicy, they came with a fluctuating quality. Some were cooked to perfection while others were overdone and rubbery. The prawns were the best part, plump, rarely overcooked and went heavenly with the cocktail sauce.

Furthermore, we sampled the breadth of the options at this buffet, ordering the Western, Singaporean and Lebanese options plus dessert. The standouts would be the Wagyu Beef Bolognese and the Sambal Sotong. The pasta was al dente and the meat sauce was rich with a faux creaminess developed by hours on the pot. The sambal sotong was extremely tender and heavily coated in a delicious, spicy dressing while also pairing well with the sweet and vinegary sauce that came with it.

However, some of the food were rather disappointing like the Oyster Omelette, which was rather bland and came without the signature Oyster Omelette chilli sauce. The Angus Sirloin was also nothing to shout about, a touch on the under seasoned side and lacking flavour. The desserts were the most consistent, all of them being above average at the minimum. I enjoyed the Salty Caramel Choux Puff and the American Cheesecake. The Durian Cake would be a real treat for durian lovers as it had an intense durian flavour to it.

All in all, I certainly ate my money’s worth for a $120 Seafood Buffet. Although there were highs and lows, I still enjoyed the experience and pushed myself to destroy this buffet. The portions here are on the smaller side so as to allow you to order a greater variety and sample as many dishes that The Line has to offer. If you are feeling ravenous yet uncertain about what exactly to eat, look no further than the buffet at The Line!

Visit The Line at:
22 Orange Grove Rd
Lower Lobby, Tower Wing
Singapore 258350

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人形町今半さんのすき焼きの一部始終を大公開！
ほぼノーカットです。
思わず見入ってしまうほど、臨場感あふれる動画になりました。
楽しんでいただけると嬉しいです。

この動画でいただいた食レポは、メインチャンネルにあげています。
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人形町今半
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#すき焼き#今半#グルメ