Besides being said to have four stomachs, I am also named The Hungry Cow due to my love for my favourite meat, beef. This month, fans of wagyu and beef have something to look out for at Pan Pacific Singapore.
From 12 to 31 August 2013, three of the hotel's restaurants, Hai Tien Lo, Edge and Keyaki, will be featuring special Omi Wagyu menus. Specially imported from Daikichi Ranch in Shiga Prefecture for this seasonal promotion, Omi Wagyu is said to be valued for its fine marbling and high fat content.
Here are some dishes, each paired with an alcoholic beverage, one can expect.
From Keyaki, the Wagyu Aburi Sushi (available only as part of the kaiseki set) was outstanding. A slice of Omi Wagyu ribeye was drapped over a small mound of sushi rice which provided a bit of tang to balance the richness of the beef. Using a blowtorch to gently sear the top surface of the wagyu provided a slight smokiness against the sweetness of the beef. It was paired with the robust and full bodied Suiryu Junmai Sake ($120/bottle) which stood up nicely to this sushi. Two hooves up!
Besides being said to have four stomachs, I am also named The Hungry Cow due to my love for my favourite meat, beef. Fans of wagyu and beef have something to look out for at Pan Pacific Singapore this month.
Also available at Keyaki, the Wagyu Sashimi ($45) derived from the chuck roll, arranged in a floral presentation, was moore than a pretty face.
Dipped into a tangy-savoury (ponzu?) sauce with the grated ginger, spring onions, micro shiso and radish, the marbled Omi Wagyu Sashimi was a cacophony of flavours bursting with each chew. Blindfold a person and all fears of eating raw beef will melt away with this dish.
Mooving on the kitchen of Hai Tien Lo, we sampled the Steamed Dice Wagyu Beef Tendon Balls with Pearl Rice and Truffle ($45). The truffle flavour was evident and complemented the beef nicely. Also present was a soy sauce-based seasoning which added umami to the chewy small cubes of flesh and tendon. The pearl rice provided a texture to this meat and rice nugget which reminded me of bak chang (rice dumplings). Moohehe.
Paired with the Steamed Wagyu Beef Tendon Balls with Pearl Rice and Truffle was the mysteriously named Red X 2010 Winemaker's Blend ($117/bottle, $25/glass)- a unique blend of 56% Syrah, 17% Petite Sirah, 16% Dolcetto and 11% Malbec. This rich Californian red wine was interesting with red fruits and a nutty character. Some added time in the glass/decanter would be nice.
Next we were served the Slow-roasted Wagyu Rump with Red Wine Sauce which will be made available at the Edge's buffet spread ($88/pax until end of August). It was soft, tender and juicy with a mild sweetness that developed with each chew. Lovely on its own and when enjoyed with the well-made sauce, asparagus and mashed potatoes.
It was paired with the Chapel Hill The Parson's Nose Shiraz 2011- a lush medium to full-bodied McLaren Vale Shiraz with spices and plums on the nose and palate. Lovely with the roast beef.
Now if only there is an awesome wagyu beef hor fun out there! #secretfantasy
The tasting was held at Keyaki, Pan Pacific Singapore's much lauded in-house Japanese restaurant.
Thanks to Nathalyn Fong of Pan Pacific Singapore for hosting me.
7 Raffles Boulevard
Tel: 6826 8240
Chew On This: From 12 to 31 August 2013, special Omi Wagyu dishes and menu are available at the above 3 mentioned restaurants so do call and enquire! The above is just a peek into some of the offerings.