Only that one of the top three premium Wagyu beefs in Japan has specially been imported for your delectation at Pan Pacific Singapore’s trio of signature restaurants for this month only.
Run, don’t walk, to Edge, or Hai Tien Lo, or Keyaki (or all three if you’re having a very good year).
Omi Wagyu comes from a crème de la crème of cattle renown for its fine marbling, high fat content, making it the most tender and smooth to the chew beef you’ll ever er, stake your money on.
Did I say “chew”? Hardly. First, you slice into it like cutting butter. Now imagine how it goes down a silky treat.
Steak, sukiyaki, shabu-shabu, sushi-ed and sashimi-ed, you’ll not be able to put a stop to it, unless you ask for the bill midway. Omi Wagyu is cut from ribeye and tenderloin, and brisket, calf, thigh and tendon. And prepared with pearl rice, truffle, red wine sauce.
Keyaki’s kaiseki sets from S$150. Hai Tien Lo’s a la carte from S$40. Edge’s buffet (Fri Sat Sun evenings only) from S$88.
My beef will be being behind the guy ahead in the buffet queue for Omi Wagyu who’s piling it high on his plate.
Hello, the rest of us are not vegetarians, okay?
