...it’s about taste!
007*60-day dry-aged black angus ribeye grilled over Western Timothy hay, pickled
red onion & essence of morel (Recipe refer to page 81)The 60-day dry-aged black angus beef has a subtle, earthy
blue-cheese aroma. Its earthiness is accentuated by smoking
with hay to a medium-rare doneness to allow the flavours to
be more apparent. The essence of morrels further accentuates
the dish with a nutty-earthy flavour and balances the
kari-kari ume and pickled red onions.General Manager & Co-owner Leong Khai Git, Alati