Shopping Cart - S$0.00

You have no items in your shopping cart.

Questions? Call +65 6684 9917 or Email us

Set Descending Direction
per page

The NY Times

Thursday, June 27, 2013 4:40:25 PM Asia/Singapore

Restaurant: CUT

It is the first steakhouse in town regardless of what others might claim offer authentic Japanese Wagyu. 

Read More
0 Comments | Posted in June 2013 By admin

Los Angeles Times FOOD

Thursday, June 27, 2013 4:40:25 PM Asia/Singapore

May 9, 2007 - MEET the monster that devoured Le Bernadin.

Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because he liked "this amazing product" that had not been available in the U.S. for five years. 

But it's proven so popular at Le Bernardin, it's warping the way customers order and messing with the exalted eatery's economics.

Read More
0 Comments | Posted in June 2013 By admin

Prized Kobe beef to debut in Singapore at CUT,MBS

Thursday, June 27, 2013 4:40:25 PM Asia/Singapore

Singapore (22 July 2013) – The prized and rarely exported Kobe beef has launched in Singapore for the first time, and will be served exclusively at CUT by Wolfgang Puck for two months.

Renowned for its outstanding flavor, fine marbling and mely-in-your-mouth texture, Kobe beef from the Hyogo Prefecture is a protected trademark and viewed as a national treasure in Japan.

Only pureblood “Tajima-gyu” cattle since the Edo period (1615 to 1867) to the present day from the Hyogo Prefecture that are raised by designated farmers can be considered for the Kobe beef certification. 

Read More
0 Comments | Posted in June 2013 By admin
Set Descending Direction
per page