Story and photos by Dr. Michael Lim The Travelling Gourmet TM
Copyright ALL rights reserved
The inspiring and implacable Travelling Gourmet TM goes to Marina Bay Resort to sink his molars in…
MARVELLOUS cuts of prime beef
in Celebrity Chef Wolfgang Puck’s restaurant. Yes, this haven for hard core carnivores is called CUT.
It is near my other favourite restaurant…Bistro Moderne Daniel Boulud. I will always remember going to my friend Wolfgang’s SPAGO in West Hollywood. That was when he was still married to Babara who decorated the walls with her paintings. She also brought in all the A list Hollywood stars like Jean Claude van Damme that helped make Wolfgang famous…I must also mention tall and curvaceous Jeannine from LA…who happens to be the Maitre d’Restaurant!
Aperitif…
Italian sparkler Moscato d’Asti was parfaitment with a multi textured starter of crispy Lavosh Sandwich of Tuna Tartare…followed by a cylinder of BONE…filled to the brim with a seductive slinky Souffle of Marrow drizzled with Bordelaise Wine Sauce. A Quenelle of Duxelle Mushrooms on the plate looked at me as if to say, ‘Eat me. I’m really tasty…’ It was an offer I could not refuse so I spread some on the hot crisp triangle of toast, added the marrow and…Ecstacy with every yummie morsel! The Sliders or Mini Burgers are truly yummie also…
I want a great big juicy Steak!
Go for…USA Prime Corn Fed aged 21 Days from Illinois 170g Petit Cut Filet Mignon is Grilled over Hard Wood…then finished under a 1200 degree Broiler to seal in the enticing juices! Yum! Yum! For those who think that 170g is too small, you should realise that your Economy Meal on SIA and other carriers has a standard portion of only 120g of fish, beef or chicken.
Another excellent choice is Australian Angus Rangers Valley grain fed for over 300 days then aged 35 days. The Bone In Filet Mignon is a king sized 380g! It was really good with a full bodied Grenache with suprisingly unaggressive tannins…As The Travelling Gourmet TM I invariably recommend that you enjoy your great big juicy steaks ‘Medium’ or ‘Medium-Rare’, especially in the Big Apple. In New York, order ‘Well Done’ in a Steakhouse and the Chef knows you are a lumpen proletariat. He will get the oldest, maybe just past the best before date and really char and blacken it for you! And you won’t even know! C’est la vie mon ami…Chef Joshua Brown here is an artist when it comes to Steak and beef. My compliments to the Chef!
How about a slice of American Wagyu Ribeye from Snake River Farms in Idaho? You are spoiled for choice here…
After all that tempting tasty beef if you can still eat…the dark and diabolically delicious Chocolate and Banana Cake is a Winner! What the hell…The best way to fight temptation is to give into it…ha! ha!
Be good to yourself for life is short…
Enjoy!
CUT
The Shopper at Marina Bay Sands
2 Bayfront Avenue, Suite B1-71
Singapore 018972
Tel: +65 6688 8517
Hrs: Sun to Th 6pm to 10pm
Fri and Sat 6pm to 11pm
The Travelling Gourmet 