is what sets Wagyu Jin apart. I had an extremely indulgent lunch last Sunday with Rudy Widjaja (@666momotaro) whom, like me, is a patient of Dr. Tina’s (@liltune). He hosted us and her family at @wagyujinsg, one of the Japanese restaurants he co-owns. Opened in April 2021, it is truly the perfect place for those who love #JapaneseWagyu. You can expect to feast on Miyazaki, Omi, Hida and even the notoriously hard-to-get #Yonezawa. Yes, this Wagyu that is counted among “Japan's Three Great Wagyu” along with Matsuzaka and Kobe, is exclusive to Wagyu Jin (and sister sumiyaki restaurant @jinjosg) in Singapore. Executive Chef @makotos1247 who hails from Nagoya, helms the kitchen, and the menus are multi-course sets priced at $118++ / $238++ / $318++ for lunch, and $238++ / $318++ for dinner. There is also a list of add-ons if you are feeling extra hungry (or greedy 😁). The Thin and Thick Beef Tongue were what Rudy ordered for us from this a la carte menu. They were excellent - especially the thick cut which proved more tender and flavourful than I could imagine. We also had a huge and ultra creamy Kumamoto Oyster each as they’d just arrived from Japan the same morning. For the set menus, Rudy chose for us the $318++ and the special that’s purely Yonezawa (also $318++ but requires advance order). The courses were served simultaneously so we could discover their differences. While the chilled appetiser in the former set comprised of langoustine, Murasaki uni, Kristal caviar and dashi jelly in a glass, the latter had only uni with Yonezawa beef, prepared in lightly-cooked and raw forms because Rudy wanted us to try both. I personally preferred the tartare as the silky Wagyu blended more with the sea urchin. Next came the Yakiniku. The $318++ set featured a trio of flash-grilled A5 Miyazaki Wagyu topped with assorted condiments of wasabi, Japanese leeks and house-made kimchi with cucumber. The Yonezawa version had two slices but larger, and they were topped with shaved truffle and the same kimchi. They all tasted sublime. Then it was on to the #Chateaubriand Sando. ⬇️Continued in Comments⬇️

Sashimi course from our dinner omakase at the newly opened @RenLoungeSG at South Beach! The restaurant is helmed by Executive Chef Samuel Lau, previously sushi chef at Shinji by Kanesawa (St Regis). The multi-course Omakase menus are available for lunch and dinner and include seasonal appetisers, sashimi and sushi, and dessert!

It was love at first bite for me when I had a plate of @chef_y.doi_bistrot’s Red Wine Beef Tongue Curry Rice at @bistrotetroit. And that was AFTER gobbling up a multi-course dinner of fine French fare also prepared by him. Am thankful he decided to offer it as a takeaway item during this period when dining-in is put on hold. Priced at $30, the portion is decent in size. More importantly, it travels well and tastes as fabulous as I recall. The red wine curry with its “secret ingredient” of coffee powder, has a slightly thick consistency that boasts a nuanced and subtle heat. Those tender chunks of beef tongue are pleasantly soft with a light chewiness, and deeply flavourful (I felt compelled to close my eyes as I slowly relished each piece). Providing an ideal cut-through, crunchy purple slaw with modulated acidity. Verdict: This is one of those one-dish meals that looks plain but can knock your socks off. If you want to order, do note Chef Doi is sold out until this Saturday, 29th May. He is able to accept orders for after that date. To submit yours, please Whatsapp 8869 8477. It must be done in the following format: NAME PICK-UP DATE & TIME ORDER DETAIL CONTACT NUMBER #veronicaphuaeats #bistrotetroit #japanesecurry #curryrice #takeawaysg #burppletastemaker #burpproved #burpproved #burpple #foodstagram #sgfoodies #foodie #igfoodie #foodspotting #igfood #instaeat #instasg #foodsg #igfoodie #japanesefood #foodlover #tastespotting #foodiesofinstagram #japanesefoodsg #singapore #stayhomesg #singapore #vp_bistrotetroit