Last week, the foodie algorithm in my IG (@Chubbybotakkoala) displayed a sponsored post by WKD Cuts on their Steak Tasting Pop Up. I send the screenshot to LD and she said Let’s Go!!
WKD Cuts is a purveyor of the best quality meats and serving them up to perfection. Their business model is to deliver perfectly cooked meat (beef, lamb, pork plus sides) to your doorstep. Taking their business to the next level, WKD Cuts is having a Pop Up at Duxton for 2 weeks. Due to strong response, the team has extended the pop up till 02 October 2021.
As a foodie, we love trying new things and steak tasting give us the freedom to try different cuts at one seating. A quick check through their booking website, we manage to get seating, though it is at the lounge area instead of the dinner area. While the menu is the same, you are seated on a comfortable leather sofa and eat your food from a knee-height table for the lounge area. Not ideal, but it seems to be the trend nowadays.
We wanted to order Smoked Burratina ($24) to start our meal, however, it runs out. Therefore, we decided to skip the starters and load up on the main. We decided on Dry Aged Tasting Platter ($148). Consist of:
100g USDA Angus 45 Days Dry-Aged Grain-Fed Striploin,
100g John Stone Irish Dry Aged Grass-Fed Beef Ribeye,
500g Galician Australian 45 Days Dry-Aged Bone-in Ribeye.
However, the grass-fed ribeye is unavailable, so the team replace it with upsized Bone-in Ribeye.
We enhance our platter further with Foie Gras ($12), Bone Marrow ($18) and Bearnaise Sauce ($6). WKD served a warm bread basket for us to nibble. We did not know that the waiting time is more than 40 minutes, so we decline the offer of extra bread. Big mistake on our side, because we had only brunch as we expected to overload ourselves with meat. Do take note to order a starter or accept the extra bread.
Our dry-aged tasting platter is surely a heart-stopper. All the proteins are nicely grilled, with a charred exterior and medium-rare doneness internally. The 100g USDA Angus 45 Days Dry-Aged Grain-Fed Striploin just hits the spot for us. It has the right marbling, intense MOO MOO flavour and a slight bite in each of the cuts.
Our 800g Galician Australian 45 Days Dry-Aged Bone-in Ribeye (a.k.a Côte de boeuf) deliver a meaty steak, filled with rich MOO MOO flavour. Don’t expect a melt in your mouth sensation, this cuts one is for those who prefer the longer chewing process of their steak.
The platter is served with three different types of salt, lemon and also grilled garlic. However, we find the steaks are nicely seasoned and you don’t even need the extra sauce.
The additional foie gras that we ordered is thick and well-executed. Slightly crisp externally, followed with buttery and velvety texture internally. The bone marrow is slightly disappointing as it has a shallow depth and we can only extract around 2/3 of the marrow instead of the whole bone length.
Duroc 21 Days Dry Aged Pork Chop ($30). #Porkgasm. Our first experience with exotic pork chop dated back to 2014. Once you tried Duroc, Mangalica or Nagano pork, you won’t ever look at pork chop the same again. We find Korabuta and Iberico are too common. The Dry-aged Duroc is nicely seared and cooked to medium doneness. If you can’t take your pork chop pink in the middle, you should give it a miss. The meat is juicy, succulent and it has a high-fat content. The grilled onion on the side helps to balance the “jelakness” in this meat. Yumz!!
For the sides, we have Roasted Ratte Potatoes ($15) and Creamed Spinach ($12). The potatoes are fragrant, crispy externally and soft internally. Cooked in duck fat and rosemary, it adds crispiness and a nice aroma to the potatoes.
Meanwhile, the creamed spinach portion is very generous. We enjoy the freshness of the spinach, perfectly cooked in the cream. We highly recommended these two sides to accompany your steak.
Food & Drinks: 7.75/10
Budget per Person: $51 - $80; $81 and Above
WKDcuts Steak Tasting Pop-Up
9a Duxton Hill
T: +65 9782 2661
W: http://wkdcuts.com/popup (for Pop up)
http://wkdcuts.com (For delivery)
OH: 18.00 – 22.30
Seating: Dining Area – 2nd Floor, Lounge – 3rd Floor.
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