Premium Cuts of Dry-Aged Beef on the Menu of One-Ninety at Four Seasons Hotel Singapore

With Premium Cuts of Dry-Aged Beef on the Menu, Steak Lovers “Mad About Meat” Will Want to Steak Out at One-Ninety at Four Seasons Hotel Singapore.

2013-06-13 — /travelprnews.com/ — Until June 30, 2013, premium cuts of dry-aged beef from Australia, Japan and the US make their debut on the dinner menu at One-Ninety at Four Seasons Hotel Singapore. With some cuts distinctive and tender from others due to the process of dry aging, steak lovers can look forward to sinking their teeth into the various beef dishes fired on the applewood grill in One-Ninety’s open demo kitchen.

With Senior Sous Chef Nicholas Owen at the helm, each steak order is grilled with sea salt, leaving diners to savour the full flavour of each dish. Noted for being the best wagyu in terms of flavour and bite, the Tajima strip steak (230 g, MS 6) and Mayura Station eye of rib (200 g, MS 8 – 9) from Australia are both 500-day grain fed and 100 percent hormone and antibiotic-free. For a cut of grass-fed beef that has less marbling but a cleaner beef taste, the Tasmanian natural grass-fed tenderloin (200 g) is a strong contender.

Hailing from Kagoshima Prefecture in Japan is the pure Japanese black hair wagyu grade A3 sirloin. Featured along with the prime New York strip 21-day dry-aged beef and tenderloin 15-day dry-aged beef, steak lovers can look forward to a hearty experience each time – especially when each dish is accompanied by a choice of sauces, fresh seasonal salad, and piping hot and crisp french fries. Optional side dishes and a selection of wines enhance the experience further.

The “Mad About Meat” menu is served every evening starting from 6:30 pm. For reservations, contact One-Ninety at (65) 6831 7250 or one-ninety.sin@fourseasons.com

Hotel Press Contact

Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130

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