New in town: Wagyu X — Exquisite crossbred wagyu-angus beef & Hokkaido sides at Club St
Like Japan’s coveted A5 Wagyu, American Angus beef enjoys equal prestige among steak lovers. Club Street‘s new steakhouse, Wagyu X, has brought together the best of both worlds — finally answering the palates of those in search of what could be the ultimate steak.
Launched by Chef Masahiro ‘Masa’ Takada, Wagyu X’s interior is centred around imageries of the moon with minimalistic elements like polished wooden furnishing and walls adorning a lime-washed finish.
Crossing Kuroge black Wagyu cow with Aberdeen Angus bull has resulted in a luxurious meat with the marbling of A5 wagyu and robust flavour of the Angus. Wagyu X serves up these prized Hokkaido steaks under their eponymous name.
Various cuts of their titular Wagyu X are available — Sirloin (S$160 for 500g, S$300 for 1kg), Ribeye (S$125 for 500g, S$240 for 1kg) and Tenderloin (S$120 for 250g, S$230 for 500g).
Chef Masa emphasises that the sought-after balance of their steaks allows customers to indulge in much more compared to the overly rich and fatty A4 or A5 wagyu. A light sprinkling of salt is enough for the optimal taste and texture to shine.
3 types of sauces — wasabi shoyu, Japanese steak sauce and ponzu — are optional additions should you opt for more flavour.
A steakhouse menu is never complete without equally extravagant starters. Corn Mousse with Uni (S$30) primes your palate with silky Hokkaido corn mousse alongside pearls of salmon ikura topped with bafun uni.
Wagyu X’s Hokkaido Scallops (S$26) are sashimi-grade, baked in flavoured butter before receiving a dressing of housemade capsicum puree to bring forth the scallop’s sweet creaminess.
Complete your meal with a range of Japanese sides like caramelised Sweet corn (S$12), Roasted Japanese Pumpkin with walnuts (S$12) for their nutty touch, or fried Mushroom Tempura (S$16). Dessert lovers will enjoy Tiramisu (S$18) served either deconstructed or whole, as well as the Burnt Cheesecake and Matcha Affogato (S$24).
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