As a curious foodie, I'm usually the first to put up my hand to try new culinary experiences, so when I first heard of Wagyu X opening up and serving a rare Hokkaido Wagyu cross-breed, I had high with expectations. After a totally delicious meal, Wagyu X is my new favourite spot for steaks in Singapore.
The mastermind behind Wagyu X is Chef Masahiro "Masa" Takada. Chef Masa traveled all across Japan searching for the very best beef the country offers. During this quest, he discovered a special Hokkaido Wagyu crossed with Aberdeen Angus. Dubbed "Wagyu X", Chef Masa calls it "the perfect balance of richness and taste", and I definitely agree with him.
The menu remains focused, with the premium beef shine as the headline act, but take a look at the exciting starters. First up is the Corn Mousse with Uni, topped with creamy sea urchin, and eaten in one mouthful. Wait for the delicate explosion of the sea in your mouth. Next are the beautifully seared Hokkaido scallops served with a sweet capsicum puree. A rich capsicum puree perfectly accents the sweetness of the scallops. Rich and delicate work on this dish
Now, the star of the evening—the Wagyu X beef, cooked to perfection with just a touch of salt to let its natural flavors hold pride of place. During my tasting, I had the Wagyu X Sirloin and the Wagyu X Ribeye. Both steaks were delicious, living up to my expectations. Personally, the Ribeye won me over with its exceptional marbling and beefy depth. The house-made steak sauce, crafted from the Wagyu trimmings, brought out even richer umami notes.
On the side, the caramelized Japanese sweet corn and roasted pumpkin with crunchy walnuts balance the meaty mains. The pumpkin is sweet and matched with the sugared walnuts—a great combo. Despite rarely indulging in dessert at a steakhouse, I was convinced to try the tiramisu. It is a definite must-try, with the finger biscuits lightly dipped in coffee to maintain their satisfying crunch.
Wagyu X delivers an incredible steakhouse dining experience without an ounce of stuffiness. The straightforward, laid-back setting provides a pleasant stage for the fantastic beef. Chef Masa has honored his Japanese roots while generously introducing Singapore diners to new culinary discoveries.
To fellow foodies seeking a new go-to for incredible steaks, exquisite beef, and top-notch dining, Wagyu X is your next port of call. Their exclusive Wagyu cross-breed was the most tender, flavorful steak I've tried in ages. I'll certainly be back soon, and I'm delighted to be spreading the word about this superb Club Street newcomer. Wagyu X provides a fresh and welcoming approach to steak dining in Singapore.
a. 82 Club St, Singapore 069450
About The Writer
Expat writer and reporter Douglas Peris is a passionate foodie and avid traveller originally from Australia who has been living in Singapore since 2000. With an appreciation and curiosity for street food, unique travel destinations and diverse cultures, Doug enjoys indulging in culinary delights primarily during his work and leisure travels. When Doug is not seeking out the best local eats, you can find me in the kitchen trying new recipes, cycling on the roads of Singapore, watching rugby matches, or planning his next beach getaway or guest visit as a well-known writer and reporter for Expat Choice Asia. His varied experiences allow Doug to provide unique perspectives on the vibrant local food scenes across this dynamic region, where his recommendations are regarded as honest and reliable. So join Doug as he shares his food and travel adventures through thoughtful reports and articles published and distributed on www.expatchoice.asia - if you would like Doug or any of the Expat Choice reporting team to visit your property as a guest to report on your unique experience and have this report published on our network you can contact Expat Choice HQ on email with details about your offering at [email protected]
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