Trust Michelin-starred Chef Jeff Ramsey to always have something up his sleeve for his restaurant, Babe. Following up from June’s festive menu created for the Ramadan season is another month-long special. This time, the star is Wagyu beef—four different types, to be specific.
It is touted as one of the most premium meats that practically melts in the mouth. This texture is derived from a high degree of marbling and where the highest ranking of a cut of it is the coveted A5 (although the highest Marble Score for Australian wagyu is MB12). You’ll be glad to know that Babe’s exclusive Wagyu menu which comprises of three snacks and six main dishes uses A5 and MB9+.
Expect the unexpected as Chef Ramsey lives up to his name of presenting the familiar in an unfamiliar manner. Though wagyu beef is best served raw, the chef found it works well with delicate cooking styles and when it is complemented, not overpowered, by certain sauces and accompaniments to let the meat truly shine.
The best proof of this during our dinner review is the A5 Tartare made with all four types of wagyu beef and paired with sesame aioli, sesame oil powder, yukkwe pear and brioche rounds. With several such accompaniments, the dish sounded complicated and looked like a party on a plate; but the taste was as tender as the meat. The addition of the pear slices added a slight sweetness to the beef while the brioche left a savoury garlic aftertaste.
For a true experience of the melt-in-the-mouth quality of wagyu beef, order the Semi Seared Australian MB9+ Wagyu Nigiri Sushi with Arima Sansho. The fine slice of beef gleamed in a beautiful pinkish red colour, seductively placed over the sushi rice and one mouthful was all it took to feel the pleasure of that velvety soft texture.
The third main dish we tried from the menu was the Sukiyaki of Kagoshima A5 Cube Roll with Truffled Onsen Egg. It was our favourite in terms of presentation since it had some theatrics at play but taste-wise failed to meet our expectations. One could barely smell any hints of truffle while the sukiyaki sauce, though by default a tad salty, was too strong.
For the snacks, the Chicken Skin Crisp with Wagyu Liver Parfait, Red Wine Caramelised Onions and Pickled Mustard Seed and Wagyu Beef Tendon in Ponzu with Chilli Radish and Spring Onion are both delectable choices. The former, crispy while the latter, crunchy.
Babe’s Wagyu Promotion Menu comes in two options: 4 courses (including snacks), RM610++ per person or 6 courses (including snacks), RM930++. It runs from 4 – 30 July 2017. The menu is as follows:
1. Chicken Skin Crisp with Wagyu Liver Parfait, Red Wine Caramelised Onions and Pickled Mustard Seed
2. Wagyu Beef Tendon in Ponzu with Chilli Radish and Spring Onion
3. Bulgogi Cotton Candy
Dishes (ala carte options available)
1. Raw Matsuzaka A5 Strip with Caviar, Uni, Fresh Grated Wasabi, Soy Gel, Gold Leaf
2. River Stone Cooked Kobe A5, Sauces
3. Semi Seared Australian MB9+ Wagyu Nigiri Sushi with Arima Sansho
4. Sukiyaki of Kagoshima A5 Cube Roll with Truffled Onsen Egg
5. A5 Tartare, Yukkwe Pear, Brioche Rounds, Sesame Aioli, Sesame Oil Powder
6. Chargoal Grilled Kagoshima A5 Ribeye with Yuzu Kosho and Narazuke
Choice of Wagyu Steak Charcoal Grilled Medium Rare (per 100g)
To make a reservation, call 03 2095 8599 or email [email protected].
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