The Pan Pacific Singapore’s restaurants—Edge, Hai Tien Lo and Keyaki—are offering Omi wagyu beef menus from August 12-31.
The grade A5 beef will be used in wagyu sushi, wagyu teppanyaki and wagyu sukiyaki (from $45) at Keyaki. And at Hai Tien Lo, executive chef Lai Tong Ping will use the meat in dishes like wagyu beef tendon balls with pearl rice and truffle, as well as braised wagyu beef thigh with preserved vegetables in spicy bean paste (from $40).
At buffet eatery Edge, expect recipes like stir-fried wagyu top round with ginger and spring onion, plus slow-roasted wagyu rump with red wine sauce (from $88 as part of the buffet).
