Italian restaurant Oca Grassa now open on Bukit Pasoh Road specializing in steak, which is house aged and cooked over Japanese charcoal.
In the kitchen is executive chef Edwin Lau (formerly of tapas spot La Cicala), who puts out a menu of simple Italian recipes like grilled atlantic octopus salad ($20), slow braised beef short rib garganelli ($22) and tagliata di manzo ($36), grilled Irish striploin.
Plus, the star of the menu, the 1.2kg Fiorentina steak ($158) with roasted potatoes. All steaks on the menu are served on a slab of pink rock salt for seasoning.
To wash it all down, there’s a wine list which includes mainly Italian options like 2011 Attems Pinot Grigio ($82) from Friuli and 2009 Etna Rosso Barzelle ($85) from Sicily.
