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Prized Kobe beef makes its Singapore debut at CUT

SINGAPORE — For the next two months, expect to get invitations from fellow foodies to dine on some of the world’s best beef.

SINGAPORE — For the next two months, expect to get invitations from fellow foodies to dine on some of the world’s best beef.

The Kobe wagyu — not the Kobe-styled American wagyu or the Australian pedigree — is one of the hardest to acquire. Before last year, this beef variety was never exported from Japan and now it makes its Singapore debut at CUT by Wolfgang Puck at The Shoppes at Marina Bay Sands, which is serving Singapore’s share of the pie exclusively for two months.

Specialty dishes are available, showcasing the beef’s distinct flavour that rides on its celebrated fine marbling and texture. Or opt for the truly unadulterated experience — a sirloin, ribeye or tenderloin simply grilled over almond wood.

“It’s a privilege to work with the Kobe Beef Marketing & Distribution Promotion Association,” said CUT’s executive chef Joshua Brown. “It enhances our menu and CUT’s positioning as Singapore’s leading steakhouse.”

There are currently only 300 head a year allocated for export to Singapore, Hong Kong, Macau, the United States and Thailand.

According to its official website, Hong Kong is leading the pack with the most beef imported by weight. DON MENDOZA

For reservations or information about the various menus, call CUT at 65 6688 8517.

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