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Those with a love of the finest cuts of beef are in for a treat in Singapore this summer with the opportunity to embark on "The Road to Tajima, a unique gastronomic journey into the sensorial delights of Tajima wagyu beef guided by three reputed chefs.
Guests attending (you can book here) will be treated to two unique six hands dinners which will each unfold in two prime dining destinations in the city on 6 and 8 September in collaboration with Acqua Panna and S.Pellegrino . Singapore's highest restaurant Stellar at 1-Altitude and the farm themed Summerhouse, set the spectacular backdrop to the events.
Stellar at 1-Altitude on 6 September
Butchery Masterclass and Six-Course Dinner
The highest restaurant in Singapore, Stellar at 1-Altitude, is the ideal location for guests to start their inspiring journey in a Tajima Wagyu butchery masterclass learning about breeding methods and cooking techniques direct from Kylie Schuller from Tajima Australia.
Having worked up an appetite guests will then be treated to a six-course dinner and afforded the exciting opportunity to try specialty Tajima wagyu cuts prepared by each of three chefs.
Six-course dinner: 8.00pm
Price: $180++ Wine pairing: $115++
The Summerhouse on 8 September
Tajima Wagyu BBQ Feast
The lush gardens of the idyllic Summerhouse form the backdrop for phase two of the delicious journey where a rustic Tajima wagyu BBQ feast will unfold. Guests will be treated to wagyu cuts fired up on the grill, like oyster blade, intercostal and silverside, all served with cocktails or curated Australian red wines.
BBQ garden feast: 8.00pm
Reservations and Info
To find our more visit: www.roadtotajima.com or see below:
Meet The Three Chefs:
Executive chef Christopher Millar at Stellar at 1-Altitude, known for his quintessential progressive Australian cooking; The Summerhouse’s chef de cuisine Florian Ridder, known for his nature-inspired, ‘farms’-to-table philosophy; and visiting Melbourne based guest chef Alejandro Saravia from restaurant Pastuso , who will shed light on the ‘paddock-to-plate’ philosophy, where he will utilise charcoal made with bones for grilling, fermented hops for flavour, and prized meat cuts on the bone will all helm the two evenings.