From now till 4 May, Gordon Grill at The Goodwood Park Hotel is giving wagyu lovers a real treat with The Best of Kagoshima Wagyu promotion, featuring the award-winning beef from Japan’s Kagoshima Prefecture.

Gordon Grill wagyu feast: restaurant interior

Gordon Grill at The Goodwood Park Hotel

If you haven’t been back to Gordon Grill in a while, now is a good time to revisit this grande dame of steakhouses in Singapore. First opened in 1963, the storied restaurant is giving its menu an update with its current Kagoshima Wagyu promotion, which features two special set lunch menus and a four-course dinner menu. Long-standing Gordon Grill signatures such as its fine selection of USDA Black Angus, grain-fed Australian and USA wagyu beef are available alongside, as are non-beef options such as the restaurant’s signature Dover sole with parsley potatoes and lobster bisque.

But clearly, the real star, at least for the duration, is the beautifully marbled, fork-tender meat from the famed Kagoshima black cattle.

The Best of Kagoshima Wagyu promotion at Gordon Grill marks the first time the restaurant is serving Japanese wagyu on its menu. Given the popularity of Japanese wagyu amongst well-heeled gourmets, it’s a move that’s long overdue. Still, better late than never we say. And going by the recent tasting we had at Gordon Grill, it’s well worth the wait.

gordon grill wagyu feast: kagoshima wagyu tartare mustard cabbage poached quail egg

Kagoshima wagyu tartare with mustard cabbage and poached quail egg

The lunch sets offer good value. Priced at $58 and $68 for three and four courses respectively, they spotlight the grilled Kagoshima wagyu top round (130 to 140g) paired with tempura vegetables and yakiniku sauce on the side, as well as a choice of appetisers such as the Kagoshima wagyu tartare and a delicate, moreish chawanmushi with king crab and morel jus, among others. Dinner, meanwhile, is an even more meaty indulgence  priced at $108 for four courses ( $158 with wine pairing featuring Katnook Founder’s Block), and showcasing the grilled Kagoshima A4 wagyu tenderloin  (120g) and sirloin (140 to 150g). Guests get to take their pick between tenderloin and sirloin, and while the former admittedly yiields more tender meat, left to our own devices, we will take the latter. Laced with some fat on the edges and cooked till just lightly crusted on the outside, it was one of the best meat we have tasted this year, a perfect beefy mouthful punctuated by luscious fat.

For those who wish to savour the prized meat without any frills, the sirloin is available on the a la carte menu, priced at $5.20 per 10g, with a minimum order of 220g.

To finish, go the whole nine yards for a complete grill experience with the signature crepe Suezette ($22). Flambeed tableside at Gordon Grill, it comprises delicate crepes cooked in orange juice and Grand Marnier for a rich citrusy indulgence topped with ice cream.

Goodwood Park Hotel, 22 Scotts Road. Tel: 6730 1744

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