For nine weekends, 5pm-1am, from 2 March to 28 April, savour no-frills, tender, flat iron steak. Better yet, on opening day 2 March, steaks are complimentary.

If you love a good steak but don’t want to break the bank every time, there’s a pop-up in town you should head to. In partnership with The Establishment Group, The Feather Blade will be offering no-frills steaks at Zui Hong Lou for 9 weekends starting 2 March.

The call of tender flat iron steak - Feather Blade pop up Zui Hong Lou

The call of tender flat iron steak

Founder Sheen Jet Leong models the concept after London’s Flat Iron Steak restaurant, where tasty steaks can be enjoyed from as an affordable an amount as £10. Sheen himself worked at Flat Iron for a year both front- and back-of-house while he was studying, and returned inspired to do something similar. He uses Australian, grain-fed, wet-aged beef supplied by Culina, and the secondary cut of beef known as feather blade or flat iron. This cut of meat is taken from the top blade of the shoulder or chuck, and is typically lean and tender, and a good choice for steaks.

Shoulder of the cow - Featherblade pop up at Zui Hong Lou

Flat iron steak from the shoulder of the cow (Photo: Mrs Wilkins)

Apart from the opening day on 2 March where The Feather Blade Steak is going for free, each 200g piece of steak costs $21. Pair it with sauces ($2 each) such as Sichuan peppercorn, French red wine, bearnaise, and horseradish cream; along with sides ($7 each) such as the shimeji, shiitake and button mushrooms; creamed spinach; truffled creamed corn; and mashed potatoes. We had ours with the piquant Sichuan peppercorn sauce and loved how well it went with the tender meat.

Tasty sides to go along - Feather Blade pop up at Zui Hong Lou

Tasty sides to go along

For drinks, their short selection of wines, beers, sakes and cocktails includes Yoshikubo Ippin ($16), a junmai daiginjo from Ibaraki; and Death on the Weekend ($22), a Prosecco with a splash of absinthe.

90 Club Street. 

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