Cast Iron, just a month old, is a Japanese inspired restaurant with influences from the west. Still in soft launch since October 2017 with official launch scheduled for January 2018. Think the likes of omakase, fire grilled meats. Located in a very new building, Duo Galleria, a very convenient locale which is accessible by bus and MRT (Bugis).
Alfresco area
The men in black. Head Chef Anson(middle)
From left to right : Chef Luke, Chef Nigel, Chef Ming, Chef June
Below, cute chopsticks stands
Commencement of Dinner
Fried tofu. ($7)
This dish is plain. If only there was a dip to go with it.
Grilled Stingray Fin ($13)
What a starter! A chewy texture with a semi salty flavour. One piece is not enough. You find yourself reaching for more. It is really addictive and goes so well with beer.
Dried Overnight Sea Eel ($10)
Superbly good to eat. Seasoned in mirin. Smoky mouthfeel. None of that fishy smell.
Grilled Iberian Pork Platter ($72)
Thinly sliced and grilled. 5 cuts of pork, namely, belly, jowl, galbi, collar and loin. Belly was marinated in miso so the taste is slightly saltier. Jowl topped with leek, for its natural sweetness to tone down the richness. Galbi was sprinkled with salt and pepper. Garnished with apple chutney for a tinge of tanginess. Collar was grilled and served as is.
Chef"s Selection of Sashimi ($380 for 6 pax)
A platter of Aji (horse mackerel), Kanpachi (blackthroat sea pearch), Otoro (greater amberjack), Akamutsu (seabass), Tai (seabream), fatty bluefin tuna, Iwashi (sardine) and Uni (sea urchin). A fresh selection when eaten felt like it just came out from the sea. My favourite was the Bluefin tuna, fatty and naturally sweet. Clearly a favourite of most, Uni with a mix of sweet and salty, its melty and creamy texture, that made my dinner kakis go oooh and ahhh. This platter is customed made according to your request and how big your group is.
USDA Prime Beef Tomahawak Ribeye Bobne-in Double Cut ($130)
Fire fire, my steak is on fire. Chef Ming firing up a humongous cut of ribeye.
Grilled to medium with pinkness. Tender and juicy. Done two ways; grilled and charred on the exterior that was served straight up. The other half was served with chimichurri sauce comprising of parsley, garlic, oregano, veg oil and white vinegar ... all blended to form a smooth twangy paste and draped over the meats. It was moist, a little salty and juicy with wonderful aromatics aftertone. Bone marrow butter provided by the side was a perfect dip for the meat.
If you are a beef lover, I recommend you try this.
Grilled Vegetables ($18)
Now, we should have our greens. I love this simple plate of vegetables that were grilled till a little charred. Eggplants, sweet potatoes, corn, zucchini, broccoli, shitake mushroom, yellow squash and watermelon radish. A tad sprinkling of feta cheese. A most delish way of eating your greens. Just droolworthy.
Sweet Endings
Matcha and Yuzu Sorbet
The Yuzu was my love as it was refreshing, tangy and provided a welcome relief from the richness of the mains. Matcha was alittle weak in terms of the green tea flavour.
A most wonderful dinner tasting I have had. Every course was just so well done. It might be a little pricey for the Omakase , but this is well worth the $$$$. Service was excellent and attentive.
Thank you, Jee Foong for the invite and CastIron for hosting us to an amazing dining experience.
Restaurant Name : Cast Iron
Address : 7 Fraser Street #01-32 Duo Galleria
Opening hours :
Mon-Fri 1145hrs to 1430hrs; 1730 to 2230hrs
Sat 1730 to 2230hrs
Closed on Sundays
Nearest MRT : Bugis (walkable from MRT through the underground walkway)
http://www.facebook.com/castironsg
