Smoke House has been on my “to-dine” list for quite a while. Whenever I’m at Great World City, I make it a must to browse the lavish assortment of luxurious meat on their display. There’s just something therapeutic about the sight of beautifully marbled beef available in all cuts and sizes.
Led by award-winning Master Chef, Naoki Tsuzuki of Kuriya Dining, Smoke House makes it a point to deliver the rarest cuts of specially imported – and specially chosen – meats. When I browsed their menu, I was pleasantly surprised to see a wide range of premium cuts that I haven’t really seen elsewhere.
So when the time came to try these exotic Wagyu choices, I was almost beside myself.
I’ll admit that I’m still far from being a connoisseur of Wagyu so when it came to selecting the cuts, I asked the staff for their opinion. And since I knew that I wasn’t going to splurge on another meal soon after, I asked for the best available cuts they had. The staff recommended the Japanese Wagyu Chateaubriand (Tenderloin) and Japanese Wagyu Tender Marbled Misuji (Chuck Tender) both of which were grade at A4 and from the Kagoshima prefecture.
The Japanese Wagyu Chateaubriand looked liked a smaller version of the tenderloin found at most steakhouses. The marbling wasn’t as concentrated as the Misuji but when you consider that it’s supposed to be the leanest of cuts, it’s pretty darn impressive.
When it came to the grilling, the utensil and condiments provided showed how the brand took pride in its products. The grilling tongs had rounded tips with no uneven edges to avoid damaging these near-perfect pieces of beef and the condiments included coarse sea salt instead of table salt.
The Chateaubriand had the full flavour that you’d expect from this cut but the marbling added some saltiness and kept the meat moist during grilling – something you won’t find in regular tenderloins since they have hardly any fat. It wasn’t as buttery as other Wagyu beef I’ve tried, so diners won’t find themselves feeling too jaded from excessive greasiness.
The Japanese Wagyu Tender Marbled Misuji looked a lot more familiar to me, being in thin slices and heavily marbled. Although not at the maximum grade of A5, the marbling was truly a mesmerising sight. Being so thinly sliced, I made sure to watch the grilling process like a hawk and prevent anything beyond medium rare or medium.
The taste was exactly what I expected: buttery, creamy wholesomeness in every bite. As the slices were grilled, the marbled fat would melt and form a layer of lustre so inviting that I could hear the beef asking me to eat it. Although I can handle over 300 grams of good beef in one sitting, this 100 gram of A4 Wagyu was the right portion size. As mentioned in my entry about Wagyu, the melted fat can quickly become too overwhelming before you know it.
Ambience was good and the service was close to impeccable. The servers were friendly, very knowledgeable and provided great help in deciding which dishes the diner would prefer. It was around 70% full when I was there but the atmosphere was still pretty peaceful…which is amazing when you consider that it’s a BBQ place with many of the customers dining with their families. Definitely a pleasant dining experience for those who think good service is a must.
Should You Try It?
If you have a sense of taste then yes. While the bill can be pretty hefty, remember that you’re enjoying rare Wagyu cuts hardly found anywhere else. Though not at the A5 grade, it’s still decent value in my opinion.
Smoke House Charcoal BBQ
1 Kim Seng Promenade,
#01-37, Great World City
Mon – Sun: 12:00 pm – 3:00 pm (Lunch)
Mon – Sun: 6:00 pm – 10:30 pm (Dinner)
Tel: +65 6235 2185
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