Yes, free steaks. ItÃ¢â‚¬â„¢s not a jokeÃ‚Â Ã¢â‚¬â€ the people behind The Feather Blade donÃ¢â‚¬â„¢t kid around with something as sacred as steak. A pop-up concept thatÃ¢â‚¬â„¢ll last for eight weekends and launch on Mar 2 at Zui Hong Lou on Club Street, the steakhouse has declared complimentary beef for all on its opening day (that is, until the kitchen runs out).
Inspired by famous London steakhouse Flat Iron, where The Feather BladeÃ¢â‚¬â„¢s founder Sheen Jet Leong learned the ropes, this new dining concept in collaboration with The Establishment Group will welcome customers every Saturday and Sunday evening till April.
ItÃ¢â‚¬â„¢s no-frills and fuss-free, so donÃ¢â‚¬â„¢t expect the fine dining treatment here. Named after the shoulder blade cut of meat also known as the Ã¢â‚¬Å“flat ironÃ¢â‚¬ÂÃ‚Â Ã¢â‚¬â€ a small and cheaper cutÃ‚Â Ã¢â‚¬â€ the eatery gets its grain-fed cattle from Australia and wet-ages it for 30 days, then grills the beef and serves it seasoned simply with salt and butterÃ‚Â ($21/200g).
The menu also offers house-made sauces ($2) like Sichuan peppercorn, horseradish cream, bearnaise, and red wine, along with sides ($7) such as creamed spinach, truffled cream corn, mashed potatoes, and a mix of shimeji, shiitake, and button mushrooms.
To pair with the food, you can order small-batch sakes, wines, or cocktails like Kyoho Sangria, Blood Orange Old Fashioned or, er, Death on Weekends (champagne with a dose of absinthe).
The Feather Blade is open for eight weekends from Mar 2, 5:30pm-1am at Zui Hong Lou, 90 Club St.
MRT: Tanjong Pagar/Chinatown
This article, Pop-up steakhouse The Feather Blade debuts on Mar 2, with free steaks on opening night, originally appeared on Coconuts, Asia’s leading alternative media company. Want more Coconuts? Sign up for our newsletters!