The Road to Tajima at Stellar at 1-Altitude

Review: Six Hands Tajima Wagyu Cook-Off at Stellar at 1-Altitude

The Road to Tajima at Stellar at 1-Altitude
Tajima “Le Pot-Au -Feu Grande Fete” Beef broth, for a special occasion by Chef Christoper Millar of Stellar at 1-Altitude.

Put together by three esteemed chefs, this was a dinner to remember. Chef Christopher Millar of Stellar at 1-Altitude, Chef Florian Ridder of The Summerhouse and, finally, Peruvian Chef Alejandro Saravia of Melbourne’s Pastuso brings to Singapore a culinary masterpiece featuring the former’s very own Tajima wagyu cattle. Two dishes from each chef, meticulously conceptualised and presented. Everything from prized cuts to the robust fat were used, introducing diners to a whole new world in experiencing this beefy yet marbled beauty.

The Road to Tajima at Stellar at 1-Altitude
Amuse Bouche, Tiger’s Milk.
The Road to Tajima at Stellar at 1-Altitude
A horizontal tasting of caviars by Chef Christopher of Stellar at 1-Altitude. A truffled japanese egg is presented with yarra valley caviar, sturia caviar and iberico crackers.

Expect more than just plates after plates of steak. The trio brings to the dining table, as well, a touch of Western Australia where Tiana Park cattle farm is located. First and foremost, the horizontal tasting of caviars gives diners a glimpse of the delicate Yarra Valley caviar and sturia caviar. Served on a soft boat of truffled Japanese egg and Iberico crackers, it was an enlightening way to savour one of the world’s coveted ingredients.

The Road to Tajima at Stellar at 1-Altitude
Tajima beef tatare by Chef Florian of The Summerhouse. It features a beetroot ravioli with juniper-cured tajima beef tatare, yuzu kosho, fried shallots and brown butter.

With a stunning meat-to-fat ratio, the tajima wagyu made for a good beef tartar. No questions asked. Chef Florian, however, takes it further. He dresses them in bite-size beetroot raviolis, where the debated added a nice sour yet sweet profile to the beef. What really draws the diner in for another bite is the yuzu kosho, an acidic and spicy condiment made of chili peppers and yuzu peels. An addictive aromatic flavour, perfect with any meat dish.

The Road to Tajima at Stellar at 1-Altitude
Ceviche Nikkei features a Western Australia Marron poached in Tajima beef fat. This dish is presented by Chef Alejandro of Pastuso, Melbourne.
The Road to Tajima at Stellar at 1-Altitude
Ceviche Nikkei features a Western Australia Marron poached in Tajima beef fat. This dish is presented by Chef Alejandro of Pastuso, Melbourne.

Where Chef Alejandro of Pastuso really shine is his beautiful interpretation of the succulent Western Australia marron. Poached in Tajima beef fat, every bite of the crayfish combined both its sweetness and the velvet-like intensity of a hearty steak. Together, it opens up the palette for the next dish.

The Road to Tajima at Stellar at 1-Altitude
Tajima “Le Pot-Au -Feu Grande Fete” Beef broth, for a special occasion, featuring a Poached stuffed flank, pickled tongue, bone marrow, crumbed oxtail. A dish by Chef Christoper Millar of Stellar at 1-Altitude.
The Road to Tajima at Stellar at 1-Altitude
Bone Marrow presented as part of Tajima “Le Pot-Au -Feu Grande Fete” Beef broth, for a special occasion. A dish by Chef Christoper Millar of Stellar at 1-Altitude.

A hearty Tajima “Le Pot-Au-Feu Grande Fete”, with a side of bone marrow. Translating loosely to beef broth for a special occasion, it truly evokes memories of childhood. Granted, the beef broths in my Cantonese household was vastly different, but, the lovely dance of sweet and savory in the broth was addictive. Yet, it was light enough to compliment the heart-stomping poached stuffed flankpickled tongue and crumbed oxtail. While one could pair the dish with a smear of bone marrow on toast, I’d rather immerse it into the broth for an extra oomph.

The Road to Tajima at Stellar at 1-Altitude
Tajima’s Paddock by Chef Alejandro of Pastuso, Melbourne. It features a 30 day dry aged chuck tender Tajima Wagyu, fermented barley, water chestnut jus, baby cos, lettuce hearts, celeriac puree and a dark chocolate and vegetable soil.

The mains come to an end with a bang. Chef Alejandro continues to shine with the Tajima’s Paddock. An elegant presentation of a 30-day dry aged chuck tender Tajima wagyu on fermented barley and chestnut juice. In fact, it was the latter that stole the show. With a chewy texture and nutty profile, the grains complimented the strong flavours of the dry aged wagyu. Another delightful surprise is the celeriac puree topped with a dark chocolate and vegetable soil.

The Road to Tajima at Stellar at 1-Altitude
Chocolate as dessert by Chef Florian of The Summerhouse. It features Balinese Chocolate Ice cream, smoked gula melaka cookie, vanilla custard and praline powder.

Not one to back down, Chef Florian of The Summerhouse brings a little local flavour back into the mix with the dessert, Chocolate. A rich Balinese chocolate ice cream and vanilla custard rests atop a fresh-out-the-oven smoked gula melaka cookie. A classic combination, taken up a notch.

As the waves of euphoria from the meal subside, I only had one thought in mind. When is the next six-hands event? No news yet, but, surely, the overwhelming response from this debut event is sure to move things along faster.

Stellar at 1-Altitude is located at Level 62, 1 Raffles Place, Singapore 048616.

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