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Title: WAKANUI Grill Dining – Marina One | Best Steak in Singapore · language en-US. First 1,800 of 2,195 characters:

WAKANUI Grill Dining – Marina One | Best Steak in Singapore HOME ABOUT US MENU WHAT’S NEW EVENTS OTHER BRANDS CONTACT RESERVE NOW Select Page Reserve Anniversary Tickets Book Your Table ocean beef bone-in ribeye Ocean Beef is WAKANUI’s signature steak, produced from cattle raised in the South Island of New Zealand. The Angus breed is grass-fed for 18 months on lush green pastures before being grain-finished on locally produced barley and wheat at the Five Star Beef Feedlot in Wakanui, located along the coastline of the central Canterbury Plains. The Ocean Beef bone-in ribeye reaches WAKANUI Grill Dining four weeks after being dispatched from the plant, where it is dry aged for a further three weeks in the restaurant’s own dry-aging room. The result is a tender, juicy cut out of the best quality beef. Grass-Fed Fillet Grass-Fed Fillet WAKANUI’s Grass-Fed Fillet is a product of cattle raised only on protein-rich grass in the South Island of New Zealand. The lean beef is one of the most popular cuts at WAKANUI, known for its tender meat and as a healthy choice of beef. Ocean Beef Bone-in Ribeye Wakanui Spring Lamb Wakanui spring lamb WAKANUI Spring Lamb is the restaurant’s second signature dish. The lambs are born in the spring in the South Island of New Zealand and are raised for up to six months on highly nutritious pastures. The meat is then aged for four weeks until reaching its peak flavor, at which point it undergoes quick freezing. This process ensures that the optimum flavor of lamb can be enjoyed year-round exclusively at WAKANUI restaurants. Around 90% of WAKANUI customers begin their meal by ordering a grilled lamb chop to enjoy with their first drink, making this the WAKANUI style of appetizer. Grass-fed fillet Bincho-Tan Grilling bincho-tan grilling To complem

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