Anytime there is a steakhouse, I am game! And so when I saw this over-sized advertisement plastered on the front of Hilton Singapore about a new steakhouse in town, I knew I had to try it. Thus, accounting for this meaty meal at Opus Bar & Grill a few days after.
Opus Bar & Grill occupies the space that was formerly tenanted by Checkers Brasserie, which was renowned for its themed buffets. The grill, helmed by Australian Chef Nick Philip, serves prime-cuts that are aged in-house for 14 to 36 days in a customised Himalayan salt tile cabinet and then grilled over imported charcoals. Sounds really enticing, doesn’t it?
By the way, did you know that Opus is the first restaurant in Singapore to be certified ad awarded the MSC Ecolabel for supporting sustainable fishing practices?
This was as close as I could get to the salt cabinet without actually stepping into the kitchen.According to the chef, the cuts are all dry-aged in this custom designed Himalayan salt tile cabinet “to create an intense depth of flavour whist tenderising it beautifully.”.