The charcoal-grilled Wagyu Steak (S$48.00) was served with a Wafu Tare sauce and some greens by the side. Nothing too fancy in terms of flavour, I would reckon. But I was much intrigued by the ball of horseradish mash that sat on the steak, as it had the texture like any other mashed root vegetable, but with a fraction of the punch from a typical Wasabi paste.

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