What does that mean you ask? It means that while steak is still ‘the star’ of the menu, with grain fed, grass fed, corn fed, and full blood Wagyu breeds to choose from, they now offer smaller cuts to allow diners an opportunity to explore more of the menu.
And explore the menu we did! You’ll find new and exciting mains including their Miso Baked Black Cod, which, and trust us when we say, is amongst the best you’ll find in Singapore.
For those of you who are ardent devotees to the cult of steak though, you won’t be disappointed. Four breeds of beef, each with a uniquely different flavour profile, with varying cuts for you to pick from. We were particularly intrigued by the full blood Wagyu tri-tip steak. A slightly less common cut, the steak offers an excellent opportunity for diners to try a steak with a marble score of 9 without breaking the bank, and provides an interesting texture contrast to the more common tenderloins or sirloins.
When we left The Prime Society after our meal, one thing was clear. It may be a different chef, and a different menu, but the restaurant’s dedication to the upper-cut, and passion for precision and quality hasn’t changed. You’ll still leave happy. (Oct 2012)