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By Ufairah Akram
In the region of Canterbury on the south island of New Zealand, Wakanui is known for its grassy plains, with sea breeze from the Pacific ocean on one side, and snow-capped mountains on the other. Angus and Hereford cattle raised here graze on lush green pastures for 18 months before being grain-finished for premium beef which is then aged for 21 days for maximum tenderness. To get a taste of Wakanui, try a selection of bone-in ribeye, fillet, and spring lamb at Wakanui Grill Dining Singapore, located at Marina One. Originally opened by New Zealand beef and lamb producer ANZCO Foods in Tokyo, Wakanui’s Singapore outpost will feature the use of Japanese binchotan as well as New Zealand-sourced sashimi-grade fresh fish and green lip mussels, served by Chef Ito Wagyu, who hails from Kagoshima.
By Ufairah Akram
By Clover Ng
By Liao Xiangjun
