Vibe Restaurant

Posted by: hisfoodblog on August 17, 2008

Made a reservation for two at Vibe Restaurant, situated within Pan Pacific Orchard (formerly known as Hotel Negara along Claymore Road, behind Thai Embassy) when they were running the Premium Meat Extravaganza Promotion in July.

First up – the Rump Steak, which is a lean cut and was moderately tough. The lacked of fats and marbling makes them dry out when cooked with dry-heat cooking methods like roasting or grilling. It tasted quite “beefy” and none of the delicate flavour one gets next.

What is so special about “Wagyu” is because this breed of cattle is genetically predisposed to intense marbling, and produces a higher percentage of monounsaturated fats than any other breed of cattle known in the world. However, I was utterly disappointed when I tasted it – although more delicate flavoured than the rump steak, it tasted more chewy than tender and the “melt in your mouth” effect was lost on me. In additional, I felt it was overcooked, as the meat wasn’t very juicy.

The difference between “Kobe” beef and Wagyu is that Kobe beef comes from Wagyu breed of cattle. But only after rigid production standards imposed in the prefecture of Kobe, Japan, will then the designation/appellation of “Kobe” Beef be bestowed upon the meat. However as land and grain in Japan are expensive, the cattle is now shipped overseas and raised to the exactingly specified Kobe standards – and that’s how US Kobe beef came about. Another meat, which I felt, was over-done; the Kobe beef surprisingly tasted finer and more tender than the Wagyu. This was probably the best meat I have eaten that evening, or was there more to come?

To read the full review and see photos, please visit here.

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