Knowing that our guests were going to bring something from Chef Yashimata, we kept things simple with steak and pasta, and oh yes,
Dry-aged steaks aren't easy to find in Singapore so KW decided to get 2kg worth of US Ribeye from Culina and dry-age them himself. These steaks were a labour of love as the Mister dry-aged them for 4 days.
Nope, no truffle snobs in this household.
Naturally, we banged out our Haagen Daaz stash because cake and ice cream is ALWAYS a good idea.