Mesclun Bistro has something special for this Holiday season, they’ve added a Japanese A5 Wagyu sirloin to the menu. I’ve never been much of a fan of Japanese Wagyu, I preferred the chewiness and stronger flavor of Angus. Last March, I got to try Matsusaka beef at Yakiniku M in Osaka, that experience changed my view a bit but the cooking was different and the pieces were thinly sliced.
I attended a simple dinner a couple of weeks ago to try some new creations by Chef Katrina Kuhn-Alcantara‘s at Mesclun Bistro in Serendra.
There’s never a meal at Mesclun Bistro without an order of their Buffalo Balls (P315). Boneless (perfect for those who hate using their hands) chicken wings coated in spicy and tangy buffalo sauce, served with bleu cheese on the side.
Here are my other visits to Mesclun Bistro
- Mesclun at The Linden Suites
- Mesclun Bistro in Serendra
- Mesclun Bistro Stirs Up The Eastwood Dining Scene
- Lush Hour at Mesclun Bistro
Burratina Salad (P675). Mixed greens topped with a burrata flown in from Italy, cherry tomatoes drizzled with a balsamic vinaigrette and serve with two of Mesclun mini baguettes.
I just had a servings (more like servings) of raclette at the Heat for Swiss week so I had a basis for comparison. Mesclun Bistros’ Raclette with twice Baked Potato (P395) is a more modern take on the classic dish. The potatoes are medium sized topped with a layer of mashed potatoes before heaping on the raclette cheese and the baking it to make a gooey and delicious amalgamation.
Now comes the main event, the Japanese A5 Wagyu Sirloin (P2,990/300 grams). This comes with Steak Fried Rice and two dipping sauces, sesame and soy. Their wagyu are so special, each one has a tracking number you can look up on the internet to see it’s whole lineage (WOW!). I actually got curious and checked our cut, which came from Kagoshima. Chef Katrina seasons it mildly with salt and pepper and just grills it, no special cooking method, no tricks so we can fully enjoy the wagyu/
Our group of friends sliced it up and each one got a fork and tried it out sans any dipping sauce. Everyone was bowled over, it was like a piece of heaven on the taste buds. The wagyu steak almost melted in my mouth, one of the best steaks I’ve had. The steak was a perfect mix of beef and marbling and there’s a smooth and rich creamy mouthfeel as you swallow it.
The steak is 300 grams only but the marbling and the pure indulgence of it makes it perfect to share between 2-3 people. This experience really changed my taste buds about wagyu, the cut is just the right balance of meat and marbling, something that a rib eye would have overdone.
Lest you forget about the sidings after having a go at the steak, you will regret not having the steak fried rice. It is so good it will have you raising your hand to get the staff attention to get more. I’m still undecided which among the two dipping sauce I like more or even if the wagyu needs any sauce at all. Give each one a try and decide for yourselves.
Time for dessert, I noticed a few cakes in the chiller display when I arrived at Mesclun. The one that caught my eye was this towering Strawberry Short Cake (P375/slice). Soft chiffon cake sandwiched by strawberry cream with fresh strawberries dotted around.
The Carrot Cake (P245) is another great choice. Instead of the cream cheese frosting on just the top and sides, Chef Katrina decided to add it in between. Let’s be real, the cream cheese frosting is the one we all look forward to in a carrot cake.
Mesclun BistroG/F Serendra Place (between Fez and Gelatissimo) 11th Ave., Bonifacio Global City, Taguig City 11:00 Am to 11:00 PM Contact No.: (02) 954-2100 Other Branches: 2/F Linden Suites and Eastwood Mall..
Facebook Page: Mesclun Bistro
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