Atrue paradise for diners with carnivorous palates, AB Steak by the renowned Chef Akira Back is an innovative and contemporary Korean steakhouse – combining the American-style steakhouse with refined Korean touches. As Chef Akira Back’s latest invention, AB Steak highlights the house’s dry-aged premium meat, produced in the restaurant’s own dry-aging chamber.
Offering quality dry-aged meats that range from 21 to 200 days, grill enthusiasts will find the steaks drenched with sharper scents and more concentrated flavours. Also on the menu is meaty greatness like premium Japanese, US and Australian premium cuts. If you’re lucky enough, you might have the chance to try out the limited Korean beef (Hanwoo) and Spanish beef (Rubia Gallega).
Grilled using Japanese charcoal enhanced with American applewood and cherrywood chips right on your table, the steaks will definitely leave an unforgettable impression on discerning diners. On the table, diners can find six kinds of salt – truffle, pink Himalayan, garlic herb, umami kombu, kimchi and sriracha – to season according to their liking. The wet-aged beef, on the other hand, is served as if it’s a blank canvas with five different sauces – sesame oil with sea salt and black pepper, ssamjang, bulgogi, soy and grated wasabi and chimichurri – further enhancing the already magnificent flavours.
The interior of the restaurant is revolutionary in theme, with modern lines, intimate lighting and curated artworks from Akira’s mother. To sum up, AB Steak by Chef Akira Back is the ultimate destination to impress, in terms of aesthetics and more importantly, tastes and flavours.
- The 60-day whiskey aged bone-in rib-eye
- The Hokkaido Snow collection
- AB’s wagyu moriawase