A Taste of Westholme Comes To Singapore

I think this says it all for people who are particular with their choice of meats.

As a result of two decades of careful breeding, Westholme boasts unmatched refined quality and tantalising complexity due to the proprietary blend of nutritional feed and free-roaming cattle that graze on pristine tracts of native Australian grass.

Situated on the corner of Wilkie Road and Niven Road, 28@Wilkie has a stunning entrance. Much like a colonial styled bungalow it boasts a beautiful bar and drinks area for patrons to chill with an aperitif.

The wooden floorboards lend a touch of class to the ambience and it was very obvious as soon as I stepped in that this would be a place I’d pick if I were looking to celebrate a special event.

With a very stylish private room too 28@Wilkie would be a wonderful spot to entertain corporate clients. Large and tastefully set out, this room would afford business people an opportunity to entertain guests with a wow!

28@Wilkie offers a 5 course set menu for $138 per pax serving choice Westholme Wagyu Tenderloin as part of it. It was definitely more than the five courses listed on the menu as Chef Kenny made sure that a few more delights were thrown in to the mix.

To start, the amuse bouche had three yummy starters (not one) plated on a ceramic platter. All so delicately put together!

Further into the night I was served a rather large portion of mango sorbet which sat on a bed of fresh mango. This palette cleanser did the trick to rid my taste buds of the main meat course.

Then of course the petit four which as the name suggests had four delicious treats laid out all in a row with a madeleine and dark chocolate truffle as part of the indulgence.

So all of this thrown in on top of the five courses listed as part of the set dinner menu. It definitely left me feeling full and happy with every corner of my tummy smiling.

28@Wilkie is a restaurant with a difference. As I browsed through the menu I realised it had five varieties of caviar, a specialty of this restaurant. Caviar lovers can opt for the caviar experience which includes five types of caviar accompanied by six shots of Tyrol Vodka. Didn’t I tell you they are different?

In fact this is the time to visit 28@Wilkie for their “A Taste of Westholme” launch which runs from 1 August to 31 October. If you have not heard of Westholme, it boasts two decades of careful breeding that has produced unmatched refined quality and complexity.

This is as a result of the proprietary blend of nutritional feed and free-roaming cattle that graze on pristine tracts of native Australian grass. Unbeknownst to most (including me) Westholme cuts have been available in Singapore since 2016.

The Westholme herd contains some of the most highly credentialed Wagyu cattle to ever leave Japan. If you have not tried this, it is certainly the right time to do so.

Coming back to the next course after my Amuse Bouche trio I was served with one of the most delicately put together Westholme Wagyu Carpaccio. A slice so thin I was almost afraid it would come apart as I ventured to dig into it.

Topped with caviar, truffle, chives and garden sprout it melted in my mouth. Chef Kenny at 28@Wilkie had to be an artist to produce such visually appealing delights to his patrons.

Followed by the Gambero – live prawn on Japanese daikon, this touch of Japanese elegance was a perfect match to the refined course before. Enjoying the sight of broth poured into the dish, I could see how Chef Kenny envisioned this as part of the process to whet the appetite of patrons.

When the homemade linguine cooked in a Vongole sauce hit the table I savoured every mouthful. It had herbs soil around it which had crunchy bits that added to the texture of this dish.

I was surprised I made it to the main meal and was starting to feel full. I was losing my touch! The signature main dish of Westholme Wagyu Tenderloin with pink garlic puree, salt baked shallots and wild mushrooms was a dish unto itself. So well plated it was a feast for the eyes!

With so many flavours that blended on this one dish the meat had an amazing tenderness to it. Chef Kenny at 28@Wilkie described later that the meat is cooked at very low temperature.

I loved the two burnt sticks of cinnamon that sat on the plate. So unusual and meant to be smelt first (like wine) before having a taste of the meat. The cinnamon aroma was fantastic and a great blend to savour the taste of the meat.

This was certainly much more than a five course meal! I was ready to roll out of 28@Wilkie not realising that dessert was about to be served. One of my absolute favourite desserts is lemon tart especially when baked in a fine restaurant. I was on a lucky streak tonight!

The crumble and meringue accompanied by cream cheese gelato was a perfect match. I couldn’t have asked for a better lemon tart!

28@Wilkie certainly made my night from ambience to food curated. It left no stone unturned. As I walked out from a glorious food smorgasbord I was already thinking about when I could organise a private event in this very special venue!

Australia has a reputation for producing clean, green and safe beef and the quality of our beef is second to none.

Australia is free of all major endemic livestock diseases.

Westholme industry have national tractability systems that work in conjunction with national standards for animal health, welfare and bio-security to ensure best practice animal husbandry and low-stress stock handling.

Australian processing plants are regularly audited by independent government officials to ensure animal welfare and food safety standards are upheld.