Hey, Faithfuls! I've been a fan of The Feather Blade for the longest time and used to frequent their Katong outlet a lot. Alas, their Katong outlet has closed down, so I'll have to travel all the way to The Feather Blade Tanjong Pagar if I want to enjoy their amazing, affordable steaks.

The purpose of my visit this time was straightforward—I was going to go ham to their Feast for Two. Priced at S$64 per person, it may seem hefty, but it's a pretty good deal. This comprehensive set menu offered a curated experience that showcased the best of what The Feather Blade has to offer.

The meal began with a choice of two drinks—cocktails, wine, beer, or bubbly.

For appetisers, we chose the Miso Scallops, which were a unanimous fave. Each large, charred scallop was perfectly cooked, tender yet firm, and coated with an umami-rich house miso glaze. The glaze added a smoky depth to the natural sweetness of the scallops, making them simply unforgettable. I can still taste it now.

For the main course, I opted for the West Coast Burger, a double beef patty masterpiece layered with melted cheese, crisp lettuce, fresh tomatoes, onions, and their special sauce. The burger was so GOOD. The patties were thick and juicy, and every bite delivered a burst of juices. The balance of textures and flavours was impeccable.

The monthly special featured the Wagyu Rostbiff Steak, a luxurious cut sourced from Hancock Ag in Eastern Australia. This full-blood Japanese Black Wagyu, with its marbling score of 9+, was a true splurge. Grain-fed for over 400 days, the steak offered unparalleled richness, melting in the mouth with a buttery, smoky finish that was nothing short of sublime.

For the sides, I went with the Mac & Cheese, a comforting dish that didn’t disappoint. The macaroni was cooked to perfection and smothered in a rich, velvety cheese sauce with just the right hint of creaminess. Each bite was hearty yet refined, making it a perfect accompaniment to the main dishes.

To round off the feast, we selected two sauces—Bearnaise and Truffle Mushroom—each adding their own unique flair to the meal. The Bearnaise provided a tangy, buttery richness, while the Truffle Mushroom delivered earthy, aromatic notes that complemented the dishes beautifully.

Thanks for reading, and see you next post!