The menu is kept simple with a selection of 3 mains accompanied by a variety of sides, sauces, and toppings to allow a full experience of the feather blade cut. To complement the food, there is a list of innovative cocktails concocted by Diageo World Class winner, Boo Jing Heng, limited-time festive cocktails, mocktails, wines and beers.
You can choose either the Burger ($21), Steak ($21) or Gyudon ($28) as the mains, with my favourite being the Burger as it comes with a beef patty made from the feather blade cut and what is special is that the patty is fried in beef fat which adds to the overall beefy flavour and gives it the nice burnt crispy ends that added so much more texture as compared to the regular burger. The patty is sandwiched between brioche buns and is complemented with a bearnaise sauce and shallots. If you are on a low-carb diet, the Steak will be the best option with the 200g feather blade steak cooked to your preferred doneness and finished with smoked salt so that you can enjoy the original flavours of the beef without being overpowered by any seasonings. Lastly, the Gyudon comes with the beef slices cooking in a sukiyaki sauce and served on a bed of rice, onsen egg and a topping choice of foie gras or scallops. If you are someone who likes an additional oomph to the flavours, there are sauces such as Sichuan Peppercorn ($2) and Wasabi Cream ($2) to add on to the side.
To go alongside the mains, there are sides such as the Potatoes ($9), Spinach ($7), Burratina ($16) and Mushrooms ($9) to order and I will recommend you get the Potatoes as it has been cooked in wagyu beef fat and topped with a dill cream to cut through the richness and ikura for the added popping textures. The Burratina is another interesting side to consider for cheese lovers as the burrata is drizzled with truffle honey and comes with arugula and cherry tomatoes.
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✨ The Feather Blade
📍 61 Tanjong Pagar Road, Singapore 088482
🌐 https://www.thefeatherblade.com/
🍴 [Media Invite]
200g of flat iron steak.
2nd time at this place, good food. Previously ordered the potatoes as a side and it was really good 👌🏻 Sat outdoors during both of my visits. Indoor seating is super romantic, dim lighting, people with balloons and flowers, perfect for your date night. I don’t mind outdoor seating cos the indoor seats are very packed, you can probably hear everyone’s conversation 😂
You can reserve seats at this place but really make sure that you will 100% turn up bc if you cancel 3 days b4 your reservation, you will be charged $30 per pax.
But if you don’t reserve a seat, then be prepared to sit outside or wait very very long during dinner time (was told waiting time was 2 hours for indoor seating).
Ps. They give free popcorn 🍿
Good steak and sides! ✨
Feather Blade Steak - $21 x2
Potatoes - $9 x1
Cream Spinach - $7 x1
Bearnaise Sauce - $2 x1
Steak was cooked just nice, mine was rare and it was not over cooked. Flavors were amazing, service was good. Free flow water and popcorn 🤩 all the sauces are super yummy!
Price is reasonable for the quality. Ambience was good. Would come back. Would be great if it could be on burpple beyond hahahha.
Made a reservation for the feather blade for Saturday lunch. The restaurant was almost a full house with only 2 empty side tables.
The steak was savoury and done to a nice medium rare and makes a very enjoyable meal. However since this is an alternate cut from the shoulder of the cow there are no fats in the meat and requires a bit of chew to it. Potatoes on the side was delicious as well.
Served medium rare only, these feather blades of steak where cooked to perfection! Nice chew with salt and pepper seasoning sprinkled across the plate, topped with some scallions. It’s great if you’re looking for clean, nice beef but not for one looking for a hearty, heavily smoked or flavoured meat cut. $11++ for 100g.
Unlike most other steakhouses, their specialty (and only cut of beef served), the Feather Blade Steak ($21++) gives them a lot to shout about.
One bite of the steak was all it took to convince me how a relatively tougher and “chewier” cut of beef could be made super tasty. Their “sous-vide” method for cooking steaks maintained a consistent texture throughout, accentuating the flavours of the steak while giving it a rich, succulent taste.
There are also their personally-curated sides ($7) to go along with their steaks, and I’d highly recommend their Mushroom Medley and their Potatoes “Fried in Beef Fat” as they were absolutely tantalising complements to my steak.
The Blood Orange Old Fashioned bourbon-infused cocktail($13++) was a refreshing pairing as well, considering the scorching hot weather outside.
Overall, The Feather Blade is a “should-try” for foodies and steak-lovers alike, mainly for an interesting dining experience that just might switch your preference towards more alternative and tasty cuts of beef.
Using 100g of sukiyaki marinated Feather Blade steak, served with onsen egg, caramelised onions, garlic chips and Japanese rice.
A perfect takeaway for $16+.
Ordered their signature feather blade steak and one of their specials. The feather blade steak was average, I much preferred the latter which had more fat and was juicer. The potatoes came highly recommended but it just tasted rather burnt to me. I did enjoy the creamed spinach a lot though!
Not the best steak I’ve had – I usually prefer mine more seared on the outside so it gets that really appetising crust in contrast to the tender, pink, medium-rare centre.
But the sides are to die for. The hand-smashed Potatoes deep-fried in beef fat are worth ordering a double portion of.
#steak #beef #meat #sgfood #food #foodporn #burpple #notsosuperfluous #belikerachelx
The Feather Blade Steak is a cut from the shoulder blade of the cattle, and due to its chewier texture it isn’t my usual choice of cut, however this is still tender and flavourful enough for me to enjoy. Pair your steak with sides like truffle corn (highly recommended) and spinach at $7 each, along with 4 homemade sauces at $2 each!
Do check out their off-menu items like The Handshake Burger that is smothered in Béarnaise sauce and the USDA Prime Katsu Sando that is only available on Tuesdays as well!
