This is the bomb. 600g for $50? Why! And how?! And the ribeye is done so perfectly (medium rare), just the way I love it, juicy and pink. With the slab so thick and so fresh, your tastebuds are screaming for more. And he is smart to have black truffle paste mixed into the the mustard, hitting well with the Singaporeans who are big on "truffle-with-everything". The steak is perfect with or without the mustard, depending on how your like it to be. Kudos to the chef with so much flaming passion.