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/
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