It is Wednesday my dudes, which means that it’s time to post some beef wellies. Gordon Ramsay was right, beef Wellington really is a showstopper, and it’s the centre of attention at every dining table it’s served on. @cherki_sg Pangium Beef Wellington ($30++) is no exception, as it comes pre-sliced in half for an epic cross section.

A massive slab of beef tenderloin is basted in Cherki’s proprietary pangium nut paste, and wrapped in mushroom duxelle and puff pastry. As you can see, that beef tenderloin is done to a delicious albeit uneven rare, and it really put the tender in tenderloin. The knife sliced through with light work, and chewing it was delectably easy. Pangium nut paste (aka buah keluak) tastes a bit like black truffles with a hint of black olives somewhere in there, so it made for a perfect fit with the earthy, moreish mushroom duxelle.

The puff pastry was fantastically flaky, but as expected of a beef welly, the bottom was quite soggy due to the juices of the tenderloin rendering out during baking. The savoury sauce poured over the welly exacerbated the sogginess, even though I appreciated its salty qualities. A easy fix would definitely be to put that sauce into a ramekin on the side. And of course, more sauce please. As for the soggy pastry, the only solution I can think of would be to sear the bottom on a screaming hot dry pan to try & evaporate some of those juices.

The Chinese mushrooms on the side were a nice touch, but they were a bit undercooked as they were slightly bitter. Despite the 3 faults of Cherki’s Beef Wellington, I was suitably impressed by it. Better yet, with #burpplebeyond, you can even get TWO beef wellies for thirty bucks! Yessir, @burpple Beyond’s 1-for-1 applies to ALL mains here! Now that’s the robbery of the decade!