The Featherblade

What started as a pop-up restaurant in 2019 by F&B group Proper Concepts Collective has evolved into a brick-and-mortar steakhouse serving its namesake alternative cut, feather blade, or flat iron. It is a cut near the shoulder of the cow, thus, it can be very tough when it’s not cooked properly. Here, the flat iron is first cooked sous vide to tenderise the meat before it’s glazed with herb butter, sprinkled with smoked sea salt, and slapped on the grill for a juicy and smoky finish. Enjoy the steak with the sides as well, among which are the potatoes cooked in beef fat and served with ikura and dill cream, grilled portobello mushrooms drenched in beef fat, and spinach baked in a creamy cheese sauce and crowned with a decadent onsen egg.