I got the ageing bug early on, when I was a noodling around in 2004, making my own bacon in my home fridge with a dry rub.
Fast forward to 2018, with Ownself Make Chef, I started experimenting with more local flavours like the soy lees from soya sauce making (generously provided by Ken from Nanyang Sauce), rubbing that over Kurobuta pork collar steaks. I also cured my own egg yolks for salted egg yolks.
People often ask me – what is Dry Ageing and how does it improve the meat? Dry ageing does two things –
1. It tenderises the meat
2. It concentrates the flavour of the meat, especially meats high in saturated fat (beef, lamb and pork).
Once you have sampled dry aged meat, you will be blown away by the great flavour and aroma.In 2019, we took the leap of faith and imported a Dry Ager from Germany and took our ageing to the next level. This dinner is the culmination of the ageing we have been doing. We age Premium Meats like Wagyu, Pasture Fed Black Angus Beef and the not so traditional – with Kurobuta Pork and Dorper Lamb.
The results are frankly delicious, with the Kurobuta Pork, you get a tender and juicy pork chop packed with flavour. Dorper lamb (which is bred specifically for its meat and not wool) already tender without the gamey notes is even more tender and more flavourful with dry ageing.
You will enjoy premium Wagyu aged for 30 days and supremely tender 60 days dry aged Angus Beef, both aged with the bone in for maximum flavour.
These premium cuts of meat will be showcased in a special 7 course dinner
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Dry Aged Mini Beef Burger, Brown Butter, Gruyere with French Fries
No meat fest is complete without a burger. Juicy burger patty is seared, cooked till pink, seasoned only with sea salt and freshly cracked Hong Spices red peppercorns. Drizzled with brown butter, smeared with kewpie mayo, sandwiched between Ownself Make lard potato burger buns and gruyere cheese. Served with crispy curly fries. Now that is what I call a burger!
21 Days Dry Aged Yume No Daichi Pork Collar
Sweet nutty juicy pork steak served with my Ownself Make Lacto Fermented Achar, vinegar and soy reduction
21 days Kurobuta Bone-in Pork Chop with Uni and Japanese short grain rice
The highly marbled pork chop with bone in, is dry aged for 21 days. The juicy and tender pork chop is seared and served with creamy sweet briny Japanese Uni, and rice. This is perhaps my favourite dish and might spoil you for life – you will not want to eat any other pork but this.
60 days Angus Pasture Fed Bone-in rib eye
Grass Fed Angus beef is dry aged for 60 days (the longest at Ownself Make Chef) you will get to experience maximum beef flavour, where every bite is juicy and tender. Very simply seasoned with sea salt, seared and served pink with a generous drizzle of brown butter.
30 days Wagyu Bone-in Rib eye (MB5)
Wagyu dry aged for maximum flavour as tenderness is a given with the high degree of marbling. Served with our Ownself Make Kalamansi Marmalade
14 days Dorper Lamb Rack
Dry aged for 14 days, with bone in, this cut is highly marbled with packed with flavour. Served with our Ownself Make Honey Cured Garlic
Valrhona Dark Chocolate Truffle Tart
Pastry made with aged beef tallow, cultured butter. Served with Gula Melaka Ice Cream
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You can also purchase the Dry Aged meats and cook them yourself, email firstname.lastname@example.org to chope your chop NOW