In the year 2025, it is all about transforming different cuts of beef. For a chef, the challenge lies in taking an off-cut and making it delicious with technique and sauces.

It started with a chuck eye roll, then progressed to a wagyu brisket cooked low (55 degrees vs 72 degrees) and very slow for 48 hours. The textures were super interesting, almost like a rib-eye steak.

We dry-aged various cuts of beef – from rib eye, chuck eye roll, and brisket to tri tip.

In this menu, we will be showcasing 3 cuts which will be cooked and presented like a steak – picanha, hanging tender, brisket.

We will also be cooking dry-aged wagyu rib eye (OP rib).

No beef menu would be complete without some Japanese A4 Wagyu.

There is also a triple beef sandwich with our sourdough, ownself make cultured butter, and pesto.

It wouldn’t be an Ownself Make Chef dinner without some spice and South East Asian flavours, so I will be cooking a chocolate rawon – which is the OG of all buah keluak sauces/stews. We will be making it with beef cheeks.

We round up all that beef with an extremely beefy dessert – check it out in the menu.

188 per pax, we are doing this menu ONCE only. This will be a lunch, 12pm, Sunday 25 May – and limited to 12 pax only.

Email ownselfmakechef@gmail.com or WA 89499102

MENU
Pizza Amuse Bouche
White cheese sauce, fonduta
Ownself Make Dry-Aged Beef sausage
Caramelised onions
Achar

Stacked
Triple beef sandwich
Tongue
Short rib
Brisket
Emping chips
Cheese
Pesto
Mayo

Steak or not?
Dry aged picanha with coffee sambal
Dry aged tri tip steak with tangerine sambal
Dry aged Wagyu brisket steak with soy vinegar reduction
Baked potato (sour cream, spring onions)

Beef Cheek with rawon gravy
Rawon is the OG buah keluak stew from Indonesia, we mix it up a little with some Valrhona Chocolate, buah keluak nuts, rempah and beef cheeks
Nasi lemak
Sambal Belachan

Wagyu so liddat?
Grilled Wagyu A4, Ownself Make kalamansi lime marmalade, Uni and Ikura 

UnmiSTEAKable dry aged beef
45 days dry aged Australian wagyu (MB5) bone in rib eye, browned butter
French fries
Coleslaw

Dessert
Caramelised burnt ends
Beef fat caramel
Pulot hitam cake
Browned butter, rendered wagyu beef fat, kumquat ripple ice cream