TASTEMAKER SERIES showcases the creators behind Mandala Club's culinary, wine & mixology programmes, giving our viewers an up-close and personal view of what goes on behind the glamorous façade.
When you think of The Straits Parlour, you think of this dish… one of Chef Sean’s best: Wagyu Katsu Sando. Made with A5 wagyu tenderloin, homemade tonkatsu sauce, and the ever so fluffy milk bread. Every bite of this dish will leave you craving more, thanks to the tenderness of the Wagyu tenderloin, accompanied by the softness of the toasted milk bread.
Our sommelier Aleksandra, recommends ‘The Standish' Shiraz 2017 Barossa Valley, a luscious and intense wine pairing for the wagyu.
Watch Chef Sean and Aleksandra introduce the Wagyu Katsu Sando together with its wine pairing: