It’s High Steaks at The Black Swan


The Black Swan recently celebrated its fourth year as the most glamorous spot in Singapore with a menu overhaul, serving up modern European dishes.

The L0 & Behold Group, the company behind The Black Swan, welcomed the return of award-winning chef Daniel Sia as Culinary Director to lead its new menu creation and direction.

“The Black Swan has long been recognized as a destination for people to escape to, and reconnect with friends after a long day of work. We wanted to deliver heartier food options and embarked on a considered sourcing strategy to expand our chophouse menu,” said Managing Partner of The Lo & Behold Group, Wee Teng Wen.


“We want to showcase a great range of premium steaks of different flavor profiles. The cuts have been carefully selected from farms that support sustainable breeding methods, and are free of antibiotics and other harmful additives,” said Chef Daniel.

Notable boutique ranches include the century-old Brandt Beef, a single-family owner and producer of California-bred cattle, best known for their prized Brandt USDA Choice Tenderloin. The menu shies away from the usually unctuous suspects like Kobe beef in favor of Aomori cows that graze on whole rice plants and fresh spring water.

The unorthodox diet lends the Aomori Ribeye a light injection of umami from the fat and an even stronger beefy flavor. For people looking to share, the Stockyard 200-day grain-fed Angus Porterhouse steak is a popular chophouse cut that offers the best of both worlds. Good for a party of two to three people, the cut features both a sirloin and a buttery soft filet mignon. Last but not least, the Pure Black Angus Prime Rib Steak that has been dry-aged for 60 days deserves special mention. The aging process deepens the meat’s color, imbues an intense beefy and nutty aroma and makes it yielding to the bite.

All meats are grilled with a technique that Chef Daniel perfected after months of trial and error. Apple wood is fired to a minimum of  300° Celsius in order to achieve the perfect crust and retain the natural juiciness of the meat and lend an inimitable smoky flavour. Each steak order comes with a personal touch as guests can choose from a selection of unique vintage steak knives sourced from across the globe.

The ultimate chophouse experience is not complete without wine. “The Black Swan presents a comprehensive wine list comprising 120 labels from unexpected exotic locations such as the Canary Islands, Syria, Lebanon and Greece,” said Head Sommelier Yeo Xi Yang, previously of Les Amis.

“Wine is a product with a millennia of history and culture; when paired with the selection of choice cuts, it can make the chophouse dining experience utterly magnificent. The La Rioja Alta, Vina Alberdi Rioja Reserva 2010 hails from Rioja and is 100 percent Tempranillo. Aged in new American oak for 24 months, which imparts flavors like vanillin, mocha and smoke, on top of typical Tempranillo flavors of ripe red cherries and blackcurrants, this pairs beautifully with our 60-day dry aged Pure Black Angus Prime Rib Steak.”

The expansive chophouse menu also flaunts other modern European dishes with such as the naturally sweetened Vidalia Onion Broth with bone marrow flan, and black truffle and camembert toast, a decadent reimagination of the iconic French staple. The Whole Dover Sole À La Meunière is a timeless French fish dish pan-fried in beurre noisette, lemon, capers, parsley and topped with wilted spinach. Paying homage to the traditional Duck a l’Orange, The Black Swan signature’s 12-hour sous vide Duck Leg Confit is updated with pistachio boudin noir and orange sauce.

For desserts, challenging the notion that powdered sugar, mint sprigs and knickerbocker glories are the hallmark of chophouse desserts, The Black Swan turns new generational nostalgic favorites on their head and elevates them to rockstar status. The grown-up Cookies & Cream comprises white chocolate ganache sandwiched between dark chocolate shortbread, and paired with a Baileys-spiked vanilla milkshake. Frozen S’mores, another well-loved classic, hides a homemade ice-cream center studded with blueberries and spiced cookies, and is enrobed in marshmallow.

19 Cecil Street, Singapore
Facebook: TheBlackSwanSG
Photographs by: The Black Swan

Written by FoodieS July 23, 2017.