I tried Morton's and I tried Tavern. And there's always this question mark in my head. Why oh why is Tarvern so under-rated and morton's so over rated? Looking at the review here, it is a 100% definitely will go back review. But there are only FOUR miserable reviews for this place! How can it be? Definitely do injustice to this place.

The restaurant is very nicely furnished with very european style decorations. Was there on a Sunday and there were very little customers. According to my friend, Morton's is an American steak house while Tavern is more European style. That explains why this place is classier. Morton's is really too noisy for my liking.

The waiter will first bring out the menu for the main course, which was written on a blackboard. He would push it to your side and you can choose what you want for main. They will also show you all the beef that they have, pretty much like Morton's and Lawry's. We both decided to have Wagyu steak 200 g each. Pretty pricey, but it's wagyu so no complaints. The waiter cut through the wagyu beef like hot knife on butter. And with great precision, he weigh it to us. 200g each. We also ordered Pan Seared Foie Gras for apetizer.

They first served us bread rolls. Freshly baked. Very yummy. Unlike mortons where the bread served was ginormous, this was just nice for one person. Not too much, just the right portion to make you want to crave for a little more.

Then came the apetizer, pan seared foie gras. It was crispy on the outside, soft in the inside, cooked very nicely. I'm a big fan of foie gras and I had tried foie gras in quite a number of places and I must say the foie gras here is generous in serving and very creamy and delicious. One of the best I ever had. The foie gras is placed on 2 pieces of toast, which I think is used to suck the oil from the foie gras to prevent it to be too oily. Anyway, I ate the toast. Sorry to be so unglam but me and my friend simply can't resist cos the toast is sooooooo delicious with the essence of foie gras! (note: OIL of foie gras....)

Then came the main dish, wagyu beef. No seasoning was used before they cook, just lightly season with pepper and salt to bring out the taste. The wagyu is grilled and has a really nice beefy, smoky taste. Very juicy and fresh. The generous serving of vegetables are also very yummy. I understand from my friend that they buy the beef from Culina, which air flown wagyu beef every twice a week. That explains the freshness and the fats in the meat simply melts in your mouth. The cut is just nice, not overly fatty, at least no lumpy fats inside, but marblised nicely throughout the whole steak. Best, no kidding, best steak I ever had. I wish they would import in some kobe beef, cos I know it would be simply heavenly if this is a piece of kobe steak.

For dessert, we had baked alaska. They will pour brandy on top of the white creamy top and it will catch fire!! I love it to bits. The sweetness, together with the burnt crispy after taste is really fantastic.

This place is a fine dining area, so obviously, it is going to be pricey. But compared to morton's price, here is like 20% lesser yet have better food. So pretty value for money.

So if you love steak and love fine dining in a quiet environment, do try Tavern