Grant Brunsden, head chef at M1NT Restaurant and Grill, has some new steaks on the menu. We caught up with him while he was behind the grill, to find out more.

Tell us about the new cuts on the menu.
With what’s been going on with the Australian dollar and the price of land and feed, the cost of beef has gone up as well. So we just wanted to give customers another option. The new cuts are Gippsland Black Angus beef, from cows that live in the pasture and feed on grass for 360 days before they’re taken in. It’s a happy cow that’s a bit cheaper but just as good as anything else.

How is it different than your other steaks?
Our other two steaks are grain fed. Our most popular cut right now is grain-fed for 300 days in the Rangers Valley in Australia, and it’s got a different flavor but it’s still tender and moist. We also have a Wagyu that’s grain fed for 450 days and has a marble score of 8-9. We also dry age all our beef for 20-30 extra days, and that tenderizes and intensifies its flavor. There are only a few other places in town that do that.

Are you moving towards becoming a steakhouse now?
I wouldn’t say we’re a steakhouse, but we do use the grill a lot. Our starters have a strong Asian / Thai influence, and our mains are more European, so I’d say we’re still more global dining.

DETAILS

What: M1NT Restaurant and Grill

Where: 24/F, 318 Fuzhou Lu 福州路318号24楼

Tel: 6391-2811