Opus Bar & Grill Review: Steakhouse at The Hilton

The steaks here are aged in a Himalayan salt cabinet to intensify the beefy flavor for a one of a kind experience. Appetizers Cured Salmon ($19) A dish bearing on its simplicity and quality of elements.

The salmon was firm, full of taste, and was lent a new lease of life from the citrus vinaigrette. Seared Hokkaido Scallops ($23) The scallops are served with edamame beans, miso espuma and blood sausage. It’s not something out of a horror movie that’s going to burst in your mouth, in fact the texture is similar to a dry lup cheong and adds a saltiness to the dish.

The miso espuma is a heavy and creamy sauce that complements the scallops well. Perhaps it should come as no surprise then that this dish was disappointing for me.

The tomatoes didn’t leave much impact and the coffee vinaigrette lent the dish a bizarre bitterness it could have done without. Mains Glacier 51 Toothfish Fillet ($47) On the outset, this dish doesn’t look very exciting, the colours don’t really pop.

The brown butter sauce was decadent and complemented the fish well with a luxurious coat of savour. Char-grilled Kobe Wagyu ($92 | Sides $7 each) The steak comes with a selection of three different kinds of salt -Rosemary, Himalayan, and volcanic salt. I personally prefered the rosemary salt’s tinge of herbaceousness on the beef.

The steak was fantastic and you could literally feel the fat melt in your mouth. It wasn’t too fatty either and it was very pleasant to eat.

It was well cooked and flavourful with a very strong smoky herb accent, which provided pleasant reprieve from the two other components on the plate. The price of the beef might turn off some diners but I’ll say that the quality was certainly present to justify that cost. More affordable grades of beef are also available at $58 or $62. 36-hour Pork Belly ($36) Tearing through the pork’s tender exterior was a joy, and tasting it was even better.

The pork is served with sweet lychees and coffee sauce, and if you’ve ever had kopi pai guat served in cantonese restaurants you’ll have a general idea on how the taste was like. I prefered to have the pork on its own even so, and dipped it into the sauce only when it got a little too sweet.

Digging into this will expose you to an array of textures and flavours that playfully go off in your mouth with enthusiasm. The mix of density between the light ice and heavier gels play well together too giving the dessert a great mouth feel.