The sleek and chic Waga Waga Den has recently unveiled a brand new menu item: a super luxe and indulgent Rōsuto Niku, or roast beef croissant! This roast beef croissant is unlike any other, instead of specially purchasing cuts of beef to make the croissant, Waga Waga Den uses wagyu beef off-cuts from their sister restaurant, Shatōburian.
This practice is in line with Waga Waga Den’s philosophy of “Mottainai”, a minimal-waste philosophy that aims to transform “imperfect” ingredients that people deem unsatisfactory into something amazing and equally delicious. Because the Rōsuto Niku utilises off-cuts from yakiniku meats, the cuts used in the croissant differ each time. One week you could be getting roast beef made from knuckle, and another it could be the shoulder clod, or chuck—you’re in for a pleasant surprise each time! The cuts used changed seasonally, making sure to utilise every part of the whole cattle.
However, just because the croissant is made from off-cuts, that doesn’t make it any less decadent or tasty: the beef is wet-aged for 7-14 days using the cryovac method to lock all the moisture in. The beef is also aged with Waga Waga’s house-made marinade made with over 10 herbs and spices and crusted with salt and pepper for a balanced taste.
As for the other components of the Rōsuto Niku, each aspect is carefully thought out: from the croissants themselves being sourced from local artisanal bakeries, to the addition of the herbaceous oba/shiso leaf and the house-made AOP butter miso mustard sauce.
For this week, Waga Waga Den will be using Jo Rosu (from the beef chuck) in their Rōsuto Niku; to find out more about the cuts that will be used, you can check out Shatōburian’s menu here for the full breakdown. The Rōsuto Niku ($18) is only available on weekends (Friday and Saturday), and is a limited-time only menu item that’ll be available at Waga Waga Den from now till the end of the year.
Dates: Now till year end
Address: 38 Beach Rd, #01-14 South Beach Tower, Singapore 189767
Opening Hours: Tuesday-Friday, 8.30am-3.30pm; Saturday, 9.30am-4.30pm