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Wagyu Striploin with Vegemite Cheung Fun


1 Wagyu striploin, Marble score 8+

Cheung Fun (rice noodles)*

  • 220 g rice flour
  • 55 g corn starch
  • 1-liter water
  • 20 g black truffle

Vegemite Soy Sauce

  • 60 ml light soy sauce
  • 60 ml dark soy sauce
  • 40 ml Vegemite
  • 120 ml water
  • 20 g sugar

Black Truffle Puree

  • 100 g black truffle
  • 35 ml black truffle oil
  • 30 ml water
  • sugar
  • salt


Sift dry ingredients together. Slowly add the water, mixing as you add. Lastly, add the Black truffle and mix thoroughly. Set batter aside for at least an hour.

Prepare your steamer. Grease a swiss roll pan or any aluminum tray with oil and pour the batter directly into the pan and steam for 5 minutes. Rest after steaming.*

Combine all ingredients for the Vegemite Soy Sauce and coat rice noodles. Puree all truffle ingredients together until smooth.

Sous vide Wagyu striploin to medium rare and serve with the noodles and black truffle puree.

*If you don’t have a rice sheet cooker, substitute with store bought rice noodles.