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Gourmet Retailer of the Year Award 2022

Wagyu Beef Tartare



  • 100g black peppercorns
  • 100g white peppercorns
  • 25g Szechuan pepper
  • 30g coriander, stems and roots
  • 150g fish offcuts
  • 60g scallop meat
  • 20g shallots/French onions
  • 20g long red chillies
  • 20g ginger, peeled
  • 2 garlic cloves, peeled
  • 80g celery|7g salt
  • 150ml lemon juice
  • 150ml lime juice
  • 300ml fish stock
  • 1.1kg mayonnaise
  • 800g Wagyu beef striploin
  • 3g smoked chilli powder
  • 3g pepper mix
  • 50g salt
  • 50ml olive oil
  • 20g brunoise shallots, diced small
  • baby capers in brine|potato chips
  • White Tigers Milk Emulsion (this is the result of the cevcihe marinate mixed with the mayonnaise)

Pepper Mix

  1. Place black and white peppercorns and Szechuan pepper on a medium sized baking tray. Place the tray in the oven at 180°C and roast for 3 minutes.
  2. Remove from the oven and place all ingredients in a food processor and grind to a fine powder. Sift the mix through a sieve once and grind coarse pieces a second time.
  3. Cool the mix to room temperature and store in an airtight container.

Ceviche Marinade

  1. Place Core Marinade Ingredients in a food processor and blitz to achieve a very smooth paste, ensuring no chunky segments remain.
  2. In a jug, mix lemon juice, lime juice and fish stock. Pour half of this liquid mix into the food processor. Blend until smooth. Add remainder of the liquid mix and blend until all ingredients are well incorporated.
  3. Use a spatula to fold the Ceviche Marinade into the mayonnaise, until both are well combined.

Tartare Base

  1. Remove all fatty tissue from beef. Use a sharp knife to slice beef into 3cm-thick chunks, then cut to form small 3mm x 3mm cubes.
  2. Place beef cubes in a metal bowl and season with smoked chilli powder, pepper mix, salt and olive oil. Taste and adjust ingredient levels as desired.
  3. Add brunoise shallots and mix until both ingredients are evenly combined.

To Serve

  1. Place 130g of tartare mix on a flat dish. Use the concave side of a spoon to spread the tartare mix evenly to cover the centre of the plate.
  2. Pour Ceviche Marinade into a piping bag. Cut 5mm from the tip of the piping bag to allow for an even flow of Ceviche Marinade. Pipe dots of marinade on tartare mix in a sporadic manner (between 8 and 10 dots, each approximately 5mm in diameter).
  3. Sprinkle a few baby capers on top of the tartare mix and place potato chips in a random formation

About Ryan’s Grocery

Ryan’s Grocery is Singapore’s only full-service organic butchery and allergen-friendly specialist grocery store. The company’s journey began in July 2015 when founders Sebastian and Wendy Chia learnt of their son’s – Ryan – intolerance to gluten, dairy, nuts, soy, egg, and yeast. They searched local markets for products and produce, and even made personal trips internationally to look for a range of dietary items to support his needs.

It was then they saw a demand for such a specialty online grocery and Ryan’s Grocery was born. Ryan’s Grocery now services the local community, discerning shoppers and those with dietary intolerances with an all-inclusive range of organic meats from our specialty butchery, gluten-free products, and other related items with grocery delivery options.

In December 2019, the brand launched its first overseas flagship store in Ho Chi Minh City, Vietnam. Its flagship outlet in Singapore with ‘Ryan’s Grocery’ and ‘Ryan’s Kitchen’ opened in Great World in December 2020, spanning a total of 4,200 sq ft. In 2022, Ryan’s Grocery was awarded “Gourmet Retailer of the Year” and “Best Meat & Seafood Retailer” in Singapore by World Gourmet Summit & Tatler Asia respectively.

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