Goodwood Park Hotel's Tatsuya's chef Ronnie Chia preparing wagyu beef by searing it. The Japanese restaurant is down to two weeks' supply of the gourmet meat. When it runs out, popular wagyu dishes Gyu Tataki and Gyu Sushi will be taken off the menu. -- ST PHOTO: KEVIN LIM
FANS of Japanese wagyu beef and kurobuta pork will have to do without their fix for now.
Stocks of the Japanese varieties of these premium meats - which experts say are far superior than those produced elsewhere - have either run dry or are very low here, following a ban on their import by the Agri-Food and Veterinary Authority of Singapore (AVA).
The agency's action in late April is in response to the worst outbreak of foot-and-mouth disease in Japan in 100 years.
