35 days whisky dry aged Black Angus ribeye from Collin's

We have eaten at Collin's once. In a coffeeshop stall. Chicken chop and pasta thingy. Chicken chop had soggy skin and the pasta wasn't salted. Shitty food and I'm beyond mincing words here. We decided to give the restaurant outfit (#B1-106/107 Great World, 1 Kim Seng Promenade) of Collin's another chance because some people have insisted it was good and maybe it was just that particular stall that had lousy food. Here we were and that's their 35 day whisky dry aged Black Angus ribeye.

What's whisky dry aged? Haven't a clue. The meat was supposed to be tender and better flavoured as the ageing should have done but it wasn't well flavoured because the marbling wasn't so good in the first place and fat is flavour. What greatly disturbed me were a few things.

• Why the fuck did they al taglia the steak without asking?
• The wait staff did not understand the word 'marinate'. We had to cycle through two of them before someone gathered the initiative to ask. I find it shocking that a restaurant selling meat failed to answer a query on marinade because they didn't understand what the word meant.
• Business too cheap to educate their staff on what's on menu and then selling shit that your wait staff have no fucking clue about.
• Salting and peppering the meat is apparently not a thing here
• So the restaurant thinks they're in the league to work with dry aged meat and didn't think it was worth the effort to hire people who know how to handle the meat? Come on, trim the bloody sinews away.
• Do away with the fancy tile plates. The big steak boys don't do it. Fancy plating implies that you're overcharging not because of the quality.

Hmmm....the peach Earl Grey had one piece of canned peach. Being sweet as it is with so much ice meant to me that there's a truckload of sugar in there. Din Tai Fung upstairs has better ice Earl Grey.