Singapore (7 January 2014) - It's been almost two years since I wrote Food's Biggest Scam: The Great Kobe Beef Lie, here in the pages of Forbes.com. That story assumed a life of its own, becoming one of the most widely read food stories of the year and garnering well over a million views. It continues to be heavily viewed to this day, and since it was the most read of the hundreds of online pieces I have written, I safely assume it is a topic that interests a lot of people. But the playing field has changed significantly since 2012, so I am revising the topic with the new truth about the world's most famous and coveted beef.

Singapore (22 July 2013) - The prized and rarely exported Kobe beef has launched in Singapore for the first time, and will be served exclusively at CUT by Wolfgang Puck for two months. Renowned for its outstanding flavor, fine marbling and melt-in-your-mouth texture, Kobe beef from the Hyogo Prefecture is a protected trademark and viewed as a national treasure in Japan. Only pureblood "Tajima-gyu" cattle since the Edo period (1615 to 1867) to the present day from the Hyogo Prefecture that are raised by designated farmers can be considered for the Kobe beef certification.

Kobe beef sampling party at Marina Bay Sands.

Restaurant: CUT It is the first steakhouse in town regardless of what others might claim offer authentic Japanese Wagyu.

May 9, 2007 - MEET the monster that devoured Le Bemadin. Maximum-fat Japanese Wagyu, or Kobe, was introduced to the four-star seafood temple by chef/co-owner Eric Ripert last fall, simply because the liked "this amazing product" that had not been available in the U.S. for five years. But it's proven so popular at Le Bemardin, it's warping the way customers order and messing with the exalted eatery's economics.