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1 Jalan Dusun
#01-09 One Dusun Residences
Singapore 329363

(open in Google Maps)

Monday:
Closed

Tuesday:
12:00pm - 12:00am

Wednesday:
12:00pm - 12:00am

Thursday:
12:00pm - 12:00am

Friday:
12:00pm - 12:00am

Saturday:
12:00pm - 12:00am

Sunday:
12:00pm - 12:00am

View Address & Details

Reviews

From the Burpple community

Besides regular steaks, Cavemen also serves up various types of dry-aged steaks! Their butter-aged steak is really popular & you have to pre-order to avoid disappointment! I've yet to try out the butter-aged but I did manage to get my hands on a whisky-aged one! The whisky is said to be able to give the beef a more smoky flavour & I was super excited to try it out!

I've never had dry-aged beef before so I honestly didn't know what to expect. We got to try some appetisers like the Texture of Tomatoes & Liver Mousse. The creativity & thought that goes behind them should definitely be appreciated!

For Texture of Tomatoes, they've managed to use one ingredient in 3 ways. First, all natural, next, dehydrated & last but not least, tomato juice is extracted & then made into a jelly-like texture! It's even got 'soil' over it which is actually dehydrated olives that are ground up till it becomes a soil-like texture.

For the Liver Mousse, in order to tone down the strong flavour of the liver, they brought along unagi to accompany it, along with some brioche toast and apple. When you eat it all together like intended, the sweetness from the unagi, toast & apple went really well with the liver! I was pretty mindblown. This has got to be the most interesting combination I've seen in awhile.

Moving on to the dry-aged steak, it has hints of blue cheese to it & the smokiness of the whisky is subtle but there. I personally feel that it should be shared because it's got quite a strong flavour to it that might be too overwhelming after awhile if you were to eat it by yourself. Besides, it'll be a great conversation topic between your friends, don't ya think? 😉

I had such a wonderful time dining at Cavemen, it's definitely gonna be added to my faves list. 💕

Feature USDA prime rib eye with sake, dry aged for 30 days.
Marinated with salt and pepper, grill over charcoal.
Served with side dishes mash potatoes and Brussels sprout.
Ps : the mash potatoes is really good 😋, smooth and creamy..
💰$21.5/100 gram (meat). Additional cost for cooking it..
📍Cavemen Singapore.
1 Jalan Dusun #01-09.

Surrounded by mostly kopitiams & bak kut teh stores aplenty, Cavemen stands out amongst the usual local food affairs in Balestier. Honestly, I was pretty surprised when I first saw it.

I work around Novena & my colleagues & I often walk to various places within close vicinity for lunch. One day, we were around where Cavemen was & I was like, ‘Whoa. This place looks cool! 👀 ‘

Unfortunately, it was closed during the day so I wasn’t able to take a closer look.

Fast forward to night time & here I am, in awe by their interesting selections of meat, countless bottles of wine & sake for you to pick from, bespoke cocktails & delicious food.

The white bait is the perfect bar snack because it was so easy to just pop one in between conversations & sips of cocktail. If you’re not into deep-fried stuff, the saba is a good alternative as well!

2 bespoke cocktails was made to go with the bar snacks & I loved the Lemongrass Grapefruit Lychee! It was really refreshing & paired with the white bait really well!

The steak was lightly seasoned with just salt & pepper because a good steak should be able to shine with just that. No need to drench it in sauce. You’ve gotta bask in it’s original flavour & savour it. 🤤

They’ve also managed to nail brussels sprouts. I personally think that’s a feat in itself because I’ve hardly come across places that do justice to brussels sprouts. I took one bite of the brussels sprouts & I was like, ‘This is it. I’ve found THE place for brussels sprouts.’

Do check out their pecan pie as well. It’s stuffed full of pecan right down to its filling that consists of chopped pecan & caramelised sugar which is pretty much like mai ya tang.

If you’re looking to chill with your friends over some good bar snacks & drinks or chat over some impeccable steaks, this is the place to be.

This is definitely a hidden gem that deserves more recognition! I’m so glad I got to know about this place! 😍

1 Like

Cavemen Restaurant & Bar is a premier butcher and bistro. It's what I thought to be a hidden gem, but it was almost full when I visited on a Thursday evening. So I wasn't the only one who has discovered this place that serves good food along Balestier Road.
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They're a resto-bar, so they're also headed by a bartender serving up an extensive cocktail menu and bespoke cocktails. Pictured is one of their signature cocktails, using chrysanthemum-infused gin with housemade wolfberry puree, lemon, lime, egg white, and peach bitters mist for aroma.
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[Tasting] #cavemensg #balestier #chrysanthemum #foodphotography #fujifilm #burpple #sgfoodies #sgfood #foodsg #nomnom #instasg #foodstagram #instafood #instafood_sg #foodcoma #f52grams #hungrygowhere #cafesg #foodgasm #sgfoodblogger #singaporefood #onthetable #sgig #barhopping #eeeeeats #makan #burpplesg #foodie #cocktails #うに

You've tried dry-aged, wet-aged, and even snow-aged beef. Have you tried one which is sake-aged? A cloth is soaked in sake, wrapped around the USDA prime, then rested in their dry-aging fridge for 60 days. At regular intervals, the cloth would be removed, soaked with more sake, before dry aging it again.
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Dry-aging tenderizes the meat and improves it's flavour, but dry-aging it with sake meant that the meat absorbs the sake as well, imbuing it with subtle nutty and floral notes of sake.
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I've only seen this at @cavemen_sg, a casual resto-bar that takes their food very seriously. One day, I'll drop by for their butter-aged wagyu too.
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[Tasting]

2 Likes

baby squid served with eggs and chili.
💰$14
And pair it with signature mocktails “ Hellooo Pomelooo” (picture number 2). 📍Cavemen.
1 Jalan Dusun #01-09.

1 Like
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