Chalong (Guoco Tower)

265 Wishlisted
~$15/pax
Delight your senses with modern fusion grilled meat rice bowls like no other! At Chalong, we believe in sourcing for the freshest and finest ingredients for your enjoyment. All our meats are prepared fresh daily, with our beef air flown from New Zealand, salt from the Himalayans and our butter from Denmark. Our signature is the Grass-fed Black Angus Striploin, glazed with French red wine sauce and yoghurt sauce ($14). Another favourite is the 18hr sous vide Iberico jowl ($12), accompanied with our in-house specialty chili sauce. Customers can also choose to add on grilled asparagus ($1) or grilled tomatoes on vines ($1). All our meats are sous vide and charcoal-grilled in the acclaimed Jopser Oven to perfection to complement your savoury rice bowls.

7 Wallich Street
#B2-21 Guoco Tower
Singapore 078884

(open in Google Maps)

Wednesday:
11:30am - 02:00pm
05:30pm - 07:30pm

Thursday:
11:30am - 02:00pm
05:30pm - 07:30pm

Friday:
11:30am - 02:00pm

Saturday:
Closed

Sunday:
Closed

Monday:
11:30am - 02:00pm
05:30pm - 07:30pm

Tuesday:
11:30am - 02:00pm
05:30pm - 07:30pm

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Reviews

From the Burpple community

I guess expectations have to be tuned. First of all this was basically served cold. If you're looking for a good pork jowl, restaurant quality, you would be sorely disappointed. But if you're looking for a quick rice bowl, this is a great option

Pork jowl was tender enough, not crispy though. Definitely recommend adding on veggies cos there's nothing much apart from the egg and meat, portion for the veggie was also v generous. Ckn was mild, but 3nett for half a ckn thigh is pretty worth it if you're looking for protein. The whole bowl is q mild but the chili is really intense, w a sour and complex profile. Not that bad if you're in the area

2 Likes

Popular for the hearty, meaty bowls, this Thai-inspired spot turns out a delicious Iberico Pork Jowl Rice Bowl ($12). The marinated pork is grilled over charcoal for a supple, smoky finish that keeps the juicy layer of fats in place. To best enjoy this flavour-packed bowl, have each bite with a little bit of rice, egg and chilli sauce. If you prefer chicken, the tasty Gai Bowl ($9) comes with Thai basil marinated-chicken thigh chargrilled to a crisp. Add a Mi-Cuit Egg ($1) and you're all set!
Photo by Burppler Justin Teo

6 Likes

Iberico Pork Jowl with an onsen egg and salad greens ($12). The pork was wonderfully smoky with an almost crunchy texture. I found the salad quite small but really enjoyed the pork and egg!

1 Like

Thai-inspired marinated Spanish pork cheeks, served with Japanese Fukui Hanaechizen rice and a mi-cuit egg

2 Likes

With your choice of rice (white/brown) or salad as the base, this comes with basil Thai charcoal grilled chicken leg, onsen egg and sautéed mushrooms which I have added on. Was told there’s a 15 min wait for the chicken but I actually waited less than that👍🏻. But perhaps that may be the reason that some cuts of the meat turned out to be slightly undercooked, as evident from the the pinkish hues. The chargrilled skin was slightly crisp with a tender and succulent chicken thigh meat that was well marinated with a basil fragrance but would have better if they were all fully cooked 🙈. The sautéed mushrooms though were really a great addition, juicy with a pleasant earthy note. The mi-cuit egg also provided the essential visuals (and of course, palatability) with a soft, vibrant and flowy yolk that oozes out with a slight provoke. I opted for brown rice as the base which was served on a base of sweet, umami teriyaki-alike sauce. What i also enjoyed was the separate side of sauce given for each bowl, which came with bits of red cut chilli, providing a pleasant tinge of spiciness .
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#burpple #smitteneats #smittenchoice

I'm back to office, which means I could now have this bowl again. This is grilled not just using any Iberico, but the Iberico cheek which was tender yet lean.
🔸
It was first sous vide for 18 hours, then grilled in a josper grill (yes, they've a josper oven in this small shop space!) filled with apple wood for that smoky charcoal wood scented exterior, while having a tender interior with Thai inspired flavours such as lemongrass and galangal. The egg was as intended - of a custard form - so that we can decide whether to eat the yolk as it is, or mix it into the rice. And remember to add the chilli which was really good.

4 Likes
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