Roosevelt's Diner & Bar

Slow-braised beef cheek, cayenne buttermilk, poached egg & toasted hazelnuts.
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A unique creation for brunch. The beef cheek gravy bind all the ingedients together. A slight tanginess from the butter milk make you keep digging into the potatoes. Make sure you get all the ingredients in every bite.
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In the background Hencesome is learning photography.
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Happy hump day! Totally in love with this slow-braised cheek beef !
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Beef Cheek on Potato Pancake ( $22 )
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Chance upon the strong shadow game to capture this amazing slow-braised beef with poached egg !
Simply the best cure for Monday blues !
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Thank you @rooseveltsdinerbar for hosting and @cassakating for the extended invite !

Stuck at work, dreaming of brunch and this beef cheek on potato pancake which is the epitome of the perfect brunch food came to mind. Crisp potato pancakes resembling rosti (MY FAVOURITE!!) / hashbrown, with cayenne buttermilk, topped with free-ranged poached egg and the star of it all : fork-tender slow-braised beef cheeks as a result of cooking with red-wine for 6h. 😋

Thanks #burpple for the invite, and Ying @chinesewinegal / @rooseveltsdinerbar for the kind hospitality!

If you are like me, you could still head down to @rooseveltsdinerbar for brunch (till 6pm). One of my Favourite would definitely be this Beef Cheek on Potato Pancake ($22) - the crispy Rosti topped with slow-braised beef cheek and poached egg 😋 My kind of simply comfort food to boost you for the upcoming week 💪🏻 Thank you @rooseveltsdinerbar for feeding us and @chinesewinegal for the warm hospitality! Also, @geekyelephant for extending the invite 🙆🏻

My recommendation has definitely got to be the Beef Cheek on Potato Pancake ($22). As they take their wine and food seriously, no efforts have been wasted in using quality ingredients to bring out the optimal flavours. Take for example the beef cheek, which has been slow braised in a premium wine, and served on top of a potato pancake. To go with the rosti and beef, there is the cayenne buttermilk sauce and a free-range poached egg for all the eggporn lovers out there.
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This was a tasting hosted by @rooseveltsdinerbar and many thanks to @chinesewinegal and @geekyelephant for the invite.
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Roosevelt’s Diner & Bar
Address: 331, New Bridge Road, Dorsett Residences, Unit 01-02, Singapore 088764

My recommendation has definitely got to be the Beef Cheek on Potato Pancake ($22). As they take their wine and food seriously, no efforts have been wasted in using quality ingredients to bring out the optimal flavours. Take for example the beef cheek, which has been slow braised in a premium wine, and served on top of a potato pancake. To go with the rosti and beef, there is the cayenne buttermilk sauce and a free-range poached egg for all the eggporn lovers out there.

Roosevelt’s Diner & Bar
Address: 331, New Bridge Road, Dorsett Residences, Unit 01-02, Singapore 088764

That jiggly poached egg kept threatening to fall off its throne of fried potato pancakes - like a combination of rosti and crispy hash. The only appropriate punishment would be to slice it open into a cascade of yolk. 😇

Unfortunately, ours was a little too firm and refused to flow due to them tweaking the cooking temp in response to the previous orders being too soft. But we're sure they'll get it just right the next time! Thankfully the beef cheek was braised to perfection - just tear it apart with your fork and feel it melt away in your mouth. Bring it all together for that great Sunday brunch feeling you're searching for. 😎

TL;DR version - I like the crisp of the potato pancakes on smooth buttermilk milk, and the delicate poached eggs :)
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The beef has been slow braised and topped with a nicely poached free-range egg. So delicate - as I moved this plate around for my photography with my trembling hands, the egg kept wobbling and looked like it would burst into a waterfall of eggporn.
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Three layers of crispy fried potatoes are laid on top of buttermilk, which has been mixed with just a little bit of cayenne for a tinge of spice - very subtle spice. My favourite part is the potatoes. It's like hashbrown, very crispy. Ying said the potatoes were shredded, par-boiled, seared and then deep fried to prevent it from being soggy or crumbly. So much effort!
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This is taken during a media tasting.