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Western Grub

Western Grub

Everyone's favourite, be it if you are a child, teenager or an adult. Food that we will never get tired of and leave you wanting for more!
Xing Wei Chua
Xing Wei Chua
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From Fat Po, a new concept by the folks behind Whisk & Paddle also at The scenic Tebing Lane (Fat Po is situated right beside Whisk & Paddle) serving up Western-Asian fusion dishes.

Fried Taukwa Strips, Mapo Ragu, Grated Cheese. An innovative twist incorporating fries and Mapo Tofu, bringing an Asian influence to a westernized dish. The fried Taukwa strips were crusty on the exterior, but still managed to maintained a reasonably soft texture within without losing its moisture nor was it too dry or rough within. The Mapo Ragu was savoury with a slight hint of spiciness that most should find manageable, coming with minced meat that provided some bite — could have carried a stronger bean paste flavour for a punchier note. Laced with grated cheese, whilst not being a key element of the dish, it provided some stringiness to the fries, though we would prefer a more generous shaving for the slight “cheese-pull” effect that is all the rage these days and a stronger flavour overall. Still pretty decent an item to share around the table.

From the folks behind now-defunct The Betterfield and The Bettership; put aside The Betterfield into the past, for Steakville (at Sunshine Plaza) goes back to the roots of The Betterfield when they had initially started — a spot for no-frills, quality fare at affordable prices.

The Signature Hanger Steak is well-executed; done to medium-rare (which is our specified preference for the order), the steak comes with a crusty exterior and beautiful pinkish centre. While we were told that the steak carries a just a very slight hint of gaminess, the gaminess was barely detectable; tender and juicy, while the flavours were enhanced with the sprinkle of Maldon Seasalt at the side. Very delicious, and very value-for-money indeed at the quality it comes at!

Roasted chicken leg, homemade mash, grilled mushrooms and creamed spinach. This was a comforting dish to have; pretty much no-frills, the chicken leg comes deboned for easier eating — pretty succulent with a crisp skin on the exterior that gives the dish more flavour. It comes well-complimented with creamed spinach, which helps to create a richer flavour for the dish while the grilled mushrooms were earthy and provided some chew. While the homemade mash was a thoughtful addition that helps to make the dish be a little more filling, we felt that the mash could have been a little smoother for there was nothing much to shout about.

From Scissors Paper Stove, a new tapas spot along Teck Chye Terrace that serves up interesting Asian-fusion small sharing plates just a short walk away from Serangoon MRT Station that is bound to be an instagrammer enclave with its dainty and colorful setting.

A unique take on chicken skewers, minced chicken meat is stuffed in green peppers and coming with chunks of pineapple for a zestiness that compliments and rounds off the distinct flavour of the grilled peppers nicely. Thought the minced chicken could be a little bit less mushy for better texture though.

  • 5 Likes

From Martin Zwerts; a fries specialty stall situated at Holland Piazza hailing from Netherlands — the outlet being its very first outpost outside of Europe.

The Martin Zwerts Special is essentially a combination of two sauces — the Frites sauce and the Kerrie sauce that could also be ordered separately with their fried. The fries were served with a generous portion of sauce; still retaining substantial crispness despite doused in sauce whilst being well-filled — the fries were also chunky being thick-cut, while not overly seasoned. The Frites sauce is somewhat like a creamy but light mayo, while the Kerrie sauce is more of light, tangy and sweet sauce similar to BBQ sauce without the smokiness and intense savouriness; very manageable for the tastebud. To be frank; a pretty comforting eat on a rainy day.

Chestnut Glaze, Korean Chili Flakes. The appetizer that is pretty much in your face with its description and aesthetics. The peppers carried its own fragrance well amidst that smokiness; a little bitter while the Korean Chili Flakes helps to ante up on the spiciness a little. The dish would have been totally different if not for the Chestnut Glaze; carrying a grainy texture, it carries an earthy sweetness that cuts through right where the peppers can get a little too bitter and strong, providing a good contrast of flavour.

  • 4 Likes

GG French Poulet, Seasonal House-made Pickles, Truffle Honey. Was really blown away by this dish during dinner — using chicken that is farmed locally at Toh Thye San farm in Loyang. The chicken came with a crisp skin; the flesh so tender, so succulent and juicy while the skin comes glazed in a truffle honey glaze. The truffle honey glaze was truly amazing; the truffle cuts through the sweetness at the right point, providing a flavour contrast that makes their variant so different from the usual honey-glazed chicken dish. The tater tots are absolutely a charm on their own; crisp on the exterior while the potato filling were similar to those of croquettes, though less dense and creamy. The house-made pickles gives a good tang and a crunch. So delicious, we were already making plans to revisit while we were slowly going through the entire dish to savour all that goodness (and making it last, so we wouldn’t be all too sad when everything on the plate is gone).

  • 5 Likes

From Munch Saladsmith at PoMo, which had since added pasta and Rosti to their menu. The Rosti is overall pretty decent; reasonably crisp on the exterior with a bit of char; the Rosti could have done with a bit more seasoning but guess it’s left as-is considering how it’s supposed to be a healthy meal (especially since they serve up salads). The Salmon was prepared in advanced, served out of the display counter — a little firm though still respectably flaky; felt that it lacked moisture for how it was sitting in the display for a while. Overall, a decent Rosti at a good portion; for those looking for a slightly less pricey option, opt for the Bratwurst variant which is also the cheapest out of the lot.

  • 5 Likes

While not being as aesthetically exciting as the Grilled Cheese Sandwich, the Chicken Stroganoff is still out to impress; grilled chicken served with toast, caramelised onions and mushrooms, this item is yet another simple and delightful dish off Prodigal Cafe’s menu. It’s hard to find grilled chicken chops achieving that consistency of tender flesh yet crisp and flavourful skin, yet Prodigal Cafe’s Chicken Stroganoff seems to be the answer to that — something that got me hooked before reaching that pool of creamy mix of earthy mushrooms and subtly sweet caramelised onions beneath the chicken. As though already knowing how tempting it is for one to mop-up that wonderful sauce beneath, the thoughtful addition of toast spread with garlic helps to do just that, allowing one to finish all that by drenching the mushrooms and caramelised onions all over the crisp toast. Yet another dish I would not mind going for again at Prodigal Cafe.

These morsels of chicken need no introduction; essentially being just bite-sized chicken that tastes very reminiscent of popcorn chicken from a popular fast-food chain, these were simply delightful considering how they are my guilty pleasure — morsels of chicken that is crisp and comes with a bite whilst carrying a slight hint of spiciness. Coming with Spicy Sriracha Mayo dip on the side, we didn’t mind how the mayo helps to add a creamy texture to the chicken, though it was certainly lacking in spiciness from the Sriracha.

  • 2 Likes

From the newly-revamped menu at The Masses. Went for medium-rare for the doneness and the steak is really on point; juicy, tender with a bit of chew, it comes with a sprinkling of salt and pepper and isn’t particularly gamey. Really liked how the other celeriac components aren’t exactly heavy tasting here — the celeriac remoulade being almost akin to a refreshing coleslaw, while the roasted celeriac gave a refreshing, light-tasting crunch; somewhat replacing the usual starchy components (e.g. baby potatoes) usually found in entrees like these. The celeriac purée works like a refreshing mousse on the side; pretty light and cleanses the palate in between morsels of the beef. Pretty well-executed, and showcases the different forms of celeriac in a single dish without stealing the limelight of the steak.

  • 1 Like

Thought the Breaded Eggplants reminded me of a similar offering at Carl’s Junior that my friends and I often shared and used to love. The crispness of the breaded batter and the soft insides of the eggplant was a good contrast; that coupled with the light hint of savoury cheese over the top; it was already good on its own without the bright and tangy salsa dip on the side.

  • 7 Likes

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