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Meat Feasts For The Caveman

Meat Feasts For The Caveman

When I am in the mood for meat, there is nothing quite like a great steak, juicy burger, pork chop or anything bacon to have me grinning like the Cheshire Cat. This is my list of go-to's for when I am feeling carnivorous.
Veronica Phua
Veronica Phua
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M E D I A T A S T I N G
At the hosted lunch this week, the dishes with beef seemed to resonate the most with me. Shown above is one of them - salad of Australian Black Angus Beef Carpaccio.
I thought it struck an ideal balance between meat and dressing with the aromatic heat of wild chilli vinaigrette and Sichuan pepper offsetting the full-flavoured beef perfectly. Neither overpowered, leading to a complex yet harmoniously delicious result.

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You should have seen the look of shock on my face when my knife sank into this slab of 14 hour-smoked beef brisket as though it were tofu. Trust me, I wasn’t the only one blindsided by its astounding tenderness. A Mexican wave of disbelief rippled across the faces around the table when everyone made their first cut as well.
And if you think it’s only texture that floored us, let me just say Chef @andrewbaldus wasn’t done with the surprises yet. One bite and we were collectively enlightened - this fat-trimmed beef was a double-whammy of intense smokiness and tantalising moistness.
Here’s the clincher: this is actually one of the three main course options (all served with a refreshing smoked tomato and mozzarella salad) listed in the NEWLY LAUNCHED $38++ set menu at Meatsmith on Telok Ayer.
What’s more, you get not one, not two but THREE ridiculously good appetisers of a Smoked Mackerel Parfait, a freshly-fried, shatteringly crispy Beef Brisket Springroll plus a serving of their House Charcuterie.
Ok, you probably need to sit down for this but guess what, they’ve also managed to throw in dessert as well. A proper dessert too mind you, not some half-ass scoop of generic ice-cream. The tart but not overly so slice of housebaked lemon pie comes with mixed berries on the side and has a cloud of chantilly cream hitched to it. I was really loving how my extraordinary value lunch ended on such a bright and sunny note.

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H O S T E D
Dinner was downright incredible.
After starting on the right note with hot and fresh focaccia bread that arrived in a pan (it’s baked just before dinner service), we moved on to the Marinated Raw Beef.
Available only for lunch, this is not to be missed if you like beef tartare.
Served with very thin and crunchy rice crackers pierced through it like an unfortunate magician’s assistant, the raw meat is a flavourbomb having been marinated in a creamy and very spicy chipotle sauce.
To be honest, I would say this ranks up there as one of the tastiest versions of the raw meat dish ever to travel across the plains of my tongue.

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I swear I have never had a flatiron steak that tasted this soft, tender and juicy. Somehow my impression of this lean cut of beef has always been that you‘ll need to sacrifice some texture for taste.
BUT I have concluded no steak can withstand the combined charms of Head Chef Dave Pynt, his team and the glowing embers from the restaurant’s huge wood-fired oven and grill. Together, they rendered the otherwise rather tough shoulder cut of flatiron into the most sublime explosion of beefy perfection. Which became even more irresistible with blobs of creamy bone marrow, a sweetish onion sauce, the peppery edge of fresh, crisp watercress.

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Trust Burnt Ends to take the classic dish of steak with fries and turn it into something altogether different and mind-blowing.
They serve the beef tartare style, which means it is raw, chopped up and seasoned. Representing the fries is potato that‘s been layered and deepfried. Upping the luxury ante on this piece of perfection is a pile of glistening caviar.
I am sure you can imagine how damn good this taste.

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It may seem daunting when you’re told everything on this skewer must be eaten in one bite. But question not when the authority is none other than the multi-hyphenate, highly-accomplished-across-many-fields David Yip. He’s so passionate about preserving Lingnan cuisine (the type of cooking born of the geographical hybrid of Cantonese, Teochew and Hakka) he actually opened this restaurant in a space of four weeks. Amazingly, it took him only a month from saying yes to the venture to receiving his first diner here. If you are in the business, you’ll know what an incredible feat that is.
And coincidentally, “incredible” would be how I’d describe this 金钱鸡 or “Golden Coin Chicken”. Because when you obey the gentleman and pop what looks like strata of resin into your mouth, you’ll be handsomely rewarded.
Toe-curling, eyelid-fluttering pleasure awaits with this triple threat of candied lard, chicken liver and pork shoulder. Smoky, sweet, sticky, chewy, creamy and rich meatiness - they’re the ballers partying up a storm on this single stick. If you love wine, chase your mouthful with a sip of red for the most ambrosial experience.

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I N V I T E D
At The Dempsey Cookhouse & Bar’s first anniversary celebration, my eyes lit up when I saw there’s Wagyu Tenderloin with Chimichurri on the set menu. Beef and the freshly-made Argentinian-style sauce has always been one of my favourite combinations. Needless to say, theirs was spot-on in the execution, with the sparkling garlicky, herbilicious sauce and the burnt ends of the cut beef doing a sexy tango.
I am keeping my fingers crossed that this gets added to the menu on a permanent basis 🤞😄

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What a pleasant surprise to see a dish created by Chef Jordi Noguerapey of FOC Restaurant on Nekkid’s menu. I have to say, I think owner Ken Loon is really clever to tap on other famous chefs’ talent and skills for recipes. Even Chef Julien of Two Michelin-Starred Odette has contributed a chicken dish.
But back to the Mangalica pork loin chop you see here. It originated from a rare heritage lard pig breed that’s native to Hungary. Since this type of pork boasts an impressive marbling, it already heaves with flavour. So there‘s no need for anything too complicated. In fact, it was outrageously tasty just chargrilled with salt and pepper. However, the company it arrived with was very fine indeed - soft piquillo peppers that’d been marinated in soya sauce, sherry vinegar and olive oil, as well as the silkiest cauliflower purée.
If the three meat dishes I had that night were competing in the Olympics, we would be singing the national anthem of Hungary if you know what I mean 😊

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Steak-lovers, you need to try this.
At $198++ for two to share, I consider the “Origin Beef Tasting Platter” fabulous value because the four kinds of red meat on the silver pan range from “Oh-my-gawd” to “Shut-up-and-let-me-die-in-orgasmic-bliss”.
In technical terms, they go by the folllowing names (and listed in the order they‘re recommended to be eaten):
1) Ranger’s Valley Black Market 100% Black Angus Rump, 300 Days, Grain-fed, MS 5+.
2) Williams River Cross Bred Tenderloin, 400 Days, Grain-fed, MS 5/6.
3) Mayura Full Blood Wagyu Beef Ribeye, 600 Days, Grain-fed, MS 8+.
4) Snow-aged Full Blood Wagyu Striploin A4 (obscenely good meat - #whereisthedroolingemojiwhenyouneedit?!).
Served with the platter are five kinds of sauce (fresh peppercorn, red wine jus, béarnaise, mushroom with brandy cream and barbecue) plus a plate of sautéed mushrooms. Being greedy, I ordered two more sides, a Seasonal Selection Of Greens ($10++) lightly sautéed with butter and a Salted Beets and Carrots (&12++). Both were tasty but on hindsight, a little too much for two people to finish. One would have been ideal.

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I N V I T E D T A S T I N G
A signature at the newly-opened “Meatsmith Little India” by Head Chef Andrew Baldus, the Stuffed Suckling Pig is a clever take on the traditional Chinese version that’s been making the rounds for years at restaurants from Hong Kong to Singapore.
Having been deboned and marinated in a special concoction for 48 hours, the skin of the piglet after roasting is suitably crisp while the meat beneath is juicy and very smooth. Instead of the glutinous rice in the Chinese version, Chef Andrew does an aromatic Indian-style Nasi Briyani stuffing. I love that the rice is moist, tasty and has a lot of dried fruit and nuts mixed in. It goes amazingly with the natural sweetness of the pork.

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The duck here is highly regarded for being very tender and deeply saturated in the fragrant braising sauce.
I also find the other braised items - the pig skin, pig ears and duck liver, to rival it in deliciousness. What a hugely enjoyable symphony of slippery springiness, bouncy crunchiness and creaminess they make.
The clincher has to be that tangy chilli sauce which packs quite a punch thanks to the healthy dollop of minced raw garlic.

Oh, the joy of finding a good eating spot when you least expect it!
@dix and I stumbled upon the newly-opened "KL Shao Roast" while headed to a healthy lunch. Well, that plan went right out the window once we caught sight of their tempting display of roasted meats.
Although this eatery has only been in CT Hub for two days, they aren't a new business. In fact, during the time they were located at Katong Plaza, "KL Shao Roast" had gained quite a reputation for their KL-style "char siew" and "sio bak". They also toss their wantan noodles in black sauce which is how it's done in Malaysia as well.
I'm pleased to report that I enjoyed my order of noodles with the two roasted meats very much (price: about $6).
The "char siew" was a gorgeous glossy black, and had its sweetness dialed low and smokiness on high - just the way I like it. The cut I was given today was mostly lean with just a bit of fat which suited me fine.
As for the "sio bak" (roasted pork belly), it was also really good with a thick crackling that's extremely crunchy.
Coated in a tasty sauce, the fine egg noodles were al dente and didn't clump together at all. The practice here is not to add chili during the cooking, so customers are suppose to help themselves to the sambal. Interestingly, theirs isn't the usual sweetish sort but a savoury "belachan" which I discovered, went very nicely with everything.
Accompanying the noodles was a bowl of soup wth three small wantons. They were alright but clearly, it's the roasted meats that rule here.

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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