🎂Burpple Beyond turns ONE! Celebrate with us by snagging an Annual plan at 30% OFF now >
close
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
Share this list with your friends:

M E D I A T A S T I N G
All of us found this outstanding. The meat was fantastically tender, and having been marinated in soy sauce, mirin, burnt onions and apple juice, then finished with burnt soy and brown butter, the result was deeply fragrant and flavoursome. It was recommended that we savour it Korean Ssam-style, that is, wrapped in fresh lettuce leaves with pickles plus a smear of yuzu kosho. We did and it was terrific.
A must-order for all meat-lovers.

2 Likes

No photo can do this enough justice. But if you are like me and adore pork, you need to get yourself a platter of the Grilled Iberico Pork Ribs at FOC.
The meat-on-bone is charcoal-grilled in the Josper, so a crazy beautiful smokiness envelopes the incredibly juicy, tender and very flavourful pork. Not that you need anything else because that’s heaven right there but the smoked pumpkin purée it comes with, is spot-on too.
Each order of the ribs is hefty, so unless you are a protein fiend, I reckon it is more ideal for sharing. Six of us were able to take a small portion each last night but we did order many other items as well.

1 Like

H O S T E D
Housed in an old black and white bungalow amidst the lush greenery of Rochester Park is a microbrewery that has its roots in Thailand and Russia. This very spacious joint (according to owner Sergei, it is suitable for events as their venue can seat up to 500 people) serves a large variety of beer brewed right on their premises by Angelo. It was fascinating to hear him share so passionately about the science and the process when we visited last night.
To pair with the beer, the food items I enjoyed the most were the Chicken Wings (they‘re very crunchy and surprisingly spicy) and the Crispy German Pork Knuckle. Both, a match made in heaven with beer. Shown above is the latter, a massive serving suitable for 2 to 4 people depending on how hungry everyone is, was really very good. Having been brined for seven days, the meat tasted tender, moist and very flavourful through and through. But the extremely crunchy skin was what I loved most. It was addictively salty but stopped short of being too much. The sauerkraut and mashed potato served alongside were faultless too.

3 Likes

This was a big hit with us when we dined there last Friday night.
The brazenly crunchy crackling skin of this Porchetta, a classic Italian dish of stuffed pork belly roll, was terribly addictive. Head Chef Jay Lee’s use of sweet potato (this must be his touch of Japanese) for the stuffing was clever indeed. It was a good match for the moist and juicy pork.

5 Likes

H O S T E D
Things heat up when you get to the main course in the NEW Modern Middle Eastern set menu at The Ottomani.
Designed for sharing, there is a delightful sounding vegetarian option that showcases local roots, sweet potato dumplings and acuka (a type of walnut and pepper paste - thanks google!) but as always, it is the meats that draw me more. For selection are Tiberias Snapper, Omega lamb shoulder, 150-day-aged Beef Brisket and Kurobuta pork collar. They are all pit-roasted, a process that imbues them with a distinctive smokiness that adds to their overall flavour.
Shown above is the pork collar. It’s actually served uncut but I wanted to show what the blackened hunk of meat looks like on the inside. Having been marinated in Turkish coffee and Szechuan pepper, this leaner cut is not exactly very moist but it is cooked till tender and possesses a caramelised sweetness and quiet heat. Make sure to swoosh each piece through the puddle of zhoug to feel the fireworks of bright spiciness in the mouth as you chew on it.

2 Likes

Though unassuming in appearance, the piping hot “Coppa Romana Cigars” blew my mind.
These spring rolls are filled with chopped up pieces of slow-cooked pork trotter, pig cheek, pig ears and pig tongue (yeah, all the parts I love most about that animal) and fried till golden brown crispness. Served on the side is a salsa that is a great foil for the richness.
If you are into the exotic parts of a pig, please do not miss out on ordering this. If it wasn’t for the fact that we still had a whole pizza and a hefty plate of pappardelle cooked in Wagyu beef brisket stew coming pur way, I would have insisted on a second round.

1 Like

H O S T E D
What’s better than a big, juicy piece of charcoal-grilled steak?
One that has a demi-glacé poured over it followed by oodles and oodles of finely shaved black truffle.
Carnivores will find the sight of the medium-rare pink of this “Txuleta” (it is pronounced as “chu-let-ah” and means T-bone in the Basque language) contrasted with the dark glossy sauce and matte shagginess of the truffle, most bewitching.
Chef-owner Aitor reckons one serving of this bone-in beef can feed 3 to 4 people, depending on what else has been ordered and how hungry everyone is. So now you have another option for when the need for meat hits.

1 Like

Our table of twenty-one adults made short work of this pair of roasted suckling pigs. And as glorious as their golden brown skin looks in my photo, the flesh beneath was the star for most of us. It was magnificently juicy and soft beyond measure, slipping off the bones faster than you can say “Suck”.
The skin was done very crispy but perhaps because I am more familiar with the Chinese style of roasted suckling pigs, I found this a tad chewy.

2 Likes

H O S T E D
I can’t believe I am saying this but sometimes, even I find the full-bodied creaminess of bone marrow a bit much. Thus, I think it’s rather brilliant of the chefs at @bedrocksg to blanket their dish of roasted bone marrow with parsley salad. This herbaceous topping cuts through the richness by layering on aroma and a lovely fresh spark.
At $25++ for three hefty pieces of bone, troughs brimming in marrow, plus a side of toasts to gob all that lusciousness on, I think this is a dish you won’t want to miss getting as a starter to share.

2 Likes

H O S T E D
I am embarrassed to admit I had never seen the inside of “Bedrock Bar & Grill” till last Sunday night. And what a revelation it was to discover that hidden from the main thoroughfare is a spacious, cosily-lit, comfortable restaurant.
“Exceeding expectations” would be an apt description for our evening, as my party of four feasted on a menu planned by the General Manager.
It began with a bang when steaming hot, soft and puffy flatbread was brought out. Rolled and baked only when main course orders are placed, it tasted incredible slathered with butter and roasted cloves of garlic.
Our main course of Tomahawk Steak (400gms grain-fed) could have easily fed a village. Expertly grilled, the huge long-bone ribeye boasted different done-ness to appeal to our varying preferences. Accompanying the steak were four sides: the totally-deserving-of-its-fame Bedrock Mac & Cheese ($20++), a healthy Steamed Broccolini ($18++) plus two items from the restaurant's promotional menu: Steak Fries and Chilli Corn (this last one was too spicy for the others but I adored it). There was also a tray of five condiments of which I was most into the Whisky Mustard and Chimichurri while the Red Wine Sauce, Béarnaise and Asian-tasting Chilli Oil went down well with everyone else.
Besides the Tomahawk, we got to share a plate of Prawn “Thermidor” ($48++) and that surprised us with a show-stealing umami orzo pasta simmered in crustacean sauce.
The service here is professional and warm, similar to what you’d experience at a 5-star hotel. In case you think it’s because we were hosted, I saw the team treat the other customers exactly the same.
We all agreed this is a place we’ll be returning on our own soon.

4 Likes

Kissed by flicking tongues of fire, then drowned in the embrace of raw Japanese egg with a flutter of freshly shaved black truffle, and finally, pursued like an ardent lover by a delicate ball of pearly-white, fluffy-soft Japanese rice.
What a sublime way to revel in the exquisiteness of each Yakishabu Wagyu Sirloin Beef.
Shown above is a double portion (one serving: $38++) but if you love very good Japanese beef, polishing it off solo is effortless.

3 Likes

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.

2 Likes

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

What To Read Next

Bar Bites for The Best Nights
Bar Bites for The Best Nights Fancy cocktails and obscure craft beers — take a backseat. This one is all about the delicious bar snacks that keep the night going.
Slurp up These Saucy  #BurppleBeyond 1-for-1 Pasta Deals
Slurp up These Saucy #BurppleBeyond 1-for-1 Pasta Deals Twirl your way through these 6 great pasta spots — with 1-for-1 #BurppleBeyond deals, the pasta-bilities are endless!
Newly (re)Opened: The Ultimate Guide to Food and Drinks in Funan
Newly (re)Opened: The Ultimate Guide to Food and Drinks in Funan No longer just a spot for gadgets — swing by for an interesting array of f&b options!
Fall in Love With These 1-for-1 #BurppleBeyond Date Night Deals
Fall in Love With These 1-for-1 #BurppleBeyond Date Night Deals 8 more reasons for you to couple up and take that special someone out with these 1-for-1 #BurppleBeyond Deals.
ADVERTISE WITH US
ADVERTISE WITH US