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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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This was my choice of appetiser from their weekday set lunch.
To be honest, I didn't finish it as the serving was pretty big and I'd just been spoilt with four snacks and a palate cleanser prior. And there were the upcoming main and dessert I had to save tummy space for too.
In terms of taste, I found it decent. If you like a smoother textured beef tartare, you'll enjoy this as the finely-chopped Wagyu gets an extra coat of silkiness from the raw egg yolk. And in case you're wondering, they season it the conventional way here.
Having gallivanted into more adventurous territories for raw beef of late, I must admit my preference now leans towards the playful fusion styles. Nevertheless, a classic is always appreciated.

I had been staking out the steak at Firebake for a while. On earlier visits, whenever someone's order of it went by, I'd crane my neck like the paparazzi camped outside a Hollywood star's home. Why didn't I order it before you ask? Sigh... their menu has too many distractions and my tummy has limitations.
Then last Friday, I managed to stay on track and zeroed in on the 300gm Ranger's Valley Striploin. The beautiful medium-rare meat came sliced and accompanied by whole woodfired Jerusalem artichokes (they taste like a slightly crisp version of potatoes) and a bowl of house-made chimichurri. Eaten alone, the flavourful beef was tender, but the herbal notes of the chimichurri brought out the best in this dish.

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's new BKT dishes pictured in the top row above. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile pictured bottom right. After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?

H O S T E D
If there ever was a "bak kut teh" for millennials, this would be it.
The dishes have a modern vibe in concept and presentation but retain the taste of tradition. It shouldn't surprise considering @bakbak.sg is an offshoot of decades-old "Rong Cheng Bak Kut Teh" whose founder created the "white Teochew style" and introduced the use of premium pork loin ribs in BKT.
This trendsetting spirit is going strong with BakBak's two new BKT dishes pictured in the top row. One marries chewy Japanese Udon with Dragon Rib while the other has succulent sea cucumber. I find these new ingredients pair well with the peppery broth. If you are into pork, you'll adore the perfectly tender meat-to-fat ratio of the Dragon Rib as it gives a melt-in-the-mouth texture.
For those who are more health-conscious, the "shabu-shabu" styled sliced organic pork belly (shown bottom left) should interest you. It has a cleaner taste overall in comparison to the others and comes with fresh lettuce.
I really enjoyed their Braised Pork Trotter for its brighter, almost fruity taste profile (pictured bottom right). After reading the press release, I realised it's because orange skin is used along with other herbs and spices to slow-cook the meat in a blend of light and dark soya sauces. No wonder it's got that lovely facet of freshness.
Last but not least, f you seek some quiet respite, you can dine solo at one of the "ichiran" booth seats on the ground level of this two-storey restaurant. Outfitted with smart technology, ordering and payment can be done without having to interact with anyone at all. I think it's a nifty concept because don't we all need that "alone time" once in a while?

Chef Drew does beef tongue oh-so-right you'll want to lap up every bit of it. He grills it to tender perfection and plates it with parsley oil and celeriac for accompaniment.

Expertly grilled, the thick cut of pork collar was at a sublime level of tenderness. As I brought each piece to my mouth, it literally dripped with juices, which made my mouth water even more. Chef @drewnocente dressed it with shards of nuts and julienned green apple - a most delicious match.

H O S T E D
I had heard Burppler @that_dex rave about how amazing their U.S. Prime Beef Tartare is. The man is right - we were like a wolf pack on fresh kill the moment it was set down in front of us.
Texture is everything when it comes to a good beef tartare, and this hit the sweet spot as the clean-tasting meat had been hand-chopped.
For extra yummy lusciousness, the confit egg yolk seasoned in truffle-laced sweet soya sauce could do no wrong. The accompanying fresh baby romaine lettuce and crispy sheets of roasted seaweed were perfect as wraps too.
A must-order for sure if you appreciate good quality red meat in its uncooked glory.

Decadence overload! Half a lobster and a ribeye (which I estimate to be about 250gms), both cooked to juicy perfection, then drowned in the rich, house-made truffle butter sauce.
Initially, I was concerned it all might be a bit too much to finish as I had eaten quite a lot of bread prior but suffice to say, I surprised myself.
One thing's for sure, this "surf & turf" on steroids" ain't for the meek.

H O S T E D
Inspired by the classic Filipino Pata, the Pork Knuckle at Ding Dong is brined for two days to ensure the flesh is deeply moist and tender even as the crackling skin is done to an incredible state of crunchiness.
What also impressed me was the attention given to the accompanying dip. Usually treated like an afterthought with token bits of garlic (if you're lucky) floating in vinegar, Assistant Head Chef Miller's Spiced Vinegar has neatly chopped onions and chilli padi. It was the perfect foil for the sticky-mouth richness of the huge hunk of pork.
By the way, this dish happens to be the favourite of Ziwei's, the PR executive from @blessincasia who hosted us for the tasting. Thanks to all again for having us today.

Fell in lust today. The object of my desire? This incredible bone marrow dish by Chef Drew.
It had me squirming in my seat, all hot under my collar and gasping in pleasure (softly, I might add, as I was at a table with four others).
Everything about it was created to drive a person wild. The triple threat of seduction came in the form of melt-in-the-mouth marrow, tender-beyond-belief braised oxtail and a golden shower of crunchy crumbs of beef fat (yes, beef fat).
Who in the right mind can resist this I ask you?

Largely known for their "char siew", which is the sexy dark-coloured type, Foong Kee on Keong Saik Road also does a "sio bak" just the way I like it - salty and with a crackling of resoundingly loud crunch.
Their wantons get the thumbs-up from me as well because the filling in them has that traditional taste which is getting increasingly hard to find these days.

Meat-lovers and fans of steamboat, you'll want to take note of this. Every Tuesday at LongQing is when you get to enjoy a 1-for-1 promo on ALL the meats (except for luncheon meat).
Upon learning of this happy news tonight, I immediately ordered the U.S. Short Rib and the Mangalitsa Pork Collar, both of which are my favourites. Considering these two meats cost $22++ and $30++ per serving respectively, this is without a doubt, fantastic value.
Pictured above is the double portion of the latter. It might sound like a lot for two people but with such good quality meats to dunk in our chosen MSG-free Wild Mushroom and Spicy Mala soups, we finished up the whole lot effortlessly.
FYI - Their last order is at 10.30pm, so even if you finish work a bit late, there's still some time to indulge in a good dinner.

About Veronica Phua
Veronica Phua

Veronica Phua

5002 Reviews  89727 Followers

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

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