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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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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.

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.

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.

About Veronica Phua
Veronica Phua

Veronica Phua

5148 Reviews  89700 Followers

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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