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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
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.

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.

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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.

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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?

  • 5 Likes

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?

  • 3 Likes

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.

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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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