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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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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.

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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.

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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.

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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.

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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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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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