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

Expectations tend to run higher when a great night out to mark a birthday is at stake (in this case, it was for my god-daughter/niece Yujun who turned 22). The restaurant has to have a winning hand of great food, fabulous drinks, comfortable ambience and impeccable service. That’s why I picked @cutbywolfgangpucksg. I knew we’d be in the excellent hands of Executive Chef @gregabess and his team.
Shortly after we had settled into our seats, warm cheesy gougère arrived. We all loved them but the birthday girl, most of all.
Setting the tone for the evening were the first two snacks which sent us over the moon. I could’ve inhaled three of those buttermilk chicken sliders - they’re real flavourbombs with jalapeño aioli, jalapeño slices, pickle and honey. Not to be outdone was the apple apricot compote-dotted pork belly braised with Chinese spices and glazed in hoisin - it melted like butter in the mouth. I washed them down with the refreshing gin-based “London Calling” cocktail.
When the bread basket arrived, I attempted to not scoff too much but it was hard. The olive ciabatta, onion focaccia and German pretzel were a formidable trio of temptation.
In order to taste more items, we shared the appetisers. I chose the Maryland Blue Crab Cake with heirloom tomato relish and basil aioli (Yujun is a fiend for crab so I knew it would be up her alley), the Big Eye Tuna Tartare in wasabi ginger, served with thin, spicy togarashi crisps (surprisingly, this turned out to be her favourite), the brightly herbaceous Vietnamese-Style Beef Carpaccio plated with crunchy beef tendon, nước mắm vinaigrette and holy basil (my favourite!), and the Asparagus with Poached Egg on thin toast with mushroom marmalade, a lipsmacking bacon vinaigrette and bacon slice.
What has always impressed me at CUT is the attention they pay to the smallest details. Like serving us hot plates to eat our main course off.
@kndherb used to rave to me about the Rotisserie Baby Chicken at CUT, and of course I’d eaten it before but it was particularly well executed that night - immensely juicy, tender and flavourful. And let’s not forget those meaty chanterelle mushrooms.
Usually, deciding on a steak at CUT isn’t an easy task as they offer a premium variety but since I’d been floored by the Snake River Farm (an American Wagyu) when we had it at @spagosingapore (yes, they serve it up there on the 57th floor of Marina Bay Sands too), I made a beeline for its Sirloin cut. Everyone heaped it with praises too.
The other red meat I selected was the juicy ColoradoLamb Chops. Like the steak, each piece was perfectly cooked, and although a mini jug of cucumber-mint raita arrived alongside, it also tasted perfectly fine on its own.
That’s not to say we didn’t have fun mixing and matching the assorted sauces and condiments with our meats.
In all frankness, the side dishes deserve top billing. I was most smittened by the Tempura Onion Rings - each thin ring was ethereally light yet really crunchy. Even though they look similar, no other Creamed Spinach comes close to the version here that’s crowned with an organic egg. Proving highly addictive as well were the Mac & Cheese and the ridiculously silky and buttery Yukon Gold Potato Purée (if you love mash, this is a must-order).
Thank you Chef Greg for sending us the Spring Peas. I adored this seasonal side dish for its sensational mix of fresh peas, pea purée, ragu of peas, runny-yolked eggs, bacon and perky pea tendrils.
Naturally there was cake since we were celebrating a birthday. I’ve had the moist chocolate beauty before and it was as scrumptious as I recall. The team helped to slice and present it with raspberry sorbet and a macaron for us to enjoy. Besides that, I ordered the Apple Butterscotch Crumble to share. Served warm with toasted almonds and Tahitian vanilla ice-cream, it was very well received by everyone too.
The petit fours we nibbled on with our tea and coffee at the end, were also exquisite in appearance and taste.


I was intrigued after seeing @renztan post about her favourite hawker for roast duck being resurrected, so when I found myself in the area, it was a no-brainer to pop by People’s Park Food Centre to give Toh Kee Roast Meat (stall #01-1016) a try.
Ordered the roast duck, “sio bak” and char siew. All were good with the first two meats being my preferred, and the super juicy and crunchy-skinned roasted pork belly edging out the duck for number one position. This stall does not do sliced cucumbers or sweet sauces. Instead, they scatter some nutty boiled yellow beans (which I love) over the meats, and serve a bowl of runny, savoury dark sauce alongside (it is recommended to be splashed on your rice).
I was told by Sky, grandson of the founder of the now-defunct Toh Kee Roasted Duck stall (note the small name change due to the expanded offering), that he uses the same recipe for his duck. Since I have never had the original, I am unable to draw a comparison but it was tasty (breast meat could have been tenderer though). Enjoyed it most when paired with their customised plum sauce.


Initially, @vk_pillai had suggested sushi for our dinner but I’m glad he changed it to Shabu Shabu Gen when he observed that I hadn’t visited any shabu shabu place of late. It worked out perfectly because despite hearing so much about this Japanese restaurant at Shaw Centre, I had never been.
Cosy and quiet, the restaurant is dimly-lot, elegant and comfortable. I think it is most ideal for dates or meals with family and close friends. The quality of the food is unquestionably supreme. Vijay did the ordering for us and spoiled T.H. and I with platters of premium Wagyu and Pork Belly to cook in the hotpot of fish-based broth. He and his wife don’t consume beef so they had different cuts of pork. What got me really excited was the variety of dipping sauces. There were three, one with ponzu, another with lemon juice and last but not least, a goma (creamy sesame). To customise these, grated radish and spring onions were provided for the former two, and finely-minced raw garlic and chilli oil, for the sesame sauce. I had a lot of fun trying out the different meats with every one.
After we had eaten our fill of the incredible beef and pork, our server cooked a truckload of mixed vegetables and mushrooms in the hotpot for us to enjoy. We were meant to finish with ramen but because it was decided on the spur of the moment to go elsewhere for dessert, that got cancelled. I am sure it would have been a wonderful way to end the already fantastic dinner.

Thanks so much again, Vijay and Valerie, for the marvelous meal and a really fun evening.


A legend in its own right, Bedrock has been THE place for steak dinners for countless couples’ date nights, friends’ gatherings and family get-togethers since 2008. You can always count on rolling out of there, burping with satisfaction because portions are mostly hearty and everything is impeccably prepared.
I highly recommend the steaks here. They have never not been cooked perfectly to my requested medium-rare. On my latest visit, I chose the Bedrock Pepper Steak. The 300gm slab of 350-days-grain-fed Wagyu Ribeye was unbelievably tender and flavourful. No doubt the black peppercorn sauce was wonderfully aromatic but I found the beef already superb on its own.

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It’s official, 2020 is the year I became a lamb-eater. Helping to seal the deal was this rendition of the meat by Chef Jay and his team at Cheek Bistro.
Although it was very slightly gamey (at least to super-sensitive me), I could overlook it as the combined charms of the melt-in-the-mouth fat and fine layer of crackling caramelised glaze (made from lamb jus and balsamic vinegar), were too lip-smackingly tasty.

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Warning: this is not where to come if you are the health-conscious sort because (and I speak only for the roasted meats because those are what I had this afternoon) the fat and salt in them proteins are loud and proud! But that is also precisely why I find the food here so damn tasty 😋😋

From the gorgeous mahogany-coloured Roasted Duck (it’s really juicy) to the black-ish Char Siew (not exactly melt-in-the-mouth but nice and moist) to the salty-of-crackling Sio Bak (packs a powerful crunchiness and is super juicy), there’s no doubt the meats at “Nan Xiang Chicken Rice” have all been seasoned and marinated with a no-holds-barred attitude. Clearly, big flavours is their number one priority, and I love that! The stall’s chilli and ginger sauces also hit the mark - I could not resist splashing them over my rice.

You should be able to find “Nan Xiang Chicken Rice” easily as it is located at a corner coffeeshop next to the Caltex petrol station on Tanjong Katong Road. And for as long as it is open (they ‪start at 9am‬ everyday except for Tuesdays which is their day off), there seems to always be a line of customers out in front. I am sure this scene has not changed much in the last five decades they have been for business.

On my next visit, I plan to try the chicken rice because I got a DM on Instagram from @terenceongwh (who happens to be a regular there) that theirs is very good.

When an ordinary #steak is too ho-hum, there’s always this funkier option at #spagosingapore.
Aged in bourbon whisky for 60 days, the Snake River Farm #AmericanWagyu was presented to us by Executive Chef @gregabess at the beginning of our dinner, looking utterly resplendent and paparazzi-worthy in its wooden box.
After being grilled to a perfect medium-rare, it was transformed into a gorgeous thing all pink and juicy on the inside. The flavour was intense and complex with a subtle sweetness. And it seemed to get tastier the more I chewed on it. This is a steak you’ll want to take your time to savour.
Due to its time-consuming preparation process, this piece of beef is only available about once a month. However, of late, it has been included as one of the courses in the Tasting Menu (we each paid $195++ for ours that night). If you are keen to try, please double check on its availability when you make a reservation.



Inspired by “The Flat Iron’ in London”, @TheFeatherBlade is an “alternative steakhouse” launched in Singapore earlier in May that is very shrewd about their offering and who they are targeting. Essentially they want to be top-of-mind when people think about where to go for #propersteaks at pocket-friendly prices.

This explains their concise menu which is focused on a 200gm piece of steak priced very attractively at $21. Naturally at this price, the Australian beef is not a prime cut but the meat which comes from the shoulder area, is lean and flavourful. And because they pay close attention to how it is cooked, results in a decent level of juicy tenderness.

The other way to enjoy the steak it is to order their off-the-menu Burger. Also priced at $21, the beef is minced and formed into a patty that is grilled, then placed between super-soft brioche buns and dressed in a truckload of house-made bearnaise sauce plus fried onions. I enjoyed this the most from all that I tried at the hosted lunch.

As for the side dishes, there are four, priced at $7 each. They are a Caesar Salad (it has a whole crispy nacho chip-coated soft-yolk egg!), sautéed shimeji, shiitake and button mushrooms, hand-smashed potatoes deepfried in beef fat and spinach in parmigiano-reggiano cream with a pinch of nutmeg.

If you like a sauce with your steak, there are four as well to pick from: Szechuan peppercorn (I liked this a lot), bearnaise, horseradish cream and red wine jus ($2).

The newly-launched Gyudon is very good value for money at $14. Besides the 100gms of sliced steak, you also get very tastily-seasoned Japanese rice, an onsen egg, soft-cooked onions, garlic chips and pickles. And if you are a fan of foie gras or Hokkaido scallops, there is the option to add them on for another $11 per item.

Only one dessert, an ice-cream sundae, is listed in the menu but it did a great job in satisfying. I found plenty of happiness in the Madagascan vanilla ice-cream with Valhorna dark hazelnut chocolate sauce, salted caramel and crunchy flakes of feuilletine biscuit ($8).

The Feather Blade also offers special cuts and have garnered quite a following for their “Picanha Thursdays” and “USDA Prime Sando Tuesdays”. Do follow their Instagram account for updates.

Thanks Sheen for hosting us for the lunch.

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Once I saw Executive Chef Greg Bess share this new dish of Veal Tongue at Spago on his Instagram, I wanted to try it straightaway. So there I zipped the very next day to have a happy solo meal (it’s been a while since I did one of those).
If you are like me and adore tongue, you’ll know it is similar to steak albeit with a very fine-grain texture. I love it however it is prepared and served, but Chef Greg and his team managed to elevate this rather exotic part of a young cow to a particularly beguiling rendition that’s fit for fine dining.
Grilled over binchotan to a perfect balance between tenderness and chewiness, the thick slices of tongue are plated with a veal jus that‘s been sparked with verde, a splash of emerald-green parsley oil, salty-ish fried capers and crispy strips of potatoes. The result is very moreish, delightfully appetising and unusually rich and filling.
For now, the dish is listed as an appetiser in the a la carte Dinner Menu, but will be added to the Tasting Menu in Spago’s Dining Room (in an appropriately sized portion of course) very soon.

Although I don’t dine at Korean restaurants on a regular basis, I find the food I tried at “Joo Mak” to be exceptionally tasty and very good value-for-money. Besides serving what I consider the best Seafood Pancake in Singapore and a much-better-than-average kimchi as part of their banchan, they also do superb meats for barbecue. We tried the pork belly ($15) and the ribeye ($28), and thought highly of the quantity and quality of both.
The venue is not that big and can feel a tad cramp. This also means during the weekend, you can expect long queues. The good thing is “Joo Mak” takes reservations so I would recommend making one.

Wagyu fans, this is for you.
Located on the 55th level of ION Orchard (yes, spectacular views of Singapore are guaranteed when you dine here) has created a special “Meat To Share” platter. It features 500gms of prime Wagyu Ribeye blanketed in Manjimup Truffle, accompanied by the tastiest of sides.
The steak is from @Westholme, an Australian company that has bred Wagyu cattle for over two decades. The proprietary nutritional feed and free-roaming arrangement for their cattle to graze on pristine tracts of native grass result in meat that’s highly impressive in quality and flavour. Executive Chef Jake serves it carefully charred on the outside but still a gorgeous pink within, so you can be sure every bite of that smoky, ridiculously tender juiciness segues into a knee-weakening #beefgasm.
Now let’s examine the company the Ribeye keeps. There’s a serving of hand-cut chips (a.k.a. chunky fries) dusted with herb salt, a vine of slow-roasted sweet tomatoes glossed in aged balsamic, as well as perky crisp baby romaine lettuce over which buttermilk-cured yolk is crumbled.
As for sauces, you have chimichurri, Madeira jus and aioli fighting for your attention. I must admit though, I loved my steak bare as the default sprinkle of sea salt flakes was all it needed to make my mouth water.

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.


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