A High Steaks Game

A High Steaks Game

For divine bovine that raises the steaks-uh, stakes, of the beef game.
Russell Leong
Russell Leong

It’s the most wonderful time of the year, which calls for the most wonderful meat at @cavemen_sg. This is a USDA Grade ribeye that’s been dry aged for sixty days. Not gonna lie kids, this is my first time having dry aged steak after watching @sveverything dry age almost everything in his videos. And boy it is the most memorable steak I’ve ever had, believe me fellas.⠀

Dry aging changes the texture of the steak noticeably. While it definitely stays tremendously tender, the ribeye got more rigid, giving more resistance & an increased satisfying chew. That only lasts for about two chews before it melts in your mouth from the marvellous fat marbling in the meat. As for the flavours, the heavy, meaty unctuousness of the beef increased exponentially, and each bite brought bountiful beefy bliss.⠀

The steak is already splendidly seasoned, so the chimichurri that I chose did make it a bit too salty as it was also liberally salted. Still, the herbal & slightly spicy qualities were appreciated amongst the onslaught of divine bovine, and I interspersed dollops of chimichurri between bites of steak for a little variety. Needless to say, I washed it down with a majestic merlot from New Zealand that I got from @cavemen_sg bottle shop.⠀

My dad picked out an 21 day dry aged in butter Aussie Wagyu Ribeye with a marbling score of 4-5, which is pretty average on paper. However, the Aussie steak was felicitously fatty, and it came damn close to melting on my tongue like a brilliantly beefy butter. The mushroom sauce ($2 extra) was really more mushroom cream. It was ultra creamy, with a generous amount of diced mushrooms, garlic & herbs flavouring the creamy concoction. This sauce is pure, unfettered hedonism, and by God it’s definitely going somewhere on the menu of my last meal.⠀

Cavemen certainly ain’t new, but I finally made time to head down & experience their eats. Sure, my 300 gram steak cost $63++, and my dad’s 280 gram steak cost $51++, but it was completely worth the splurge. Cavemen’s concept of you picking out your meat and paying them an extra $15++ to cook it puts them in direct competition with Culina, but they execute it expertly enough to stand out on their own.

Just like Arnie, I’ll back.

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I’m gonna be honest with you, I wasn’t expecting much from @blackpearlsteak two hundred gram Argentine grassfed ribeye ($30++). However, it blew past any expectations that I had, and it might’ve even eclipsed my already sublime USDA Prime ribeye steak by way of the tenderness metric.⠀

Just like my redolent ribeye steak, the Argentine ribeye was seasoned to piquant perfection, and the grill marks on it are absolutely alluring. Beef hailing from Argentina is fairly rare in the sunny isle of Singapore, and while it was my first time trying Argentinian beef, it most certainly won’t be the last.⠀

The steak was so stunningly soft & tender that you didn’t even need to chew on it. No, a couple of firm bites is all you need for the beef to yield. The fat marbling within was exceedingly enchanting, with each bite yielding a matchless mix of delicious fat & satisfying meat. I certainly wasn’t expecting it, but the Argentine ribeye is a diminutive powerhouse of a steak.⠀

I’m not crying for Argentina. This Argentinian grassfed ribeye is so good, it’s enough to make a grown man cry. Yes, this steak is that spendid, and you can take that to the bank.

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Before we begin, I’d like to apologise for the appalling lack of quality in my photos. @blackpearlsteak lighting is great for a relaxed dinner, but not so much for taking #instaworthy photos. With that out of the way, let’s get into the meat of the matter.⠀

Black Pearl bills itself as the best steakhouse in Singapore, and I’m inclined to agree. They’ve got steak from the USA, Australia, Argentina AND New Zealand in a variety of different cuts. I went for the gargantuan, 350 gram USDA Prime ribeye from the land of the free. Yes, it’s $62++, but I swear on God it’s more than worth the price of admission. The tremendously tender beef was felicitously fatty, with a magnificent marbling of fat in the meat, and it was salted to sapid sumptuousness.⠀

I ordered it medium rare and it came just right, with each steak slice offering up minimal resistance as I greedily devoured it all. The béarnaise sauce I selected on the side cut through the richness of the beef quite effectively, and fuelled my carnivorous conquest of this splendid steak. The sides of potato salad & an arugula salad were done decently, but there was absolutely no way they could steal any of the limelight from the unctuous USDA Prime ribeye.⠀

With steaks this stellar, anyone and everyone would be exceedingly eBULLient about dining at Black Pearl Steakhouse.

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#meatymondays just ain’t the same when you’re quarantined, so it got me reminiscing on that time I had a carnivore’s paradise on a platter.⠀

The elegantly named Platter for 2 ($60++) has redolent ribeye steak, fabulous fried pork belly, chicken tikka, @tacomantra own chicken wings and samosas stuffed into a little metal tray. The most outstanding item in the platter is doubtlessly the succulent steak. Fabulously fatty, sensationally sapid, superbly succulent and tantalisingly tender, the steak was quite impossible to stop eating.⠀

The chicks were pretty delicious. The chicken tikka was immensely infused with Indian spices and cooked decently, while the wings had that savoury spiciness that made it rather palatable. The wings were a tad overcooked, but when you wash it down with a brilliant beer, it doesn’t really matter.⠀

The pork belly was fantastically fatty with a decently crispy crackling, but it was overly salty. But Taco Mantra has mastered its market very well, they’ve studied their customers and they’re making a 400 IQ play. When you eat something extra salty, what’s your first instinct? That’s right, you reach out for a drink. And what is @freehousesg game? Spot on lad, it’s a beer pub. Thank me for this revelation later.⠀

Also, samosas are better bar food than French fries, you can’t prove me wrong. All these elements make for a real piquant platter, and while splitting sixty two ways is a touch costly, the quality & variety is downright decent. Pretty posh pub grub if you ask me, and it’s undeniably unctuous.

Oh, Freehouse now delivers these platters straight to you doorstep, so now would be a good time to get your meat on.⠀

Mucho grassy ass to @tacomantra for generously hosting us, and to @burpple for setting this up!

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New Ubin at Tampines may be their test kitchen where they perform live human experiments, but they also got some of the old classics that made them great on the menu too. Of course, I’m talking about the USDA Choice grade Black Angus Ribeye. At fifteen bucks per hundred grams, the smallest steak at five hundred grams will blast a seventy five dollar sized hole in your wallet. Is it really worth such a premium?⠀

The answer is yes, it’s worth it when you save it up for a special occasion just to make it even more special. Mind you, USDA Choice is the second highest grade of beef, and Black Angus cattle are renowned for their intramuscular fat marbling. It’s roughly on par with a Wagyu A4, so the price ain’t a ripoff. ⠀

New Ubin cooks their steaks to a delicious default medium rare, which is the absolute ideal steak standard. I have never and will never be a fan of steak being cut up by anyone other than myself, but I was willing to look the other way at New Ubin. The beef was terrifically tender and so sinfully fatty, with just the right balance of fat & meat. The savouriness is simply stellar, even though it’s really only salt & pepper on the steak. But then again, that’s all you need and want on a top notch steak.⠀

The wedges are an afterthought in all honesty, especially when the steak’s served with the scrumptious heart attack fried rice. It’s just rice that’s fried with the beef tallow rendered from the steak during cooking, but it was incredibly irresistible.⠀

Yeah man, this is so good I’d steak-uh I mean steak-no I meant stake. Yeah I’d stake my money on this black beauty, all day everyday.⠀


Thanks @veronicaphua for inviting me, and @newubin for the hospitality!

For a less than thirty seater restaurant, Deli’s Kitchen is fatalistically and foolishly overambitious. Kaarage? Check. Wagyu burgers? Check. Pork belly don? Check. Black Angus Gyu Don? Check that too bruv. Ox tongue served in every imaginable way that includes a wonderfully white bowl of rice? Yep, check. Wagyu Hamburg katsu Don? Check. Katsu Kagoshima pork loin? Oh yeah, check that old chap. Lamb shoulder portions named in honor of Genghis Khan, the Ultimate Chad who impregnated more women than history could count? Check that too.

There are probably a whole lotta good eats on the menu, and one of the outstanding offerings would definitely be their brilliant Black Angus Prime Sirloin Steak Don ($29++). While pricey enough to make you take a step back and reevaluate all your decisions leading up to this point, the return on your investment is arguably worth it.

A mountain of short grain rice is the solid foundation upon which the entire slab of stellar sirloin steak is laid on. The beef weighs in at an acceptable two hundred grams, which isn’t too little, but isn’t much either. The sirloin steak is done to a marvelous medium rare and seasoned simply with salt and ground black pepper, allowing the beef’s innate beauty to shine through. The beef is terrifically tender, and the fat marbling within is breathtaking. It was so tender all I needed to cut it apart was a fork and a spoon, and every bite was beefy bliss. Drizzled lightly with some savory steak sauce and garnished with a measure of crispy deep fried garlic chips, the steak was a superstar.

The salad on the side is there to make sure you get your fiber in, but it’s been significantly jazzed up by the generous addition of Kewpie sesame dressing all over it. And as we all know, sesame dressing makes everything better.

It might be expensive, but veggies, carbs and proteins in the form of that sexy, succulent steak are flawlessly fused together in this bowl of sumptuousness. The result is a mouthwatering meal so perfectly balanced that even Thanos would approve of it.

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When in Australia, there’s really only one thing you should be eating. Thick, juicy, massive, meaty, succulent steaks. Of course, there is no such thing as a bad steak in Australia, but some of them are truly legendary.

I present to you Kent Hotel bistro’s Michelin black Label T-bone, which the bistro proudly claims as a premium cut of steak exclusive to them. The three hundred gram steak joins forces with a yuge stuffed portobello mushroom, a salad and an absolute armada of chips, all of which (sans the salad) were doused in a gratifying gravy.

The T-bone steak was done to a magnificent medium rare, and while it wasn’t the most tender of T-bone steaks, it was still sufficiently supple and tender. The sumptuous beefy flavors will happily run riot all over your tastebuds and satiate your carnivorous cravings.

The stuffed portobello mushroom is coated in a cracking crumb, and even though most of said crumb had been softened by the deluge of gravy, the unsullied bits will have you going ‘crikey, this is a cruncher!’ Overall, this is definitely a sublime steak that you will never have enough of.

God I’m gonna miss Australia so much.

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I honestly don’t think I’ll ever get over just how inordinately fresh the steaks in Australia are. This here three hundred gram slab of scotch fillet (that’s Australian for ribeye) that’s the centerpiece on Mary Ellen’s Merewether Surf & Turf Platter (A$40) might not have the fat marbling I was expecting, but good God it was terrifically tender and impeccably juicy.

Of course, the civilized way to have steak is medium rare, and the three hundred grams of pure beef power is undeniably heavenly. Seasoned simply with just sea salt and pepper, the scotch fillet is simply scintillating as the inherent excellence of the bovine is allowed to take centerstage with its backup repertoire.

Oddly enough, contrary to the reports that I had received prior to stepping foot into ‘Straya, the seafood was rather disappointing. I’ve definitely had better and immeasurably fresher king prawns while dining out in Singapore than over here. However, the rich, delicious sauce drizzled upon the surf n turf platter worked to alleviate the shortcomings of the seafood. While the scallops certainly weren’t disappointing, they were rather run of the mill and aren’t really worth mentioning.

The superstar of the show is definitely the scotch fillet, and it’s ain’t hard to see why. Granted, the supporting cast could be better, but it still make for a rather delicious dining experience nonetheless.

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Down here in ‘Straya, the home of kangaroos, Tim Tams and Steve Irwin (may God bless his soul), a ribeye ain’t a ribeye, it’s called a scotch fillet. Either way, it’s still bloody delicious, and when you have a mad wombat who decides to marry a 300 gram grass fed Hunter Valley scotch fillet to a whole mountain of truffled mushroom risotto (A$35.50), one couldn’t really care less.

The ultra tender scotch fillet is grilled to a perfect medium rare, which allows the beef to just slowly start melting in your mouth. Seasoned simply with sea salt and black pepper, the natural beefy flavors are at the centre of attention, with the salt and pepper providing that extra oomph to the steak. The red wine jus that glazed the steak added an extra and very welcome depth of flavor to the already stellar steak.

As for the reservoir of risotto, the risotto was tremendously tasty and suitably thick. The brown sauce that surrounded it was rich and chock full of delicious flavors. Even though I couldn’t quite smell or taste the truffle in there, the risotto was so ridiculously redolent I relished every last grain of it.

The Happy Wombat certainly knows how to spread the joy to other species, and they certainly know how to turn humans in to happy humans by way of their fabulous food.

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While it is priced at a whopping $56.90++, The Hideout’s Australian Wagyu Sirloin Steak with a marbling score of 6-7 is actually worth the steep price of admission to Flavortown.

While they were overenthusiastic with the black pepper on their grilled veggies on the side, they got the seasoning bang on right for the steak itself. It’s pleasantly peppery and superbly savory, which is all a good steak really needs. As for the slab of wonderful wagyu itself, it pretty much melts in your mouth thanks to the magnificent marbling of fat going on in the steak. The red wine sauce on the side is rather redolent too. It’s rich, savory and very aromatic. It’s also slightly sweet, and it reminds me of molasses oddly enough.

The only problem with the steak was that it was cut too thin, and as such, the kitchen couldn’t thoroughly cook the cap of fat at the top of the steak without cooking the steak past medium rare. It would’ve been better if it was sliced shorter in length, but thicker so as to allow for more thorough cooking and searing without overcooking the steak.

Well, hindsight is always 20/20. With that being said, this is still a stellar steak, and you shouldn’t make a missed-steak by not trying this at least once.

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The most exciting thing about Meat Market is the fact that they use a wood fired open pit to barbecue all their meats. The wood they use changes on a monthly basis, which means that the meats you had a month ago and the meats you have today will not taste the same.

They were burning almond wood when I went if I remember correctly, and almond wood adds a mild, nutty flavor to whatever’s being grilled. This here slab of ribeye steak ($14.90++) is BBQ’d to a perfect medium rare, and is seasoned satisfactorily. The wood smoke isn’t very noticeable, but there is an underlying scent of smoke in every steak slice.

While the steak was savory, passably tender and satisfying to my carnivorous cravings, it was quite dry. Granted, it probably is just an ordinary breed of ribeye, but it wasn’t as juicy as I would expect from a ribeye cut. Perhaps they sliced it up right after it left the grill instead of letting it rest, but the end result was a dry steak.

Fortunately, the butter sauce on the side saved the steak from eternal shame, as dipping steak into it resulted in the resurrection of the bovine. The butter lubricates and provides the moisture that was so desperately lacking in the steak, and it’s mild salty & herbal qualities complement the steak seasoning well.

The ribeye is a little disappointing given the glowing reviews of this place that I’ve seen online, but this place has a whole lotta potential. I hope to return to improved offerings from the Meat Market sometime soon.

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Sutachi is a brand, spanking new Japanese food stall that’s opened up right next to Smith Street Taps at the second level of Chinatown Complex. They feature lots of bar bites (think truffle fries, edamame, grilled half shell scallops and so on) to go with the alcoholic libations next door. Talk about location, location location!

However, if you’re in the mood for a proper meal, Sutachi does serve up proper ricebowls and pasta. Featured here is their $19.50 Foie Gras Gyu Donburi, which sees and entire cut of steak cooked to a perfect medium rare, sliced up and rested next to a gargantuan slab of foie gras upon a bed of warm, sticky short grain rice.

The beef is almost certainly a cheaper cut like round or flank, but Sutachi managed to handle what they have expertly. The beef is very lean, but it’s surprisingly tender and juicy considering the absolute lack of fat on the bovine. The better part is that there’s so many thick slices of beef to maximize and extend the duration of your culinary enjoyment.

However, they almost completely ruined the fatty liver. Anyone can tell with one glance that it’s obscenely overcooked, which is why I’m baffled as to why the guy manning the cooking line didn’t. A few seconds more, and the poor foie gras would’ve probably caught fire.

It’s not that everything was terrible, but when the main motivation for ordering a $19.50 donburi turns out to be badly overcooked, the disappointment is real. Until they can figure out how to perfectly sear that gigantic, gorgeous glob of foie gras, my advice would be to go for the much cheaper gyu donburi at $7.50, as the beef is excellent and well worth the moolah.

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Alcohol may not be good for my body, but my body is good for alcohol.

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