Mis-Steaks.

Mis-Steaks.

Steak, good, bad and home-cooked.
Nathanael Foong
Nathanael Foong

the australian angus ($26++) is done to a juicy medium rare. paired with creamy mushrooms and crisp fries, this is comfort food done well. be sure to block off an hour after lunch for a post prandial food coma!

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i once heard this: a steak joke is a rare medium well done.
hur hur.
but this steak was pretty delicious. cooked in the oven and finished on the grill, the aroma of beef filled the whole restaurant for a good 5 minutes before the meat arrived. sliced along the bone, the meat was juicy, tender and done to a perfect medium rare. the sides that came with it were done well too, creamy mash, sautéed mushrooms and slaw with an apple vinegarette.
at $130 per kg, I guess it isn’t cheap, but it definitely is filling. will come back if I have steak cravings 🤤🤤

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i once heard this: a steak joke is a rare medium well done.
hur hur.
but this steak was pretty delicious. cooked in the oven and finished on the grill, the aroma of beef filled the whole restaurant for a good 5 minutes before the meat arrived. sliced along the bone, the meat was juicy, tender and done to a perfect medium rare. the sides that came with it were done well too, creamy mash, sautéed mushrooms and slaw with an apple vinegarette.
at $130 per kg, I guess it isn’t cheap, but it definitely is filling. will come back if I have steak cravings 🤤🤤

2 Likes

short rib, medium rare. from fat belly, a pop up occupying space in sugarhaus at serene centre. the short rib was juicy and nicely marbled. there was chimichurri on the side which wasn’t really necessary - the beef was flavourful enough on its own. the sides are pretty good as well - can’t go wrong with truffle fries and the sautéed mushrooms are tasty (who hates mushrooms!!) there is also a flat iron steak on offer that is much leaner but possesses a beefier taste. at $22 for the flat iron and $25 for the short rib, with sides at $5 each, pretty good value for a steak dinner 😛

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the 36-hour brandt shortrib from the white rabbit. an incredibly marbled piece of beef, each bite was sheer delight. the beef was juicy on the inside yet maintained a crisp crust that comes from a hot sear on the grill. the port glaze lent sweetness to the meat to stand up against the beefiness of the meat.
it costs $42++ as an ala-carte item or as part of their prix fixe menu which certainly isn't cheap. but the location is quite pretty and service is prompt and efficient, so one could say the experience is quite special 😊

2 Likes

aomori rice beef. each bite explodes with beefy flavour but there is a certain cleanness to it. cooked to a perfect medium rare, each bite is a juicy umami delight.
the accompanying yama wasabi (mountain wasabi) provided gentle nostril-tingling spiciness to cut through the richness of the steak. surprisingly, it was not as pungent as regular wasabi and could be eaten by itself.
not forgetting the ponzu sauce, basically a citrusy soy sauce that i could dip with anything. 😄
the steak costs $20 per 100 grams and the minimum size is about 250g so it doesn't come cheap. but the flavour is certainly on point 😬

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because post call with no dinner and no breakfast. had the opportunity to try the ribeye at garang grill and it definitely did not disappoint. all the talk about charcoal grills and Mibrasas and maillard reactions aside, you are hit with a wonderful smoky aroma when the beef reaches the table. the crust boasts a wonderful char and the steak is cooked to a perfect medium rare. with USDA prime the beef flavour is big and bold; such is the case with this meat.

the garang rice is also enhanced with bits of chili padi. not enough to melt off the tongue, just enough to provide a gentle warmth. it is at once savoury, oily and spicy - satisfying to say the least.

at $18 per 100g of meat it isn't cheap. But it definitely is comparable to beef from other top steakhouses in Singapore. in my opinion the beef itself comes close to the prime rib from morton's (such sacrilege there)

garang grill occupies the space where Slake used to be at swan lake avenue. it's a few stores down from plank which is where my favourite pizza is 😛

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heard so much about this restaurant and the flank steak (that is only served from Friday til Sunday, by the way) that i had to trudge through a Friday downpour and wet shoes to try this. and indeed it lived up to the hype. the flank steak ($28) was lean as it should be (no one ever calls a flank fat) and full of beefy goodness. there was a slight char, always a bonus, and it was nicely pink on the inside. difficult to fault the sweet potato mash, smooth without lumps and very more-ish. plus WHO DOESN'T LIKE CARBS?????

With no GST and service charge, i foresee myself coming back here regularly 😬

as far as steakhouses go, this one is probably the darkest and sleekest one i've been to. the main dining area is properly dark and the light is really dim!!
food-wise the New york strip was pretty decent. couldn't really tell whether it was medium-rare because it was so dark, but scoring from the short loin it wasn't the juiciest of cuts. it was good, though. and with one-for-one using the entertainer it's pretty much the cheapest high-end steak you can get in Singapore.

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there are no words that can describe how i love this steak. each bite was a burst of juicy, meaty, beef awesomeness. the steak cut effortlessly and there was ample fat to make me feel like i was in beef heaven. this is why ribeye is my favourite cut.
service is top notch, as expected of a place like morton's. the sides were great too, but honestly when you come to morton's you come for the steak.

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the porterhouse came nicely medium rare. while i appreciate the variety of sauces that came with the steak (mushroom, peppercorn, red wine, au jus) I would be happy with some dijon or whole grain mustard. Today was also the day i realized i prefer ribeyes over sirloins/fillets. but with good beef one can hardly complain.
#BurppleXChope

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food for foong. https://www.instagram.com/foodforfoong/

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