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Meat

Meat

Featuring Artichoke, GastroSmiths, Scaled by Ah Hua Kelong, Bird Bird, Bedrock Bar & Grill, Little Island Brewing Co, Steakville, San Bistro, Bee Cheng Hiang Grillery, Butler's Steakbar
Zhihui Lim
Zhihui Lim
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Portion wasn’t huge but the Wagyu Ribeye steak ($44.90 for Standard 220g) we had was surprisingly good with just the right amount of fattiness, very tender yet still with a good bite, and grilled perfectly.

As with the usual Aston’s establishment, you get to pick two sides - which was a hit/miss. Didn’t fancy the potato salad (it could be just me cos I’ve never really liked them), but we definitely enjoyed the Sautéed Trio Mushrooms very much - juicy and flavourful, I will probably order both side dishes of mushrooms 😂

Chawanmushi ($2.80) was actually decent, smooth and tasty but skip the Sake steamed clams ($9.90). Portion was fine but there wasn’t that fragrance I was expecting, just plain garlicky.

3 Likes

Preferred the smoky, flavourful, tender and juicy USDA Prime Grain-fed ribeye (350g for $99) to the Australian Grass-fed beef (400g for $89) for a more pronounced flavour. The steaks here are good enough that you don’t need the side sauces, but the chimichurri and whisky mustard actually complemented really well.

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The chicken roulade which wasn’t on their menu yet, was absolutely tender. While seasoning of the chicken was rather light, eating it together with the baked pork bakkwa brought out the flavours, and I loved the buttery, fluffy potato espuma!

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One of the personal favourites of mine would definitely be this, because you can’t go wrong with sweet bakwa and juicy crunchy enoki!

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Other than the usual retail area, the new concept at Bee Cheng Hiang’s HQ features a bistro for wine&dine and a bbq theatre where you can watch BCH staff grill bakkwa over a charcoal grill, choose your level of char or hands on and grill them yourselves! This is the only store that does charcoal grill as the rest you usually see is electric grill, so you can expect pretty intense smoky flavours here.

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Japanese inspired Mozzarella Katsu of juicy Gourmet Fusion bakkwa with mozzarella, breaded with panko and deep fried. Would have loved it to be even cheesier!

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A new venture by the same folks behind The Betterfield, Steakville is a cozy bistro with a different, more beef-centric concept. While the menu is small, think quality and a no-frill steak experience that makes for a good casual dinner date.

For variety, go for the Beef Platter ($70, recommended for 2-3pax) which consists all three types of beef on the menu at 150g each - Signature Hanger Steak from Riverine Farm (Aus), A5 Joshu Gyu Wagyu from Gunma Prefecture and my personal favourite of Hunter’s Ribeye Steak from Riverland Farm (NZ). Each platter is served with house salad, truffle mustard and maldon seasalt. Always go for the seasalt, simple as it is, works wonders in bringing out the flavours.

The hanger steak which is usually a tad more gamey in general, was quite flavorful with barely any hint of gaminess; the wagyu, with its beautiful marbling was (expectedly) melt-in-the-mouth tender but if you prefer a slightly leaner cut, go for the ribeye!

Do note that the specially selected steaks offered on the menu are sourced from various countries and may change depending on the seasons - I love the idea of getting to try something different every once in awhile!

Thank you #burpple for the kind invite and @steakvillesg for having us🤗

6 Likes

300g Australian flank steak with za’atar butter and garlic, so full of flavour, juicy and tender!

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For someone who doesn’t go for lamb, this massive lamb kebab was actually more than acceptable for me - tender, juicy lamb sausage with a bit of smokiness and best part was that it isn’t gamey. Served with pistachio yoghurt.

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Meats are also done delishly well here. My favourite of the lot might just be the iberico pork - look at that glorious sheen - tender with sticky, well-balanced sweetness from Coca Cola (YES) and some sherry vinegar. So darn good!

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These Thai street food-inspired skewers were pretty good! Juicy, nicely marinated without being overly salty and a good proportion of fatty parts while the achar on the side helps to cut through the slight greasiness.

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The lamb wasn’t too gamey with quite a strong mint flavour so while I’m still not a fan of lamb, this was pretty decent!

3 Likes

Omnomnomnivore

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