Beef (Steaks, Roasted, And The Likes)

Beef (Steaks, Roasted, And The Likes)

Featuring Oriole Coffee + Bar (Somerset), Marché Mövenpick ([email protected]), Bochinche, Meatsmith (Telok Ayer), Bedrock Bar & Grill, The Carvery (Park Hotel Alexandra), iSTEAKS Diner (The Star Vista), Marché Mövenpick (Suntec City), Shashlik Restaurant, Astons Specialities (Bugis+)
Louisa Lau
Louisa Lau

This is their signature dish - beef tenderloin infused with their house-specialty marinade for 24 hours, served on a hot plate.

This is served medium-rare to medium (after further sizzling on the hot plate). The tenderloin is real tender as expected of the cut.

Here is the main meat platter (from bottom left, top left, bottom right): Beef brisket, Wagyu striploin, pork ribs, and the chef’s special was the chicken (top right).

I liked all of the meats! It was super tender and taste wise was fabulous!

A friend suggested to dine here and I was pleasantly surprised the dinner experience was different from my lunch experience. It was close to fine dining where they gave a set of cutlery meant for starters and another for the main platter, plus describing the items on the platter when it was served to us.

The staff was professional and described what the items on the starter plate were: Pork Belly burnt ends, brisket springrolls, scotch quail eggs & caviar, and hamachi tacos (not shown in this pic) which was served in a separate plate next to this.

Thereafter, the staff came to clear the entire setting to give us a brand new set that was meant for the main meat platter.

After the first 600g La Chateaubriand steak, we decided to try another steak on the menu - this Rosedale Ruby Ribeye, also medium doneness.

This was seasoned with a lot more salt, and although it was just as tender, my friend and I preferred the La Chateaubriand.

Finally got the chance to try the steaks at Ginett, as part of my birthday dinner celebration.

This is medium doneness, done on point. Meat was tender and taste was superb. I could have finished this entire steak on my own! 👍

My favourite go-to place for smoked meats. This is 400g of the regular smoked Wagyu brisket. I wanted to try/see what’s the difference between the regular and the GF version.

It seems that the GF version is less gamey, and is leaner. It’s still good nonetheless, whichever version it is. I love that they give jalapeños which goes very well with the meats 😋

This is their recommended beef under the ‘Grill’ section, presented before they bring it back into the kitchen to cut them in slices for us to consume.

It’s done to medium-rare. It comes with condiments such as the sea salt, wasabi, and light soy sauce. This is the first time I’ve come across pairing beef with wasabi, and thought I’d give it a try. I was blown away! It does go very well! My favourite are pairing is with the sea salt and wasabi. 👍👍👍

Ordered delivery during this “no dine-in” phase 2 HA, as I was craving for their smoked brisket. It’s one of the best I’ve had in SG. I ordered the meat by weight, and this is 300g.

Also ordered their Ribeye steak, this time I took a picture of how they ensured the presentation of the food is maintained even for a takeaway order. Such fresh Rosemary and garlic that paired well with the perfectly seasoned and grilled Ribeye steak! 👍👏

With the current phase 2 HA situation, the next best thing is to order takeaway. The team at BoCHINche did such a good job with good quality meats, plus cooking the meats to such perfection that it tasted fabulous even though it was consumed some 20 minutes later back at home! 👍👍

Returned for this superb dish since they’ve first introduced this in their recent menu.

It’s so good, it’s worth returning for. They have kept up and maintained their standard in the food quality. Would also applaud their marketing personnel for the prompt service response and follow-up! 👍

1 Like

Today’s lunch special was Ribeye Carving. Being the early bird today, I got to have the middle section of the carving where it’s more rare! Yumz! 😋

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