Featuring Meatsmith (Telok Ayer), fȳr, Moosehead, Perch, The Wine & Gourmet Friends, FrapasBar by Saveur (The Cathay), L’Entrecôte The Steak & Fries Bistro (Duxton), Astons Specialities (Kallang Wave Mall), [email protected], Xiang Yuan Ji Shanghai Pan Fried Dumpling
Sarah Lim
Sarah Lim

This fared somewhere between the pork cheek and beef ribeye on my ratings between favourite to least. I've had more tender and melt-in-your-mouth ones before this, but still considered a decent rendition. The mash though was silky and perfect.

This was really good and one of my favourite dishes here. Perfectly cooked duck with a delicious carrot puree and jus. Im thinking its hard to get anything better at this price even without burpplebeyond's 1 for 1.

A.k.a the cheek of the pig. As fatty as pork belly except the fats insinuated between the meat making it hard to separate for those conscious about your cholesterol. Full marks for visuals though which made it a whole lot more enjoyable to have.

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I liked their western version of steak more, which was nicely cooked to medium rare as requested. There are choices for the sauce as well although not too necessary given that the meat itself was good on its own.

For those who prefer a more asian dish, try this dish which comes with rice and a sunny side up. A little more saucey almost reminiscent me of beef hor fun. The meat here tends to be a little tougher given that its sliced up rather than a nice chunk of steak.

Still one of the favourite affordable beef bowls around. Beef is a little on the fatty side though so not something Id have that frequently. Absolutely loved the mentaiko which they were so generous with.

This was absolutely delicious. But more so the cream and sauce, which was so rich and great for having with bread (they kindly provided with compliments). The canelon was perfectly silky. And for once i wished for more pasta than fillings.

This was a nice muscle to fat ratio of 70 to 30. The muscle portion was however a little tough. Could do better in the flavours department too. Overall would recommend the pork chop over this.

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This was pretty awesome. Fall of the bone tender pork ribs with a delicious stick sweet glaze. I'd have this over the brisket anyday.

The picture speaks for itself. A dream come true for all you fans of pork belly out there. The fats are legit melt-in-your-mouth and skin was gelatinous and bouncy. Made up for the meaty part which was a bit tough. Sauce is pretty sweet - something I guess some of us may not be used to. Special, and something I'd recommend off the menu.


I like the way the serve the beef here, pieces of steak arranged to cover the bed of rice beneath. Truffle flavour was nicely perceivable and not overpowering. Loved the addition of garlic chips too.

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A tender chicken thigh, creamy slab of foie gras, served on a bed of creamy mash. Then topped with truffle shavings. The truffle was barely discernable but not necessary in the first place anyway because every other component was so well done. I thought this dish was fantastic and super value for money.

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