The Hideout at District 20

From The Hideout
Juicy beef cubes with salt, pepper & garlic.
Awesome vibe.

From Tapas menu on the table top: Japanese Goma wings 5 pieces at $10, awesome tender meat inside and savoury skin with sesame seed. Deep Fried Oyster 5 pieces at $10, plump juicy oyster inside the crispy outer thin crust. Yummy.
By the way, every Thursday nights ‘live singing performance’ do stay for the entertainment.

Served chilled.
Soft chocolate layers simply melts in the mouth.
$5.50 a slice.

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Swiss Meatballs Pasta - $9.90
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The Hideout is literally hidden at a building near Marymount MRT. Food served are all from the open air hawker shops next door. I tried their Swiss Meatballs Pasta which to me was rather disappointing. Beef meatballs with Tomato cream sauce & drizzled with cheese. Too watery for my liking, either they didn’t drain the pasta properly or their sauce is too watery, feels like a secondary school kid could cook better. The only thing acceptable is the meatball, which I wonder is it handmade. The person whom cooked that pasta have a huge room for improvement
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The Hideout at District 20
@thehideout.sg

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.

At a place where you can get a wide variety of bottled beers, it only makes sense for them to sell the totally irresistable roasted pork knuckles.

And they did. The Pork Knuckle they offer here is definitely well-cooked, with its meat soft and tender from the slow roast, to the point that I almost started making my own pulled pork. And you known that they invested a lot of time in their roasting because the bones can be detached by a simple twist-and-pull. The skin was generally crispy, although there are some portions where the skin started to turn a little chewy.

However, I took a bit of time trying to remove the chunks of fats from under the skin. It is indeed visually disturbing, so I’d rather not post it here.

Sadly, I did not like their Sauerkraut that was served with the pork knuckle. It’s a little marshy for me, so I suppose it might not be as freshly-prepared as I had hope it would be.

The S$28.00 portion is good for two to share.