Cavemen

Yums prepared with the meat you select. Medium rare thin cuts of this really juicy steak

@cavemen_sg aren’t just a butchery & wine cellar that cooks up your meats for you, they’ve got a a surprisingly comprehensive selection of food that aren’t beef, lamb or pork on their menu. They’ve got a broad range of appetisers, and the pancake ($14++) is a shoo-in for the most interesting starter on the menu.

It’s a Korean seafood pancake, complete with a paltry serving of prawns, a smattering of squid, and a sprig of spring onions on it. It’s tasty, but it’s definitely doughier than I’d like. The layer of flour certainly seems to be thicker than average. While the edges are still charmingly crispy, a thinner layer of flour would’ve resulted in a stunningly light & crispier pancake. And as everyone knows, dough hoovers up oil while cooking like nothing else.

The exterior is actually relatively grease-free, but all that oil is concentrated in the innards of the pancake, which does get overwhelmingly rich after a while. There’s some mildly spicy chili oil provided on the side, and I strongly suspect that it’s based off the chimichurri that comes with your main meat order. Sharing is most definitely recommended for this delicious but decadent starter.

I ran into Instagram’s character limit on the last post, but I really cannot commend the stellar service staff enough. The lady I assume to be the service captain kept my dad & I engaged in boisterous banter, and she managed to convince us to buy two bottles of world class wines home with some help from one of the ladies at the butchery, who seemed to double up as the resident witty sommelier. As for the rest of the service staff, they were absolutely on the ball despite getting slammed with the Christmas Eve throng. I did not find myself lacking for water or anything else I desired all night long.

And that, my friends, is why @cavemen_sg has eternally etched itself into the primitive, caveman part of my brain, if not the entirety of my consciousness.

It’s the most wonderful time of the year, which calls for the most wonderful meat at @cavemen_sg. This is a USDA Grade ribeye that’s been dry aged for sixty days. Not gonna lie kids, this is my first time having dry aged steak after watching @sveverything dry age almost everything in his videos. And boy it is the most memorable steak I’ve ever had, believe me fellas.⠀
⠀
Dry aging changes the texture of the steak noticeably. While it definitely stays tremendously tender, the ribeye got more rigid, giving more resistance & an increased satisfying chew. That only lasts for about two chews before it melts in your mouth from the marvellous fat marbling in the meat. As for the flavours, the heavy, meaty unctuousness of the beef increased exponentially, and each bite brought bountiful beefy bliss.⠀
⠀
The steak is already splendidly seasoned, so the chimichurri that I chose did make it a bit too salty as it was also liberally salted. Still, the herbal & slightly spicy qualities were appreciated amongst the onslaught of divine bovine, and I interspersed dollops of chimichurri between bites of steak for a little variety. Needless to say, I washed it down with a majestic merlot from New Zealand that I got from @cavemen_sg bottle shop.⠀
⠀
My dad picked out an 21 day dry aged in butter Aussie Wagyu Ribeye with a marbling score of 4-5, which is pretty average on paper. However, the Aussie steak was felicitously fatty, and it came damn close to melting on my tongue like a brilliantly beefy butter. The mushroom sauce ($2 extra) was really more mushroom cream. It was ultra creamy, with a generous amount of diced mushrooms, garlic & herbs flavouring the creamy concoction. This sauce is pure, unfettered hedonism, and by God it’s definitely going somewhere on the menu of my last meal.⠀
⠀
Cavemen certainly ain’t new, but I finally made time to head down & experience their eats. Sure, my 300 gram steak cost $63++, and my dad’s 280 gram steak cost $51++, but it was completely worth the splurge. Cavemen’s concept of you picking out your meat and paying them an extra $15++ to cook it puts them in direct competition with Culina, but they execute it expertly enough to stand out on their own.

Just like Arnie, I’ll back.

This is delicious. These long, thin cut potato fries have a slightly crisp exterior, with a fluffy interior.
.
Lightly salted, garnished with generous shavings of parmigiano-reggiano / parmesan cheese and truffle oil, this is addictive with earthy salty savoury cheesy flavours.
.
.
.
Cavemen Restaurant & Bar
More details in profile & blog

This is medium sized, and the aging of the USDA prime ribeye steak results in a robust meaty chew, being more dense with less meat juice.
.
The deep savoury meaty flavours of the beef steak shine through.
.
Garnish with a little salt for greater depth of taste.
.
.
.
Cavemen Restaurant & Bar
More details in profile & blog

This is delicious and decadent, featuring smooth creamy cacao berry chocolate set within a crumbly pastry tart shell.
.
Garnished with fleur de sel sea salt, caramelised bananas, and whipped cream, plated with juicy blueberries and strawberries.
.
This dessert has robust chocolatey bitter sweet salty fruity flavours. Yum.
.
.
.
Cavemen Restaurant & Bar
More details in profile & blog