Braised Beef Shin

$22.00 · 3 Reviews

Thankfully we abided by Van's wishes of ordering a non-seafood item (and the only one on the menu) here.

The Braised Beef Shin was surprisingly well-executed! Flavourful, fork-tender beef, served with mash that could be smoother but it was so delish with the braised sauce. Served also with crisp barley bits and broccoli that helps to feel like I'm eating (slightly) clean 😂 Very comforting bowl with the flavours and textures complementing well.


Sharing premises with a hip cocktail bar, Scaled by Ah Hua Kelong is situated inside Bar Stories at Haji Lane. And if like me, you have never heard of them, Ah Hua Kelong is a fish farm located off Changi with a hawker stall at Bedok Marketplace as well as a kiosk at Pasarbella. Hence, the first restaurant concept by the local fish wholesaler, Scaled has a menu consisting a handful of small and big plates - mainly modern seafood tapas.

Yet better known for their seafood, I was most impressed by the Braised Beef Shin ($22), the only dish that doesn’t use seafood as their main ingredient. Flavours were spot-on and perfect especially after our traumatic GRAB ride (a longgg story). Savoury and tender, the braised beef falls apart easily and was thankfully not too gamey. A tad similar to the classic and everyone’s favourite British layered casserole with the pleasing combination, the mash atop was smooth and came slightly torched - just loving that tinge of smokiness. Not forgetting the nice bit of crunch from the crispy barley chips and broccoli, lending extra textures to the bowl.

What’s more, to end things off on a sweeter note, pair the reinterpreted cze char fare with fancy cocktails as Bar stories customise and craft the drinks based on the flavour profiles of each individual. So enjoy an intimate dining experience while slurping on your own unique blend.


From Scaled by Ah Hua Kelong situated within Bar Stories at Haji Lane. This is also the only non seafood dish available on the menu, and we were actually pretty glad we ordered this one too.

We are pretty used to dishes like Braised Beef Cheeks but Beef Shin; that sounded pretty unique. I liked how the meat was fork tender but yet carried a bit of firmness — it's not your sous-vide kind of tender but the meat still falls apart pretty easily; all flavorful without being too gamey. The mash comes slightly flame torched over the top, but overall it's pretty smooth and decent, absorbing the savoury Braised liquid from the meat, while the broccoli gives a crunch and making the dish feel more wholesome overall . The barley chips were actually interesting, giving the dish a bit of crisp in terms of texture without interfering the flavours going on.