Steak

Pretty darn solid. That’s what I’ve got to say. I remember not enjoying TFB’s steaks, cause as well executed as they were I felt like they were too buttery and tender (if that makes any sense), lacking any bite at all. Now Picanhas’ Queen of Steaks (S$21), though visually similar, was definitely more up my alley. It was lean, juicy, tender, and flavourful, but still held a nice bite so I could actually tell I was chewing meat lolol. Picanhas’ uses the picanha cut, which comes from the rump cap muscle — ie a firm cut with a beautiful fat cap (read: flavour). I liked how well-seasoned the steak was, so I didn’t necessarily have to dunk it in their sauces. Not that they weren’t fab. I’m a huge fan of chimichurri and theirs were done very well; I was really more surprised to find myself enjoying their wasabi cream sauce. As cloying as the white sauce looks, it’s actually really light on the palate. Creamy and sweet, with just a mild pungency from the wasabi (nothing too in-your-face), this was easy to eat and very very enjoyable.

I’m usually not a fan of wagyu cause I (very controversially) dislike fatty cuts of meat. I know fat’s flavour and all — I get that — but I really hate that waxy, oily feeling fat usually leaves on my tongue and lips. So wagyu’s always been an iffy thing with me, and when I saw this Hoshi Wagyu Steak on the menu I really wasn’t expecting much from it. Very hesitantly took my first bite, and the first thing that came to my mind: “so fucking juicy and tender, without all that insane marbling and melt-in-your-mouth fat?!” 10/10 up my alley. It blew my mind. Honestly idk my wagyu enough to comment on their Australian Wagyu Picanha (MBS8-9); but I can tell y’all with 100% certainty that I enjoyed every bite of this.

It’s been awhile since I had a Sunday roast (complete with Yorkshire pudding and gravy mind you), so when I saw this on No Sleep Club’s weekend offerings it earned an immediate “HELL YEAH!!!” from us. If you could say no to this beautiful plate of food, well shame on you. That’s all I have to say. You’ve got a choice between roast pork or beef ($35), and while I’m sure the pork would make a fab option as well I was mighty pleased we got the beef. Thicc, tender, absolutely succulent, and perfectly seasoned too with a wonderfully smokey and charred crust. The accompanying gravy was on point as well: rich and aromatic, thick and nicely reduced without any starchy fillers. Put that with sides of roasted potatoes, sautéed spinach and shrooms, and some crisp puffy Yorkshire puddings, and you’ve got yourself a Sunday deliciously spent 🤤🤤🤤

That my friends, was how impressed we were with this massive slab of Porterhouse for Two ($209++) at @wolfgangssteakhousesg. Now before you balk at the price, short of writing an essay I’d sum this with a couple of words: this is a splurge worth making at least once in your lifetime. If you know your beef cuts, a porterhouse steak combines the tender filet mignon with the meaty-flavoured New York strip into one dinner extravaganza. What that means is enough meat to satisfy any die-hard carnivore, as well as 2 very different experiences on a single plate. The lean tenderloin’s exceedingly buttery and silky, succulent and mild in flavour — it literally melted in our mouths. The New York strip on the other hand boasts a stronger beefy flavour as well as a more meaty bite, but was no less satisfactory and mind-blowing. Can I also point out how every thicc slice was beautifully caramelised on the exterior? 🥰 Suffice to say every bite was nothing short of sheer bliss, especially when you’ve got some of its resting juices drizzled right over the steak 🤤🤤 I don’t claim to be a steak connoisseur or enough of an expert to label this as “The Best”; but I’d easily call this “My Best” steak experience thus far.

Not cause the meat is some extraordinarily unforeseen mega premium cut, but because every component in this dish — from the steak, to purée, and sauces — are innovative, immaculately executed, and comes together into an absolutely seamless dish. What we’ve got here is the round cap of an Australian wagyu, cooked to a perfect medium-rare, paired with a Thai green papaya salsa, burnt cauliflower purée, and get this guys: dehydrated banana powder. Sounds funky, a little too adventurous maybe, but I promise you it all paid off. The salsa’s a good balance of sweet and tangy; the smooth purée smokey, earthy, and slightly nutty; and that banana powder adds such a lovely mellow sweetness that’s surprisingly addictive.

The cuts may have changed a little over time, as did the presentation and sides, but Bochinche’s steaks have never missed the mark. The cook on them has consistently been perfect, exactly to our requested fondness. Seasoning’s always spot on and I’ve never wanted for more/less salt. Quality of the meats is never in doubt. And can I highlight that they make the best best bestest chimichurri sauce? Perfect with all their steaks.

I pride myself on being able to at least take a nice photo and do food justice yeah, but when it ain't good it just ain't good lah I'm sorry. Short of photoshopping the whole dish there isn't much I can, or am willing to, do to tzsuj it up. Let's start with the meat: both his ribeye and my flat iron cuts were cooked way over our requested doneness. My medium-rare to medium came as a shocking medium-well — almost well-done actually. Kudos for seasoning their steak well, but the bad cook on the steaks were really unforgivable especially on a cut as lean as my flat iron. Don't get me started on the sides. "Creamed spinach" was more blanched spinach (with its accompanying water) mixed with a touch of cream; "beef fat rice" was basically just rice with a bit of colour and seasoning; "parmesan corn" was hard and cold grated parmesan over cold corn sitting in water (seriously aren't these two components supposed to yknow bind together); and brussel sprouts was aight. Yes the prices are low (mine's $18 for 250g), but looking at their contemporaries like Featherblade and even Aston's really, affordability shouldn't encroach on quality.

My oh my, what a fabulous dish. I didn't quite know what to expect ordering this Steak & Eggs, considering Stateland’s propensity to fusion-ize their dishes. "Spiced steak" was definitely a hint, but I was completely taken aback when I took a first whiff of the dish and...is that mala??? The aroma from the familiar peppercorn hits you on the first bite, bringing across all the nuances of mala without actually carrying that much of a numbing spice. And as if they're worried taste ain't enough to impress, the cook on the steak is perfect, rendering it incredibly tender and juicy. Once you're done savouring the meat, tear up some of that buttery, toasted brioche, mop up the remaining juices, then dunk it into the runny yolk. I have to be admit that $20 is quite steep considering the size of the steak, but I like this so much imma ask you to try it anyway.

Imma go right out and be honest: I can’t say that this is the cheapest or best steak in town, but I can cross my heart and promise you they’ve got among the best service in town. Ok food wise, they’ve got the cook down pat (which is amazing considering the insane crowd) so you can be sure your medium rare will be exactly as you expect it. Meat is extremely tender — so much that you barely need the knife really. My peeve though, that many prolly won’t agree with, is precisely that there isn’t any bite to the steak. Even with a tenderloin I like having some texture to my steak, so it’s entirely a personal preference that this ain’t really up my alley. I’d also rather they salt the meat while cooking it instead of after, cause you’re really only relying on those few flakes and the sauce for seasoning. The service though 🙆🏻‍♀️💕✌🏻👌🏻 As packed as they were our table was constantly checked on, and the team very kindly replaced my steak when I mentioned it tasted funky. I may not be the most impressed with their food, but for the impeccable service I’d return again and again. #CEBeatsCBD

Many burpplers’ serenading of Artichoke’s date pudding got me set on visiting, but man their savouries were what sealed the meal for me — most notably their Steak & Eggs (S$28++). Soft scrambled eggs that are perfectly seasoned, silky and buttery as hell, paired with 150g of tender and juicy flank steak cozily blanketed in a nutty, moreish pistachio pesto. As if that’s not enough, they throw in the yummiest (I kid you not) za’atar croissant. You’d never have tried the classic steak and eggs like this, that I can promise you; and for this it’s well worth the trip (and wait) down.

The S&S: one of Two Men Bagel's newer creations, and an absolute shebang on the tastebuds. Their signature handrolled bagel generously stuffed with slices of juicy steak, earthy shrooms, emmental cheese, caramelised onions, jalapeño and greens — trust me, it tastes every bit as yummy as it sounds. The combination's really savoury, so I'd suggest opting for a slightly sweeter bagel (say their onion or cinnamon raisin?) for a balanced combo!

I'm a huge fan of their Rodeo bagelwich which IMHO is utterly addictive and absolutely delish (trust me, I've led many down that dark path), so heartbroken's an understatement when I found it's no longer on TMBH's menu. In its place is Brisk: generous, chunky slices of salted brisket, melted emmental cheese, bread and butter pickles and mustard. To my utter relief, this is nothing short of stellar as well. Brisket's unbelievably moist and juicy, literally just melts in your mouth, and the seasoning is just spot on. It is, however, fattier than the older Rodeo; those who prefer a slightly leaner lunch should opt for the S&S instead 😉