Beef Me Up

Foie Gras & Grilled Beef Ribeye ($25++)
Biggest Foie Gras I have eaten in my life (oh dear). Beef was great but I wish there were more slices; I'd gladly swap some Foie Gras out for beef.

I had lots of rice leftover after I finished my beef - still ate it though because #饭桶, but mostly because it was cooked well & sauce game strong.

💳 Accepts credit cards
🌬 Air-conditioned seats available
💻 Accepts reservations - I used Chope
🎫 For $10 off your first Chope Voucher:
http://chope.refr.cc/W8SVBQC
📧 Free Chope$300 for new sign-ups:
http://cho.pe/gObkM (worth $7.50!)

Simply the best, and messiest, burger I ever had!

Situated at Tampines West CC, level 2, its a small space designed with an rustic industrial theme with huge industrial lights at the counter, service is good & food is good too! Will definitely be back, their menus will constantly be changed.

Legit medium rare steak plated on beetroot puree with a dollop of butter, it is amazeballs! It was snatched within minutes.. so gooood! ($15)

A short walk from City Hall MRT station, this cafe facing Raffles Hotel dishes out hearty, protein-based grain bowls at reasonable prices (prices are nett). Like its sister outlet in Duxton, Ninja Bowl, you can choose to have soba, greens or Ninja Rice as your base ($2 each), of which we recommend the latter that mixes brown and Japanese rice. The What's Your Beef ($18) bowl features 150g of Australian ribeye, cooked to a medium-rare doneness. It is loaded with grilled corn, sautéed mushrooms, honey glazed carrots and golden garlic chips, all perfectly plated to surround a wobbly onsen egg. There are only 30 plates of What's Your Beef available daily, so head down early to snag one! For non-beef lovers, either the Oh My Cod! ($18) that comes with a perfectly pan-seared miso-sake marinated cod fillet, or the lightly grilled Squid Fix ($18) will satisfy. Oh, and since you (kinda) ate clean, you might as well share a Marvellous Matcha ($16) — the irresistible oozing matcha hotcake!
Avg Price: $20 per person
Photo by Burppler Shawn Loh

If you are in the East and prefer a quiet casual dinner, give #slakesg a try!
Plated here is the US Angus Beef($26) which was slow cooked and flame crust, resulting in soft tender beef even ah ma liu 👵 can eat(fyi ah ma is me and my weak teeth) It is then drizzled with fragrant borderlaise butter and served with bunga kantan, which was something like mashed potatoes and went extremely well with the melted butter and pomegranate.
They seemed to have repainted the place since the last time I was there. The walls now hold brightly painted murals.

This pot of beef rib stew is chock full with Australian beef short ribs that are marinated overnight, then slow cooked for 6 hours in Masizzim's secret recipe sauce. The meat is fall-off-the-bone tender and the sauce is just divine to drizzle over rice to eat with, not forgetting those delicious Korean glass noodles in the stew too!

You can choose to have the stew non-spicy soy based or spicy base from level 1 to 4 and customize it by adding cheese ($2) and toppoki ($2) to it. This is one place I will think of having my meal whenever I'm around Orchard area.

not only the wagyu beef melts in my mouth, I felt as though I was eating butter. the marbling was so rich and the texture was silky. it can get a little bit gelak (personal preference) because it is so fatty! but fortunately the grilled onion and fried garlic helped. and so, they usually used A4 wagyu beef but they have ran out of stock.
anyway, Haru Haru Japanese Restaurant used to be the first branch of Kinsa Sushi Restaurant. unfortunately, partnership was pulled off so Haru Haru had a change in management and they renamed themselves. same layout with almost the same menu, you can also find the same staff over there.

Call me slow but I just managed to get my tastebuds on Tanuki Raw. I also had to have it delivered to my house via UberEATS.

The food was packaged and delivered really well. The onsen egg was even undisturbed.

For most of the dish, it was packed with flavours, from the juicy pan seared foie gras topped with loads of truffle soy to the Japanese mixed rice that's been doused in a black garlic brown butter sauce. However, with such strong flavours, the US black Angus short rib slices seem bland. They are tender but it's obvious that something is missing. Perhaps the slices should be thicker to retain the juicy flavour or seared more to give that burn taste.

The last time I went to Montana was in a past life when they still served nothing but waffles and coffee, so I was glad to see it evolve into a completely new and much sexier beast.

This serving of braised beef cheek with carrot kimchi bowled me over with just how ludicrously tender the beef cheeks were! They were fork tender, separating cleanly with no fuss or muss with the application of a fork and a little coaxing. It reminded me of really, REALLY brilliant Cantonese beef brisket texture wise, and it was obscenely umami and stunningly savory tastewise.

The carrot kimchi on the side was a crunchy contrast to the divine bovine, being sweeter than normal kimchi due to carrots overthrowing the cabbage as the main player in the kimchi. The sweet potato & potato mash was subtle but brought an element of comforting creaminess and the all important carbs to the plate (or bowl). The poached egg discharged its duties well, its oozy yolk being the glue in the dish that held everything together for the thick cut wholegrain toast to mop up all the savory sauces in the bowl.

Indeed, this is probably the cheekiest brunch offering there is on Montana's exciting new menu. Many thanks to @veronicaphua for the invite, and to @chinesewinegal and @montanasingspore for hosting!

First stop on our Amex 30licious food trail at Sawadee thai.

Stepping into the beautiful colonial-style bungalow is like entering a friend's tastefully decorated home. From cosy sofa spaces to long tables for communal-style dining, this place makes a great spot for intimate dates and group gatherings.

Supposedly good for two but was more than sufficient for four. Beef cheek was cooked down to tenderness in a lip-smacking aged balsamic sauce, but still retaining its fleshy bite. The provision of dark chocolate shavings, served on the side, is sheer genius. It lent a subtle sweetness to the beefy stew, and gently balanced out the tartness of balsamic. Perfect with crusty bread.