Meat

Was actually pleasantly surprised by how fork tender this was! Gravy was not too spicy. Served with vegetables and mash.

400g of Kurobuta pork rack with tangy Asian salsa on the side; served with seasonal vegetables that were nicely charred and garlic pommery mustard sauce. The pork was incredibly tender and juicy, although some parts were really too fatty for my liking.

This was part of the Taste of Qin set menu at $128++ for 2 pax (with the other choice being Short Rib at an additional cost of $30). $38++ ala carte.

Pork jowl was tender, and i loved the smokiness of the mushrooms and pork. I didn’t mind the black garlic purée at all. The interesting thing here is that you can choose from a choice of 5 firewood - Jarrah, Hickory, Oak, Cherry and Applewood!

Been here twice and these tender bite-sized Wagyu beef was a hit with everyone!

We had Tenderloin and Angus Ribeye.

Preferred the latter as it was more tender, but there were still a bit of sinewy parts. Portion was ok for its price though taste-wise it was just decent.

Sides were generally ok (‘cept for the beef fat fried rice which was a little too dry/ undercooked? And it didn’t have the fragrance of beef fat unlike the one I had in Japan😭).

Go for the soft buttery broccoli and cream spinach instead. The mashed potato was the thick and slightly sticky type, I like the fluffy kind but didn’t really mind this so it’s really up to your personal preference.

Portion wasn’t huge but the Wagyu Ribeye steak ($44.90 for Standard 220g) we had was surprisingly good with just the right amount of fattiness, very tender yet still with a good bite, and grilled perfectly.

As with the usual Aston’s establishment, you get to pick two sides - which was a hit/miss. Didn’t fancy the potato salad (it could be just me cos I’ve never really liked them), but we definitely enjoyed the Sautéed Trio Mushrooms very much - juicy and flavourful, I will probably order both side dishes of mushrooms 😂

Chawanmushi ($2.80) was actually decent, smooth and tasty but skip the Sake steamed clams ($9.90). Portion was fine but there wasn’t that fragrance I was expecting, just plain garlicky.

Preferred the smoky, flavourful, tender and juicy USDA Prime Grain-fed ribeye (350g for $99) to the Australian Grass-fed beef (400g for $89) for a more pronounced flavour. The steaks here are good enough that you don’t need the side sauces, but the chimichurri and whisky mustard actually complemented really well.

The chicken roulade which wasn’t on their menu yet, was absolutely tender. While seasoning of the chicken was rather light, eating it together with the baked pork bakkwa brought out the flavours, and I loved the buttery, fluffy potato espuma!

One of the personal favourites of mine would definitely be this, because you can’t go wrong with sweet bakwa and juicy crunchy enoki!

Other than the usual retail area, the new concept at Bee Cheng Hiang’s HQ features a bistro for wine&dine and a bbq theatre where you can watch BCH staff grill bakkwa over a charcoal grill, choose your level of char or hands on and grill them yourselves! This is the only store that does charcoal grill as the rest you usually see is electric grill, so you can expect pretty intense smoky flavours here.

Japanese inspired Mozzarella Katsu of juicy Gourmet Fusion bakkwa with mozzarella, breaded with panko and deep fried. Would have loved it to be even cheesier!

A new venture by the same folks behind The Betterfield, Steakville is a cozy bistro with a different, more beef-centric concept. While the menu is small, think quality and a no-frill steak experience that makes for a good casual dinner date.

For variety, go for the Beef Platter ($70, recommended for 2-3pax) which consists all three types of beef on the menu at 150g each - Signature Hanger Steak from Riverine Farm (Aus), A5 Joshu Gyu Wagyu from Gunma Prefecture and my personal favourite of Hunter’s Ribeye Steak from Riverland Farm (NZ). Each platter is served with house salad, truffle mustard and maldon seasalt. Always go for the seasalt, simple as it is, works wonders in bringing out the flavours.

The hanger steak which is usually a tad more gamey in general, was quite flavorful with barely any hint of gaminess; the wagyu, with its beautiful marbling was (expectedly) melt-in-the-mouth tender but if you prefer a slightly leaner cut, go for the ribeye!

Do note that the specially selected steaks offered on the menu are sourced from various countries and may change depending on the seasons - I love the idea of getting to try something different every once in awhile!

Thank you #burpple for the kind invite and @steakvillesg for having us🤗