Meats & Steaks🥩

Meats & Steaks🥩

For the meatlovers! Ratings take into consideration price of the dish, quality of the dish, and overall service and ambience of the location if applicable!🌟
Jaslyn T.
Jaslyn T.

Found my new favourite place for affordable Western fare. What’s more, it’s located in a mall! Located very ironically opposite the Korean restaurant ManNa in Changi City Point, Manna Bistro and Grill offers a wide range of western food such as pastas, burgers, chickens, and steaks. Not forgetting, they have drinks which allow you to have a chill night out with friends. At just $10.90, this black pepper chicken chop came with a choice of 2 sides — out of 18 sides I got to choose from. Went for Mac and cheese and charred cauliflower simply because I was spoilt for choice, and thought that both options were pretty good. Chicken chop was juicy and black pepper sauce was well, peppery enough to my liking. Now that Astons has increased their prices by a bit, I am definitely coming back here to satisfy my chicken chop cravings!

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Schweinshaxn

Christmas season calls for the quintessential pork knuckle, which is one of the famous dishes here at German restaurant Brotzeit. Pork Knuckle here was huge, well worth the $39. When tapping the knife on the knuckle’s exterior, you can easily tell that the skin was crisp. However, the skin was so thick and laced with fat that it fell out in a big chunk, and I could not even chew on it as it was just too huge and tough. Encased by the skin was a huge portion of chunky meat, that paired well with the sauce, sauerkraut and potato salad on the side. Do be sure to pair it with the sauce, as the meat might get overwhelmingly dry after a while. A decent pork knuckle to have and to share with a (recommended) group.

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Wiener schnitzel

Veal schnitzel was soft and tender, fried with a thin batter that was not too oily. The crumbly exterior went well with the sourish jam on the side, and the potato salad we chose. Shoutout to the potato salad because it was a wonderful cold side that was delightful with its onion bits and vinegary nodes. Do note that the potato salad is soft with a mushy texture, but I liked it like that as it matched well with the fried main. I had this a year ago but I felt like this was better done that the previous time I tried, though it still gets a bit plain after a whole, considering how huge the piece was. Nonetheless, I like to jazz it up with a bit of Tabasco to give a bit of spicy and tangy kick.

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Glorious, glistening ribs that was everyone’s favorite dish at the table. For 800g, this was huge. Loved how tender the meat was, falling right of the bone. On top of how soft the meat was, it was also brilliantly coated with a tangy barbecue sauce that had a great balance of sweet and savoury. I personally dislike bbq sauce because I can’t stand how some can be overtly sweet, but this was just nice. The grilled ends with crispy charred edges also helped to give an additional layer of texture to the tender meat. However, no matter how delicious this was, I think it would be best to share this simply because having too much of this might just decrease the satisfaction from this slab of sticky ribs. Still, one of the best ribs I’ve tasted.

When I came on a weekday evening, there was a fair amount of both families, couples, and friends. Really attests to the versatility of Hard Rock as a location for food, drinks, and chill out fun. The service staff here were also extremely polite and patient, nothing more I could ask for!

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Ribeye was requested to be grilled to medium rare and it hit the mark. Steak was tender and had a good sear. The corners were much fattier than in the middle, but I thought the ribeye was not too chewy which was palatable. On top of the rich beefy flavour, the butter atop of the steak helped to give that creamy aftertaste. In my opinion, while I might come back to Hard Rock for the ribs, this steak was pretty damn decent for a night out!

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Fajitas came served on a sizzling hot plate, with another whole plate on a side with the toppings — guacamole, lettuce, tomatoes, sour cream, and cheese. Tortilla wraps were nearly placed in a cute Hard Rock paper bag. While there is joy that comes with making your own wrap, filling up with ingredients that are too your liking, it does get messy. Furthermore, with the splendid show of sizzle and heat emanating from the hot plate of steak, shrimp, peppers and onion, the flavour was ultimately still lacking in the meats. Perhaps because the steak slices and shrimps weren’t exactly simmered down in the hot plate, they remained a tad dry, completely missing out on absorbing all the juice at the bottom of the plate. A true pity that the fajitas were lacking in flavour with how presentable it looked, but it was overall a good experience!

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Combo platter that is good for sharing, comprising of free range chicken, bbq pork ribs, calamari, pork sausage, smoked duck breast, cajun fries, corn cob, coleslaw and salad. With such a wide variety of meat, you get to have a taste of everything. I personally thought that everything was just decent, and oddly enjoyed the calamari and crisp fries the most. Coupled with this indifference when it comes to affordable western restaurants (not just Collin’s), I always believe that such restaurants are great for a quick decent Western food fix for the family.

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The chicken chop had a good sear on its skin, but the meat was not as juicy as I expected. The black pepper was also insufficiently peppery. A tad disappointing considering how this was promoted as signature. Corn was amazingly sweet and pasta was pretty decent though. Relative to the other chains that serve up such a dish for more affordable prices, I doubt I will come back to Collin’s for this. Then again, I’m not going to deny that Collin’s is a good place for family meals and gatherings over decent western food!

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Smoked peppercorn signature sticky bones and garlic bbq baby backed ribs, both half slabs. Paired with coleslaw, grilled sausages, and garden salad. I realised we did not clearly state our choices of flavour with the type of ribs offered, if not, I would have definitely wanted the garlic bbq sauce to be with the signature sticky bones. The smoked peppercorn lacked the spicy black pepper flavour as promised, and felt more like sticky bbq sauce more than anything else. I enjoyed the garlic bbq sauce because of how succulent it makes the ribs and the tangy, spicy flavour that came with the garlic. Would highly recommend the garlic bbq sauce especially if you like all things garlic! Somehow preferred the texture of the baby back ribs rather than the sticky bones, but it could be due to the difference in sauces as well. The other items at the side that were evidently not the star of the platter and they were all just decent.

Also the service staff forgot to key in our order so we ended up waiting exceptionally long… but I guess these things do happen occasionally.

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Well-known affordable steak frites at Braseiro. For the price one is paying, there should be a natural tendency to manage expectations. So for the quality of ribeye steak that I am getting, I am really not complaining. In fact, I thought the steak itself was well-seasoned and had a tasty grilled flavour. However, my only gripe is the lack of consistency in their doneness. I ordered two medium rare 200g entrecote steaks but one was significantly rarer than the other. The rarer one felt a bit more on a rare plus side, which was unideal for my palate. The steak was served with three different sauces, and I appreciated that diversity. The three sauces were black pepper, mustard, and thousand island — all of which complemented the steak well.

The steak here comes with free flow fries and lettuce. I absolutely enjoyed their homemade fries — and I can't really explain why. I just thought that the textures and crispiness were all done right as homemad shoestring fries.

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Medium Steak with L'Entrecote's secret sauce. Because the sauce is secret, I have no idea what it is made of. However, all I know was that I enjoyed it very much with the steak. It added a lot of flavour, and had a slight sourish/acidic and mushroom taste to it. I went with medium compared to my usual medium rare because the staff advised us that French steaks are on the bloodier side, so a medium rare in their terms would be like a rare plus. So I decided to go with a medium instead. While indeed it was seared to what I usually know as medium rare, the steak itself was a bit on the tougher side, and evidently very veiny. For the price paid and quality, I thought it was rather decent. Not forgetting, the price includes free flow fries on the side, which I enjoyed very much because it was well seasoned and crisp.

Overall, the branch at customs house had extremely patient and friendly staff who all did not hesitate to enlighten us about their menu. The ambience was also great, being a cozy restaurant with a great view of the Marina waterfront.

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1 Like

Boneless chicken thigh marinated in 24 hour brine, fried till golden brown. While the batter of the chicken thigh and half chicken is the same, the batter for this boneless chicken thigh was seemingly thicker than the latter. I think both ways worked out well — just a slight difference in texture. The thigh was inevitably meatier, juicier, and also oilier, but it went great with the runny sunny side up egg (loved it) and the waffles. The waffles were not the light and fluffy belgian waffles, but rather, denser, thicker, buttermilk waffles. Not the best waffles I have tasted, but nonetheless, the type of waffle really boils down to preference when enjoying with savoury fried chicken. Together with maple sauce served at the side, the elements of this dish really worked out pretty well. However, do note that the maple sauce is housemade with bourbon, and there is a distinct bourbon-alcohol flabour in it. Personally thought it was refreshing and interesting to pair it with my waffles!

Overall, The Beast had a laidback rustic vibe which really emulated the ambience of a Southern bar.

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Food makes the world go round, and me grow round🍩 IG: @jayeatingfood

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