The Hideout at District 20

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Swiss Meatballs Pasta - $9.90
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The Hideout is literally hidden at a building near Marymount MRT. Food served are all from the open air hawker shops next door. I tried their Swiss Meatballs Pasta which to me was rather disappointing. Beef meatballs with Tomato cream sauce & drizzled with cheese. Too watery for my liking, either they didn’t drain the pasta properly or their sauce is too watery, feels like a secondary school kid could cook better. The only thing acceptable is the meatball, which I wonder is it handmade. The person whom cooked that pasta have a huge room for improvement
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The Hideout at District 20
@thehideout.sg

While it is priced at a whopping $56.90++, The Hideout’s Australian Wagyu Sirloin Steak with a marbling score of 6-7 is actually worth the steep price of admission to Flavortown.

While they were overenthusiastic with the black pepper on their grilled veggies on the side, they got the seasoning bang on right for the steak itself. It’s pleasantly peppery and superbly savory, which is all a good steak really needs. As for the slab of wonderful wagyu itself, it pretty much melts in your mouth thanks to the magnificent marbling of fat going on in the steak. The red wine sauce on the side is rather redolent too. It’s rich, savory and very aromatic. It’s also slightly sweet, and it reminds me of molasses oddly enough.

The only problem with the steak was that it was cut too thin, and as such, the kitchen couldn’t thoroughly cook the cap of fat at the top of the steak without cooking the steak past medium rare. It would’ve been better if it was sliced shorter in length, but thicker so as to allow for more thorough cooking and searing without overcooking the steak.

Well, hindsight is always 20/20. With that being said, this is still a stellar steak, and you shouldn’t make a missed-steak by not trying this at least once.

At a place where you can get a wide variety of bottled beers, it only makes sense for them to sell the totally irresistable roasted pork knuckles.

And they did. The Pork Knuckle they offer here is definitely well-cooked, with its meat soft and tender from the slow roast, to the point that I almost started making my own pulled pork. And you known that they invested a lot of time in their roasting because the bones can be detached by a simple twist-and-pull. The skin was generally crispy, although there are some portions where the skin started to turn a little chewy.

However, I took a bit of time trying to remove the chunks of fats from under the skin. It is indeed visually disturbing, so I’d rather not post it here.

Sadly, I did not like their Sauerkraut that was served with the pork knuckle. It’s a little marshy for me, so I suppose it might not be as freshly-prepared as I had hope it would be.

The S$28.00 portion is good for two to share.

Unlike most of the Rosemary Chicken that I know of, this one served by The Hideout at District 20 is deep fried instead of roasted. So for S$11.80, I got half a spring chicken with some sticks of Cajun Fries (I thought I was supposed to get Truffle Fries), a salad and a bowl of tomato sauce from baked beans.

In general, the chicken is quite tasty, thanks to the right amount of condiments added into the marination and the flour. The ponding of oil at the bottom can be ignored, since I would have known that I ordered fried chicken. However, I was hoping for more fries to be served so that I would not leave the restaurant half full after a main course.

There is a level 2 to the restaurant and it seems to be a popular choice. I would say go for it if you go as a group and would want to have a bit of privacy.

No, I’m not referring to a lone woman in a room full of men, but I’m talking about The Hideout’s Sausage Sampler ($28++). Now, it sounds deceptively simple, but if you don’t get it, you’re really missing out.

The majority of restaurants that serve sausages but don’t make their own will order sausages from either Huber’s Butchery, or Swiss Butchery, and I have a pretty good suspicion of which one it comes from. Either way, the chicken mushroom sausages, veal bratwursts, pork chorizo and and mini pork sausages are some stellar sausages. Each sausage has that patented, satisfying snap of a natural sausage casing, and savory, delicious sausage meat.

The Sausage Sampler goes best with beer, of course. Need I say more?

Thanks for hosting us @thehideout.sg and thanks for the invite @burpple!

At last year’s Eatup (okay fine, it was last month, sue me) at The Hideout at District 20, we got to sample their extensive menu, which encompasses both Japanese and western cuisines. It’s also a beer bar with more than 50 different bottled beers to choose from, and 3 on tap.

Unfortunately, they don’t serve wine or hard liquor due to some dumb government regulation about their location and zoning, but at least they’ve got more than enough beer to keep you covered.

The star dish of the night is most definitely the foie gras ($18++). It was a touch overcooked, but it was still buttery and melt in your mouth with a beautifully seared crust. The tart mango salsa which was jazzed up by the addition of raspberry vinaigrette was the perfect foil to the rich liver, and the mushroom ragout added a savory and earthy quality to the richness of the foie gras.

Thanks for hosting us @thehideout.sg and thanks for the invite @burpple!