Fat Belly – The Uncommon Cuts Steakhouse [MEDIA INVITE]

Fat Belly (“FB”) is a community steakhouse in Bukit Timah serving delicious secondary cuts of steak, moreish sides and classic desserts. FB takes pride in its sourcing and butchery, working with a close-knit network of producers across the world for lesser-known cuts of beef, pork and more. Head Chef Spencer Lau embraces a minimalist philosophy, choosing only the finest meats for the Charcoal Grilled section of the menu, which are expertly grilled over charcoal, rested, sliced, and served.

Toasted Sourdough & Raclette Cheese

Our evening at FB starts with Toasted Sourdough [$6] & Raclette Cheese [$18]. The sourdough has a crisp texture externally, followed by a soft and bouncy texture in the middle. The raclette cheese has a gooey and stretchy texture. Together with the crispy bacon, the raclette is irresistible. A great start to the meal.

Toasted Sourdough

Raclette Cheese with Crispy Bacon

The Combo

For the drinks, I had the mocktail version of Hugo while my dining partner, Purple-Eats had Bodega Catena, Malbec 2021 (Argentina). My Hugo is refreshing and floral.

Hugo Mocktail & Bodega Catena Malbec

For the steak, we had Full Blood Wagyu MS 8/9 DENVER [$65] & American Wagyu MBS 6/7 PICANHA [$55].

American Wagyu MBS 6/7 PICANHA & 
Full Blood Wagyu MS 8/9 DENVER 

Full Blood Wagyu MS 8/9 DENVER 

American Wagyu MBS 6/7 PICANHA

The Denver steak is also known as boneless short rib. It is one of my favourite cuts in Korean BBQ joints due to its rich flavour and tender texture. Coming from Full Blood Wagyu MS 8/9, this cut has a lovely marbling. It is cooked perfectly to the point of medium rare, the Denver steak just melts in your mouth.

Full Blood Wagyu MS 8/9 DENVER - Medium Rare 

At FB, the steak is served with rock salt, royal mustard and roasted garlic. I had the Denver with a touch of salt and also with the tangy royal mustard. Both ways are just awesome. The baked garlic is sweet and packed with intense garlic flavour.

The American Wagyu MBS 6/7 Picanha is also a unique steak. Picanha cut is taken from the top of the rump also known as rump cap. This cut is commonly used in Churrascaria (Brazilian BBQ) because of its perfect balance between lean and fats. When grilled, the fat caps just melts and keep the lean part juicy.

American Wagyu MBS 6/7 PICANHA - Medium Rare

For the version at FB, it is cooked to the point of medium rare. It is juicy and tender, but don’t expect a melt-in-your-mouth sensation. Instead, you can expect a bit of bite / resilience in the steak.

For the side, Pomme Puree [$10] & Fried Brussels Sprouts [$14]. The pomme puree (mashed potatoes) is smooth and velvety, drizzled with extra-virgin olive oil for that extra flavour.

Pomme Puree

The brussel sprouts are seasoned with the exciting garum caramel (umami-laden sauce, filled with sweet, salty and savoury flavour). Through deep frying, the brussel sprouts deliver a blend of crispy and crunchy texture, followed by outrageous rich and complex flavour. WOW!!

Fried Brussel Sprouts

We end the meal with Signature Tiramisu [$14]. The texture is soft, light and packed with strong coffee flavour. It was so delicious; that I couldn’t stop scooping the tiramisu.

Signature Tiramisu

Overall, it was great to be back at Fat Belly and experience a superb secondary cut of steak. On top of that, the starters, sides and dessert are delish. A must-visit place for a steak lover. Cheers!!

All Day Ala Carte Menu

Thank you very much Protegie Consultancy and Team Fat Belly for the invitation.

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Fat Belly

10 Jalan Serene

#01-04, Serene Centre

Singapore 258748

T: +65 6314 2247

W: https://www.fatbellysg.com/

F: https://www.facebook.com/fbgsingapore

IG: @Fatbellysg

OH:

Mon – Thu: 11.00 – 16.00; 17.00 – 22.00

Fri: 11.00 – 16.00; 17.00 – 23.00

Sat: 11.00 – 23.00

Sun: 11.00 – 22.00

Menu Available Online

Allo – Delicious French Food

Allo is a French bistro located in shophouses along Desker Road, Little India. I was attracted to Allo when I saw a posting on Allo’s dish on social media and added it to my list of places to try.

Allo

When you reach the front door of Allo, you will be welcomed by a nice al-fresco dining area, complete with rattan chairs and white round tables, just like those found in France. The indoor dining area is separated by white steel doors with glass windows. In the evening, the ambient of the indoor dining area is dimly lit. It is furnished, with square tables, rattan chairs and long banquette seats, for seats against the wall. Though not an open kitchen, through the pass, you can see the chefs at work in the kitchen.

Allo's Al-fresco dining area

We started the meal with Pan Seared Foie Gras [$26] - Pan-Seared Foie Gras, Figs Compote, Rice Crackers. A generous serving of foie gras, cooked to perfection. It has a lovely crisp externally, smooth and creamy internally. The figs compote is sweet and bodes well with foie gras and crispy rice crackers.

Pan Seared Foie Gras 

Warm Oven Truffled Camembert with Figs Compote [$28] - Camembert Cheese, Truffle Paste, Figs compote. The camembert is sliced evenly like a muffin and generously slathered with truffle paste. It is then baked, to the point where the cheese is warm and gooey. Eaten together with crispy sourdough and figs compote, it is just delicious.

Warm Oven Truffled Camembert with Figs Compote 

Moving to mains Wagyu Sirloin Steak with Pomme Puree & Seasonal Vegetable [$38] - Sirloin, pomme puree, brandy sauce. The steak is cooked to medium-rare, as ordered. It is nicely seasoned, juicy and succulent. The pomme puree (French mashed potatoes) is creamy, velvety and ridiculously delicious complemented by the crunchy seasonal vegetables. Yummy!!

Wagyu Sirloin Steak with Pomme Puree & Seasonal Vegetable

Beef Tenderloin with Potato Dauphinoise & Seasonal Vegetable [$38] - Brandy Sauce. The thick beef tenderloin is meaty and succulent. Unlike the sirloin which has more fats, the tenderloin offers a nice meaty texture. The Potato Dauphinoise (Potato au Gratin) has a crisp exterior, followed by a creamy interior, which complements the beef tenderloin nicely. The seasonal vegetables are crunchy, while the brandy sauce binds all the ingredients nicely.

Beef Tenderloin with Potato Dauphinoise & Seasonal Vegetable 

The service is friendly but minimal. On that night, we only have 1 service staff covering 4 tables.

Overall, Allo served delicious French cuisine in a French café atmosphere. The food is fairly priced and we will surely return for more. Santé!! Cheers!!

Food & Drink: 8/10

Value: 8/10

Service: 6.5/10

Ambiance: 7.5/10

Budget per Person: $26 - $50; $51 - $80

Allo French Restaurant

72 Desker Road

Singapore 209595

T: +65 8897 9230

W: https://allo.com.sg/

F: https://www.facebook.com/allo.com.sg

IG: @Allo.com.sg

OH:

Tue – Thu, Sun: 11.00 – 15.00, 18.00 – 22.30

Fri – Sat: 11.00 – 15.00; 18.00 – Midnight

Closed on Mondays

Meat N’ Chill – 8th Year Anniversary A la Carte Buffet [MEDIA INVITE]

Meat N’ Chill celebrates its 8th year anniversary by throwing All-You-Can-Feast A la carte buffet with free flow of Hofbrau beer. This LIMITED TIME ONLY anniversary barbeque buffet will showcase Meat N’ Chill (‘MNC’) Signature dishes for you to savour.

Known for its succulent ribs and gourmet steaks, MNC is also not shy with its serving portions for its main meals.

Here is the short version of the menu for the All-You-Can-Feast A la carte buffet:

Mains: Smoked Duck, Picanhas Steak, The Meanest Pork Ribs in Town, 14-hour Smoked Brisket, Pork Belly and Australia Grass Fed Striploin Minute Steak.

Sides: Grilled Pineapple, Grilled Shrimp, Sausage, Mac n Cheese, Grilled Bread, Garden Salad, Cherry Tomatoes, Buttered Corn and Truffle Fries.

Drinks Hofbrau Beer or water.

We have tried the pork ribs at MNC a few times already. It is well-marinated, tender and succulent with a bouncy bite to it. The texture of the meat is not soft and mushy, instead, it has a nice bounciness to it. Just the way LD like her bbq pork ribs. The sauce is sweet with a solid tanginess to it.

BBQ Pork Ribs, Minute Steak & Grilled Pineapple

For the steak, we both picked the Picanhas Steak compare to Australia Grass Fed Striploin Minute Steak. Both of the steaks are cooked to the point of medium rare, however, the tender and juicy texture of the picanhas steak won us over. The minute steak is harder and will need more chewing.

Smoked Duck & Picanhas Steak

Picanhas Steak

The 14-hour smoked brisket is just irresistible. The cut of the brisket is thick and it delivers that Melts-In-Your-Mouth sensation, infused with the smoky flavour. #Beefgasm. Must Order!

14-Hour Smoked Brisket

14-Hour Smoked Brisket

Moving to the sides, we strongly recommend grilled shrimp. It is crunchy, lightly seasoned and perfectly cooked. We wanted to order more, but looking at the dishes crowding the table, we exercise restraint.

Grilled Shrimp

Mac n Cheese, loaded with bacon, mushroom and more cheese. It is delicious, but the downside is it only come in one size which is big. Better if you come in a big group to share this.

Mac N Cheese

The sausages are tender and juicy, while the grilled pork belly is a bit hard to our liking. I prefer my pork belly to be thick and slowly grilled over the fire to let the fats melt.

Pichanhas Steak, Sausages & Pork Belly

I always like to have grilled pineapple when consuming huge amount of meat. Not only it is good as a palate cleanser, but it also helps to minimise the “jelakness” from all the fats. The cherry tomato marinated with balsamic vinegar also provided a well-balanced side dish for the buffet. Served chilled, the sweetness of the tomatoes is enhanced with herbs, olive oil and balsamic vinegar dressing. LD simply love their tomatoes so much that she tried to ‘fish’ out from Chef.

Grilled Pineapple & Marinated Tomatoes

The truffle fries have a crispy exterior followed by a soft interior, but it can be better if MNC added a bit more shaved cheese on top. The grilled bread brings a nostalgic feel of traditional coffee shop Western food, of course, the version here is much better.

Grilled Bread, Truffle Fries, Ketchup, Buttered Corn and Garden Salad

The Garden salad is fresh and simple, while the buttered corn can do with more charred in it.

To spice up the dishes, you will be served different sauces such as mushroom sauce, red wine, bbq sauce, ketchup and salt flakes.

Not forgetting the Free-Flow of Hofbrau beer.

Hofbrau Beer with The Spread
Image Credit: Meat N' Chill

Overall, the All-You-Can-Feast A la carte buffet allows us to try out different signature dishes by Chef Bruce in MNC. It is available for limited time only. So don’t miss out on it. Cheers!!

Meat N’ Chill All-You-Can-Feast A la Carte Buffet

When: From 27 April 2023 (Limited Time Only)

Day: Tuesday, Wednesday, and Thursday Only

Time: 12.00 – 14.00; 17.00 – 20.30 (By Reservation Only)

Price: $59.90++

Thank you very much Protegie and Meat N’ Chill Team for hosting us.

Food & Drink: 7.75/10

Value: 7.5/10

Service: N/A (Media Invite)

Budget per Person: $51 - $80

Meat N’ Chill – Steak N’ Ribs Restaurant

805 Bukit Timah Road

#01-04. 6th Avenue Centre.

Singapore 279883

T: +65 8812 4455

W: https://meatnchill.com/

F: https://www.facebook.com/meatnchill/

IG: @Meatnchill

OH:

Tue – Sun: 11.30 -14.30; 17.00 - 21.00

Closed on Monday.

Menu available online

Cinder Steakhouse – A Steakhouse in Colonial Environment

Cinder Steakhouse (“Cinder”) is an extension of their brother brand – Wheeler’s Estate Cinder Steakhouse aims to serve amazing steaks, hearty dishes and extensive wine selections. The restaurant is located on the second floor in the Wheeler’s Estate premises, known for its lush greenery, rich historical black & white building and away from the noise of city life.

Cinder Steakhouse

Walkway to Cinder - 2nd Floor

From the front yard, you can see the Cinder Signboard clearly, leading you to the entrance. Once you reach the second floor, you will pass the walkway, decorated with natural plants. The dining area can be separated into a few sections. In the main dining area, Cinder has long bench seating options, against the window facing the front yard. The tables are square and around 1m in length and are easily moveable to accommodate the number of guests per section. There is also a seating area in front of the bar and along the corridor facing the backyard. While it combines modern furnishing, Cinder tries to retain the characteristic of the colonial dining room.

Main Dining Area

Dining Area - Corridor Facing Back Yard

The Bar

The Table Set Up

We started our meal with Pan Fried Foie Gras ($38). The two pieces of foie gras are accompanied by Berry Compote, Quince, Toasted Brioche, Fresh Berries, and Pistachio Nuts. The fattiness from the foie gras nicely balanced with the sweetness from the compote and acidity from the fruits. It was a party in our mouth.

Pan Fried Foie Gras

Pan Fried Foie Gras

Charcuterie Board ($48) - Dingley Dell Coppa, Parma Ham, Cooked Ham, Camembert, Grana Padano, Blue d’Auvergne, Berries, Sicilian Olives, Dried Apricot Cornichons, Sour Dough, Cream Crackers.

Charcuterie Board

A good combination of charcuterie board. The portion is very generous, but you should order this when you have a group of 4 or bigger. We like the camembert and the ham, especially when we eat it with toasted sourdough. A bit of recommendation, ask for the honey, to enhance the flavours of the cheese or cover the pungent taste of the blue cheese.

Charcuterie Board

For the main, we shared 600G 28-Days Dry Aged Bone-In Striploin ($110) - Grass Fed, Gippsland Victoria. The steak is cooked to medium rare and served on a thick and heavy plate. We like the charred exterior, while the interior is tender with a bit of chewiness in it. We tasted a bit of beefiness in the steak, as it was grass-fed.

600G 28-Days Dry Aged Bone-In Striploin

600G 28-Days Dry Aged Bone-In Striploin

The steak comes with these sauces Red Wine Sauce, Black Pepper Sauce, Bearnaise & Pommery Mustard. I like the red wine sauce and bearnaise.

Rock Salt, Red Wine Sauce, Bearnaise Sauce & Black Pepper Sauce
*Pommery Mustard is on the Steak Plate

The Steak with Sides

For the sides, we ordered Creamed Spinach ($18) - Crispy Onions & Cheese. The portion is very generous. The combination of the cream and cheese covers the usual bitterness in the spinach.

Creamed Spinach

Grilled Asparagus ($19) - Bearnaise Sauce, Crumbs. Nicely grilled, crunchy and juicy. The asparagus tasted good on its own. Since the steak already comes with bearnaise sauce, I think it is redundant to serve it with the grilled asparagus.

Grilled Asparagus

We end the meal with Sticky Date Pudding ($16) - Butterscotch Sauce, Vanilla Ice Cream. Since we were there for my birthday, I got the nicely decorated plate. The sticky date pudding is moist and tasty. Once the vanilla ice cream starts to melt and combine with the butterscotch sauce, it turns out to be a fantastic combination. Yummy!!

Sticky Date Pudding - Birthday Version

The service is very good. They are a bunch of fun and friendly service crew, but you can tell they know the stuff on the menu very well.

Menu - 1

Menu - 2

Overall, Cinder Steakhouse is a great dining destination outside the city. Nice place, with great food and very good service. What else can you ask for? Cheers!!

Lunch Menu

Food & Drink: 8.5/10

Value: 6.5/10

Service: 8.5/10

Ambiance: 8.5/10

Budget per Person: $81 and Above

Cinder Steakhouse @ Wheeler’s Estate

2 Park Ln

Level 2, Seletar Aerospace Drive

Singapore 798386

T: +65 8940 0885

W: https://www.cindersteakhouse.com/

F: https://www.facebook.com/CinderSteakhouseSG

IG: @Cinder_sg

OH:

Tue – Sun: 11.30 – 15.00; 18.00 – 22.00

Closed on Monday