|Flat Iron Steak @ Fat Belly|
Flat Iron and Onglet are the words that are foreign to our ears and you will not even associate it with a steak cut. While we are familiar Ribeye, Filet Mignon, Tomahawk, Sirloin, Striploin, and even T-Bone, you will hardly ever hear the two types of cuts mentioned above. I personally only get to know Flat Iron about a year ago, and Onglet only when I visited Fat Belly.
|Fat Belly - Opening Hours|
Flat Iron is a flat muscle off the shoulder blade. It is a trendy, tasty cut that recently found in the early 21st century. With a modern cutting technique, you will get a delicious, well marbled and super tender meat. Meanwhile, Onglet is a French name for skirt steak. It is the cut under the rib, surrounded by tough membrane that needs to be removed before cooking. After the removal of the tough membrane, it still needs to be cooked properly to produce a delicious steak.
|Location: Hidden inside Sugarhaus|
Fat Belly, a boutique casual steakhouse by the folks behind Sugarhaus. Our host, Stanley mention that Fat Belly main intention is to entice and teach steak lovers on these underappreciated cuts.
|The Lower Seating at Sugarhaus|
The Menu at Fat Belly is very focused. Three type of cuts, USDA 150 day Grain Fed Angus Flat Iron Steak ($35 for set, $22 for a la carte); USDA Grain Fed Angus Short Rib Steak ($38 for set, $25 for a la carte); and Wagyu Mable Score 4-5 Onglet Steak ($50 for set, $38 for a la carte).
For sets, you can choose a side dish and a dessert, normally priced at $5 and $10 to $12 respectively.
First up is the Flat Iron. The sensation on the first bite is bursting with flavour. The jus from the meat also burst into your mouth. It is tender with a little springy texture, follow with melting in your mouth sensation. Kind of giving you the sensation when eating pork jowl. Yum Yum!!
|USDA 150 day Grain Fed Angus Flat Iron Steak|
Next up is Onglet. With wagyu marble score of 4 -5, you can expect it to be a succulent meat. Of course, the process of itself from butchering, prep work (sous vide) and grilling it play a part in the final result. Tasted like filet mignon with a lesser juice. The meat just slowly falls apart when you chew it.
|Wagyu Mable Score 4-5 Onglet Steak|
Both of the steaks are cooked to medium rare, served with sea salt and homemade chimichurri sauce, we personally like ours with sea salt only. There is also a small portion of salad with balsamic vinegar dressing with each steak.
For the sides, we sample Creamed Kale, Truffle Fries and Sautéed Thyme Mushrooms. All of them are very well executed and it just depends on your preference. We strongly recommend the creamed kale. The combination of cream and cheese are just absolutely addictive. We first polished up the kale, then I used the balance of the sauce as a dipping sauce for the truffle fries. The bowl is squeaky clean after we polished the sauce off.
|The Sides - Up Close|
|Dipping the fries with Creamed Kale|
For desserts, Foie Gras Chocolate Bar is just too attractive to pass. While the sticky date pudding is highly recommended by Stanley.
Before we ordered the Chocolate Bar, we were briefed about what to expect and how the desserts might taste like, so we might not be over surprised by it. Instead of anticipating the foie gras as the main ingredients, the dark chocolate is the main attraction. The excellent rich and crisp dark chocolate coating will set your tongue wagging, leaving the creamed foie gras to linger in the background. The tangy apple jelly helps to balance the ‘jelakness’ in this dessert. Interesting dessert indeed.
|Foie Gras Chocolate Bar|
|Foie Gras Chocolate Bar (Check out the Chocotale Bar Fillings)|
Sticky date pudding was moist, however, it is missing the oozing feel when you cut through the pudding. The Honey Milk Ice Cream nicely complemented the pudding and goes well with the painted chocolate and crunchy cereal.
|Sticky Date Pudding|
If you decided on the ala carte menu, I strongly recommend you try their waffle and ice cream. I visited Sugarhaus before and their waffle got everyone nodding in approval.
|Waffle from the last visit|
Located inside Sugarhous, Fat Belly seating is more of bench seating with the view of the open kitchen, where you can see the Fat Belly team at work. However, you can also choose to seat on the normal table for a more casual setting. Don’t expect fine dining service, instead of more friendly and casual café service that serves sumptuous food.
|The Bench Seating at Fat Belly|
Overall, it was definitely a memorable experience. We fully recommend the Flat Iron steak and the creamed kale. We’ll definitely come back to try out their Short Rib Steak in the future. Cheers!!
Thank you very much to Sihan (Fundamentally Flawed), Stanley and Fat Belly team for the tasting invitation.
Food & Drink: 8.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $26 - $50
10 Jalan Serene
#01-04 Serene Centre
(Hidden inside Sugarhaus)
T: +65 6314 2247
Sun – Thu: 18.00 – 22.00
Fri & Sat: 18.00 – 23.00
Menu Available Online