Monday, 23 November 2020

Garang Grill – A New Begining in 2020 [MEDIA INVITE]

Crispy Pork Jowl @ Garang Grill
My first encounter with Garang Grill was at their original location in Swan Lake Ave. It was a collaboration between Garang Grill and Chef Jeremy Cheok, which ended in 2019. In 2020, Garang Grill (“Garang”) begin its new adventure, fully managed by New Ubin Village at the latest location of New Ubin Seafood Village in Tampines. 

New Ubin Village
To deliver the Garang experience, a new Charcoal Grill Oven by Spanish Brand Mibrasa was brought in, known to deliver intense heat of primal charcoal flames in an enclosed oven. Helming the Garang is New Ubin Seafood’s head chef Cole Soo, who started at the group at Garang Grill back in 2017 under Chef Jeremy Cheok. 

Garang Grill
We started our Media Tasting with Crispy Pork Jowl ($12). One of the fattiest parts of the pork and well known its melts in your mouth sensation. This pork jowl went through a lot of cooking process, which include sous vide, deep-fried and finished off at the Mibrasa grill for flavour. The result is a beautiful smoky flavour, followed with a crisp exterior and melt in your mouth flesh. The sprinkle of salt flake on top, enhance the taste of the pork jowl. 

Crispy Pork Jowl 

Crispy Pork Jowl 
Garang Meat ($12) – Garang version of Yakitori chicken. It is smoky, tender and well marinated. The leek flavour is solid and gave additional sweetness in between the chicken. 

Garang Meat

Garang Meat
Chilli Crab Rillette ($12) – The reimagine entrée version of famed Chilli Crab. Infused with tomato paste, sambal rempah and butter. You can dip the mantou in the rillette delicately, however, I prefer to just slathered on my deep-fried mantou. A truly Singaporean entrée. 

Chilli Crab Rillette
Garang Prawn ($15). A deep-fried battered prawn, coated with sambal mayonnaise. It has a nice crispy exterior, bouncy flesh and coated with creamy mayo packs with signature fiery Garang spiciness. 

Garang Prawn
Togarashi Corn ($9). Supposedly a crowd pleaser dish, especially with the combination of the smoky aroma from the grill with sweet bursting corn juice. Unfortunately, the sweet bursting juice was missing from the corn. The kernel feels dehydrated, although the sea salt and togarashi powder perk up the flavours a little bit. Might need to work on the timing or a different type of corn. 

Togarashi Corn

Togarashi Corn
Moving on to the Mains with Classic Carbonara ($12). Garang version of the quintessential Roman pasta dish. Instead of the pancetta or bacon, Garang uses cubes of house-smoked pork belly and serve the pasta on a claypot. The pasta is al-dente and evenly coated with egg. It is a good dish; however, it can be a great & “atas” dish if they are more liberal with parmesan or pecorino cheese for the extra OMPH!! 

Classic Carbonara

Classic Carbonara

LA Galbi Beef ($18). The best dish of the night. Well marinated beef short ribs and barbecued till fall-off-the-bone tender. Served with iceberg lettuce and sliced green chilli, for the diner to build your wrap. The balance of taste between sweet and savoury is just spot on. The flesh is easily pulled off the bone either by fork or fingers. A must-order dish here. Yum Yum. 

LA Galbi Beef 
BBQ Pork Belly ($21). Duroc pork belly rubbed with cajun spices and grilled to pink perfection. It has a beautiful smoky aroma. On the first bite, you can taste the charred exterior with a tender and slightly chewy texture. However, it is difficult not to compare this dish with the entrée pork jowl. While the pork jowl is superb, the pork belly is slightly above average only. I was hoping that pork belly to be juicier. 

BBQ Pork Belly 

BBQ Pork Belly

BBQ Pork Belly
Argentinian Striploin ($38). Grilled to perfection for medium-rare. It is juicy, succulent with nice smoky curst externally. Unfortunately, someone forgot to season the steak. That little sprinkle of the salt will make a lot of difference and surely open up the flavours of the beef. 


Argentinian Striploin 
Both the BBQ Pork Belly and Argentinian Striploin are served with sweet potato mash and Garang slaw. The sweet potato mashed is plain and uninspiring, while coleslaw is very average. I feel both sides can be improved as it is dragging down the quality duroc pork belly and Argentinian striploin. 

Argentinian Striploin 

Sticky Date Pudding ($9) served with house-churned salted caramel ice cream. A great recovery and beautiful end to the meal. The red dates pudding is sweet and moist, nicely complemented with sweet and savoury flavoured ice cream. We were served half portion of the pudding; Frankly, I can have two portions of this delicious pudding. 

Sticky Date Pudding
Located in Tampines industrial area, Garang grill is back to its New Ubin Seafood element during the Sin Ming industrial area days. Don’t expect a cosy fine dining or bistro type, instead, this industrial / kampong atmosphere is where New Ubin Seafood at its best and thriving. 

CBK verdict: A must-try dishes here are the Pork Jowl, Chilli Crab Rillette, LA Galbi Beef and Sticky Date Pudding. For the rest of the dishes, it just requires a mini tweaking, to bring it to the next level. I’ll definitely be back to try out the other dishes. Cheers!! 

Thank you very much Kristine, Gretchen and Garang Grill Team for your hospitality and hosting us. 

Food & Drinks: 7.25/10 
Value: 7.5/10 
Service: N/A (Media Tasting) 
Ambiance: 6/10 
Budget per Person: $26 - $50 

Garang Grill 
18 Tampines Industrial Crescent 
#01-16 Space@Tampines 
Singapore 528605 

T: +65 9740 6870 (incl: Whatsapp & SMS) 
IG: @garanggrill 
OH: Daily 11.30 – 15.00 (LO 14.30), 17.30 – 22.00 (LO 21.45). 


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