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Getting to eat 'proper food' again...

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aster
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Postby aster » Sun, 24 Aug 2014 3:28 pm

JR8 wrote:Ah Aster :) That’s like asking where you can get a can of Tiger, rather than ‘all this strong/dark/cloudy stuff’ from Bavaria; but horses for courses.


Yeah, question of taste I guess, but I'm all for the cherry red, lean beef with not a hint of white stuff on it. :)

Same with sushi and the real fatty salmon - I just prefer the lean stuff (which already has enough white lines as it is).

Seems like Japan would be the perfect place for me, with what I like most being priced oppositely to what I like least. :)

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Postby the lynx » Mon, 25 Aug 2014 9:15 am

Primrose Hill wrote:Hubby & I like Ruth Chris. Morton's nothing to shout about. We also quite like Piesentra for Italian and Jiang Ming for Chinese. DB Bistro serves pretty good consistent food. Soufflé pretty good


You meant Min Jiang in Rochester or Goodwood?

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Postby JR8 » Mon, 25 Aug 2014 9:55 am

aster wrote:Yeah, question of taste I guess, but I'm all for the cherry red, lean beef with not a hint of white stuff on it. :)
Same with sushi and the real fatty salmon - I just prefer the lean stuff (which already has enough white lines as it is).
Seems like Japan would be the perfect place for me, with what I like most being priced oppositely to what I like least. :)


'Hmm, it depends' - as they are fond of saying in Japan, in a non-committal way, so as not to risk offending anyone.

When something like a Wagyu steak is served up you don't see the marbling, all you notice is the juiciness. If a steak (raw) comes with a fat rind, it should be cooked with that on.

Fillet of beef carries less fat, and has no rind, but it has less flavour than other cuts like sirloin (or rib-eye or rump) as a direct result: Same reason with fillet of pork, which is even lower fat (oh yes!), more dry, and less flavourful than other cuts.

Fillet of beef is more tender than sirloin, as the fillet muscles do little hard work, ladies-of-leisure vs the Chuck Norris other cuts. The more work the muscle does, the tougher it is.

Cherry red beef = fresh. We could discuss the virtues of that, and hanging/ageing. Suffice it to say well aged beef turns almost chestnut brown.

For salmon. A general rule of thumb I follow, is choose pieces with the 'white lines' that are faintest and closest together, they will be the most tender.

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Postby Primrose Hill » Tue, 26 Aug 2014 3:27 pm

the lynx wrote:
Primrose Hill wrote:Hubby & I like Ruth Chris. Morton's nothing to shout about. We also quite like Piesentra for Italian and Jiang Ming for Chinese. DB Bistro serves pretty good consistent food. Soufflé pretty good


You meant Min Jiang in Rochester or Goodwood?


I like both. Yes, sorry I did mean Min Jiang. I have had good experiences at both restaurants.
I haven't been to Jumbo yet.
JR8, Ruth Chris, I don't bother with all the mumbo jumbo, we usually just order the whatever cut of steak we fancy and that's that. We aren't huge beef/steak eaters. Daughter has ecezema and her dermatologist in London from when she is young did a test and she couldnt eat beef and certain food in the winter, take her into a humid climate and she is ok. It was not a childhood thing.

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Postby aster » Tue, 26 Aug 2014 8:31 pm

JR8 wrote:Same reason with fillet of pork, which is even lower fat (oh yes!), more dry, and less flavourful than other cuts.

For salmon. A general rule of thumb I follow, is choose pieces with the 'white lines' that are faintest and closest together, they will be the most tender.


Pork fillet is one of those rare finds where it's so different than any other part of the same animal - plus it can be very tender and soft if you throw it on the bbq and then eat it as soon as it comes off. Your knife will literally slice through it like butter, even though pork fillet is virtually fat-free (like <2-3%?). I also like pork neck steaks, though they aren't as tender as fillet.

Good tip on the salmon with the faint white lines close together, will pay more attention to that the next time I'm at Meidi-Ya. For some reason salmon is one of those fish (alongside tuna) that I only enjoy raw (or smoked). As soon as it's cooked/grilled I keep thinking what a waste of effort that was. :)
Last edited by aster on Tue, 26 Aug 2014 8:36 pm, edited 1 time in total.

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Postby aster » Tue, 26 Aug 2014 8:36 pm

Primrose Hill wrote:I like both. Yes, sorry I did mean Min Jiang. I have had good experiences at both restaurants.


I go to the Goodwood one a few times each year whenever the parents fly in as it's their favourite place. Everything there is good from the dim sum to the main dishes, live seafood, even desserts are quite good. Plus the atmosphere is pleasant and you don't feel that you're in the centre of town but rather on the outskirts somewhere.

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Postby JR8 » Tue, 26 Aug 2014 8:53 pm

JR8 wrote:
uscate wrote:Bistecca Tuscan Steakhouse on Mohamed Sultan Road (right next door to Robertson Walk) is very good. It became my sig other's restaurant of choice for business entertaining (and we went there a lot with friends too)! In addition to great steaks and a very good wine selection, they also have great pasta and fish options. Nicer vibe than Morton's and the food is better.


Thanks, one for me to note. It's ratings seem pretty decent too...

'Braised monkfish, artichoke, cherry tomato, capers and fresh clams' [Main course] $35.

I like the flavour/texture/visual combinations suggested there. It's the kind of light, tasty, and healthy dish that I miss here. If it's half as good as it could be I'd love to give it a try. And the price, I doubt you'd get it for that in Europe (where the main ingredient/monkfish is from!)

Going to FWD the tip to my wife, thx!




Ok we're booked in for dinner next week.... looking forward to it!

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Postby JR8 » Tue, 26 Aug 2014 9:10 pm

aster wrote:
JR8 wrote:Same reason with fillet of pork, which is even lower fat (oh yes!), more dry, and less flavourful than other cuts


Pork fillet is one of those rare finds where it's so different than any other part of the same animal - plus it can be very tender and soft if you throw it on the bbq and then eat it as soon as it comes off. Your knife will literally slice through it like butter, even though pork fillet is virtually fat-free (like <2-3%?). I also like pork neck steaks, though they aren't as tender as fillet.


Agreed. I used to grill pork fillets for dinner. (esp. when i was on a major diet in London one time). As they're so low-fat the trick is to treat veeeery carefully and not blast them. The meat is delicate. Then I'd take the fillet, rest it, then cut the say 6" long joint, into 1/2" 'coins'... plate up, add mashed potato/parsnip mash (mix), and braised red cabbage (add a few raisins and gentle aromatic spices for a light gravy, if you wish)... and that was great.

Good winter food. Miss it!


- p.s. venison fillet, same cut, same lean-ness, same way of serving.

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Postby Hannieroo » Sat, 30 Aug 2014 10:23 pm

For great food every time we like Cassalena's in Turf City. The set menu is 4 course at $65 and the steak on there is perfect. The starters are all fishy (husband adores the mussels) but they will replace with a salad if you ask.

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4-courses?

Postby JR8 » Sat, 30 Aug 2014 11:01 pm

There's a thought provoking comment. Who expects/wishes for 4-courses here?

I aim for 2. Appetiser and main. Sometimes even just main.

The others are usually needless fluff where their 1000% profit margin lies. I'd prefer to put that saved (ie $) into a couple of damned hearty cocktails or decent bottle of wine.

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Postby JR8 » Sat, 30 Aug 2014 11:08 pm

http://www.hungrygowhere.com/singapore/ ... boat-quay/

Hit this place for brunch. Admittedly very late, maybe 4pm. Www/Menu suggests they're open all day. Turn up and brunch has defined hours and was very much done with.

Shame. *Great* looking venue/space/architecture. 20 years ago this was the ticket/waiting hall for the boats out to Riau, and all the bum-boats out into the nearby shipping roads (moorings) ! ... wow how it's changed. SMS have you been? You should, it'll knock your socks off...

Like the Fullerton was the dusty/crusty GPO, this place has equivalently morphed/evolved.

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Postby Hannieroo » Sat, 30 Aug 2014 11:24 pm

I wouldn't have 4 normally but the portions are perfect and I never eat dessert. So just right.

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Postby JR8 » Sun, 31 Aug 2014 6:12 pm

http://www.biergarten.com.sg/index.html Prinsep Street, at Dhoby Ghat.

Mentioned in one of the WNDC/FNDC threads. Given we were at Brotzeit just yesterday, this one is on my radar for next time we're passing through that way.


Also see further - http://www.hungrygowhere.com/singapore/ ... ten-bugis/

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Postby JR8 » Wed, 03 Sep 2014 10:56 am

uscate wrote:JR8 - yes, I've had the monkfish….very good! The prices are (for Singapore) quite reasonable, and the food is very fresh. Oh, and the desserts are excellent, along with a complimentary limoncello….what's not to like??

http://www.bistecca.com.sg/index.asp
@ Mohamed Sultan Road


Ok it turned out I was in the mood for beef last night.

I had scallops followed by 'Signature [aussie] wagyu' fillet
Mrs. JR8 had octopus salad, followed by 'A5 [Japanese] wagyu rump'

w/ grilled asparagus, and herbed/parmesan potato chips, + dessert to follow...

It was an exceptional meal. A grown-up and pleasant venue, and pin-sharp staff. All in all, A1. Thank you very much for that tip!


p.s. I'd never have imagined rump could emerge as tender as fillet, but last night it really did.

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Postby JR8 » Sat, 27 Sep 2014 7:48 pm

One for the notebook, and perhaps a pit-stop during the next trip to Orchard. This was included in http://www.ladyironchef.com/2014/02/sin ... hard-road/

MrsJR8 says she's been and it's 'Two Thumbs Up'.

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'Charlie & Co

This burger specialist from Sydney opened its first outlet in Singapore at the basement of ION Orchard, and serves decent burgers at reasonable prices. The Classic Charlie Burger – made with 100% pure Australian wagyu – is S$10, while you can also find other options like the Roadside Chicken Burger (S$10), and Charlie Hot Dog (S$10) on the menu. Student set comes with sea salt fries and a drink for S$10.

#B4-56, Ion Orchard, 2 Orchard Turn
Tel: +65 6509 9511
Daily: 10am – 10pm
Nearest Station: Orchard

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