Sunday, March 15, 2020

The Feather Blade @ Club Street - Steakhouse Opened By Ex-Employee Of London’s Famous Flat Iron Steak For Great and Affordable Steak


Inspired by London's Flat Iron Steak, founder Sheen Jet Leong, also a former employee of the famous joint opens The Feather Blade, located along the hip stretch of Club Street. Formerly a pop-up stint last year, it has now become a permanent fixture on Club Street, that offers just one dish on the menu - specialising in one particular steak cut, instead of a variety of different cuts that patrons can choose from.


This hole-in-the-wall steakhouse has a relaxed bar environment, fitted with dim lighting and hip interiors, with tables and chairs packed so tight that isn't any space provided between each group of two-seaters. However, its popularity is evident with the massive crowds on a weekday night, everyone with the same steaks on their tables, sussing out the juicy nuances of the flavourful flat iron steak.

The Feather Blade Steak 4.2/5

Only one steak cut is served here - the feather blade. A lesser-known cut of steak, The Feather Blade Steak ($21) is derived from the cattle's shoulder blade, known for its tenderness and robust beefy flavours that make it an excellent alternative to the more expensive cuts at high-end joints. The 200g steak is prepared via the sous vide method to ensure consistency in the doneness, rendering the meat lean, buttery and tender. Although it lacked the smokiness from being cooked over hot charcoal, the searing was done just the right amount to give it a slight char. Complete with brown butter glazing and a sprinkle of smoked salt to enhance the flavours of these succulent slices. For the ultimate indulgence, you can top up $11 each for the Hokkaido Scallop and the rich, buttery French Foie Gras. Diners can choose from four home-made sauces - Sichuan Peppercorn, Bearnaise, Horseradish Cream and Red Wine priced at $2 each. While I prefer the steak as it is, fans of mala can try the Asian Sichuan peppercorn sauce, which had a slight heat to it. For those who are a stickler for tradition, classics such as the red wine is an excellent complement for the steak.

Potatoes 4.2/5, Spinach 4/5, Mushrooms 4/5, Caesar 3.8/5

Sides are priced at $7 each, including the creamed spinach, medley of mushrooms, fried potatoes and caesar salad. My favourite out of the few - the Potatoes ($7) are smashed and deep-fried in beef fat, before being drizzled with sriracha mayo. The result is an extraordinarily buttery and fluffy potato piece, with a crunchy exterior and bursting with flavours. The creamed Spinach ($7) is very creamy, with parmagiano reggiano and nutmeg added for an extra kick in flavours. Perhaps the most interesting side is the Caesar ($7) which features soft-boiled eggs deep-fried so that you get the crunch of the tempura batter before biting into the softness of the egg within. A light and sweet nori-bonito mixture are used in place of dark sauce.

The Feather Blade "Handshake Burger" 4.2/5

We had one of their exclusive off-menu dishes, the Handshake Burger ($21) features a well-seared and perfectly seasoned patty smothered in bearnaise sauce and sandwiched in between toasted brioche burger buns. The burger meat was taken from the steak prep - trimmings from the flat iron steak are minced and shaped into patties before being deep-fried in its own beef fat. It gives the patty a wonderfully crispy charred crust, and kept the meat within juicy and flavourful, while the light, buttery flavour of the creamy Bearnaise softens the charred character of the meat and accentuates the beef flavours, making it the perfect accompaniment to the beef burger.

Beef Katsu Sando 4/5

Another one of their off-menu dishes is the Katsu Sando ($20) which is only available on Tuesdays. The restaurant uses USDA prime steak, which is breaded and fried in beef fat and before being sandwiched between two slices of soft crusty toasted brioche buns, slathered with their housemade katsu sauce.

Kyoho Sangria 4/5, Ginzu 4/5

Have some drinks to go with the umami-laden menu of steak and rich mains. We had the Kyoho Sangria ($13) which is a sweet fruity concoction of cointreau, lychee, honey, red wine and kyoho foam. For something on the sour side, try their Ginzu ($13) concocted from botanist islay gin, yuzu, lemon and soda. Besides the cocktails, there is also a selection of beers, spiritz, reds, whites, and sakes on the drinks menu.

Sundae 3.8/5

We rounded off our meal with their Sundae ($8), which comes in a cup of Madagascar vanilla ice cream, drizzled with valrhona dark hazelnut sauce, salted caramel, and topped off with crunchy feuilletine biscuits.


While it would be unfair to compare it with a more expensive cut from a higher-end restaurant that might cost $80 or more, we found the feather blade steak to be very well-executed for its price. It is definitely a value-for-money option for those who are looking for good and inexpensive steaks. Despite only offering one steak dish, the menu needs no beefing up thanks to the sauces that complement the steak, enticing toppings, sides and extensive selection of drinks.

The Feather Blade
90 Club Street
Singapore 069458
Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line), Chinatown (DT Line, NE Line)

Opening hours:
Tue-Sun:  530pm - 1am
(Closed on Mon)

1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

No comments:

Post a Comment