Showing posts with label Grilled Beef. Show all posts
Showing posts with label Grilled Beef. Show all posts

Monday, March 7, 2022

OMMA Korean Charcoal BBQ @ Cheong Chin Nam Road (Bukit Timah) - Singapore's First Wood-Fire Korean Charcoal BBQ's 2nd Outlet


OMMA Korean Charcoal BBQ has recently opened its second outlet at Bukit Timah. Pride itself on being Singapore’s first wood-fire Korean Charcoal BBQ. Selecting natural wood charcoal that burns smokelessly, diners get to choose from five types of carefully selected wood to enhance the flavours of the ingredients.


You have 5 options of wood to choose from: Applewood, Cherry, Pecan, Hickory and Jarrah. Opt for any to cook your meal for only $3 per 30g. We started with Hickory Firewood ($3/30g), specially selected to go with the Japan A4 Grade Beef Ribeye ($81/180g). Hickory is meant to cut through the fattiness of meats to cook with punchy smokiness thoroughly. With such a high-quality piece of meat, it was such an experience to be able to barbecue it using real firewood.



For variety, a recommended item will be the Special Beef and Pork Set ($105). The set includes Iberico Pork Collar, Pork Belly, Beef Ribs, Beef Striploin, Steam Egg, Kimchi Soup and Side Dishes.



We continued with the beef before switching the Hickory Firewood to Apple Firewood as we moved on to the pork. The smell of the burning Apple firewood was extremely alluring, adding a wonderful aroma to the meats.



The accompanying piquant kimchi soup, steamed egg, and side dishes are ideal fillers in between bites to complement the meats or while waiting for them to be done.


With over 60 ala carte options starting from $8.80 and set menus from $49, there is also fresh seafood such as prawns, mussels and even oysters.

Note: This is an invited tasting.

OMMA Korean Charcoal BBQ
20 Cheong Chin Nam Road
Singapore 599744
Tel: +65 65139553
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Daily: 1130am to 1130pm

1) Alight at Beauty World MRT station. Take Exit B. Walk straight to Cheong Chin Nam Road. Walk down Cheong Chin Nam Road. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, May 25, 2021

Sen-ryo @ ION Orchard - Japanese Restaurant Hailing From Tochigi, Japan Opens In Singapore


Established in Tochigi, Japan, in 1999, Sen-ryo has opened its first Singapore outlet in ION Orchard. Behind its well-known exceptional authentic Japanese cuisine is a team of shokunin (artisan chefs), using only quality ingredients imported from Toyosu Fish Market and around the world. Sen-ryo is very well -received in Hong Kong as well when it first started there in 2005 and has since grown to 13 outlets there. In Singapore, sen-ryo wishes to bring you premium but pocket-friendly creations that promise affordable luxury at its best, which includes a range of specially created Singapore-exclusive dishes.

Sen-ryo Tamagoyaki with Mentaiko Sauce 4.5/5

Sen-ryo Tamagoyaki with Mentaiko Sauce ($2.80) speaks a lot about the team's effort to make every dish exquisite. The Singapore-exclusive Sen-ryo Tamagokyaki with Mentaiko Sauce is a house signature comprising a beautifully done traditional Japanese omelette hand-made and branded with its logo. The pure mentaiko sauce not only looks pretty in pink against the yellow omelette, but it also acts as a natural flavour enhancer to the sweet omelette.

Otoro 4/5

Along with that, we also had Otoro ($24) sashimi.

Soft Shell Crab and Mango Nama Haru Maki 4.5/5

The Soft Shell Crab and Mango Nama Haru Maki ($16.80) is a very interesting starter made for our tropical weather. Featuring fresh slices of mango, onion strips, lettuce and addictive crispy deep-fried soft shell crab wrapped in Vietnamese rice paper, I appreciate the attention paid to the dish's execution. The mango was kept very chilled, and that elevated the enjoyment of the dish. The accompanying mango puree sauce was spicy, sweet and tangy, bringing all elements together in harmony.

DIY Hokkaido Uni 4/5

The sushi and grill counter highlights include this DIY Hokkaido Uni ($58) platter, something not often seen in traditional Japanese restaurants. The platter is made of half-board of premium uni (sea urchin) from Hokkaido with fresh sushi rice, ikura (salmon roe), Japanese cucumber strips and sheets of roasted seaweed. So have fun wrapping your uni maki roll!

Sen-ryo Sushi 3.8/5

Maguro (Akami) with Shio Koji Negitoro 3.8/5

The Shokunin Sushi series showcases the restaurant's inventive handcrafted creations, in which I had the signature Sen-ryo Sushi ($8.80). It is a layering of uni, negitoro (minced fatty tuna) and ikura atop premium sushi rice. I also had the Maguro (Akami) with Shio Koji Negitoro ($6.80), in which a slice of tuna is boosted with a dollop of minced fatty tuna seasoned with fermented salt seasoning. Both encompassed a luscious texture, but I feel the rice can be less compressed for a more cohesive sushi.

Kaisen Dobin Mushi 3.5/5

What will complement these cold dishes is the Kaisen Dobin Mushi ($6.80), a traditional Japanese seafood broth served in a teapot. I first knew it as 'teapot soup', and this dainty teapot is filled with scallops, prawns, clams and shimeji mushrooms. Made with red snapper dashi, a squeeze of the lemon enlivened the clear soup. Not the best I had, but decent.

Grilled Chicken Thigh in Charcoal Style Sauce 3.8/5

We had Grilled Chicken Thigh in Charcoal Style Sauce ($7.80) and Grilled US Beef Tenderloin and Foie Gras ($28) from the grill section. The chicken is prepared by grilling the meat on high heat and smearing it with a specially imported charcoal-infused sumiyaki sauce. Hence you got a very intensely flavoured caramelised sauce coating the chicken.

Grilled US Beef Tenderloin and Foie Gras 4.2/5

A much more indulgent version will be this Grilled US Beef Tenderloin and Foie Gras ($28), available exclusively in Singapore. I reckon you should go for this if it is your first trip to sen-ryo. The flavourful sauce is made with the juices of the meat, mirin and black pepper, and when it came sizzling hot, it was simply mouthwatering.

Kaisen Soy Nabe 4.8/5

My favourite of the feast is the Kaisen Soy Nabe ($32) comprises a unique milky base made with Japanese soy milk and dashi. It comes brimming with King Snow Crab legs, scallops, Kuzukiri noodles, carrots, vegetables and shiitake mushrooms. The best part of the hotpot is the soul-nourishing soup and the extremely chewy Kuzukiri noodles. I only hope there is more of the beautiful soup.

Mizu Warabi Mochi 3.5/5

Cream Catalana with Mixed Berries 4.5/5

For dessert, we tried Mizu Warabi Mochi ($5.80) and Cream Catalana with Mixed Berries ($9.80). The Mizu Warabi Mochi is a jiggly clear jelly 'mochi' served with roasted soybean powder and black sugar syrup. As for the Cream Catalana with Mixed Berries, it is a velvety custard served with fresh berries.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

ION Orchard
2 Orchard Turn
Singapore 238801
Tel: +65 69746782
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 1130am to 1030pm

1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, August 16, 2020

Butcher's Block @ Raffles Hotel Singapore - Premium Meats Cooked Over Different Types Of Charcoal & Wood


Raffles Hotel has reopened after a two years renovation work back on 01 August 2020. With the re-opening, it also welcomes Butcher's Block, one of the new restaurants in its property. The restaurant premium cuts of meats sourced and procured from dedicated farms that show utmost care and respect for their livestock cocked over wood fire.


Unlike the usual steak house or grill house, Butcher's Grill offers a Carte Blanche menu ($198 per person) which is a Chef's daily surprise menu for the whole table on top of their ala carte menu. Our dinner started with some Anchovy on toast.

Big Eye Tuna Tartare 3.8/5

Moving to our first course, we had the Big Eye Tuna Tartare. The finely chopped tuna is paired with a savoury mixture of tuna blood and soy sauce. It may sound intriguing, but it is like have a steak with beef jus. The white jelly-like stuff on top is truffle bone marrow. It doesn't have any taste but interesting gelatine-like texture.

Beef Tartare 4.2/5

If I have to choose, I would prefer the Beef Tartare. Partly it is more finely chopped and the addition of bread crumbs give it a delightful textural bite, paired with an egg dressing. It even comes with a sweet roscoff onion at the side which helps to cut the richness.

Grilled Octopus 4.5/5

One of my favourite dishes for the night is the Grilled Octopus. It has a beautiful char on the exterior but what brightens up the dish is the accompanying sauce, which is slightly tangy and spicy.

Grilled Fish 3.5/5


Next, we have the Grilled Fish in which the server will portion the fish at the tableside. Simply seasoned just with salt and grill to a beautiful moist texture. Interestingly the chef chooses to pair it with red wine sauce. Personally, I felt the sauce is a bit heavy for the lightness of the fish to appreciate its natural flavour.

Beef On the Bone 4.5/5

Baked Potato 4.5/5

Similar to the grilled fish, the Beef On The Bone is portioned out at the table side too. Cooked perfectly to medium-rare, the beautiful piece of meat is juicy and packed with flavours. What I enjoyed, even more, is the Baked Potato. This simply demonstrates that good and delicious food does not need to be sophisticated in cooking.

Roasted Pineapple 4.5/5

Last but not least, we have the Roasted Pineapple dessert to wrap up our dinner. The sweet and refreshing dessert also comes with a scoop of pineapple sorbet in a bowl of coconut cream. 


If you have time to take a little tour around the restaurant, you will notice a glass cooler near the entrance whereby the restaurant dry-aged not only the meat but seafood too. The open kitchen gives the customers a front seat view of the orchestra behind the delicious and not forget the open concept wine cellar that houses more than 200 different wine labels, including a good selection of natural wines.

Noted: This is an invited tasting.

Butcher's Block
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Sat-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 10pm
(Closed on Mon and Tue)

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Thursday, November 28, 2019

Supergreek @ Raffles City - Singapore's First Greek Fast-Casual Concept


Have a taste of Greek flavours and traditions at Supergreek. Nothing fancy but wholesome souvlaki grain bowls, pita wraps, and salads loaded with ingredients and dips freshly made daily such as traditional Greek hummus, yoghurt avocado sauce and even Harissa. And speaking of yoghurt, Supergreek serves its proprietary homemade authentic Greek yoghurt, made daily through a process that spans 30 hours. Souvlaki is the highlight of Supergreek’s menu offerings. An everyday Greek street food of small pieces of meat or vegetables grilled on a skewer, Supergreek dresses it up with herbs such as oregano and dill, as well as tomatoes, onions and Greek vinaigrette, then grilled, roasted, or steamed, but never fried. Conceptualised by the team behind Omakase Burger and Picnic Food Park, the chef imparting his knowledge and culture into the food is Head Chef Altin “Alex” Mata, an Albanian immigrant who ran his own Greek restaurants in Athens, Greece for 20 years.

Lamb Kebab 4.2/5

The meat that best represents the concept is this Lamb Kebab ($10.90). I'm definitely not a red red-meat person, but the combination of the souvlaki of minced lamb kebab, the zesty house-made hummus and the spicy-sweet harrisa did get me thinking about it for a couple of days. The souvlaki of minced lamb was well-seasoned with spices and herbs, and I was surprised by how juicy it was when I took my first bite. The harrissa sauce spread on the pita was punchy and bright, with just a hint of heat. Another key element is the specially imported Greek pita bread - soft with a very toasty aroma. To balance the richness of the meat, the accompanying ingredients are basmati rice, grilled zucchini and eggplant, purple and white cabbage, cherry tomatoes and onions, with a little drizzle of orange vinaigrette.

Fresh Seafood Roasted Barramundi 4.2/5

With eight types of souvlaki grain bowls, you can choose to enjoy these combinations within a traditional pita, or in a hearty salad. We had Roasted Barramundi ($12.90) as a salad, which seemed to be one of the most popular picks. Within the bowl are a dill-marinated Barramundi fillet, quinoa, mixed salad, arugula, mashed potato, roasted broccoli and cauliflower, onions, cherry tomatoes and Greek vinaigrette. The Barramundi fillet was very tender and moist, and the mashed potato was a texture boost to the salad. And I think what makes this salad so appealing to our appetite is the creamy homemade Parmigiano sauce that binds the ingredients together.

Grilled Steak 3/5

Grilled Steak ($13.90) uses a premium USDA choice roast beef, paired with house-made Tzatziki and hummus, and served with brown rice, arugula, lettuce, roasted broccoli and sweet potatoes with a sprinkle of sunflower seeds. Using its housemade yoghurt as the base, the Tzatziki was refreshing with bits of pickled cucumber, and its creaminess goes well with the beef. The steak was a bit tough to chew though, which is a pity.

Grilled Chicken Steak 4/5

Grilled Chicken Steak ($9.90) salad gets a lot more exciting when you have a dollop of creamy Greek yoghurt avocado sauce and zingy hummus to go with. Grilling the chicken breast accentuates its herbs marination along and releases a hint of smoky flavour, which complement the smoky-sweet grilled capsicum and roasted pumpkin.

The Roasted Vegan 3.8/5

For a 100% Plant-Based meal, the Roasted Vegan ($7.90) hydrates your body with a myriad of crunchy vegetables - cured beetroot, purple and white cabbage, roasted broccoli and cauliflower, corn, cucumber, onions, cherry tomatoes and quinoa, bind together with a dollop of creamy house-made hummus and roasty mango capsicum sauce. A dash of orange vinaigrette at the end makes it even more refreshing.

Greek Classic 4/5

Not just as a base for its sauce, the triple-strained greek yoghurt has a texture almost like dry ricotta cheese, rich and creamy, making it a very suitable choice for a healthy snack or dessert. To appreciate it's natural milky taste of the yoghurt, go for the Greek Classic ($4.90), fresh Greek yoghurt topped with the classic pairing of honey and walnuts.


Each souvlaki grain bowl is scrumptious in its own right, and what stands out is really its kebab!

Written and photography by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.

Raffles City Shopping Centre
252 North Bridge Road
Raffles City
Singapore 179103
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 10am to 10pm

1) Alight at City Hall MRT station. Take Exit C and D. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, April 20, 2016

Ash & Elm @ InterContinental Singapore - Semi-Buffet Brunch from $38++

Pic 1

When I was told about the invite to Ash & Elm, my first instinct - sight unseen - was, I’m afraid, not very charitable. A restaurant that doesn’t seem to have realised its name would inevitably be acronymised into a hospital department? That’s not particularly encouraging. But then I go, of course, because there’s food, and what I’m taken around to see quickly changes my mind.

Ash & Elm, which serves double duty as the Intercontinental’s guest breakfast area, is a quietly good looking place - wood and bronze tones, mostly, coupled with black. And a semi-buffet lunch helps in that respect. Because we need to face it - buffets can be unsightly, ugly affairs, what with the queues and the half-empty pots and people rummaging around for a fried prawn whose head hasn’t come off during serving.

At Ash & Elm, though, there’s none of that. The buffet itself, for $38, is exclusively the dainty and pretty things - charcuterie and cheese, salads, and desserts around a chocolate fountain. For $10 more, you get to choose a main course from a list that’s mostly centred around the charcoal grill in the kitchen.

Pic 2
Teppanyaki Snapper 3.8/5

Ash & Elm presents their Snapper with hardly any adornment or seasoning. All that counts is the freshness of the fish itself, the fragrance of seawater without muddiness, and the power of the grill which chars and crisps the skin but leaves the flesh chunky and juicy. Pesto matches well, though a tomato-based sauce is a little too tangy and dominates the fish and pilaf rice.

Pic 3
Angus Rib-Eye 4/5

The pal’s Angus Rib-Eye actually comes in looking rather unimpressive, but it’s a better display of the chefs’ skills at the grill. Despite being thinly cut (though still substantial), the steak is evenly medium rare, a sliver of burgundy running through its core. And while there is no visible char, the gleaming surface is full of flavour - from charcoal, but also from the wood chips scattered on the charcoal grill. It’s well worth the extra $10 for choosing it.

Pic 4
Charuterie and Cheese 4/5

The Charcuterie and Cheese section is quite easy to miss, being the chilled walk-in just beside the entrance. Ash & Elm cures its own meats where possible, and most of them - from beautifully speckled salami to beef pastrami that stretches and melts in the mouth - are well worth having, as are the properly mould-suffused Stilton and milky, mineral Comté if you like your cheese rough.

Pic 5

Salads tend to be relegated to last place in most buffets, but Ash & Elm give theirs pride of place on the black stone counters, and zhuzh them up properly too. The biggest hit is a little shot glass of an Italian classic - a cherry tomato nestling with mozzarella in mild, golden olive oil, with a pipette of balsamic. But there are other cooked options as well, and a place where you can make your own mix of greens and dressings.

Pic 6

Desserts, on the other hand, are merely good - which means they don’t stand out as much, compared to the rest of the line-up. The pal thrills to the chocolate fountain, but my favourite is a pinkish tiramisu where the mascarpone whip surrounds the cake, the whole thing melting into a satisfying hit of coffee and eggs and cream.

Pic 7

But the thing that really strikes me is how low-key and understated the whole affair is. The restaurant is not just sleekly arranged but also versatile, the buffet counters becoming bar seats for the dinner service. And the breakfast run around an open kitchen concept where you order the dishes directly from the cooks.

As with every buffet, there is the risk of having a wide range of dishes but no real focus or quality, but this place generally avoids the problem with the simplest of solutions - by working hard at the details in the looks and taste of their dishes. Cure your meats well, have a powerful grill and people trained to work it, and arrange things in a generally pretty way. That’s the idea Ash & Elm have - and it’s a steady, solid idea.

Guest Writer: Wilson’s perfect day consists of a good meal and a laptop, on a table, next to a window, overlooking the sea, in a rainstorm. You can see more of his reviews at his blog, Dear Babette

Ash & Elm
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, February 9, 2016

The Chop House @ I12 Katong


I first visited The Chop House at Vivocity when it first opened back in 2013. The Chop House is opened by the same people behind Wooloomooloo Steakhouse. Now a second outlet, The Chop House has opened at the heart of Katong at I12 Katong. I realized the gastro-bar seems to offer more varieties on the menu compared to their flagship

Thoo Japanese Yen

We started with some drinks from the bar before commencing our dinner. From the cocktail list, we tried the Thoo Japanese Yen ($16) and Lychee Mojito ($16). Both are very refreshing drinks to kick start the dinner.

Lychee Mojito

The bar also offers An All Day Happy Hour with 5 ice cold draught beers on tap such as the Australian Pure Blonde Lager and the award winning Weihenstepaner from the world's oldest brewery.

Burrata 4/5

Our dinner started with the classic Burrata ($16). The creamy burrata and sweet vine ripened tomato, dressed with basil pesto sauce is a classic combination that whets up the appetite.

Freshly Shucked Oysters 4.2/5

The Chop House is not just all about meat now. As I mentioned earlier, the menu has been expanded with the Freshly Shucked Oysters ($26 for half a dozen). It is served natural with lime and Japanese chive vinaigrette for the full appreciation of the creamy shell fish.

Crispy Pork Belly 3.5/5

Everyone loves a good crackling Crispy Pork Belly ($18). Unfortunately the skin was thick and hard that I have difficulty cutting through it. Saying that, the meat itself was flavoursome and succulent. The apple jam and the apple radish salad help to cut through the greasiness

Pan Fried Barramundi 3/5

From the sea, we tried the Pan Fried Barramundi ($26) served with green apple, fennel and rocket salad, steamed potatoes, baby beetroots and lemon aioli. The barramundi to my disappointment was slightly on the dry side while the star was actually the accompaniments.

Patty Melt 3.8/5

The perfect food to go with the selection of draft beers would be the Patty Melt ($24). The one half pound beef patty is smothered with sauteed onions and melted cheddar cheese. A delectable burger with moist patty covered with the saltiness of the melted cheddar cheese, ideal to wash down with a glass of beer.

Mixed Grill Platter 3/5

Good for sharing and to try a bit of everything is the Mixed Grill Platter ($68). Served in a pan, it comes with Australian grass fed feed tenderloin, lamb cutlets, pork sausages, lamb sausages, grilled tomato and red wine sauce. I have tried the grilled meat at The Chop House previously but this is rather ordinary compared to what I had before.

Truffle Potato Salad 4.5/5

Creamy Spinach 2.8/5

To go with your mains, The Chop House also offers a selection of side dishes. There are 8 choices on the menu. We had the Truffle Potato Salad ($7) and Creamy Spinach ($5). I would recommend going for the truffle potato salad while the creamy spinach is subjective to individual. I like spinach a lot but I don't quite enjoy the creamy execution.

Apple Strudel Tortillas 3.5/5

The Chop House has a small but delectable choices of desserts to complete the meal. The Apple Strudel Tortillas ($8) comes with stuffed seasoned apples and pastry cream with a scoop of vanilla ice cream. I enjoyed the light custard creme anglaise that complemented the crunchy tortillas while the chopped pistachios give it an extra nutty crunchiness.

Churros 3/5

I not a big fan for churros but the version is bit different from elsewhere. The Churros ($6) is fatter in size and coated with cinnamon sugar for a sweet and crumbling exterior.

While I mentioned earlier that the new outlet has an expanded menu offering more variety. Another thing I noticed about the new outlet is the decor. It is brighter compared to the flagship with a modern industrial decor, providing a casual, relaxed and cosy place for a meal or gathering. Diners can also enjoy a late night meal while watching their favourite sports match.

The Chop House
I12 Katong
112 East Coast Road
Singapore 428802
Tel: +65 64431011
Nearest MRT: Dakota MRT (CC Line)

Opening Hours:
Daily: 12pm - 12midnight

1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 16. Alight 5 stops later. Cross the road and walk to 112 Katong. Journey time about 10 minutes. [Map]

2) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk to 112 Katong. Journey time about 15 minutes. [Map]