The Hungry Caveman @ Orchard Central - Electric Automated Barbecue Concept

Recently opened in Orchard Central, The Hungry Caveman brings to Singapore an electric automated barbecue concept. In partnership with China’s biggest BBQ chain - “某个时间全自动烧烤店”, who has approximately 138 outlets in China, expect old-aged caves as the interiors.

There is a wide selection of meat and vegetables. However, do note that the marinade on most of the dishes is spicy, those mala numbing type and they are not stated in the menu. I did not enjoy the marination as it does not complement some of the meat skewers but others might think otherwise.

Guava with Dried Orange Skin 4.2/5

I started off with the signature Guava with Dried Orange Skin because this will just open up your tastebuds to the dishes that are coming up. The guava pieces are thinly cut and are so refreshing with its sourness.

Signature Lamb & AUS Grain Fed Beef 3/5

Top selling dishes here include the Signature Lamb & AUS Grain Fed Beef. Unfortunately, the waiters here will not help you with the barbecue and this means you have to judge the food based on your own knowledge. Thus, my skewers turned out too tough.

Taiwan and German Pork Sausage 4/5

I was really into the Spear-The-Salmon Skewers as the barbecue gave them a charred taste while still being so smooth and flaky. Juices were flowing out with each bite, you just can’t stop at one. Do remember to keep a watch on these salmon as you don’t want to overcook them. Sausage skewers are also available. Personally, I preferred the Taiwan Sausage over the German Pork Sausage but they both had their different tastes. The sausages will burst upon contact with the heat from the barbecue and will be bursting with juices.

Bacon Enoki Skewer 4.5/5

Your mouth will water at the sight of the Bacon Enoki Skewer. Well, I am a bacon-lover so I might be biased but this is one of the dishes you can’t miss out on when you’re doing a barbecue

There were also many vegan friendly choices like the Oyster Mushroom, Shitake Mushroom and Grilled Sweet Corn. Also, there are ready cooked dishes like the Grill Golden Mushroom and Grill Eggplant that you can try.

Grilled Milk Man Tou 3/5

I expected the Grilled Milk Man Tou to turn out like the ones that always come with chilli crab but these man tous will come in their white and raw form. This man tou was probably a healthier version of the fried man tous since they are grilled so you may give it a try if you’re interested.

Grill Scallop Garlic Vermicelli 4.5/5

Another ready to eat dish you should try is the Grill Scallop Garlic Vermicelli. It comes in one piece only but the flavours were really nice and I liked how the vermicelli absorbed the garlic flavour.

The Hungry Caveman’s Healthy Soup 4.5/5

If you’re a soup person, do order The Hungry Caveman’s Healthy Soup, aka “Ge Da” soup in Chinese. It was my first time having such a different soup as this one was thick and packed with many ingredients like noodle bits, tomatoes, egg and vegetables.

Each table comes with fully-automated barbecue machines which allow diners to enjoy barbecued food at ease. However, the heat from the machine was too hot and made it quite hard for me to enjoy my food without trying to burn my face. I have been to another automated barbecue restaurant at Tanjong Pagar before this in which I had a better experience as the heat didn’t affect me at all, hence my base of comparison.

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


The Hungry Caveman
Orchard Central
181 Orchard Road
#06-25
Singapore 238896
Tel: +65 66348871
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Open Farm Community @ Minden Road - Celebrates Local With New Culinary Team

With newly appointed Head Chef Oliver Truesdale Jutras and Souschef Phoebe Oviedo at helm, the new culinary team at Open Farm Community specially curates a list of ingenious dishes using mainly local produce, including harvest from its very own garden, and reinterpreting them into their contemporary casual dining style.

Citrus Cured Hamachi 3.8/5

Kick off the meal wth a selection of appetizers that feature a creative and refreshing take on local ingredients such as this Citrus Cured Hamachi ($20), which is a sushi-grade Kingfish garnished with pickled ginger blossoms and shredded green papaya from OFC’s garden. Finished with frozen pomelo for that added zesty freshness, it is a refreshing appetiser which cleanses and opens up your palette before diving into the rest of the dishes.

Fried Cauliflower 'Wings' 4.2/5

Resembling the well-loved korean fried chicken, the Fried Cauliflower 'Wings' ($16) is a healthier rendition with pieces of cauliflowers dipped in tempura batter and lightly fried before being glazed with sweet miso and rice seasoning.

General Tao's Toad 4/5

Another appetiser in the menu is the General Tao's Toad ($17) which features crispy Jurong frog legs cooked in homemade kungpao caramel sauce and sesame. The frog legs is tender and crisp on the outside, with a subtle sweet flavour due to the seasonings used.

Thai Asparagus Salad 3.5/5

Recommended for vegans, the Thai Asparagus Salad ($18) comes in organic Thai asparagus with cashew cheese, kale chips, hazelnut and preserved lime vinaigrette. The mixture of ingredients form a great combination, giving the juicy asparagus a unique flavour with the nutty sweet cashew cheese.

Prawn Laksa Pappardelle 4.5/5

Rediscovering a local favourite with a contemporary twist, the Southern Malay Laksa is creatively interpreted in the Prawn Laksa Pappardelle ($28). The chef infuses a new experience into the familiar flavour profile with the quintessential ingredients found in most laksa dishes. The broad flat pappardelle pasta noodles are cooked in belachan spices, coconut milk, prawns, kaffir lime and curry leaves from the OFC's garden, and topped with a crispy soft crab tempura. Filled with a sweet coconut and spice fragrance, the pasta dish is surprisingly not spicy at all, yet very enjoyable.

Black Bean Strozzapreti 4.2/5

Another of our favourites is the Black Bean Strozzapreti ($27) which features pasta made with fermented black beans which lends a unqiue sweet fermented flavour and colour. The earthy and smoky pasta dish also incorporates multiple local ingredients such as the Kin Yan mushrooms and soft smoked silken tofu to further enhance its flavours. Despite being a vegan/vegetarian dish, all the ingredients work well together to form a balanced dish that is earthy, heavy and flavourful.

Steamed Tiberias Barramundi 4/5

The Steamed Tiberias Barramundi ($30) is a Japanese-inspired dish which features fish from Tiberias fished from the Northern-eastern cost of Pulau Ubin and delivered to the restaurant within 6 hours to guarantee freshness. Steamed in dashi butter and seasoned with Furikake made from local seaweed and wild rice, the fish boosts a tender, melt-in-the-mouth texture and a sweet buttery umami flavour.

Slow Cooked Beef Cheeks 4.5/5

Another highlight is the Slow Cooked Beef Cheeks ($32) which features soft, tender and flavourful beef cheeks with a crispy corn saffron croquette, and complemented with corn puree, organic babycorn and nasturtium garnish.

Thai Milk Tea Tart 4.2/5

End the meal on a sweet note with a selection of sweets such as the Thai Milk Tea Tart ($16). The decadent French style classic dessert tart features the ubiquitous southeast Asian favourite Thai milk tea in a custard set in a homemade tart shell. Not overly sweet, the subtle Thai milk tea flavour is great with the cinnamon ice cream.

Singa'Smore 3.8/5

The Singa'Smore ($16) comes with banana mousse at the bottom, topped with glazed marshmallow cream, and covered with a large crispy ginger biscuit sheet. However, I find the combination of the banana mousse and marshmallow cream renders the dessert extremely sweet, which might be a better choice for those with a major sweet tooth.

Lime in the Coconut 3.8/5

The Lime in the Coconut ($16) features lime sorbet and coconut meringue. A different option from the usual sweet suspects, it makes for a great end to the night with a citrusy, refreshing finish.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Open Farm Community
130E Minden Rd
Singapore 248819
Tel: +65 64710306
Facebook
Website
Nearest MRT: Napier (TE Line)

Opening hours:
Restaurant:
Mon–Thu: 12pm – 4pm, 6pm – 11pm
Fri: 12pm – 4pm, 6pm - 12 midnight
Sat & PH: 11am – 5pm, 6pm-12 midnight
Sunday: 11am – 5pm, 6pm – 11pm

Cafe:
Mon-Sun: 8am - 9pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to Minden Road. Walk to destination. Journey time about 8 minutes. [Map]