Astons Prime: Great Value Sizzling Steaks

Astons Prime had been a victim of its own success, or rather, the success of the first Astons Specialities which is located just a stone's throw away. From its inception, Aston (the owner) had wanted Prime to be a place where you could get a great steak at a great price. He wanted to use Prime to showcase better cuts of meat and quality produce. But somehow, it had always been in shadow of Specialities. Along the way, I thought that Prime lost its focus somewhat when it went into a lot of fancy, modern type cuisines which required birds of exotic names being stuffed with things that are hard to pronounce.

What I wanted was a great sizzling beef steak for less than thirty bucks. I wanted to re-live the good old days when you could walk into a steakhouse and be hit by the wonderful aroma of sizzling beef and be teased by the tantalizing sound of oil bubbling on the hotplate. Cairnhill steakhouse was like that in the good old days. Even Jack's Place. Sadly Cairnhill Steakhouse is but a memory and Jack's Place, well, they are not quite the same as in the past.

So when Aston finally brought in some hotplates and revamped the menu, I got pretty excited. I think this time round, he really got back to the basics of what made Astons a success in the first place -- Really good food at really good prices.


New York Striploin 250g $19.90

After this latest revamp, what sets Prime apart from Specialties is two things. First, the hotplate. Purists might say that the hotplate would overcook the meat. But for me, the hotplate excites my sense of smell as well as my sense of hearing even before it satisfies my sense of taste. To prevent the beef from overcooking, they place it over a bed of sauteed onions which over the course of the meal turns into a nicely caramelised accompaniment. Secondly, they use better meats here. Aston managed to get exclusive rights to sell Rockdale beef which produces quite a nice Long Fed Ribeye and Striploin as a standard item.


Veal Rack 250g $31.90

Our makan kakis were invited to Astons for a special session to give their feedback on the latest menu. All in all, we had a great time. I think everyone liked the idea of the hotplate and we all agreed that the prices were very attractive. There were of course some issues which needed to be worked on, especially pertaining to the hotplates and the service. One thing that everyone did enjoy that night was to be able to taste a several items on the menu rather than the single steak.

Value for money is still the key feature at Astons. A quality Long Fed New York Striploin, 250g on a sizzing hotplate served with a fluffy baked Russett potato and buttered mushrooms is just $19.90 with no GST or service charge. My pick is the Long Fed Ribeye Xtracut, 250g, $22.90 which I thought was comparable to steaks that I have eaten elsewhere for around the $30 to $40 range. 4.5/5

There were some steaks which needed more work. I thought that the tenderloin was a little dry and could do with some bacon wrapped around it. Best also to avoid the porterhouse steak for the moment unless you just want a big piece of meat to satisfy that meat craving.


King Salmon Steak $23.90

For those who are concerned about their cholesterol levels, the selection of fish is quite good. Aston's King Salmon Steak is a NZ wild Salmon which in my opinion is best served medium rare. This is especially if you like sashimi. The taste of wild Salmon is distinct from the farmed ones that is so common nowadays. 4.5/5 The Sablefish which is also known as the Black Cod is also very good. If you like Gindara at Japanese restaurants, this is the same fish. It is a very smooth and oily fish that is high in Omega 3 fatty acids, so it is always a joy to eat. However, I thought that since the fish is already so oily, it should have been served with a lighter sauce. 4.25/5

They do have a beer battered fish and chips for $14.90 but I would not recommend it at the moment because they use Pacific Cod which can be a little tough and fibrous. Astons is busy looking for a replacement after our feedback.


New Zealand Black Angus Ribeye "Pittsburg Style"

The surprise item of the night was the NZ Black Angus Ribeye which Aston cooked in a different style where he got the surface of the steak was really charred. We had a great discussion as to whether this should be called "Pittsburg Rare" which just means that the outside is charred while the inside was still rare. Aston also did one which was medium on the inside and charred on the outside which is a style known as "Chicago Medium". Steak specialist PChong, who has eaten at a lot of great steakhouses around the world gave his stamp of approval for the NZ Black Angus Ribeye done Chicago Medium which was also my favourite that night. The charred bits really adds a nice smokey flavour to the meat just like how it does for Char Siew. Some of our other kakis did not quite enjoyed the charring, so you might like to try one before ordering all your steaks to be done the same way. Aston should hopefully be serving the NZ Black Angus as a standard item soon. He tells me it should be less than $30.

Conclusion

I think Astons Prime has finally found its identity. Great sizzling steaks at around $20 without the ++ is hard to resist. If you like to try your steaks charred on the outside, ask for it done Chicago style and tell them if you want it medium or rare in the middle.

Acknowledgement

Special thanks to Holydrummer, Holybro and Holybunny for organizing the session.
Thanks to Aston for hosting us and donating all proceeds ($1050) to charity.

Astons Prime
467 Joo Chiat Road
Open 11.30 to 11pm
Call 63442447 for reservations

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Yakiniku Daidomon: All you can eat Karubi!

Does the thought of tender, juicy beef sizzling over a charcoal grill thrill you? Yeah, me too. A slice of nicely grilled Wagyu Karubi dipped in Tare sauce eaten with a mouthful of good Japanese rice is as a wonderful a treat as a Scooby Snack. The only problem is that such a treat usually burns a hole in your pocket and its normally reserved for that special occasion.


US Karubi - All you can eat Buffet from $43++

So, if you which to keep your pocket intact but still want to be able to satisfy your beef craving, then you might want to consider a "all-you-can-eat" buffet. Nowadays, you can get a pretty decent "all-you-can-eat" buffet for $20 plus. But for that kind of money, you seldom get really good beef. They might throw in some normal Australian or NZ beef into the buffet, but the beef is seldom that good.

So unfortunately, if you want good beef (and "good" anything else in life), you usually have to pay for it. But even if you have to pay more for it, we still want to get "value for money" right? We are Singaporeans after all.

Now, most people will not consider a $43 buffet "value for money", but when the buffet has "all you can eat" USDA grain fed Karubi, then for Beef lovers at least, this is a reasonable price to pay to satisfy that craving for good beef.


Wagyu Tokujo Karubi $45.90 per 100gm serving

Having tried both the US Karubi and the Aust Wagyu Karubi that day, even my kids can tell you that the Wagyu is the better cut. However if you were to consider that the Wagyu is $45.90 per 100gm, and for the same price you can get unlimited US Karubi, Pork jowl, Scallops etc, then the buffet is definitely better value for the money. The US Karubi 4.25/5 is actually very good and you'd probably be very happy with it if you did not have the Wagyu 4.5/5 to compare.



Conclusion

Great value if you are after an "all you can eat" Yakiniku buffet with good beef. The US Karubi is very good, but if you really want to splurge, then you should go for the Wagyu Karubi. This new branch at United Square offers Charcoal BBQ which is different from their main store which uses gas. Overall, the meat and seafood (they've got good sized scallops) is very good quality so no complaints there. The only one thing I would like to see is a variety of sauces to go with the beef. I found the standard sauce not sweet enough and there was no option for an alternative.

Post Script:

Thanks to an Anonymous reader who alerted us to the fact that if you add $20 more to the standard buffet, you are able to include Wagyu in your buffet. Now that means for $63++ you can have all you can eat Wagyu Karubi. That is certainly very very good value for money for Wagyu! I have just called them and they confirm that it is "all you can eat" on three Wagyu items which includes the Karubi.

Update: 17 Dec 2008

Thanks to the clarification from the Exec Chef of Yakiniku Daidomon. The $20 addition to the buffet does not include the Wagyu Tokujo Karubi that you see in the picture, but they have 3 other cuts of Wagyu, Wagyu Karubi (short rib), Wagyu Harami (skirt) and Wagyu Nakaochi (meat between the ribs).

Yakiniku Daidomon
101 Thomson Road #01-14/15
United Square Shopping Mall
www.daidomon.com.sg
Buffet $43++ for weekdays
$48++ for weekends

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Tokyo Eats Part 3: Matsuzaka Beef at Steakhouse Satou in Kochijoji

A5 Matsuzaka Beef Steak 270g 12,800 Yen

Up till last month, my gastronomic holy grail had been to partake of the legendary Matsuzaka beef in Japan. I alluded to this when I was interviewed by Teo Pao Lin in the Straits Times last year when she asked me what my last meal would be. Now, in my post-Matsuzaka state, I have to reset my culinary sights on my next holy grail which is to have a meal at El Bulli.

When I found out that I had the opportunity to visit Tokyo last month, the very first thought that came to mind was to find the best place to eat Matsuzaka beef. This was actually the main goal of the whole trip. The rest of the food were secondary as were the sightseeing around Tokyo.

Nowadays, (or Nowsadays as some Singaporeans might say) thanks to this wonderful thing called "Blogs", you don't really need to know anyone personally to ask pertinent questions like "Eh, where can I eat reasonably priced Matsuzaka Beef in Tokyo" anymore. A quick search on the internet and I found this guy called Paul who blogged about his experience at Steak House Satou.

Steak House Satou sounds like the kind of place I'd like to visit since it was situated in a sort of non-touristy suburb of Tokyo and most importantly, it was supposed to sell Matsuzaka beef at really reasonable prices. The fact that he said "Not everyone knows about the steak house upstairs, but everyone in Kichijoji knows about the meat shop downstairs" only added to the mystery of the place. It's like someone sharing a secret "Lobang" with you that no one else knows, right?



Anyway, as per the instructions on the blog, we took the train to Shinjuku and changed to the westbound chuo line heading towards Takao. Kochijoji is the 8th station from Shinjuku. Now when you get off the train, head for the North exit and when you get out, cross the road and take the street at the 10 o'clock position and walk down the alley. Walk for 5 minutes and soon you will smell a really nice beefy aroma wafting from your left and you're there. Huh, who needs GPS when you've got great olfactory lobes? The photo above shows the scene after you walked past it on your left. I hope this set of directions will help other travellers find the place, 'cos boy were we lost.



When we got there the first thing was to quickly join the queue that was tailing down this really narrow and steep staircase......



And after 20 minutes, we finally made it to the front of the queue! The picture shows the whole dining area of the restaurant. It is really that tiny! The chefs were busy frying the meat just in front of the row of diners on the right side of the photo.



While still in the queue, we were shown the English menu and the waiter pointed out to us the Premium Beef Steak Set Menu that (according to him) most of the foreigners ordered. So we ordered the Tokusan Sirloin Steak Set 270g ($195) and a Matsu (High grade Japanese Beef) ($80) 270g set. The uncle promptly scooted downstairs and came up with.....



...the Holy Grail! Mmm..... somehow I thought it should be on a gilded plate or something. There was no certificate or anything like that, so I had to take his word for it that it was indeed A5 Matsuzaka Beef.


Matsu Beef Set 5355 yen (high grade Japanese beef)

The moment I have been waiting for had come and we had before us both the Matsu set as well as the Tokusan set. Being the type of guy who usually eats the noodles first and saves the Charsiew for last, I started off by eating the Tau Gay (Bean Sprouts) first, followed by the Matsu Beef. Mind you, at around $80 for the Matsu Beef set, it was already quite an expensive steak. But what a great steak it was. Tender, beefy... yum yum...... but now the moment of truth...



OK, quite honestly, it was not quite what I expected it to be. Yes, it was the juiciest and most tender steak I ever had, but the taste did not quite blow me away as I expected that it would. I think I have come to the conclusion that Wagyu (Japanese) and Angus (US) beef are really two Cattle sic of fish, like if you were to compare Tuna with Salmon. I was expecting to be hit by a robust beefy flavour of US beef but instead I was carassed by a sweet delicate meat. In fact, unless I had them side by side, I would be hard pressed to tell the difference between this Matsuzaka beef and the Australian Grade 11 Wagyu I had before. The texture, now that is a whole different story. Matsuzaka beef really does have that burst of juices when you bite into it that is second to none. It is certainly the most juicy, melt in your mouth piece of meat I have ever had.

Conclusion

Well, been there, done that. Although Matsuzaka was not as mind blowing as I have expected it to be, I still wouldn't have done anything differently. However, if I were to do it again, I would certainly consider just ordering the Matsu Set. Then again........maybe not.

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Big D's Grill: Coffeeshop Kurobuta, Wagyu and Kobe

With Food Guru

Kurobuta Pork Chops $36

Oh yes, we are seeing more of the good stuff hitting the coffeeshops!

My latest find is this coffeeshop stall which has started selling US Kobe Beef Ribs, US Kurobuta Pork Chops and Wagyu beef done mediterranean style. Now, there are many Western food stalls which are opening up in coffeeshops so I usually have to look out for signs that a particular stall is offering more than just your run-of-the-mill Dory fish and chips, NZ steaks, chicken chops etc.


Preparing the grill with beef fat

You know how a lot of times you just get a gut feel about things? In fact, a lot of decisions in life are made based on gut feel. When it comes to people, women tend to have that special ability to size a person up in just a blink of a second. It's the same thing when men look at a BMW and know that they are looking at quality. In fact, it only takes one glance to see quality but it takes time to try to describe what actually makes a BMW look more "solid" than a Geely. (Yeah the Geely has taken over from Hyundai as the budget car)

So it is with Big D's Grill. I had a good gut feel about the stall just within the first few seconds of looking at the place. Then I started listing out the visual cues. Big Eurasian Man wearing a biker T and jeans behind the grill - TICK. Array of different restaurant style pans hanging above the stove - TICK. Big sticker declaring "Angus Beef" - TICK. The words Kobe, Wagyu and Kurobuta, TICK, TICK and TICK. Big D (Damien) oiling the grill by rubbing a piece of beef fat on it, TICK times ten plus an A*! It is quite obvious that Big D is really serious about providing good food!

Another obvious cue is the standard of the side dishes. Coleslaw and French Fries are dead giveaways for the run-of-the-mill "Hawker" western food. Thankfully, Big D's provides a wonderful selection of sides with a heavy Mediterranean influence. The Pinto beans and Spiced Sweet Potato and Pumpkin Mash were excellent and really got my tastebuds tingling. And the Kurobuta Pork Chops did not dissappoint either. They were wonderfully tender and had that charred mediterranean spice taste. The pork was flavoursome without that "porky" smell that pork can sometimes have. Now, $36 might be a little pricey for a Pork Chop but it is cheap for "Kurobuta" which are usually more than $40 in restaurants. 4.5/5


Pasta with Anchovies $17

Big D's pastas are also well worth a try. His Pasta with Anchovies is a relatively simple dish but very well executed. The pasta was perfectly Al Dente and the freshly chopped herbs are again a pleasant departure from the usual "McCormick" dried italian herb mixes that most Western Food Stalls (and even some restaurants) would use. I am not a big fan of Anchovies, so I did not appreciate this dish as much as someone who is. But judging from the way it was presented, I would be coming back to try the other pastas that they are offering. 4/5

There is a good reason why Big D's is called Big D's. That's because owner and chef, Damian D'Silva looks like the kind of Cowboy you wouldn't want to mess around with. An Ex-Aeronautical Engineer, he flew off on a whim (at age 42) to spend 2 years working in kitchens around Southern Europe in order to pursue his interest in cooking before coming back to Singapore to work at several European restaurants before he opened the now defunct Soul Kitchen at Purvis St.

I am telling you all this because it is not easy to find a chef-owner who is passionate about food that is willing to open a stall in a coffeeshop. And the best thing is that since he is in a coffeeshop, he can keep rental cost down and serve quality food at great prices. He is quite fussy about using only chilled meats and freshly chopped herbs and doing stuff from scratch, such as his steak fries which double fries himself. This is a man who really cooks rather than just another person hired to grill a piece of meat and serve it with re-heated veggies.

The only thing I am concerned about is whether he is able to churn out the food quick enough for a crowd and controlling escalating food costs since he is insistent of only using imported stuff like Spanish Anchovies. Apart from that, I think you can be assured of getting something quite special out of his kitchen.


Bonet $4

Don't miss out on Big D's homemade desserts. Bonet may be a simple homestyle Italian Chocolate Pudding with Caramel Sauce poured over it, but simple things executed well can be marvellous, just like a perfectly cooked omelette. For someone who isn't really that big on desserts, I actually enjoyed this very much. It's almost like a Chocolate version of Creme Caramel and is so smooth that it slides easily down the throat leaving a wonderful chocolate aftertaste at the back of the palate. 4.25/5

Conclusion

Big D's has that maverick Roadhouse Pub kinda of character and my first impression is that it could easily have been set up in an old shophouse somewhere in Siglap. We did not managed to try a lot of their other stuff like the Beer Battered Fish and Chips made from Snapper fillets ($8.90) or the US Kobe Cross Rib ($40 for 200gm) but judging from what I had, I'd say that Big D's Grill is well worth checking out if you are hungry for some excellent European Food cooked with character and passion without the +++.

Special Promo for ieatishootipost readers:

Mention ieatishootipost and get a free dessert (Bonet) for every $30 spent!

Big D's Grill
Blk 18 Bedok South Road
#01-87
11.30am to 9.30pm daily
Thurs 5.30pm to 9.30pm
Damian 96627040


Big D's Grill will be moving to:
46 Holland Drive, #01-359 wef 1 Feb 2009

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Astons Prime: Wagyu Tenderloin!

Wagyu Tenderloin 250gm $79.95

When it comes to steak, I usually order Ribeye, T-bone or Sirloin. I avoid Tenderloin because it lacks the robust beefy flavour due to the lack of fat. Because of this, lots of places serve tenderloin wrapped with a piece of bacon to give it a bit more flavour. Furthermore, the serving of tenderloin is usually quite small so it never really satisfies a Beefeater. It would be safe to say that a lot of ladies go for tenderloin because of its tenderness, lack of fat and the smaller servings. Right ladies?

Anyway, when Astons told me that he just got hold of this Grade 7 Wagyu Tenderloin at "Fell off the back of a truck" prices, I just could not resist. The truth was that I was a bit skeptical. A Tenderloin is a Tenderloin even if it was a Wagyu Tenderloin..... or so I thought.

It is quite amazing to see the extent of marbling on a Wagyu Steak, but even more amazing to see it on a Tenderloin which is usually very lean. The marbling on the Tenderloin is more intricate and reticular (net like) then that of Ribeye, so pound for pound there is still less fat on the Tenderloin.



A delicate piece of meat like this needs to be treated royally and Astons got it just right for me. Conventional wisdom says that Wagyu should be cut thinner and quickly seared on the outside so that the fats won't all melt during the cooking process, leaving a piece of cardboard-like steak. But have a look for yourself.... this is a thick steak that is beautifully charred on the outside but still juicy pink on the inside.

Taste wise, this is the BEST Tenderloin I have ever tasted. The meat is tender and the wonderful beefy juices are released with every bite. Truly a wondrous piece of meat which will satisfy the most fastidious of carnivores. 4.6/5

Conclusion

You have got to see it and taste it to believe it!

Link to previous Wagyu Article

Astons Prime
467 Joo Chiat Road
Open 11.30 to 11pm
Closed on Tuesdays
Call 63442447 for reservations
astonsspecialties.blogspot.com

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Prive: Welcome to Fantasy Island!

With Amagada - Happy Anniversary Dinner


Now if I told you that there was a private island in Singapore where you can nibble on finger food while having a drink by the sea, under the stars, it would catch your attention wouldn't it? It certainly got mine.

Touted as the only privately owned island in Singapore, this little piece of rock sandwiched between Sentosa and Mount Faber has been transformed into a Marina cum Restaurant cum Bar cum Bakery Cafe. It's so small that one wonders whether it will still be above water years from now when the polar ice caps melt due to global warming.

But Singaporeans being people who go for whatever is new and cutting edge have already discovered this latest hangout haunt so much so that the restaurant is fully booked on a weeknight just barely two months after its opening.



The guy behind the restaurant/gastrobar/bakery cafe is none other than Yuan Oeij from Brown Sugar. If you remember, Yuan is the guy who gave up his job in finance to pursue his passion in food. So when it comes to something as simple (or so I thought) as a good steak, the guy really goes into a lot of details to get it right.

So what is so complicated about popping a piece of meat on a Barbie, I hear you ask. Well, I asked him the same question. I have always assumed that it all broils sic down to the quality of the piece of meat. But nooooo, its more than that. Aside from the fact that you source only USDA Prime grade beef, the aging and storage process also needs attention. Then, you need a charcoal grill, but not just any charcoal will do. It's got to be a special kind of charcoal which has been carbon dated (kidding). You then need a Chef who knows how to grill it till it is smoky and charred on the outside but still nice and pink all the way through the middle. And finally, just when you think that that is that, you need to have a very special steak knife so that you get the right texture just before popping it into your mouth. Yuan selected a non-serrated knife so that the surface of the meat comes out smooth when cut. It takes a bit more effort to maintain these knives as they need to be sharpened but heck this is supposed to be a five star steak yeah?

I must admit that the USDA Prime Striploin (350gm $58++) is one of the best steaks I have had this year. Alright, since we are still only in January, I shall say that it is one of the best steaks I have had last year AND this year. US Beef still has that beefy taste that makes you want to yell "Yeee Ha!". It has just the right amount of chewability that makes for merry mastication and the piece of meat is really so tasty that it would be sinful to add any sauce it (especially that incorrigible Singaporean habit of adding chilli sauce to everything including a good steak!) 4.5/5

Conclusion

If you have never been to Keppel Island, I think you would be quite fascinated as you are crossing the specially built bridge to the island itself. Quite unexpected to find a great steak in a restaurant that basically serves modern (Frenchish) cuisine. But I think steak lovers would be quite pleased with they way they handle their piece of meat here.

Prive
No.2 Keppel Bay Vista Marina
Keppel Bay
67760777
www.prive.com.sg

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Botak Jones: Unquarantinable Botak Fever

Actually Botak Jones started expanding just as I started this blog back in Aug 2006. But at that time I did not get around to blogging them. They would have made an interesting Ang Moh in the heartlands story. Now, just over a year and many other reviews later, Mr Jones has well and truly invaded the heartlands, taking major town centres one at a time. First it was Jurong, then Clementi, then Ang Moh Kio. Then they invaded Dempsey road and most recently they invaded the heartland of Bedok in the East. Seems like nothing is going to stop Botak fever!
So instead of being a discovery blog, now it seems that the blog is not complete without my review of the widely publicized triple burger ("Crazy or what!" Burger). Yes, it will not be complete without a picture of the ultimate male fantasy. (OK guys I know what you all are thinking but this is a G rated blog OK?)

There is really no reason for the existence of a triple patty burger except that it really does attract attention. Practically, there is no one in the world who would be able to actually eat the three patties and the bun all with one bite. (If there were, he would be in the annals of Ripley's Believe it or Not!)

So how is the Triple Burger? Well, those who love to eat lots of meat will not be disappointed. The patties were chunky, hand moulded and cooked medium. I had initially thought that the cheese was the common "Singles" type, but was pleasantly surprised that it was actually quite a nice and thick cheddar. Tastewise, it wasn't as beefy or as tasty as I would like, but at $14.50 (Plus $1 extra for each slice of cheese) I guess you can't be expecting them to use US Prime Chuck. Good texture, lots of meat but lacking the beefy ooomph! 3.75/5


Fish and Chips $6.50

Fish n Chips can be found in almost every coffeeshop and food centre nowadays and most can do a good job at deep frying. The only differentiating factor for most sub $10 fish n chips is whether they use the cheaper Cream Dory or the superior Pacific Dory. Both are catfish btw, but the Cream Dory is reared in ponds and tend to taste a little muddy. The other differentiating factor is whether they have a proper Tartare sauce and vinegar to go with the fish n chips. I am glad to report that Botak Jones uses Pacific Dory which is a good thing. But if you want to have a nice juicy fish, you will need to upgrade to the $10 portion as the $6.50 portion is a little on the thin side. They also serve it with a sort of Tartare sauce. I say "sort of" because the pickles were not really all that chunky, but it was still better than your standard mayonnaise. 4/5


Australian 200gm Ribeye Steak $14.50

I had a Botak Jones steak before last year and I felt at that time that it had too much herb seasoning on it. Good steak should not require anything more than salt and pepper. But then again, you don't expect a sub $20 steak to be prime quality do you? That aside, I must say that I was pleasantly surprised with the Australian Ribeye that day. Though the ribeye did fall apart, the doneness was just right and the flavour of the seasoning was not overpowering. So it was a juicy, enjoyable piece of meat that would please you if you are going for the sub $20 steak. 4/5

Conclusion

The Botak fever looks like it is going to spread to all parts of the island. The steak is reasonably priced but the fish n chips and some of the other items are not exactly that cheap. Foodwise, the flavors are distinctly un-Singaporean so you are not going to get Hainanese style western food. Botak Jones has already inspired other Ang Mohs to follow suit (Crazy Ang Moh) and I think we are going to see more Ang Mohs doing the same thing this coming year.

Botak Jones
325 Clementi Ave 5 #01-129
67741225
www.botakjones.com

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Tuckshop: Steak Sandwich that you can enjoy even with Dentures!

This stall is closed
With Damien and iwatch_ueat

Steak Sandwich $12.50

I have been searching for a good steak sandwich for ages and when Damien raved about this one at the newly opened Tuckshop, I thought I should check it out.

Now most of the time the problem with Steak Sandwiches is that you really need good teeth to eat it because most places use a cheap cut of beef which could pull out your dentures if you are not careful. (No I don't wear dentures.....yet)

Not here! I was amazed at how tender and delicious the generous cut of NZ tenderloin steak was. And it had a nice beefy flavour which was quite hard to get in tenderloin. Of course the beefiness still cannot beat a nicely char grilled USDA Prime Ribeye, but for $12.50, this is very pleasantly acceptable. The other really great thing is the whole Portabello mushroom and the caramelised sauteed onions that accompanies the steak. It just goes to show that sometimes you just need great ingredients rather than fancy recipes to make a great meal. 4.5/5


Halloumi Sandwich: $7.50

But the pleasant surprises don't stop there. Vegetarians will be glad to know that they have a very tasty Halloumi Sandwich which is made from a seared slice of Halloumi and topped with Hommus and lettuce. The combination worked wonders. The Halloumi is a cheese originating from Cyprus and is made from goat's milk. It does not melt when grilled and so it is an excellent substitute for a meat patty. I really won't mind going veg for a week if I had this for a substitute! 4.25/5


Fish and Chips $7.50

One more dish to recommend on this Pub Grub Roundub sic and that is the good old Fish and Chips! Actually Pub Grub is quite simple straightforward food since people usually go to a Pub for a drink and the food is just there in case you are hungry. But simple does not mean it is not satisfying and simple also does not mean that everyone gets it right. For Fish and Chips, there are really only three factors involved: Good Fish, Good Batter and a Good Cook. Get it all three right and you have a fantastically simple yet satisfying meal. Fortunately the Tuckshop gets it right on the three counts!

If you are starting to mumble about $7.50 being more expensive than the $4.50 fish and chips you get at the hawker centre, let me just say that you are paying for what you get. The most commonly used fish for fish and chips nowadays is the Cream Dory which is essentially the Catfish (pangasius hypopthalamus) farmed in Vietnam. The Cream Dory is farmed in ponds and grow very fast. Their cousin, the Pacific Dory (pangasius bocourti) has a cleaner taste and the flesh is more delicate but is more difficult to cultivate as they are farmed in cages along the Mekong River where there is a continual stream of fresh water. Cream Dory can sometimes taste a bit muddy depending on the farming conditions.

Needless to say, the Tuckshop uses Pacific Dory which justifies its higher price. The batter is light and crisp and thick cut fries are done very well. Well executed fish and chips! 4.25/5

Conclusion

Great place for some satisfying Pub Grub! For $12.50, this is the best Steak Sandwich I have come across in Singapore so far.

Tuckshop
21 Tanjong Pagar Road
#01-05
www.tuckshop.com.sg
Lunch till 2.30pm
Dinner last order 11pm

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STOP PRESS! Wagyu Grade 11 @ Astons

Now THIS is a real "Holy Grail" experience. If you all have been following my blogs, you would know that the one thing that is on the top of my list of food to eat is Kobe Beef. Granted this is not Kobe Beef but I think that it is as close as I would get to eating Kobe Beef in Singapore.

Just when I thought that Wagyu Grade 9 was the best steak available in Singapore, Aston has managed to exceed expectations again by managing to procure this Wagyu Striploin which I think should be at least a Grade 11 on the marbling scale.

According to Aston, the supplier came by and told him that they were sent a batch of these Striploin Steaks which were ungraded. Normally the highest grade only goes to Japan, and the best grade that we get here in Singapore is Grade 9. However, you would agree that the marbling on this steak far exceeds the Wagyu Grade 9 that I blogged about earlier. I don't know about you but this sound suspiciously like some underground smuggling job to me!



I don't think I need to describe the taste of the steak because I don't think I can find the words to do justice to it. The pictures speak for themselves.

I will make one confession. The steak was so rich, that my conscience restricted me from finishing the whole steak. Even though the beef suppliers would insist that 70% of the fats are monounsaturated fats, somehow I still doubt that eating such a fatty piece of meat (or should it be meaty piece of fat) can lower your cholesterol levels. Anyway, I am on a fruit and vegetable fast today and maybe tomorrow!

Conclusion

This one is for the real Steak Afficianados which is why I felt obligated to share it with you immediately. Aston has brought in 9 steaks (as of 11pm yesterday), each weighing 250g and it is priced at $150 with 2 sides. You can eat it all by yourself of course, but I think it is best to share such a steak with a few friends. You will be doing your friends and your body a big favour!

Astons Specialties
119 East Coast Road Opp Katong Mall
91474627

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Yakiniku Daidomon: Beef! Beef! Beef!

My birthday dinner with the ieat family


These pictures are going to elicit 2 extreme responses. The first would be "Wah Lao! Look at all that FAT!" The second is "Wah Lao! LOOK at all that fat!" One group would not go near it, the other would be drawn to it like a Sotong (Squid) to a Fluorecent Lamp. I belong to the Sotong group. When I saw the beautifully marbled beef in a newspaper advertisement, I just got to find out for myself if it is for real. For the lovers of beef amongst us, I have got this to say: "Good News! It's true! It's true! OH YES! It's true!"


Wagyu Toku Jo Karubi (short rib) $38.90 per 100gm

It is not easy to find beef of this quality outside of a five star Japanese Restaurant. The setting here is simple, family friendly and the decor is reminiscent of the 80's. So I was really surprised when they served the Wagyu Toku Jo Karubi that it was really as beautifully marbled as the picture in the advertisement.

Now, I have heard people describe Wagyu beef as "melt in your mouth like butter". I have tasted many cuts of Wagyu already and I think that such a description only serves to dissappoint the uninitiated. The texture of Karubi is very different from other cuts. It is actually quite springy to the bite (like a fishball but not quite), so don't expect to be able to simply cut it with your chopsticks like you would with butter. When you put it in you mouth, you are first rewarded with the smooth buttery juices that coat your mouth followed by the floral beefy scent that tingles your olfactory nerves as you swallow the heavenly morsal. 4.25/5 I have to admit that I don't have that much experience with this cut of beef, so would readers please let me know if it is really possible for a piece of Karubi to have the texture of foie gras?


Wagyu Toku Jo Roshu (Cuberoll/Ribeye) $38.90 per 100gm

This is the Grade 7 Australian Wagyu Ribeye and it tasted excellent with the Tare Sauce. The Ribeye has a more familiar meaty texture and was a little more beefy than the Karubi. Wrapping a grilled slice of marbled ribeye coated with the sweet Tare Sauce around some Japanese Rice and enveloping it in crisp lettuce is one of my all time favourite eats! 4.5/5


Honetsuki Karubi (Belly with rib) $16.90 per 100gm

When comparing normal beef to Wagyu, I like to think of the usual (American) beef as being more like a Cowboy whereas Wagyu is more like a Geisha. Australian Beef, like American beef is plain straight talkin' beef without the nuances, whereas Wagyu is more delicate and teases you somewhat. Although it is not as tender as the Wagyu, for half the price of Wagyu beef, it is actually pretty good for satisfying that beef craving. 4/5

Conclusion

Great place for beef lovers to sample the different cuts of beef at one sitting and the prices are reasonable for the quality you are getting. My only complain is that the vegetable sides could be more attractive. One word of warning though, this stuff is darn shiok. So when you order that Toku Jo Karubi, you might be taking your very first step down the slippery slide of Wagyu Beef Addiction!

8.5/10 (T3.25+V2.25+S2+E1)

Link to my Blog on Wagyu Beef
Link to my Blog on whether Wagyu Beef is really healthy

Yakiniku Daidomon
371 Beach Road
#01-07, Keypoint
62952077
www.daidomon.com.sg

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Aston's Wagyu Grade 9 Platinum Ribeye Steak!

Aston is really like Dexter in his Laboratory. He is always trying to experiment with different types of beef just for the fun of it. (I think he simply enjoys the look of delight when someone tastes something like Wagyu for the very first time) And the best part of it is that the prices are kept reasonable so that if you are a beef lover like me, you can afford to try all sorts of Beef which are usually sold at high end restaurants at exorbitant prices.

I had blogged about Grade 5 Wagyu back in October last year. Before that I had tried Wagyu in several restaurants before and really did not think it was as good as people make it out to be. The problem was that anyone can claim that they sell Wagyu, but they don't actually tell you what grade Wagyu you are actually getting. For example, you can buy Grade 3 Wagyu at Espirito Santo at Parkway Parade for $150 per kg but a Grade 9 Wagyu at Isetan (Shaw) would cost $250.



Fullblood vs Purebred Wagyu

When I heard that Aston had brought in a few pieces of Grade 9 "Platinum" Wagyu, I just had to go try it. This Wagyu was supposed to be different from the Grade 5 Wagyu because first of all, there is a higher Marbling Score (Click Here for details of the Aust Grading System - Maximum score was 9 but I hear that they have raised it to 12), and secondly the Wagyu was derived from Fullblood as opposed to Purebred cattle. Most cattle bred outside of Japan are Purebred cattle in which a Wagyu Sire is crossed with another breed of beef cattle, commonly the Angus. However, Mayura Station (The ranch where the steak came from) in South Australia had embarked on a program in 1998 to breed Fullblood Wagyu which means both Papa Cow and Mama Cow are Pure Wagyu which were imported from Japan. (Like myself, a Fullblood Teochew, both sets of Grandparents from Swatow in China!)


Grade 9 Wagyu (fullblood) from Mayura Station (South Australia)

Grade 5 Wagyu from purebred (crossbreed) cattle

Is this really the Best?

According to Aston's supplier, this is the most expensive grade of Beef they have in their inventory and it is being supplied to high end Japanese and European Restaurants where a steak could cost $150-$200. My first impression of the Beef was: "Is this really Grade 9 Marbling?" I had seen pictures such as the one shown here which is really impressive (This one was graded 9+ since it was graded when max was 9). The steak I was shown was indeed nicely marbled but when compared to the Grade 5 Wagyu, I was wondering if the price difference ($75 vs $38) was really justified. (Of course you have to bear in mind that it is not just about marbling, but other things like Breed, texture, colour of meat and fat also play a role in the grading and pricing of the meat)

The Taste Test

Now before you rush out to buy a $60 Wagyu steak and cook it yourself, there are some things you have to bear in mind. Wagyu beef is different from your normal beef in that it is higher in monounsaturated fats than normal beef. (Some articles put the ratio as 2:1 or at least 70% monounsaturated fats). Having a higher level of monounsaturated fats means that the meat must be kept below 7 degrees celcius or the fat will start melting. And if you like your steak well done, you might as well forget about eating Wagyu because the best way to eat it is at least medium rare. When Wagyu is overcooked, all the fats melt away and you are left with a tasteless chewy piece of meat. So, it is good to have someone with a open flame cast iron grill (like Aston) who knows how to sear the steak properly, cook it for you.

Wagyu smells different from your normal steak. I can only describe it as a flowery sweet perfume like scent. The meat is very tender and very juicy and the taste lingers on your palette for a while. The taste is a bit different from USDA Angus steak, its sweeter and more aromatic but the "Beefiness" is different, being more delicately floral rather then robustly beefy.

Is Wagyu Really Healthier?

Since Wagyu is high in monounsaturated fats (like salmon), it should be good for you right? Most Beef Suppliers (and consumers!) would love to believe that this is true. But is it? Please refer to this article on my Medical Blog to read more of what I think about this claim.

Conclusion

Eating a Grade 9 Wagyu is not something you can afford to do everyday. Its something I'd do just for the sake of saying that I have tried Grade 9 Wagyu (Now my next goal is to try Grade 12 which does not get imported into Singapore-according to Aston's supplier). The problem is, now that I have tried it, eating a normal steak may not give me as much satisfaction as it did before (ignorance is bliss). Whatever it is, I am glad that Aston has made it more affordable for any beeflover to partake of this "King of Beef"

A 200g portion costs $75 and comes with 2 sides.

PS: Aston had brought in only a limited amount of the Wagyu Grade 9 to see if there is demand for such a steak. There is currently no plans to bring in another batch. So if you want to try it, do write in the comments here, at aston's website: astonsspecialties.blogspot.com or just SMS him.

Click here to link to my blog: Is Wagyu really Healthy?

Astons Specialties
119 East Coast Road Opp Katong Mall
91474627

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