Keef the Beef: A Hole in the Wall Place for Excellent Steaks!
You don't need fancy white tablecloths and a big hole in the pocket in order to experience a seriously good steak (at least not a BIG hole). In fact, some of the best steaks I ever had where at a friend's BBQ or even in my own home! All you need is to get your hands on a great piece of meat and know how to cook it properly!
A nicely charred ribeye steak with a luscious mushroom sauce is a gourmet dish which you can easily make at home with a few simple ingredients available with several taps on your keyboard! And it really doesn't take a lot of time!
Lawry’s The Prime Rib: Classic Old School American Dining
Nothing spells out luxury more than a Prime Rib of Beef.... at least in the old days.
Growing up in the 70's, Western food was very much something reserved for the elite or for very special occasions. To be able to have a steak was a real treat but if you are really looking to impress, then a Prime Rib Roast carved at your table side from a trolley would be the pinnacle of fine dining!
When I first wrote about New Ubin Seafood in 2011, they were still located amongst the automotive workshops in Sin Ming. The place was the unusual place to find a zi char but it suited New Ubin's founder, Pang Seng Meng, really well as it was the kind of ulu (remote) place that would remind you of Pulau Ubin itself!
If you are after a family friendly steak house in the East, then the Black Pearl might just be what you are looking for! When I first wrote about them in 2007, they had just started business and it was more of a fine dining concept. (The name was more French too — Perle Noir). […]
It takes a bit of guts to base your steakhouse on just one particular cut of meat, especially when there is only 5kg of it available per cow. (cf Striploin 13.8kg). But the Flat Iron Steak in the UK pioneered the concept which turn out to be a FLAT out success!
You've probably heard of craft beer, but have you heard of craft beef? Craft beef is the latest trend to hit the steak industry. Steak connoisseurs are no longer satisfied with commodity beef, ie beef from cattle raised in mega feedlots. Now we want to know where the steak comes from, how the cattle was raised, what it was fed and how the meat was aged after slaughter.
I first met Aston when he opened “Astons Specialties” along East Coast Road back in Aug 2006. At the time, he had just taken the bold step of moving from his western food stall in the corner coffeeshop into his own shop space. I would never have imagined that Astons Specialties would grow to become […]
The Ranch by Astons: Aged USDA Prime Beef Steaks, competitively priced!
The Ranch offers high end steaks at competitive prices. The service might not be as flash as what you get at an American run steakhouse like CUT, but if you are just after a piece of aged USDA prime steak, this is the place you can get it at a competitive price.
WAKANUI Grill Dining: Tokyo Style Steakhouse, New Zealand Beef
When I first heard about the Wakanui being a Japanese steakhouse, I immediately assumed that "Wakanui" was a Japanese name. It turns out that it isn't Japanese word at all! It is, in fact, Maori for "Canoe way" and it is a region in the South Island of New Zealand where the beef is produced.
Spago by Wolfgang Puck: 60 day whiskey dry aged wagyu steak!
I don’t know about you, but when it comes to steak, I can actually plot the steak “milestones” of my life. I had my first truly memorable steak was when I was 18 at the now defunct Cairnhill Steakhouse. I can still remember the aroma of sizzling beef wafting out of the restaurant when the […]