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 […]
About four years ago, I picked up a book from the library that was simply titled "Steak". There are very few single words that have the power to command my immediate attention and this is one of them. The other is "Monnnnng!" which is what my Teochew name sounds like when it is uttered by my wife in an ascending tone. It usually signals an ominous change in the weather pattern which requires a drastic course correction.
There has been quite a bit of discussion about grass-fed vs grain-fed beef in recent years. You hear chefs and food show hosts touting its flavour and health benefits on TV and food activists decrying the cruelty of feed-lots where the cattle spend its last few months fattening up for the slaughter. It is said […]
CUT: Hokkaido Snow Beef is now available in Singapore!
This one is for the serious beef lovers. When CUT started selling real Kobe Beef last year, I thought I could finally close the book on Japanese Wagyu. Having tasted Matsuzaka, Oumi and finally Kobe, I had covered what is widely considered the top three Japanese Wagyu brands and didn’t think that there was a […]
Kobe beef was one of the foods on my list of things to eat before I leave this mortal sphere. There has been a ban on the export of Kobe Beef for many years such that the only way to experience it is to actually travel to Kobe eat it or have a really good […]
My friend Aston used to work at Ponderosa before coming out to start his own little Western Food stall in the corner coffeeshop along East Coast Road and Joo Chiat Road. I have known him for over five years and although he has left Ponderosas, Ponderosas has never left him. He has been talking about […]