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

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

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

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

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

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