Try this Seafood Restaurant’s MEAT!

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CLICK for audio of this week’s beefy, fatty episode!

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This week, Chef Tim Ross-Watson invites us to revisit a well-known seafood restaurant, not for its seafood, but oddly enough, for its top-notch meat dishes. New Ubin Seafood doesn’t really need an introduction, except to say this place has been consistently good and it’s still making headlines after a recent move from Sin Ming to Hillview.

So the usual suspects like crab, cereal prawn & 3 egg veg aside, Chef Tim reckons the best thing on their menu is their steak, which is juicy and done to your preference.


It comes with crispy and fluffy potato wedges on the side, along with sea salt, caramelised onions, ketchup and english mustard, but really what you want to order along with the meaty platter is their dirty fried rice.

All the pan drippings and caramelised bits at the bottom of the pan (i.e. the “dirty” pan) are used to fry rice to a deep, dark burnished deliciousness. Beef trimmings are added to the hot pan and tossed in the rice and beef fat till crunchy and oh so good.

You get a sinfully rich beef fat fried rice packed full of flavour and texture. Some customers also call it heart attack fried rice, for good reason! Take note though, you need to order the steak to get the fried rice. Remember: no steak, no rice, no joy!

To up the coronary-destroying factor, Chef Tim suggests ordering a side of foie gras egg – essentially, a decadent sous vide egg with generous chunks of goose liver – and then mixing the whole lot in with the fried rice. What you get is a ridiculously luxurious, calorific, fatty flavour bomb in your mouth! Chef Tim’s final recommendation is the Kurobuta pork jowl satay, which is tender and charred to perfection.


So really, you do get the best of both worlds at New Ubin – great seafood, but also really excellent meat dishes that are absolutely irresistible! What also makes this restaurant different is, despite its humble, casual setting, they have a very impressive range of wines and the affable boss Mr Pang has been known to join diners for a glass of whisky or 2!

TASTE:
NEW UBIN SEAFOOD
63 Hillview Avenue
Lam Soon Industrial Building
#06-00
Singapore 669569

Open Daily: 11AM – 2PM; 5.30 – 10.30PM

Tel: +65 6466 9558 / +65 9740 6870

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Charcoal BBQ Bliss

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Click for the sound of this week’s sizzling episode from Gold 905!

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Man. Meat. Fire.
If these words appeal to you in the most visceral way, you’re gonna love this week’s recommendation!

steak
via http://www.burntends.com.sg

Choice cuts of meats expertly cooked by chefs on custom charcoal grills, finished with the freshest of herbs and seasonings… Intensely delicious food infused with smoky notes that can only come from a perfectly prepared barbeque…

This week, Makan Kaki Shermay Lee shares with us a restaurant that takes all things charcoal-grilled to a whole other level. Burnt Ends can be found in the hipster enclave of Keong Saik Road, but there’s nothing faddish about the food they serve here – grilling up the freshest produce on specially-designed grills is what they truly excel in. Chef Dave Pynt trained with one of the best – acclaimed self-taught chef/ cool grilling contraption inventor, Victor Arguinzoniz of famed Spanish restaurant, Etxebarri in the Basque region of Spain. Indeed, the spirit of Burnt Ends stays very true to Chef Victor’s style, with grills that can be raised and lowered to control the cooking process, according to the different produce at hand.

Shermay’s favourites on the menu include the blue-black steak, which is charred to perfection on the outside, yet gloriously bloody on the inside. The rareness of the steak might be off-putting to some, but for meat-loving purists, this is a dish worth drooling over.

fennel
via http://www.burntends.com.sg

Another gorgeous dish is the grilled fennel with a creme fraiche dressing, drizzled with orange oil. It’s fresh produce like this and the interesting, layered, flavour & texture combinations that elevate things beyond your ordinary BBQ and keep diners coming back for more. Believe us when we say reservations are a MUST. This place is almost always PACKED! Space is limited at its mostly bar counter seating, but if you are in a party of 6-8 persons and lucky enough to get a reservation, then the single dining table is yours, for a minimum spend of $100 pax.

burntendsint
via http://www.burntends.com.sg

By the way, Burnt Ends was recently voted #30 in Asia’s 50 Best Restaurants 2015 and you can read more about it at www.theworlds50best.com!

TASTE:
BURNT ENDS
20 Teck Lim Road (Off Keong Saik Road)
Reservations
+65 62243933
Opening Hours
Lunch: Tues – Sat 11.45am – 2pm
Dinner: Mon – Sat 6pm till late
Closed Sundays

This puts the HAPPY in Happy Hour!

HEAR:
Listen to this week’s boozy, briny episode!

SEE:
oystersmartini

For those who work in the restaurant business and work split shifts (lunch & dinner) like Chef Willin Low, you’ll treasure those magic 2-3 hours in-between. Willin heads here for a little “me” time when he can, specifically because it’s open all day from 12 noon and also because of the wonderful food and drinks! For a  post-lunch, pre-dinner snack, Willin recommends Luke’s Oyster Bar & Chop House’s fresh, flavourful Tuna Tartar with avocado & toasted ciabatta and Jumbo Lump Crab Cakes done Maryland style. The crab cakes, in particular, are mostly big chunks of crab, so juicy on the inside, crisp on the outside and altogether awesome!

bloodymary
Needless to say, leave a little room for some fresh oysters, washed down with a stress-busting cocktail or two. Willin is partial to their Martini & Bloody Mary, which he likens to tomato soup that’s cold and refreshing, with a good punch of alcohol and the perfect balance of savoury, sweet, spice & tang.

So next time you’re in dire need of an early Happy Hour or looking for a place to while away time between lunch and dinner, Luke’s is the place for great cocktails, lovely interiors and delicious snacks.

There are 2 branches now, but Willin’s favourite remains the original, just off Club Street.

TASTE:
Luke’s Oyster Bar & Chop House
20 Gemmill Lane
Open Daily (except Sundays):
Mon – Wed: 12 noon – 10.30pm
Thu – Sat: 12 noon – Midnight
Reservations:
62214468

Good Vibes, Great Steak

cut

Hello Makan Kakis! Just in time for Valentines’ Day, this is just the place to take your date for that special occasion splurge! Our foodie friend, Violet Oon, tells us about her favourite steakhouse in Singapore and as we all know, the best food is made up of good memories…

Violet’s first visit to Cut by Wolfgang Puck was a memorable experience – this was in LA and from the decor, to the clientele, to the service, it was all about Hollywood star treatment! Even though Violet was dining alone and without a reservation, the staff treated her like a star and whilst seated in the dining room surrounded by atmospheric portraits of stars, Violet spotted actor Ben Stiller of Zoolander fame and had one of the best steak experiences ever. The thing about a classic American steakhouse is the beef – great flavour and cooked to perfection in their special hardwood & charcoal ovens. It’s not something you can achieve yourself at home and that’s also why a visit to Cut is so special. Violet’s preference is rare on the inside with a deep sear on the outside – they got it absolutely right. The food is delicious and the music loud – Chef Puck must be a big ’80s rock fan! In Violet’s opinion, Cut is really the whole package – outstanding food, great atmosphere and service. So when she heard it was coming to Singapore, she had hoped it would just as she remembered it in Beverly Hills.

It was. It is!

That’s why Wolfgang Puck’s Cut is the go-to place for not just amazing steak, but the whole vibe – rock music pulsating in the dim, sexy interior (booths are available for privacy), stars staring down at you from their frames on the walls, impeccable service, and a mind-blowing array of delicious food. Definitely have a USDA Prime cut of beef and leave room for the classic American steakhouse sides like Creamed Spinach with Fried Egg. Start your meal off with a cocktail mixed in the bar out front, before enjoying an appetizer – Violet recommends the Bone Marrow Flan with Mushroom Marmalade & Parsley Salad. Click here for the full mouth-watering menu.

Violet has loved eating steaks since Singapore’s Pavilion Steakhouse days in the 1960s, but truly, Wolfgang Puck has taken the steakhouse concept to another level – it’s chic, it’s happening, it’s Hollywood and an all round satisfying experience.

LISTEN TO THIS WEEK’S EPISODE AGAIN.

CUT by Wolfgang Puck
B1-71, Galleria Level
The Shoppes at Marina Bay Sands
(next to the Theatre)

Opening hours:
Main Dining Room:
Sunday – Thursday 6pm to 10pm
Friday – Saturday 6pm to 11pm
CUT Bar and Lounge:
Monday – Sunday 5:30pm to 12am

Tel: +65 6688 8517