A trio of new restaurants is catering to the Lion City’s
carnivorous crowd
By Evelyn Chen
Fat Cow’s ox tendon with foie gras and braised daikon.
On the fringe of Orchard Road, Fat Cow (1 Orchard Blvd.,
#01-01; 65/6735-0308) offers a beef-studded menu in an understated,
counter-style dining space overhung with whitewashed latticework. Slow-cooked
ox tendon with pan-seared foie gras and braised daikon makes a fitting
introduction into the restaurant’s Japanese-inspired cuisine, but don’t leave
without trying the choice cuts of imported Wagyu beef prepared to your liking:
either seared on a teppanyaki grill, served shabu-shabu style in light broth, or
simply char-grilled.
The star of the show at
Bistecca Tuscan Steakhouse (25
Mohamed Sultan Rd.; 65/6735-6739), is the gargantuan, 1.2-kilo slab of bistecca
alla fiorentina, made with organic, dry-aged Australian beef (T-bone or bone-in
rib eye) rubbed with black pepper, sea salt, and Tuscan herbs. Chef Francesco
Masani cooks the meat to perfection over blazing charcoal, then serves it with
salsa verde. To complete the Tuscan experience, ask sommelier Kimberly
Verkuilen to recommend a glass of Chianti.
Hot on the heels of Duxton Hill’s revival as Singapore’s
coolest dining spot, L’Entrecôte (36 Duxton Hill; 65/6238-5700), a
Parisian-inspired steak frites joint, opened more than a year ago to a full
house—and has been packing them in ever since. The draw? Entrecôte steak,
drizzled with a secret sauce and served alongside a free flow of fries. Staying
true to bistro traditions, it also offers rustic dishes like terrine of duck
foie gras and oven-baked bone marrow.
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