Nouvelle cuisine at Michelangelo’s

Salmon Confit on bed of Fennel – Fennel never tasted to good!

It all started when Janice thought the luncheon at my home was a dinner. She had ordered short ribs and a huge bowl of Tiramisu to bring to my potluck. As it would be a waste to chuck it so we had it for next-day lunch instead. She was telling me about how Chef Victor was now cooking dinner at Michelangelo’s.

Since Dave was in town with Mary for Christmas, a dinner was planned…

We’ve known Chef Victor since his days at 8 On The Bay which, alas, was a restaurant ahead of its time. I still remember his Duck Confit fondly as one of the best I’ve tasted in Singapore. So it was without hesitation that I made reservations at Michelangelo’s.

Posted on 12th Jan 2010 in Dead Cow Society, Food and Drink, Italian, Makankaki | 3 comments

In the absence of any standard steak “doneness” chart

Different people have different ideas about steak doneness, i.e. one man’s medium-rare is another man’s well-done. So, for your consideration, I would like to propose using this as a benchmark.

There’s also a doneness for steaks that’s not readily found in Singapore. It’s known as “Pittsburgh Rare” in the US or “Bleu” in France. Basically, if you have very good beef from a trusted source, this level of doneness gives you the best of both worlds: browned outside with a nice crust and full beef flavor inside.

Posted on 26th Nov 2009 in Dead Cow Society, Food and Drink, Meat, Recipes | Post a comment

Dry-aged beef at Astons Prime, Centerpoint

I was hankering for some Argentinian Beef steaks so I contacted Aston to see if he had some. Unfortunately, the demand for Argentinian beef is very low in Singapore. Alas.

As an alternative, he said he’d obtained some 21-day dry-aged beef recently and wanted to know if I was willing to give it a try. As I’ve been a (highly privileged) guest at a home that buys dry-aged beef from the supplier directly, I knew I was in for a treat.

Posted on 13th Nov 2009 in American, Dead Cow Society, Food and Drink, Makankaki, Meat, Singapore | 2 comments

Inaugural Dead Cow Society Dinner 2009

[Background for the confused: I wrote this in January, a few days after the US Presidential Inauguration Lunch. I wrote it and forgot about it and finally discovered it as I am preparing for my year-end review. Certainly things have changed but better late than never I guess.]

Well, the Dead Cow Society has its own inaugural dinner too. Granted in our inauguration, there will be definitely less dancing in the streets than the U.S. President’s inauguration ceremony but I think we have better wines.

And I am still kicking myself for not bringing my camera to capture the new offerings at Cafe de Amigo.

Posted on 11th Nov 2009 in Dead Cow Society, Food and Drink | Post a comment

The Dead Cow Society at Bistro Amigo at Funan Center

This Is Who We Are And This Is What We Do

Once again, the Dead Cow Society gathered to thin the herds of cows that are causing inconvenient truths for the good of Mankind while Womankind stays at home to look after Childkind.

As it is getting harder to find a good unpretentious steak place that offers waiver of corkage, we went back to our ever-reliable steak place, Cafe de Amigo, except now it’s called Bistro Amigo.

Posted on 14th Aug 2009 in Dead Cow Society, Food and Drink, French, Meat | 7 comments

Happy food at Azhang 2.0

This blog was rather surprised when he saw this entry announcing Azhang’s possible closure. My first reaction was “who in the right mind would double rent at a time like this?” Apparently the landlord (I think it’s CK Tang) has a different business model. I can’t comment further about said business strategy because CK Tang, beginning with a small suitcase, built a mega-business, retail empire that spans the world whereas I just run a food blog.

Anyway, there is no helping it but to organize a dinner featuring all our favorites at Azhang so that we can save up on the memories until Patrick and Ava finds a new place to open Azhang 3.0.

Posted on 27th Apr 2009 in About, Dead Cow Society, Food and Drink, Makankaki, Old School, Singapore | 7 comments

The Steakhouse At Clarke Quay

We were trying to organize a Dead Cow Society Dinner so we called up The Steakhouse at Clarke Quay to inquire about corkage. We were told that they charge corkage based on the wine and the vintage of the wine that we bring. Anywhere from $40 to $90.

This is the first time we’ve heard something so outrageous. I wonder what they will charge for a 20-year-old Wolf Blass Yellow Label (actually a fine wine) and a 2000 The Armagh (an excellent wine).

This encounter left an unpleasant taste in the mouth. With a corkage policy as dodgy as this, we did not bother with what else The Steakhouse at Clarke Quay has to offer.

Posted on 24th Jun 2008 in Dead Cow Society, Musings | 1 comment