Fat Cow at Camden Medical Centre

2011Dec26-FatCow-2

Have you ever had a piece of Otoro? It comes from the fattest part of a Tuna fish’s belly. Instead of the normal deep red, Otoro is whitish pink. If you put a small slice in your mouth, just on your tongue, it will slowly fall apart, without chewing, from your body heat. You can’t really tell that you’re eating fish but the texture is unctuous and sensual.

That’s as close I can describe eating a piece of A5 Wagyu. As Singapore’s powers-that-be relaxes its grip on beef imports (due to mad cow disease) and increasing affluence, which means, for better or worse, restaurants are putting Wagyu beef (Japanese or otherwise) to its menus. However, this introduces a big problem…

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Posted on 1st Mar 2012 in Dead Cow Society, Food and Drink, Japanese, Meat  |  1 comment

Nouvelle cuisine at Michelangelo’s

Salmon Confit on bed of Fennel

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.

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Posted on 12th Jan 2010 in Dead Cow Society, Food and Drink, Italian, Makankaki  |  5 comments

In the absence of any standard steak “doneness” chart

2009November23-DryAgedBeefBleu-4

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.

2009November23-DryAgedBeefBleu-10

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.

2009November23-DryAgedBeefBleu-11


Posted on 26th Nov 2009 in Dead Cow Society, Food and Drink, Meat, Recipes  |  Comments off

Dry-aged beef at Astons Prime, Centerpoint

2009September19-DryAged-16

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.

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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.

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Posted on 11th Nov 2009 in Dead Cow Society, Food and Drink  |  Comments off


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