BYO & Steak


Jean asked:

Where would you recommend for good hearty roast beef, roast lamb, steaks? Nothing too fancy, just the good old meat done really nicely. I have a few bottles of nice reds and would love to enjoy them with some meats. Unfortunately many places like Bistro du Sommelier don’t allow BYO. So I’m out of ideas.

A few places come to mind…. Huber’s Butchery Bistro (if they even allow BYO!), Aston’s, The Ship, Jack’s Place??? Would Australian/New Zealand restaurants here serve good hearty steaks since they are trying to support their own meat industry? I’m short of contacting Meat and Livestock Australia/New Zealand to ask for suggestions. Help!

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Posted on 6th Oct 2010 in Drink, Food and Drink, Meat  |  1 comment

How to pan-fry the perfect duck breast

Pan-fried Duck Breast with Tomato Galette

With its crispy skin and rich gamey flavor, the duck breast is just about the most delicious cut of meat there is.

Unfortunately, a lot of people find it difficult to get it right, so I would like to offer my two-cents on this subject.

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Posted on 23rd Aug 2010 in Meat, Old School, Recipes  |  9 comments

King’s Beef Noodles in Seremban

Old School Beef Noodles for teh win!

The cuisine section in the Wikipedia entry for Seremban states that the other great Seremban dish to sample is the Braised Beef Noodles or Ngau Nam Meen. While that particular entry reads like an advertising spiel (unverified even), it is no less true about being one of the unique Serembanite dishes.

And Jeff have been talking about King’s Beef Noodles despite the fact that in the past 3 years, he’s only been there like thrice. That’s because the man running King’s Beef Noodles sources his own beef from a particular farm in Seremban and would not open if he is unable to obtain beef of sufficient quality.

Intriguing no?

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Posted on 18th Apr 2010 in Chinese, Food and Drink, Makankaki, Malaysia, Meat  |  1 comment

Ootoya Teishoku-Ya at Orchard Central


Two bloggers at work playing in action. Tripod optional.

I was tired, no, I was bone-weary and thought of going for an invigorating foot reflex-thingy but while that would sooth my body, it would still leave a hole at the core of my being. What was really needed is nourishment for the soul.

A quick SMS confirmed dinner at Duo Le before I collapsed into bed.

Fast-forward 3 hours, I was sitting at Tully’s sipping ice tea and suggesting dinner at Ootoya instead simply because I walked past the restaurant and it felt good. And the Korean BBQ didn’t feature an All-You-Can-Eat option.

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Posted on 8th Feb 2010 in Food and Drink, Japanese, Meat  |  4 comments

And I made claypot beef rice


This is so easy that it doesn’t deserve to be written like a full fledged recipe and also I’m too lazy to write it out now.

Basically, you take thin-sliced beef (sirloin, flank, whatever) and marinade for about an hour in the standard stir-fry mix of Shaoxing Huatiao wine, sesame oil, dark and light soyu, white pepper and oyster sauce. I went heavy on the sesame oil and wine.

Cook the rice in a claypot. 5 minutes before the rice is done, poke holes in the rice with a chopstick and spread the beef flat out on top of the rice. 2-3 minutes before serving, make a hole in the mass of beef and crack and egg or two on top. Garnish with spring onions and serve.

Easy no?


  • For the beef marinade, adding fresh ginger juice works wonders too.
  • The rice should be dry like a good pilau or biryani. Some like it crispy.
  • The egg yolk should still be pretty liquid (to provide some eggy goodness).
  • Give the claypot contents a good stir before digging in to spread the eggy goodness.

Posted on 22nd Jan 2010 in Chinese, Food and Drink, Meat, Recipes  |  2 comments

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