Absolutely Tender Beef Steak
Melts In The Mouth Variety
Over the last few years, Singapore has been building up its reputation on the food scene. As palates get more adventurous and with easy access to high-end supplies, many restaurant chefs have emerged with new creative menu. When in Singapore, do as the Singaporeans do, as we met up with our former boss, Mr. Lee Min, who introduced our family to his favourite retreat, The British Club. This club has established itself for over 25 years, built along the Bukit Tinggi stretch. There is a commanding view as this hilltop is the second highest point above sea level after Bukit Timah.
Mr. Lee is a regular member here as he enjoys the club’s facilities. Being well-equipped for leisure activities, it also boasts of five different dining concepts. The club becomes an ideal venue for Mr. Lee to entertain friends and he invited us to a treat at the Western grill. Interior of the restaurant was decorated in a British setting.
We got to know the Executive Sous Chef - Kelvin Lee, a Muar boy. This restaurant had put together a creative menu using some special ingredients. It was apparent in the dishes of steaks presented. Though it looked simple yet it was exquisite as the main meat came from the cow’s cheeks. Only a small selection was made available to diners as cows do not have many cheeks to cater to the vast number of being the most-ordered steaks on the menu.
As we cannot face rare meat with blood drips, we had to settle for what most steak lovers would stay away from, well-done steaks. It came looking slightly singed at the edges accompanied with condiments like mashed potatoes, brown sauce, grilled tomato, big juicy spears of asparagus and fresh tarragon. I found my steak delicious and seared to tender perfection. This must be the most tender steak I have tasted and once again, do not forget I ordered it well-done. Of course I have raved about many Western restaurants capable of offering good steaks during my many food reviews but the fare served here deserved my unreserved recommendation.
Sourcing fresh produce alone for the restaurant’s kitchen is not enough as you need a good chef to incorporate elements of good cooking and fuse ingredients with techniques to become winning entries. I am much impressed with the optimum texture of good beef cuts and would not overlook this meat the next time but may splurge on it.
The British Club
73 Bukit Tinggi Singapore 289761.
Tel: 02-6467 4311 Fax: 02-6468 6161
E-mail: enquiries@britishclub.org.sg
Melts In The Mouth Variety
Over the last few years, Singapore has been building up its reputation on the food scene. As palates get more adventurous and with easy access to high-end supplies, many restaurant chefs have emerged with new creative menu. When in Singapore, do as the Singaporeans do, as we met up with our former boss, Mr. Lee Min, who introduced our family to his favourite retreat, The British Club. This club has established itself for over 25 years, built along the Bukit Tinggi stretch. There is a commanding view as this hilltop is the second highest point above sea level after Bukit Timah.
Mr. Lee is a regular member here as he enjoys the club’s facilities. Being well-equipped for leisure activities, it also boasts of five different dining concepts. The club becomes an ideal venue for Mr. Lee to entertain friends and he invited us to a treat at the Western grill. Interior of the restaurant was decorated in a British setting.
We got to know the Executive Sous Chef - Kelvin Lee, a Muar boy. This restaurant had put together a creative menu using some special ingredients. It was apparent in the dishes of steaks presented. Though it looked simple yet it was exquisite as the main meat came from the cow’s cheeks. Only a small selection was made available to diners as cows do not have many cheeks to cater to the vast number of being the most-ordered steaks on the menu.
As we cannot face rare meat with blood drips, we had to settle for what most steak lovers would stay away from, well-done steaks. It came looking slightly singed at the edges accompanied with condiments like mashed potatoes, brown sauce, grilled tomato, big juicy spears of asparagus and fresh tarragon. I found my steak delicious and seared to tender perfection. This must be the most tender steak I have tasted and once again, do not forget I ordered it well-done. Of course I have raved about many Western restaurants capable of offering good steaks during my many food reviews but the fare served here deserved my unreserved recommendation.
Sourcing fresh produce alone for the restaurant’s kitchen is not enough as you need a good chef to incorporate elements of good cooking and fuse ingredients with techniques to become winning entries. I am much impressed with the optimum texture of good beef cuts and would not overlook this meat the next time but may splurge on it.
The British Club
73 Bukit Tinggi Singapore 289761.
Tel: 02-6467 4311 Fax: 02-6468 6161
E-mail: enquiries@britishclub.org.sg
特色牛脸扒
这次到新加坡，我们与住在新加坡武吉知马的前老板李明约好吃午餐。在他带路之下，我们到座落于武吉知马山的不列癫俱乐部。武吉知马山是新加坡海拔最高的山，而这个有25年历史的俱乐部建于该山的第二高峰山顶，设备一应俱全。
李明是这里的会员，经常与朋友到这里聚餐。俱乐部有五间餐馆，各有特色，其中温沙餐馆的设计带有浓厚的英国风味。出生于马来西亚柔佛州麻坡的厨师李凯文向我们推荐以牛脸颊鲜料理的牛扒。李明说：[由于一头牛只得两块脸颊，这种牛肉供应量很少，非常抢手，你们运气好才有机会品尝。]
我们不敢吃血淋淋的牛扒，要求凯文给我们准备全熟的牛扒。纯白色的餐盘里，拳头般大小的牛扒煎至外头有点焦，平稳地趟在细滑的马铃薯泥上，淋上自制黄褐酱后再佐以烤蕃茄、芦笋及俄力冈，散发出来的香味及卖相让人口水直流。切一小片肉，沾少许黄褐酱送入口中，外层够香内层多汁，牛扒的纤维非常细腻，简直可以用入口即化来形容。我们曾经在大酒店、高级餐厅及著名西餐厅吃牛扒次数不少，这可是我们有史以来品尝到最可口的牛扒。
好的材料还须有好的厨师以最恰当的方式料理才不会暴殄天物。这一餐让我们对牛扒的看法改观。
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