Must Try Specialties In Different Restaurants In Singapore

In the food industry, the competition is as fierce as it gets. Many restaurants here in Singapore havetheir own distinct set of dishes and menus, just like steakhouse and seafood, which make them rise a step above the others, while some have a cozy and sometimes even a themed environment which gives out a more relaxing ambiance that can change and improve your dining experience. That is why most people who often dine a lot in restaurants believe that it is not just about the food tastes, but rather how it was served, how it looks and how the ambiance add up to the dining experience. Then again, there are just too many restaurants to mention here in Singapore that can definitely satisfy whatever you are craving for. So, here are just some specialties and dining experience that restaurants here in Singapore can offer:

Barbecue - A method of cooking that is well loved by meat lovers. This way of cooking makes use of low indirect heat applied to cook the food slowly. The food also undergoes a smoking process, which is responsible for the distinct flavor of the food. However, barbecuing should not be confused with grilling. It is basically the same, but grilling makes use of medium to high heat which makes the process a bit faster than the method of barbecuing. The heat applied is focused on the bottom of the food, unlike barbecuing which is normally done by closing the lid to apply the heat around the food. There are many restaurants here in Singapore that specialize in barbecues and grilled foods. The food served is best accompanied by beer and other alcohol.

Steakhouse - The usual go to for people who have quite a big budget for their dinner. A steakhouse specializes in many cuts of steak as well as the way it is cooked. Here are some popular cuts of steak:

•        Tenderloin - Probably the most expensive cuts when it comes to steak. A cut that is right under the rib. It is normally seared outside until it gets brown enough, then is finished by cooking slowly in low heat.

•        Porterhouse - Also known as T-Bone. As the name suggests, it is a cut that has a letter T shaped bone with meat on each side. But each side is from a different cut; a tenderloin and a new york strip.

•        New York strip - Also called as Manhattan strip. A fine grained meat that is normally served boneless and has fat on the edge of the cut, which is from the back of the ribs.

•        Ribeye - Served with bone and sometimes boneless. It is juicy and very rich in flavor due to the amount of fat. Unlike other cuts, this cut is usually cooked in high heat.

Noodles and pasta - Who goes to an Asian country without eating noodles? There are many variations of noodles that offer different tastes. The most popular one is ramen, which also comes with many different add-ons and spices. Udon, Soba, Somen and rice noodles are some of the other kinds of noodles that are served with different toppings and sauces.

Steak Anyone

Rare, medium, well-done, how do you like your steak? Our preferences are as diverse as our races, for sure. But there are distinct things some hard-core steak lovers always look for.

Rachel Shieks shares her idea ofan affordable steak in Singapore, “ My idea of a perfect cheap steak would have to be cooked rare just like I used to have it back in New York and should range from $30-$50. I can cook one for 20 dollars at home but it won’t be as good.” While affordability and price are one of the prime concerns, some of us are genuinely concern of the kind of meat that steak restaurant in Singapore serve. “You know how to tell if a good beef cut has turned bad? Notice that it has turned greenish brown. That’s the red flag. That’s when you know it is time to throw it away and never come back to that restaurant. Chefs should always scrutinize the kind of meat they buy because food is not just food. It affects people’s health. And with steak, it is one’s moral imperative to just serve nothing but perfection,” remarked Chef Lau Ching who owns a Sushi restaurant downtown.

Aside from the meat and price, others’ preferences extend to what is paired with the steak itself. Tauh Mhing, a resident of Singapore, shared, “You will never catch me eating steak with a side of wedge or rice. I just can’t. It is a disgrace to the red meat. Mashed potato is fine. But that is it. In fact, I prefer not to have any sides on my worst days when all I want to do is just appreciate the steak itself, and just savour its flavour. A good steak should suffice in itself. That’s just my opinion, and I can tell if the steak sauce poured onto the meat is too starchy too. I have acquired a taste for the authentic. And I really often take the steak back to the chef and demand for an answer when I paid a handsome amount and yet I was given some rubbery cut that is too hard to chew. I’m just the kind of customer who wants to get what I paid for. For sophomoric chefs, I am a nightmare. But for chefs who take their jobs seriously, they would thank people like me for we give helpful pointers.”

“Australian black Angus steak are simply the best,” said Duncan Filehmonk. “ Some people like Japanese’s wagyu, but my feeling about it is quite lukewarm. Maybe because I have Australian roots and I know how my people like our steaks. No self-respecting Australian would just munch on the meat of Angus beef and just spit it out because they feel like dieting. We take beef seriously back home!”

Truly,  different strokes for different folks.  However you want your steak, there’s no one to judge. Enjoy the simple pleasures of the gastronomic experience and head now to your favourite steak house! Come on, weren’t reading those testimonials  mouth-watering!