You are officially my fav food nerd now. Lotsa technical cooking details yet entertaining...esp when 95% of us Singaporeans can't cook. I feel like you make me more interested in how some of my fav food is cooked... :)
Random subscriber here. Chanced upon this Best Steak in SG series and I was very intrigued! Made me look into your past content and I was pleasantly surprised! Informative but yet light hearted! You quite underrated tho. Hope you get more subs in the future!
Awesome work as always! Possible that the dry-aging makes the steak less juicy, I havent tried it before either. But also maybe the double cook process on the steak which overcooks it, dries it out as well. Definitely could see it being not juicy. Look forward to the next video!
Great video once again, just recalled you said they require a booking in advance on the meat you want to eat, i thought maybe a cold smoke might be better so they could do it in advance for the customer as well, but cold smoke removes moisture once again and clashes with the dry aging which removes moisture as well. But damn, once again, too many factors come into play.
Not biased but just skipped halal western restaurants..the meat procured from cheapest Australia maybe those lower categories suppliers..even cook blur blur cook a piece of steak not sure is “Normal” or “dry aged “
another reason is probably due to steak being bone-in. the bone retains the heat alot longer afaik, which can cause meat temp to shoot further than normal even off the heat.
Talking about smoke reminds me of Smokey's BBQ in Joo Chiat. They have really excellent steak for a super nice price (around $40) They also have good american style bbq but that's probably for another video series.
Im not surprised for the steak being overcook. Porterhouse is one of the hardest steak to get the temperature right. The filet tends to get slightly over compare to the strip
I think if they really want the two step process for that thickness, they probably should use cold smoke for their smoking process or sear the steak at higher temps to get the crust really fast and stop cooking. Then again, there's a reason we rarely see a porterhouse that thin, so they probably should rethink their menu EDIT: to give the chefs and the team credit. the steak looks really really good, i am honestly thinking of trying it. just a bit unfortunate that the doneness isn't right.
damn , same thought, but cold smoke gonna remove some moisture as well, should probably only have selected cuts for aging and smoking if its a thicker cut.
that's clever to think of cold smoke. I didn't even consider that. yeah, they have a really good thing going. probably just have to tweak the menu and methods further.
yeah I saw that video but it should only be a few shades different at the very most. I don't think tweaking the lighting can make a medium rare look just flat-out grey.
They knew you ordered dry age and probably trying to pull a fast one and give you normal porterhouse. Saw that you were reviewing with a cam, then decided to replace it. Lol 😅
nah I don't believe that. you just need to be caught one time for your entire business to go bust. it's never worth it at this level. I think it might be that another customer ordered the same cut but non dry-aged and they were worried that they might have messed up the table order.
Worst of the worst is blur blur untrained cook did not trim off the so called”bark” that rotten edges must be trimmed..lol. Blogger n untrained cook both don’t know
If you are using the colour as a reference for the doneness of the steak. The steak that you ate might still be at a medium doneness as the Product u are getting is Hala meat . For Halal meat , usually there is lesser blood content in the meat and the the aging process will also affect the colour of the blood , There is many Possibility that will affect the colour of the steak ,eg. For grain fed beef , the colour of the meat will usually be redder than grass fed meat . So we cant tell the doneness for this steak unless we use a thermometer . i Feel that u should bring a thermometer to all the steak restaurant for a better and more accurate review. :)
ahhh that's a really good point. I didn't know that about halal meat. thanks for letting me know! I seriously considered bringing my meat thermometer but it's just a little bit too much for me. I get enough stares talking to my camera, I might just get kicked out if I bust out the thermometer XD
Have you ever noticed how so many resteraunts in Singapore are empty but yet serve very expensive foods? You would have to question, how can they stay in business. Well, Singapore is largely known for being a money laundering country for the Chinese triads. Guess what business is number 1# for washing money? If you guessed resteraunts, you guessed correctly. Fun fact, there are more resteraunts in Singapore per capita, than any other country in the world. lol. It also explains why you have so many people just standing around doing nothing. Visually, these resteraunts must be loosing money right? Wrong! On paper, they are full every night. They charge you for everything..water, salad, potatoe...Nothing comes in a package deal. That way they can say 200 people ate ther, and spent 1,000 per person. Imaginge owning 10 resteraunts that do 200,000 dollars a day in business? Adds up pretty fast. Its also why the service is pretty sub par. I never hear anyone going over a wine list, specials of the day, or making any recommendations. And the plating is just a chunk of meat on your plate..nothing else.
The steak is too thin man... unless its wagyu this is not on. If you want to cook like this you need at least an inch. there is no crust? its a grey thin steak with faint sear lines. This is a 1 star steak. This has no smoke signature or anything. As a singapore local why do all asian steak joints suck???????
Looks all precut from supplier. A porter house this thin .. I get out of the restaurant immediately. The whole menu selection looks like a supplier price list . The cooks doesn’t really know what’s a good doners for a steak . They probs Sousvide everything and just char on the grill for show . Same as feather blade . What a ripoff.
You should check out their kitchen. There is a big custom built offset smoker that fire with wood logs. There is even a processing room with a bone saw which they use to cut the porterhouse by their in house butcher.
One of the most enjoyable channels right now. Also my favourite SG food reviewer. Go forth and eat, Alderic.
this really made my day. I'll try harder.
Up
You are officially my fav food nerd now. Lotsa technical cooking details yet entertaining...esp when 95% of us Singaporeans can't cook. I feel like you make me more interested in how some of my fav food is cooked... :)
Random subscriber here.
Chanced upon this Best Steak in SG series and I was very intrigued! Made me look into your past content and I was pleasantly surprised!
Informative but yet light hearted! You quite underrated tho. Hope you get more subs in the future!
thank you! glad you like the videos. I'll keep trying to be better!
Awesome work as always! Possible that the dry-aging makes the steak less juicy, I havent tried it before either. But also maybe the double cook process on the steak which overcooks it, dries it out as well. Definitely could see it being not juicy. Look forward to the next video!
definitely have to buy a dry aged steak and test it for myself soon!
isteaks no longer sells their 450g steaks now. Most of their menu items have also increased in pricing so it's no longer the best value for money.
Damm... that really sucks
then what do they sell?
@@williamwong8424 45g steaks still available
Great video once again, just recalled you said they require a booking in advance on the meat you want to eat, i thought maybe a cold smoke might be better so they could do it in advance for the customer as well, but cold smoke removes moisture once again and clashes with the dry aging which removes moisture as well. But damn, once again, too many factors come into play.
They need to make it 2inch thick...
Bought my own steak. Asked for 2 inches minimum.
I hope they be doing 2.5 inch soon. That be awesome.
i walk past this every other day. should give it a go someday
Not biased but just skipped halal western restaurants..the meat procured from cheapest Australia maybe those lower categories suppliers..even cook blur blur cook a piece of steak not sure is “Normal” or “dry aged “
Nice video once again! Thank you for doing what you do.
another reason is probably due to steak being bone-in. the bone retains the heat alot longer afaik, which can cause meat temp to shoot further than normal even off the heat.
following all 10 episode now im subbing
How about doing the challenge of eating in a steak house with the lowest rating?
Sounds like rubbery overcooked meat with a more then generous dousing of brown pepper sauce
How about challenge to find the 10 worst steaks in singapore ?
hmmm might be interesting for content but I don't like making videos of bad food. maybe one day when I wake up on the wrong side of the bed.
Hey! Really enjoying your content right now! Keep it up!
Glad you enjoy it!
Looks good actually😁
Talking about smoke reminds me of Smokey's BBQ in Joo Chiat. They have really excellent steak for a super nice price (around $40) They also have good american style bbq but that's probably for another video series.
oof american style bbq is going to be a great series.
Im not surprised for the steak being overcook. Porterhouse is one of the hardest steak to get the temperature right. The filet tends to get slightly over compare to the strip
true. they'll need a really good sense and move the meat around the grill's hotspots.
@Alderic should maybe try meat and chill. Worth the money but dk how the quality like
I think if they really want the two step process for that thickness, they probably should use cold smoke for their smoking process or sear the steak at higher temps to get the crust really fast and stop cooking.
Then again, there's a reason we rarely see a porterhouse that thin, so they probably should rethink their menu
EDIT: to give the chefs and the team credit. the steak looks really really good, i am honestly thinking of trying it. just a bit unfortunate that the doneness isn't right.
damn , same thought, but cold smoke gonna remove some moisture as well, should probably only have selected cuts for aging and smoking if its a thicker cut.
@@delvyn18 yeah, thicker cut is definitely the easiest and probably the most effective solution
that's clever to think of cold smoke. I didn't even consider that.
yeah, they have a really good thing going. probably just have to tweak the menu and methods further.
The bark is called pellicle.
Try Tomahawk too. They do a process called wet curing. It’s awesome! But expensive
yup I have since been educated. haha thanks for the recommendation, I'll check that out!
@@Alderic. tomahawk is also pet friendly haha
They should simply make it thicker and increase the price. Problem solved.
Please review Cinder streakhouse at Seletar next!
Episode request can you try bedrock bar and grill
Bro it looks medium rare to me because of the light Adam Ragusea has a video on it a mid rare steak can look well done under bring lighting
yeah I saw that video but it should only be a few shades different at the very most. I don't think tweaking the lighting can make a medium rare look just flat-out grey.
They knew you ordered dry age and probably trying to pull a fast one and give you normal porterhouse. Saw that you were reviewing with a cam, then decided to replace it. Lol 😅
nah I don't believe that. you just need to be caught one time for your entire business to go bust. it's never worth it at this level. I think it might be that another customer ordered the same cut but non dry-aged and they were worried that they might have messed up the table order.
@@Alderic. Hope to see you review Oso Ristorante soon. Last time I tried their steak during pre Covid, it was not nice & overrated.
hello alderic can u try wet aged steak
I tried the one at wooloomooloo and it was delicious. might buy one to cook myself soon.
the good char can be done , the cut has to be thicker
Worst of the worst is blur blur untrained cook did not trim off the so called”bark” that rotten edges must be trimmed..lol. Blogger n untrained cook both don’t know
It is not called a bark....it's pellicle. Bark and crust is what we want on a steak...
thanks for letting me know that! I have heard chefs refer it to as a bark but I think pellicle is the more accurate term.
Try hot tomato !
If you are using the colour as a reference for the doneness of the steak. The steak that you ate might still be at a medium doneness as the Product u are getting is Hala meat . For Halal meat , usually there is lesser blood content in the meat and the the aging process will also affect the colour of the blood , There is many Possibility that will affect the colour of the steak ,eg. For grain fed beef , the colour of the meat will usually be redder than grass fed meat . So we cant tell the doneness for this steak unless we use a thermometer . i Feel that u should bring a thermometer to all the steak restaurant for a better and more accurate review. :)
ahhh that's a really good point. I didn't know that about halal meat. thanks for letting me know!
I seriously considered bringing my meat thermometer but it's just a little bit too much for me. I get enough stares talking to my camera, I might just get kicked out if I bust out the thermometer XD
Have you ever noticed how so many resteraunts in Singapore are empty but yet serve very expensive foods? You would have to question, how can they stay in business. Well, Singapore is largely known for being a money laundering country for the Chinese triads. Guess what business is number 1# for washing money? If you guessed resteraunts, you guessed correctly. Fun fact, there are more resteraunts in Singapore per capita, than any other country in the world. lol. It also explains why you have so many people just standing around doing nothing. Visually, these resteraunts must be loosing money right? Wrong! On paper, they are full every night. They charge you for everything..water, salad, potatoe...Nothing comes in a package deal. That way they can say 200 people ate ther, and spent 1,000 per person. Imaginge owning 10 resteraunts that do 200,000 dollars a day in business? Adds up pretty fast. Its also why the service is pretty sub par. I never hear anyone going over a wine list, specials of the day, or making any recommendations. And the plating is just a chunk of meat on your plate..nothing else.
Steak is way too thin…such a waste. Could’ve cooked a thicker cut and then make it for 2 people
What this is considered value for money?!??! No wonder I don't eat steaks
The steak is too thin man... unless its wagyu this is not on. If you want to cook like this you need at least an inch. there is no crust? its a grey thin steak with faint sear lines. This is a 1 star steak. This has no smoke signature or anything. As a singapore local why do all asian steak joints suck???????
Looks all precut from supplier. A porter house this thin .. I get out of the restaurant immediately. The whole menu selection looks like a supplier price list . The cooks doesn’t really know what’s a good doners for a steak . They probs Sousvide everything and just char on the grill for show . Same as feather blade . What a ripoff.
You should check out their kitchen. There is a big custom built offset smoker that fire with wood logs. There is even a processing room with a bone saw which they use to cut the porterhouse by their in house butcher.
Please review CUT please.
Alderic, go to Armoury Steak house. Trust me
will we ever see a 3 steaks rating ?!