GOASIAPLUS November 2017

Singapore Steakhouses
CLOCKWISE FROM
LEFT The perfect
table setting at
Wolfgang; Popular
Dry-Aged Rib Eye;
Texas Beef Brisket;
A chef preparing
marinated meat.
THE QUAYSIDE,
ROBERTSON QUAY
www.wolfgangssteakhouse.net
Wolfgang’s Steakhouse
What started as a father-son duo’s love for
steak has expanded into a global business
spanning across 18 locations worldwide for
this New York-based steakhouse. Wolfgang
and Peter Zwiener opened their first classy
restaurant 13 years ago at Park Avenue
Manhattan and has since been distinctly
known for their USDA Black Angus meat,
aged to perfection in producing a sharp
concentrated flavour. Set in a classic posh
interior with mahogany tables, leather
dining chairs and floor-to-ceiling wine rack,
Wolfgang’s Steakhouse presents an allrounder
fine-dining dinner experience.
The tenderness of their steak comes
from a month long of dry-aging process in
a designated aging room to break down the
connective tissues before broiling it at 870
degrees Celsius, the all-American traditional
style. The gourmet dry-aged meat is served
from medium rare filled with a succulent
smack and crispy caramelised exterior paired
with greens on the side as well as a glass
of top-notch wine. For appetizers, go for
signature Wolfgang’s Salad that comes with
an abundance of crunchy bits of bacon.
Also with common celebrity sightings in the
Manhattan branch, you might chance upon
seeing famous people dining in this New
York restaurant look-alike.
36 · WWW.GOASIAPLUS.COM
Decker Barbecue
Priding itself as a genuine Texas common
place in Singapore, Decker Barbecue proves
why their all-wood cooking method wins our
hearts. Think about a campfire, barbequing
with wood can hike up the savouriness of
meat and produce an unprecedented smoke
flavour. This is achieved by using their custombuilt
smoker shipped all the way from Dallas,
Texas. Combined with their spices, Decker
Barbecue offers an authentic American meaty
meal that takes 16 hours to prepare.
Simple picnic tables and wooden seating
in the al-fresco restaurant will remind you of
a backyard/porch barbeque except with an
abundance of poultry meat served at your
choice. Star of the night would be their Texas
Beef Brisket that melts in your mouth with
a little crunchiness and a dose of juiciness.
Another piece of masculine delicacy is their
Spare Ribs that is amazingly glazed and
piquant with the selection of spice rub. Try
the Pulled Pork that is surprisingly tender and
a good choice to eat it with bread or some
smoky Buffalo Wings with blue cheese sauce.
The best thing is you can try all that in one
sitting as the food is ordered by the gram.
THE QUAYSIDE, ROBERTSON QUAY
www.deckerbarbecue.com
SERENE CENTRE, 10 JALAN SERENE
www.facebook.com/fatbellysg
Fat Belly
A newly opened speakeasy-style steakhouse
launches itself as a unique venture with
only 10 seaters. Local founder Stanley Seow
was inspired to offer a different outlook on
steakhouses in his attempt to invigorate the
contemporary concept of meat places. At
Fat Belly, you are able to see the chef grilling
and sculpting the dishes to perfection by the
counter-seats and enjoy a Teppanyaki-style
dinner in excitement.
The Flat Iron and Short Rib are top chef
recommendations on alternative cuts of
beef. The Flat Iron is a beef slice from cow's
shoulders that has more muscles than fat for
weight-watchers. The lean meat is tender
and cooked evenly to preserve the moisture
on the inside while Short Rib is greasier and
more flavourful with a little fat. Get optional
sides such as Guanciale Mac & Cheese or
Creamed Kale with the steaks. If you don’t
know, Guanciale is an Italian cured meat
made from pork and the cheesy macaroni
is sprinkled with the diced meat that will
rocket one’s palate. For desserts, get their
photo-worthy Jade made from meringue
and strawberry jelly or Foie Gras ice cream
served with brulee banana.