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2010-05-25
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This newly opened Smoked Meat room is very similar in concept to Bourbon Smokehouse on Elgin St. Here, its being looked after by Bistecca's Head Chef who charcoal grills some pretty hardcore steaks downstairs (which I scored a '5' )! In fact I couldn't decide between eating at either Casa Lisboa, run by trusty Ole group and a chef straight from Portugal, or here or recently opened Opus Grill, basically a re-batched Dakota Prime serving different farm-sourced beef than before. Anyway we deci
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APPERTISERS: CHIPS, CORNMEAL CRUSTED CATFISH, WATERMELON -
The fish is basically 九肚魚, which is eaten by a lot of countries especially India. It has become an endangered species nowadays! The corn crust was good but the morsel was overly fishy. Watermelon is paired with sea salt here.
SLOPPY JOE SANDWICH - 3.5
Filled with hand Pulled Pork, smoked Beef Brisket and Chicken, I ordered this thinking of all the delicious, gelationous slow roasted and smoked meats. It was enjoyable, but overall the package was just one dimensional sweetness. Where had all the hardcore flavours or smokiness gone to? The sour dill pickle wasn't sour enough. Small coleslaw included.
BAR-B-QUE USDA BABY PORK RIBS HALF A SLAB - 2.5
The signature BBQ dishes here are made in a Texan or Southern American Style (similar to Aussie Outback style too) - according to their menu, they use Hickory wood derived Coal to smoke, slow cook and roast the meat all at once for hours until fork tender. They're then browned-finished on a gas flame grill before serving. Pre-warmed BBQ sauce served in Mexican beer bottles came separately for pouring. This Blue Smoke BBQ sauce was good and fruity, slightly smoky. The ribs itself however didn't had a lot of grilled, caramelised nor smokiness trait, it had very little of the so called dry rub spices taste too - in fact the ribs were tender but too mushy in texture. It was also more bones than meat, with hardly much meatiness flavours left. If I was being more vociferous in its condemnation, I'd say I even expected these Texan style ribs to come attached with the other back side with edible cartilages intact, which is part of the reason to eat Ribs. But I guess baby ribs are different hey!
CRISPY MAC & CHEESE - 4.0
These turned out to be Macaroni filled into a croquette like crumbed ball. Its then baked further with 2 kinds of cheese. A very good and fun dish to eat, even though its outcome was very different to a normal Mac & Cheese. Loved it!
COLESLAW - 3.5
Ordered this separately from the included one above. For some reason I thought the veggies were sliced a little more thicker in this batch, and less salted. Both could have been more creamier to be more authentic in taste.
WINES -
2 wines by the glass were ordered. I ordered an Argentinian Malbec and a California Zinfandel, as I believed either one of these would have suited the food ordered. Due to the larger than expected sweetness hit in the food sauces and rubs, the more confectionery & oaky Zinfandel won convincingly tonight. However, if there was a lot more smokiness and savoury flavours in the food, I think the peppery spiced Malbec with its almost smoky flavour of its own, might have performed better as the profiles will compliment each other!
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- SERVICE IS GREAT HERE, PROFESSIONAL.
- BEWARE THAT UNLIKE OTHER DINING CONCEPTS RESTAURANTS, THIS NEW JOINT DOES NOT CARRY 'ASIA MILES' PARTICIPATION.
- ATMOSPHERE IS LIKE THOSE OUTBACK STEAK HOUSES AND PUBS, MAKING IT MORE FOR CASUAL GATHERINGS AND DINING. MY TYPE OF EATERY! CLIENTELLE HERE WERE MOSTLY NON-ASIANS.
- FOOD - WELL, THERE ARE BETTER RIBS OUT THERE FOR NOW. EG., BRIVO IN SOHO MADE ME SOME GREAT PORK RIBS (NOT BABY ONES) BEFORE, AND THOSE TASTED MORE RICHER, HAD BETTER MEAT TEXTURE, EVEN SEEMINGLY MORE SMOKY THAN THE ONES HERE DESPITE THE BRIVO VERSION NOT EVEN SMOKED BUT RELIED ON THE SAUCE! THIS PLACE COULD DO WITH A LOT MORE IMPROVEMENT...
張貼
