Tag : cow

Why are People Still Buying Huoyanshaiziniu’s Beef Cubes? 

James Chan

It is a given fact that Singaporeans are curious foodies. We tend to want to check out new food places that have just launched. Especially ones that have been widely advertised by various more well-established media companies.

We are no strangers to snaking queues outside food establishments, and are indifferent when told of the long waiting times.

Huoyanshaiziniu Beef cubes

Huoyanshaiziniu Beef Cubes

This is no different at Huoyanshiziniu. When they first launched in early February, there was a crowd almost every time I was in the area. Undeterred, I continued keeping an eye open for when there was less of a queue. Finally, when my curiosity and hunger got the better of me, and I too joined the craze and ordered a portion.

It was 7pm, dinnertime, and I was hungry. From word of mouth I learnt that there was a rice set option available, and I decided to go with that. Taking into account that it was dinnertime, it came as a nice surprise to me that there was not much of a queue. Maybe just 3 couples ahead of me.

I soon found out why.

“Sorry, we are out of rice.”

The first thoughts that ran through my head was along the lines of, “If you guys are not selling rice during dinner hours, then what exactly are you guys selling for dinner?”

A hungry man is an angry man, and the hunger in my stomach needed satiating, so I just got the regular beef cubes before I turned into She-Hulk.

Whilst waiting for my serving, I learnt that the beef was Angus Ribeye beef from Australia. And as I watched customer after customer receive their purchases in that dinky takeaway box, I wondered if that $6.90 price tag justified the cost of imported beef.

Huoyanshaiziniu Beef small portions

Excuse me, I did not order that

At the first bite, the beef was juicy and addictive. But at the second, third and fourth bite, I realised how well-done the beef was. It was overcooked.

Maybe I picked an “accidental” cube. I scooped another one, and nope, still as overly cooked.

Don’t get me wrong, I really liked the juiciness of the snack. But the fact that it was too well-done spoiled the overall impression of it.

Besides the beef being too well-done, I realised that in that meagre portion that I was served, some chunks of “beef” turned out to be just FAT. I mean, some fat was alright, but the entire, I mean ENTIRE cube was just a hunk of beef fat.

Excuse me, I that was not what I asked for in my order.

Huoyanshaiziniu Beef cooked well done in a bad way

Research

Still not getting why people are willing to pay close to $7 for overdone beef, I did some research of my own.

I went back the next day at about 3pm, and ordered the same thing. This time there was more of a queue, but the beef still tasted like a letdown. At this point I figured the cook might have been grilling the beef on the grill for too long before blowtorching it. Thus making it too well-done (and not well done in a good way).

As with most other Millennials, I dove into social media for more answers. From the pictures and reviews, I figured that customers who loved the beef cubes were the ones who got them prepared medium rare (as was initially advertised by Huoyanshaiziniu). I can only imagine how awesome it tasted: soft, succulent beef with a lightly charred outside and a smoky flavour to go with it.

In Conclusion

With the aftertaste of leftover disappointment, and an emptiness in my stomach, I can only conclude that the chefs at Huoyanshaiziniu need to serve more consistent portions if they want to keep their loyal customers coming back.

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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Origin Grill & Bar – When In Doubt, Go With The Chef’s Recommendations

James Chan

Origin Grill & Bar

The hardest part of walking into a new restaurant (they’ve been around for a month) is that you don’t have any reviews online to figure out what to order. Which was exactly my dilemma as I skimmed through the fancy menu. So I did what most people would do, order from the Chef’s Recommendation page!

Before we move on to the food, I should point out that Origin Grill & Bar has exceptional service. The waiters are attentive, polite and know just the right moment to approach a table to enquire whether the diners like their food. But it doesn’t stop at the waiters, the restaurant manager and the sous chef do that too! It might be a tad disconcerting to some but you can tell they genuinely want you to have a good dining experience at Origin Grill.

origin grill pan seared breaded cod cake

The Food

Pan Seared Breaded Cod Cake, $18

There was little to no seafood aftertaste which speaks volumes of its freshness. The cod meat was tender, soft, fluffy and just pure joy to consume. The element of this dish that just stole my heart (or my stomach rather) was that hollandaise sauce (they make it in house). My only gripe with this magnifishcent creation was that they shouldn’t serve it with the slice of lemon. The hollandaise sauce has lemon in it already so when you squeeze the lemon, it becomes a tad too tangy.

origin grill spaghetti with jumbo crab meat

Spaghetti With Jumbo Crab Meat, $28

Al dente, just the way I like it. Firmness and springiness of the pasta aside, the portion of crab meat that they provide is DA BOMB! Every mouthful of pasta definitely had bits of crab meat in it. Crab meat is chocked full of sweet and tasty goodness so imagine that coating almost every stand of pasta. Heaven!

origin grill John Stone Grass-Fed & Dry-Aged 35 Days Striploin On The Bone 400

John Stone Grass-Fed & Dry-Aged 35 Days Striploin On The Bone 400g, $98

The star of the night. A grass-fed AND dry-aged beef! Lots of expectations were placed on this for sure. See, a grass-fed cow has literally fed on grass its whole life. This results in a meat that does not taste so “beefy”. Then, to add on, this beef has been dry-aged for 35 days. Why does dry-aged beef cost so much and taste so great? The longer the beef is aged, the longer time the natural enzymes in the meat has to break down the muscle tissue of the meat. It brings out the flavor and improves the texture of the meat significantly. Couldn’t resist that bit of trivia.

Striploin comes from an area of the cow where the muscles aren’t usually put to work (like my nonexistent abs). It’s one of the most flavorful and tender cuts. At Origin Grill, the fat of the striploin was rendered perfectly and the taste was exquisite. I ordered medium rare and it was perfectly cooked and tender-to-the-bite. Cooking steak is an art and the culinary team at Origin Grill are the Picassos of the culinary world.

Is The Juice Worth The Squeeze?

If it wasn’t apparent throughout my ENTIRE article, then I’ll just say it’s a huge YES from me. I can tell that every dish has been well thought of in terms of nutritional value and taste, the plating is stellar and the service is excellent. Origin Grill is definitely on its way to becoming an icon in Singapore! Well done Origin Grill!

 origin grill crowd

Make Reservations:

(If you make reservations through the link below, you get a 15% off your bill!!!)

Book A Table Today And Get 15% Off Your Total Bill

 

origin grill and bar

Origin Grill & Bar
Shangri-La Hotel, Singapore, Lobby Level, Tower Wing
22 Orange Grove Road
Singapore 258340
Tel: 6213 4595

 

*The Mbassadors paid for their own meal (ouch!!!) unless otherwise stated

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