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Chubby Botak Koala
This is Chubby Botak Koala living in Hougang/Kovan. I am a Foodies, work in Ang Mo Kio. I like to hang out in Serangoon, Katong, Tampines. Singaporean, Chinese, Multi-Cuisine are my favorite cuisines. I also love Hawker Centre, Restaurant, Café, Bistro and Roasted Meat, Desserts and Cakes, Dim Sum, Something not too spicy.
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Korean Royal BBQ Smile May 26, 2016   (Related Review)
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Categories : Korean | Restaurant | Korean BBQ | Army Stew

For the full review, click / copy the link below:
http://www.chubbybotakkoala.com/2016/05/seorae-singapore.htmlSeorae Galmaegi is a leading brand of Korean Charcoal BBQ for skirt meat (known in Korean as Galmaegisai). A fully-grown pig or cow produces only 250 grams of such meat, where the meat has the perfect combination of tenderness, juiciness and minimum fat. In the ancient times, this meat was serves only for the palate of monarchs and royal families.

Seorae Galmaegi open its first shop in Korea in 2007, expanded in Korea and Asia with more than 260 outlets. Seorae open its first outlet Singapore in December 2015. As it is only LD and I for this dinner, we decided to try their Pork Set ($79). It has three type of pork, Galmaegisal (US Pork Skirt); Hangari Samgyeobsal (Seorae Marinated Pork Belly); and Hangjeongsal (US Pork Jowl). Once you completed your order, the service staff will prepare the charcoal for BBQ. The cast iron base plate for the bbq has different compartments where you can cook you egg and melt your cheese as well. First to the grill as the Galmaegisal. Cooked on round bbq mesh, where the meat has more exposure to the charcoal. We grilled it until it has a nice charred on the outside. The meat was slightly crisp on the outside while it retain it tender and succulent. It was delicious but does now really give me WOW. Followed with Hangjeongsal and Hangari Samgyeobsal. This time the bbq was changed to a more covered grill, with less exposure to the charcoal. My first encounter with Hangjeongsal (US Pork Jowl), was not a pleasant one. It was not cut properly, resulting in 80% fats, left with 20% meat. At Seorae, they trim off most of the fats, while the rest of the fats just melt during the bbq. Resulting in a super moist and succulent meat. Meanwhile the Hangari Samgyeobsal (Seorae Marinated Pork Belly with special soy-sauce) was just sublime. Each slice of the pork belly is about 5mm in thickness. As it was marinated already, you can actually eat this without any sauce or salt. Came with the pork set, Japchae (Glass Noodle stirfried with US Pork) and Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew). We both think that the glass noodle and stew is very ordinary. The same thing can be said about the side dish, not much of variety and the portion looks small. Luckily, you can always ask for refill if needed. The pork set suppose to come with Strawberry Makkoli (Rice wine with Strawberry Fruits ), however, as we don't really take alcohol, they allow us to replace it with two servings of fruit tea.

One item that catches our eyes when we go through the menu is Seorae Samgyeobsal ($24.90) - High quality pork belly in special Seorae cutting. The thick pork belly was cut to about the size of your pinky finger. One of the manager help us to grill it. It was just amazing. Ok, I have to say, Porkgasm. It was so juicy and succulent and it basically melts in your mouth. Surprisingly, the thin part of the skin does not even feel chewy.We wanted to order the Woosamgyeob (Thinly sliced beef belly) however they run out of it and we have to settle for So Galbi ($42.90) - Succulent US Prime beef short-ribs cut across the bones. Marinated overnight and grilled well done with sweet / juicy texture. The beef ribs is well marinated, though the meat looks like it has a very good marbling, it was slightly chewy. Definitely not as good as the pork here. Dessert was none other than the Bibim Patbingsoo ($12.90) Fruits + Jelly + Pat (Red bean) + Strawberry sauce + Vanilla Ice Cream. This Korean version of ice kacang, basically has everything in it. Love the presentation where the jelly looks like fried egg. It was a good ending to the meal. The place is bright and spacious. Service here is very good. When we ordered the Seorae Samgyeobsal, the manager grilled it for us and he explain to use on the method of grilling it. In case you were wondering, there was no Korean service staff here. Please note, Seorae only take limited reservations, so if the reservations are all taken up, it is at a first come first serve basis. It seems to be the trend in most of the new restaurants in Plaza Singapura. Overall, definitely a place to go for your Porkgasm experience. Most cut of the pork are just sublime and enjoyable. Price is very reasonable compare to some of the older Korean restaurant in Singapore. We will definitely go back for more in the future. Cheers!!
 
Recommended Dish(es):  Bibim Patbingsoo,Seorae Samgyeobsal - High quality pork belly in special Seorae cutting,Hangari Samgyeobsal,Galmaegisal (US Pork Skirt),Hangjeongsal (US Pork Jowl)
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Korean Royal BBQ Smile May 26, 2016   (Related Review)
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Categories : Korean | Restaurant | Korean BBQ | Army Stew

For the full review, click / copy the link below:
http://www.chubbybotakkoala.com/2016/05/seorae-singapore.html
Seorae

Seorae

 
Seorae Galmaegi is a leading brand of Korean Charcoal BBQ for skirt meat (known in Korean as Galmaegisai). A fully-grown pig or cow produces only 250 grams of such meat, where the meat has the perfect combination of tenderness, juiciness and minimum fat. In the ancient times, this meat was serves only for the palate of monarchs and royal families.

Seorae Galmaegi open its first shop in Korea in 2007, expanded in Korea and Asia with more than 260 outlets. Seorae open its first outlet Singapore in December 2015.
Banchan - Side Dishes

Banchan - Side Dishes

 
As it is only LD and I for this dinner, we decided to try their Pork Set ($79). It has three type of pork, Galmaegisal (US Pork Skirt); Hangari Samgyeobsal (Seorae Marinated Pork Belly); and Hangjeongsal (US Pork Jowl).
Galmaegisal (US Pork Skirt)

Galmaegisal (US Pork Skirt)

 
Once you completed your order, the service staff will prepare the charcoal for BBQ. The cast iron base plate for the bbq has different compartments where you can cook you egg and melt your cheese as well.
The Charcoal BBQ with Cast Iron Grill Base

The Charcoal BBQ with Cast Iron Grill Base

 
First to the grill as the Galmaegisal. Cooked on round bbq mesh, where the meat has more exposure to the charcoal. We grilled it until it has a nice charred on the outside. The meat was slightly crisp on the outside while it retain it tender and succulent. It was delicious but does now really give me WOW.
Galmaegisal on the grill

Galmaegisal on the grill

 
Galmaegisal - Ready to eat

Galmaegisal - Ready to eat

 
Followed with Hangjeongsal and Hangari Samgyeobsal. This time the bbq was changed to a more covered grill, with less exposure to the charcoal. My first encounter with Hangjeongsal (US Pork Jowl), was not a pleasant one. It was not cut properly, resulting in 80% fats, left with 20% meat. At Seorae, they trim off most of the fats, while the rest of the fats just melt during the bbq. Resulting in a super moist and succulent meat.
Hangjeongsal (US Pork Jowl)

Hangjeongsal (US Pork Jowl)

 
Hangjeongsal - Ready to eat

Hangjeongsal - Ready to eat

 
Meanwhile the Hangari Samgyeobsal (Seorae Marinated Pork Belly with special soy-sauce) was just sublime. Each slice of the pork belly is about 5mm in thickness. As it was marinated already, you can actually eat this without any sauce or salt.
Hangari Samgyeobsal (Seorae Marinated Pork Belly)

Hangari Samgyeobsal (Seorae Marinated Pork Belly)

 
Came with the pork set, Japchae (Glass Noodle stirfried with US Pork) and Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew). We both think that the glass noodle and stew is very ordinary. The same thing can be said about the side dish, not much of variety and the portion looks small. Luckily, you can always ask for refill if needed.
Japchae (Glass Noodle stirfried with US Pork)

Japchae (Glass Noodle stirfried with US Pork)

 
Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

 
The pork set suppose to come with Strawberry Makkoli (Rice wine with Strawberry Fruits ), however, as we don't really take alcohol, they allow us to replace it with two servings of fruit tea.

One item that catches our eyes when we go through the menu is Seorae Samgyeobsal ($24.90) - High quality pork belly in special Seorae cutting. The thick pork belly was cut to about the size of your pinky finger. One of the manager help us to grill it. It was just amazing. Ok, I have to say, Porkgasm. It was so juicy and succulent and it basically melts in your mouth. Surprisingly, the thin part of the skin does not even feel chewy.
Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

 
We wanted to order the Woosamgyeob (Thinly sliced beef belly) however they run out of it and we have to settle for So Galbi ($42.90) - Succulent US Prime beef short-ribs cut across the bones. Marinated overnight and grilled well done with sweet / juicy texture. The beef ribs is well marinated, though the meat looks like it has a very good marbling, it was slightly chewy. Definitely not as good as the pork here.
So Galbi (Succulent US Prime beef short-ribs cut across the bones)

So Galbi (Succulent US Prime beef short-ribs cut across the bones)

 
So Galbi on the grill

So Galbi on the grill

 
Dessert was none other than the Bibim Patbingsoo ($12.90) Fruits + Jelly + Pat (Red bean) + Strawberry sauce + Vanilla Ice Cream. This Korean version of ice kacang, basically has everything in it. Love the presentation where the jelly looks like fried egg. It was a good ending to the meal.
Patbingsoo Station

Patbingsoo Station

 
Bibim Patbingsoo

Bibim Patbingsoo

 
The place is bright and spacious. Service here is very good. When we ordered the Seorae Samgyeobsal, the manager grilled it for us and he explain to use on the method of grilling it. In case you were wondering, there was no Korean service staff here. Please note, Seorae only take limited reservations, so if the reservations are all taken up, it is at a first come first serve basis. It seems to be the trend in most of the new restaurants in Plaza Singapura.
Part of Dining Area

Part of Dining Area

 
Overall, definitely a place to go for your Porkgasm experience. Most cut of the pork are just sublime and enjoyable. Price is very reasonable compare to some of the older Korean restaurant in Singapore. We will definitely go back for more in the future. Cheers!!
 
Recommended Dish(es):  Bibim Patbingsoo,Seorae Samgyeobsal - High quality pork belly in special Seorae cutting,Hangari Samgyeobsal,Galmaegisal (US Pork Skirt),Hangjeongsal (US Pork Jowl)
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Korean Royal BBQ Smile May 26, 2016   
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Categories : Korean | Restaurant | Korean BBQ | Army Stew

For the full review, click / copy the link below:
http://www.chubbybotakkoala.com/2016/05/seorae-singapore.html
Seorae

Seorae

 
Seorae Galmaegi is a leading brand of Korean Charcoal BBQ for skirt meat (known in Korean as Galmaegisai). A fully-grown pig or cow produces only 250 grams of such meat, where the meat has the perfect combination of tenderness, juiciness and minimum fat. In the ancient times, this meat was serves only for the palate of monarchs and royal families.

Seorae Galmaegi open its first shop in Korea in 2007, expanded in Korea and Asia with more than 260 outlets. Seorae open its first outlet Singapore in December 2015.
Banchan - Side Dishes

Banchan - Side Dishes

 
As it is only LD and I for this dinner, we decided to try their Pork Set ($79). It has three type of pork, Galmaegisal (US Pork Skirt); Hangari Samgyeobsal (Seorae Marinated Pork Belly); and Hangjeongsal (US Pork Jowl).
Galmaegisal (US Pork Skirt)

Galmaegisal (US Pork Skirt)

 
Once you completed your order, the service staff will prepare the charcoal for BBQ. The cast iron base plate for the bbq has different compartments where you can cook you egg and melt your cheese as well.
The Charcoal BBQ with Cast Iron Grill Base

The Charcoal BBQ with Cast Iron Grill Base

 
First to the grill as the Galmaegisal. Cooked on round bbq mesh, where the meat has more exposure to the charcoal. We grilled it until it has a nice charred on the outside. The meat was slightly crisp on the outside while it retain it tender and succulent. It was delicious but does now really give me WOW.
Galmaegisal on the grill

Galmaegisal on the grill

 
Galmaegisal - Ready to eat

Galmaegisal - Ready to eat

 
Followed with Hangjeongsal and Hangari Samgyeobsal. This time the bbq was changed to a more covered grill, with less exposure to the charcoal. My first encounter with Hangjeongsal (US Pork Jowl), was not a pleasant one. It was not cut properly, resulting in 80% fats, left with 20% meat. At Seorae, they trim off most of the fats, while the rest of the fats just melt during the bbq. Resulting in a super moist and succulent meat.
Hangjeongsal (US Pork Jowl)

Hangjeongsal (US Pork Jowl)

 
Hangjeongsal - Ready to eat

Hangjeongsal - Ready to eat

 
Meanwhile the Hangari Samgyeobsal (Seorae Marinated Pork Belly with special soy-sauce) was just sublime. Each slice of the pork belly is about 5mm in thickness. As it was marinated already, you can actually eat this without any sauce or salt.
Hangari Samgyeobsal (Seorae Marinated Pork Belly)

Hangari Samgyeobsal (Seorae Marinated Pork Belly)

 
Came with the pork set, Japchae (Glass Noodle stirfried with US Pork) and Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew). We both think that the glass noodle and stew is very ordinary. The same thing can be said about the side dish, not much of variety and the portion looks small. Luckily, you can always ask for refill if needed.
Japchae (Glass Noodle stirfried with US Pork)

Japchae (Glass Noodle stirfried with US Pork)

 
Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

 
The pork set suppose to come with Strawberry Makkoli (Rice wine with Strawberry Fruits ), however, as we don't really take alcohol, they allow us to replace it with two servings of fruit tea.

One item that catches our eyes when we go through the menu is Seorae Samgyeobsal ($24.90) - High quality pork belly in special Seorae cutting. The thick pork belly was cut to about the size of your pinky finger. One of the manager help us to grill it. It was just amazing. Ok, I have to say, Porkgasm. It was so juicy and succulent and it basically melts in your mouth. Surprisingly, the thin part of the skin does not even feel chewy.
Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

 
We wanted to order the Woosamgyeob (Thinly sliced beef belly) however they run out of it and we have to settle for So Galbi ($42.90) - Succulent US Prime beef short-ribs cut across the bones. Marinated overnight and grilled well done with sweet / juicy texture. The beef ribs is well marinated, though the meat looks like it has a very good marbling, it was slightly chewy. Definitely not as good as the pork here.
So Galbi (Succulent US Prime beef short-ribs cut across the bones)

So Galbi (Succulent US Prime beef short-ribs cut across the bones)

 
So Galbi on the grill

So Galbi on the grill

 
Dessert was none other than the Bibim Patbingsoo ($12.90) Fruits + Jelly + Pat (Red bean) + Strawberry sauce + Vanilla Ice Cream. This Korean version of ice kacang, basically has everything in it. Love the presentation where the jelly looks like fried egg. It was a good ending to the meal.
Patbingsoo Station

Patbingsoo Station

 
Bibim Patbingsoo

Bibim Patbingsoo

 
The place is bright and spacious. Service here is very good. When we ordered the Seorae Samgyeobsal, the manager grilled it for us and he explain to use on the method of grilling it. In case you were wondering, there was no Korean service staff here. Please note, Seorae only take limited reservations, so if the reservations are all taken up, it is at a first come first serve basis. It seems to be the trend in most of the new restaurants in Plaza Singapura.
Part of Dining Area

Part of Dining Area

 
Overall, definitely a place to go for your Porkgasm experience. Most cut of the pork are just sublime and enjoyable. Price is very reasonable compare to some of the older Korean restaurant in Singapore. We will definitely go back for more in the future. Cheers!!
 
Recommended Dish(es):  Bibim Patbingsoo,Seorae Samgyeobsal - High quality pork belly in special Seorae cutting,Hangari Samgyeobsal,Galmaegisal (US Pork Skirt),Hangjeongsal (US Pork Jowl)
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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Premium Wagyu Beef BBQ Buffet  Smile May 21, 2016   
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Categories : Japanese | Restaurant | Buffet | Japanese BBQ/Teppanyaki

For the complete review, click / copy the URL below:
http://www.chubbybotakkoala.com/2016/05/tenkaichi-japanese-bbq-restaurant.html
Tenkaichi Japanese BBQ Restaurant

Tenkaichi Japanese BBQ Restaurant

 
Tenkaichi is a Japanese BBQ Buffet restaurant specialising in Wagyu Beef. At the end of 2015, Tenkaichi has moved to a new location in Marina Square Shopping Mall from the dingy outdated location in Keypoint before.

Considering our spoilt appetite for a premium cut of meat, we decided to go for Premium Wagyu Beef Buffet Dinner at $69.80++ instead of the deluxe buffet dinner at $44.80++. Basically LD has cravings for meat tonight and she is laser targeting the premium wagyu beef.
Japanese BBQ

Japanese BBQ

 
Our appetizer was Wagyu Beef Sashimi and Wagyu Beef Yukke (Marinated Wagyu Beef with Egg Yolk). The marbling on the wagyu beef is just beautiful. For simple ratio, it was about 60% - 70% meat and 30% - 40% fats. You consume the beef sashimi the same way as fish sashimi, dip it in a soy sauce and wasabi, then put it in your tongue. The different is that, the icy cold beef will slowly melts in your mouth and slip down your tongue.
Wagyu Beef Sashimi

Wagyu Beef Sashimi

 
Wagyu Beef Sashimi - With LD Special Sauce

Wagyu Beef Sashimi - With LD Special Sauce

 
Meanwhile, the Wagyu Beef Yukke might look very common as you can see this dish in some Korean restaurants in Singapore. The presentation is similar, thinly cut and topped with raw egg. Korean normally like to add pear into the dish but not the Japanese. The raw egg create a silky velvety texture that just accentuate the flavour of the beef.
Wagyu Beef Yukke

Wagyu Beef Yukke

 
The beef tataki, has a different version compare to those we commonly find in Japanese restaurant. The cut is thinner, round and missing the familiar sauce. At the end you actually need to add your own sauce.
Beef Tataki

Beef Tataki

 
We started the BBQ with Wagyu Tan (Wagyu Beef Ox Tongue). The tongue was thinly sliced and seasoned with yuzu sauce. It only take a short while to cook, resulting in springy and succulent texture. We also tried the normal version, it took us double the time to chew the tongue.
Wagyu Beef Ox Tongue

Wagyu Beef Ox Tongue

 
Wagyu Beef Ox Tongue- Cooked

Wagyu Beef Ox Tongue- Cooked

 
Regular Beef Ox Tongue

Regular Beef Ox Tongue

 
The Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+, AUS) and Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+, AUS) are just beautiful. It has thicker cut, but not much different in grilling time. Resulting in melt in your mouth sensation. Just like eating mini wagyu steak. Yum Yum. It was so good, I ate it with sprinkle of salt only without any dipping sauce.
Wagyu Karubi & Wagyu Rosu

Wagyu Karubi & Wagyu Rosu

 
If you prefer something more meaty and chewy, Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+, AUS) will be the best pick. It has almost cube size cutting, which allow deeper meaty flavours in the wagyu.
Wagyu Nakaochi Karubi (the top part)

Wagyu Nakaochi Karubi (the top part)

 
In the end, we order three rounds of the Wagyu Tan, Wagyu Karubi, Wagyu Rosu and Wagyu Nakaochi Karubi. Make sure that when you ate the wagyu, you have it with Japanese pickles, to balance the fat with some acidity.
Wagyu Rosu after cooking

Wagyu Rosu after cooking

 
In par with the marbling of the wagyu beef is Ton Toro (Pork Cheek Fillet / Pork Jowl). One of the fattest part of the pork, where the fat content is almost the same as the meat. Through slow grilling it, the fats will melt and become crispy.
Ton Toro (Pork Jowl)

Ton Toro (Pork Jowl)

 
Ton Toro - Cooked

Ton Toro - Cooked

 
The Hotate (Giant Scallops) is thick and juicy, provide value to the meal. As pork intestines is one of our favourite item in Korean BBQ, we decided to try Horumon (Beef Large Intestines). Unlike the pork version, it is chewy, but it has more fatty texture to it. Lets just say that it is an acquired taste.
Hotate (Giant Scallops)

Hotate (Giant Scallops)

 
Beef Large Intestines

Beef Large Intestines

 
Beef Large Intestines - Cooked

Beef Large Intestines - Cooked

 
Though LD and I focused solely on the BBQ, other diners can also enjoy other dishes such as chawanmushi, sushi, sashimi, deep-fried prawns and potato, vegetables, soba, rice, pickles and fruits. All sashimi and raw meat / seafood items need to be ordered from the service staff, while the rest are self service.
Sushi

Sushi

 
Deep-Fried Prawns

Deep-Fried Prawns

 
Chawanmushi

Chawanmushi

 
Pickles, Fruits, Soba & Prawns

Pickles, Fruits, Soba & Prawns

 
We topped up $5 per pax to get free flow of drinks and Haagen-Dazs Ice Cream as well. Service was efficient, while the décor of the place is simple and modern.
Drinks

Drinks

 
Overall it was a good Japanese BBQ restaurant, especially to enjoy the Wagyu Beef Marbling Score 7+ standard. Though you might think that you can go on after a few rounds, the fatty beef just overwhelm you at the end. Definitely a place to go for your Japanese BBQ fix, especially if you are willing to splurge a bit more. Kanpai!! Cheers!!
 
Recommended Dish(es):  Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+,AUS),Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+,Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+,Wagyu Tan (Wagyu Beef Ox Tongue),Hotate (Giant Scallops),Wagyu Beef Sashimi,Wagyu Beef Yukke,Ton Toro (Pork Cheek Fillet / Pork Jowl)
 
Spending per head: Approximately $94(Dinner)

Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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The Home Sticky Bones Ribs Smile Apr 21, 2016   
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Categories : American | Bars/Lounges | Restaurant | Steaks and Grills

For the full review, click here:
http://www.chubbybotakkoala.com/2016/04/morganfields-suntec-city.html
Morganfield's @ Suntec City

Morganfield's @ Suntec City

 
Morganfield's, the popular American food chain originated from America Midwest that are renowned for their soul-food. In particular, their slow-cooked prime pork ribs. At Morganfield's, these pork ribs are also known as 'Sticky Bones', which are slow-cooked and smoked at the same time to achieve the mouthwatering perfections.

The atmosphere at Morganfield's represent the era of the 1950 in US. The wall is decorated with red brick theme, blues music are playing in the background, of course not forgetting the yellow colour old style light bulps that light up the place.

Our visit to this place was due to my winning of the Morganfield's contest from fellow writer FB contest Camemberu. So the full slab of Hickory BBQ Spare Ribs ($41.90 for full slab) that we had for the night is FOC. The size of the ribs are pretty big, covered about half of their American size plate. The ribs is glistening from the sugar content in their bbq.
Hickory BBQ Spare Ribs - Full Slab

Hickory BBQ Spare Ribs - Full Slab

 
Each of the ribs is about 20 cm in length. The meat easily peeled off from the bone, complete with smokey aroma covered with tangy bbq sauce. As they use a bigger part of the ribs, the meat has two parts. The one closer to the bone is the juicy, succulent part of the ribs, which we totally love. Meanwhile, the one closer to the soft-bone is dry and chewy almost like pulled pork meat. This part is not to our liking. So at the end, we only finished all the meat closer to the bones.

The Sausage Platter ($25.90) got our seal of approval. It consist of four different type of sausages, all made from pork. Each have a different characteristic such as smoky, spicy, cheese and regular. All of them are soft, springy and meaty which complemented the chewy casing.
The Sausage Platter

The Sausage Platter

 
Appetizer Platter ($25.90), consist of Spicy Chicken Wings, Russet Potato Skins & Corn Tortilla Chips served with Crab and Spinach Dip. The wings are coated in buffalo wings sauce, slightly spicy and tangy. The potato skins are delicious, well covered with cheese and diced bacon as toppings. The corn tortilla chips is plain on its own, but definitely well complement the creamy and refreshing Crab and Spinach Dip.
Appetizer Platter

Appetizer Platter

 
For non-alcohol consumer, you should try the Virgin Mojito ($23.90 per pitch). A refreshing combination of soda water infused with fresh mint leaves and lime while chopped lychee provided the sweetness to the drink.
Virgin Mojito

Virgin Mojito

 
The service was friendly and prompt. During the night, all the indoor seat was occupied, so we are allocated the high seating outdoor. The temperature is manageable, however it will be better with more fans or air circulator.

Overall, for those who liked smoked pork ribs, Morganfield's is definitely a must try. The taste of the ribs is unique and it is a perfect place for gathering and those special occasions. I personally recommend the sausage platter and virgin mojito as well. Cheers!!

 
Recommended Dish(es):  Virgin Mojito,Appetizer Platter,The Sausage Platter,Hickory BBQ Spare Ribs
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

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  • Looking Forward

  • Interesting

  • Touched

  • Envy

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