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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!!

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!!

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!!

For the full review, click here:
http://www.chubbybotakkoala.com/2016/04/morganfields-suntec-city.htmlMorganfield'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. 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. 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. 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. 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!!

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http://www.chubbybotakkoala.com/2016/01/district-10-suntec-city.htmlDistrict 10 Bar and Grill, the new outlet by Bonta group that recently joined the line up of 3 other District 10 restaurants specialising in Best Dry Aged Meat. For those who are not familiar with Dry Aged Meat, it is the process used in ageing meat in a control temperature. Through the ageing process, the liquid from the meat will evaporate, connective tissue in the meat will slowly break down resulting a more intense and succulent a steak. We started the meal with our favourite burrata cheese. Puglia Burrata with Organic Cherry Tomato and Basil Bruschetta ($26). The burrata is creamy, think, subtle and melts in your mouth. It is nicely pair with the rocket salad and sweet cheery tomatoes. The balsamic vinaigrette does well to neutralise the richness of the burrata. A good start to the meal, it will be better with more tomatoes. Together with the salad, we were served complimentary sun-dried tomato homemade bread, to be dipped with olive oil and balsamic vinegar. The bread has a crispy crust, soft, slightly dense centre part, infused with the sun-dried tomato. Our main meal was 600 gram of 45 days Home Dry Aged Corn Fed US Prime OP Rib ($20 per 100 gram). Cooked nicely to medium rare as per ordered finished off with sprinkle of rock salt. At first sight, you can see the meat has a dark bloody red colour due to the dry aged. We also notice that it looks slightly dry, absent of any excess meat jus. The outer part is slightly charred, however the meat is still tender and after a few bites it will slowly dissipate in your mouth. Yum Yum! But if you like you steak juicy, bouncy with beautiful marbling, dry aged steak might not be for you. For the sauce we choose red wine sauce and salt infused herb. We find the salt infused herb more suitable with the steak. Sides to go with the steak Rosemary and Garlic Fries ($10) and Sautéed Cream Baby Spinach ($10). Fries was crisp on the outside while moist in the inside. The fries are subtly infused with garlic and rosemary flavour. The baby spinach was nicely cooked, not soggy, creamy with a hint of bitterness. Finished off with a few shavings of parmesan cheese for flavour. Dessert was Crème Brulee ($16). The crème was solid, slightly dense with a good creaminess to it. The crisp top of the crème brulee at District 10 uses fine brown sugar instead of coarse brown sugar. Resulting the caramel part thinner, and you don't get that satisfying crack when you dig into the crème burlee. It is simply lack of the shiokness. As District 10 is also a bar, you definitely can get your type of drinks here. I ordered Virgin Mojito ($10) to end the meal. It provide a bitter refreshing taste to end the meal. Located outside Tower 2, District 10 has two seating area, indoor and outdoor. The indoor seating is very small and can only accommodate up to 35 pax only. The dining setting look a bit like a modern butchery with dark wooden furniture. Instead of using table cloth, it uses white paper to cover the table, with District 10 logo chopped on it. Overall, it was an unique experience dining at District 10 @ Suntect City. The Dry Aged Beef sure taste different compare to our normal steak. If you ask me to choose, I still prefer my bloody and juicy rib eye with lots of marbling. However, it is good to try something different from time to time. Cheers!!