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2014-06-21
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Beer Butt Chicken! What an eye catching name for a roast chicken. If you never heard of this before, it is a roast chicken stuffed with a can of beer together with other seasoning. The idea behind this is to infused the chicken with beer flavour and maintain the juiciness of the meat. If it is done properly, you can expect to taste a super crispy paper thin chicken skin.One of the locations in Singapore where you can find this dish is Southwest Tavern ('ST'). This cowboy theme restaurant is loca
Beer Butt Chicken! What an eye catching name for a roast chicken. If you never heard of this before, it is a roast chicken stuffed with a can of beer together with other seasoning. The idea behind this is to infused the chicken with beer flavour and maintain the juiciness of the meat. If it is done properly, you can expect to taste a super crispy paper thin chicken skin.
One of the locations in Singapore where you can find this dish is Southwest Tavern ('ST'). This cowboy theme restaurant is located in business hub on the west side of Singapore. It is an open air setting and they use portable aircon and fans to cool down the place. The furniture is very rustic giving you an authentic American tavern feeling. They even have a pool table for you to pass your time there.
Other than the Beer Butt Chicken, ST also served many authentic American tavern dishes such as never frozen steak, humongous burgers, baby back ribs and suicide wings (also known as buffalo wings). Not forgetting, they have extensive list of beers.
We kick off the dinner with Chilli Cheese Fries ($12). One of my favourite fries dish. The fries has a crispy outer texture while soft and moist in the inside. The cheese are very subtle, more like mozzarella and well paired with the chilli. A very good finger food, but it can be quite filling for a starter.
For steak, we ordered Australian Marbled Sirloin 300 grams ($30). This steak is supposed to be comparable to Wagyu grade of steak. Cooked to medium rare, the steak is very flavourful, juicy and succulent. It has a nice balance between the marbling and the meat. For the price, it is value for money. For the sides, they serve potato wedges, salad with vinaigrette dressing and brown sauce.
Now for the Beer Butt Chicken ($32). Be prepare to wait for 45 minutes(that is where the pool table come in handy), as the chef only prepare it upon order and smoked it. To serve this dish perfectly, ST custom made the serving plank. It has two mini pole to hold the chicken in the upright position, sitting on a solid tin filled with beer.
The skin of the chicken is paper thin and crispy. The meat is tender, succulent and well seasoned. It can be a challenge to carve the chicken yourself, but it's worth the effort. Although the flavour of the beer is very subtle in the chicken, you can use the balance of the beer in the tin and treat it as Au jus for the chicken. To accompany this dish is butter rice with raisin and grilled capsicum. The portion will be just nice for 2 person. Yum Yum!!Overall, ST served a very good tavern food or gastropub food if you want a more trendy name. It is simple, unpretentious and just delicious. Thank you very much to Southwest Tavern for the tasting invitation. There is one more reason for us to take a trip to the west of Singapore. Cheers!!!
For the complete Chubby Botak Koala dining experience, click here:
http://www.chubbybotakkoala.com/2014/06/Southwest-Tavern.html
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