Notorious amongst the few who frequent Serene Centre was Fat Belly, a well-kept secret of Bukit Timah. Reaching the half-decade mark, this cosy open-grill steakhouse has since refreshed itself as FBG. The modus operandi still remains. Forget about your black Angus sirloins or ribeyes. Instead, off-cuts such as the full blood Wagyu ms 6/7 Denver and black opal f1 Wagyu ms 4/5 onglet are readily available and bloody affordable.
But for the uninitiated, meat matters here at FBG. Head Chef Spencer Lau and his team go against the grain when sourcing from a trusted network of producers for lesser-known cuts of meats. Simply incinerating them over charcoal embers, the meats are rightfully rested, then sliced and served. A range of crafted sauces such as the classic bordelaise red wine sauce to seasonal specials like the porcini compound butter are made to pair. Though we could really do without the sauces – the good ole sprinkle of coarse sea salt will do the trick.
Take for instance – which also happens to be our favourite cut – the full blood Wagyu ms 6/7 Denver ($62) which hails from the famed Australian heritage beef producer 2GR. The succulent slab features well-marbled meat that produces both intense beefy and nutty flavours with buttery textures. But don’t go about expecting a typical melt-in-your-mouth Wagyu. This light jaw workout of a piece showcases its character best with each rep of the jaw crunch as it further unravels depths of flavours.
But if melt-in-your-mouth decadence is your definition of top-shelf beef, go straight for the premium jack's creek f1 Wagyu deckle ms 4/5 ($58). The luscious marbling of the New South Wales native offers undeniably dense and creamy textures that coat your mouth like no other. Your cardiologist is probably frowning as we speak. It is after all the fattiest cut in the FBG beef repertoire. The brisket cut is boldly served as a steak where it is usually braised by most.
Yet another showcase of their sourcing prowess is the new rioplatense grass-fed ribeye ($48) from Pampas, Argentina. The familiar cut is packed with pronounced beefiness and faint grassy notes but it does, however, run a little more towards the leaner spectrum. If you’re anything like us, garlic fiends, it sure doesn’t hurt to pair it with the accompanying garlic confit to accentuate the beefy pleasures.
Shedding some light and love for the sides which are just as comforting as the meaty headliners. These playful riffs to classics include a fluffy light pomme puree ($10), a brightly peppery grilled broccolini ($14) with plenty of umami from the anchovies, and a smoky caramelised fried Brussel sprouts ($14) that evokes deep unspoken desires. Still got room for more? Dessert selections include a uniquely coy burnt chocolate mousse ($14), a twisted classic of a New York cheesecake ($12), and an additive housemade tiramisu ($14).
Book here.
READ MORE
Look forward to an Italian spring affair with beautiful seasonal produce in Michelin-starred Braci
Sushi Yujo is a new omakase restaurant in Tanjong Pagar with $38 lunch sets
Are we overreacting to the current chicken shortage?