The Feather Blade
The man had been wanting to try the meats at The Feather Blade for a while. They specialize in using undercuts for the steaks on their menu, especially the meat around shoulder blade. This cut is generally referred to as 'butlers' steak', 'oyster blade steak' or most popularly known as 'flat iron steak'. I've been iffy because there's just too much beef going on, especially if we eat out often.
After a while of skipping meats and sticking to one heavy meal a day for weeks, I was ready for a bit of beef. That night, G and K merrily sent us a meal from The Feather Blade. It wasn't that much although I wished they didn't order sides too. Waaaah! How to eat so much food?! The friends are too generous. #SupportLocal
There was a much anticipated Feather Blade Burger for the man, along with steak (200g) and mash. He loved them. There were sides of parmigiano-reggiano creamed spinach, roasted potatoes, sautéed mushrooms and Casesar salad with a Scotch egg. I didn't take to the mash because it tasted funny; it was only later then I learnt that the mash used Sichuan peppercorn sauce. Eiooow. I absolutely hate Sichuan-peppercorn-anything! UGH. My gyu-don held 100g of steak that sat on Japanese rice and was topped with caramelised onions, garlic chips, furikake and an onsen egg. The meat was thankfully marinated in sukiyaki sauce. The flavors blended well together into a rather lovely and filling rice bowl. You know what? We ate everything. Hahahah.
Salted & Hung
It has been a while since we ate at Salted & Hung. V and R sprung a surprise and sent us a lovely dinner from the restaurant. #SupportLocal I was extremely worried when V's text read, "Our aunty way of saying hi and feeding you, hehe. A nice spread for two from Salted & Hung. delivered between 730pm to 8pm. :) " I'm like, 'what the heck is "a nice spread"?!' When I'm very happy with point-point rice, I really didn't want our friends to order any extravagant meals for us.
It arrived in two neat paper bags, and it was A NICE SPREAD. OMG. The meal was Very Decadent! Wow. The boxes held charcuterie, the restaurant's signature IPA sourdough with kelp butter and whipped lard, a crab salad, and a smoked whole chicken, roasted cabbage with plenty of spring onions, and even an alcoholic tiramisu. The dinner even had my favorite thing- the mac & cheese!
That chicken was beautiful. It didn’t require any sauce to go along with it. The sauce provided was a bit weird, as though it had too much star anise in it. Ate the chicken with the IPA sourdough provided, and brought out some of our own brioche too. Mmmmm. The restaurant clearly paid attention to heat and travel time in the foil. We sliced up the chicken, kept the half of the meat in the fridge, and the entire carcass in the freezer (for soup another day). The gorgeously roasted cabbage was polished off. The ham and the cute roll of IPA sourdough, and crab salad was kept for the man's breakfast. As awesome as that mac & cheese was, I couldn't finish all of it. Kept some for the next day's lunch.
The man had been wanting to try the meats at The Feather Blade for a while. They specialize in using undercuts for the steaks on their menu, especially the meat around shoulder blade. This cut is generally referred to as 'butlers' steak', 'oyster blade steak' or most popularly known as 'flat iron steak'. I've been iffy because there's just too much beef going on, especially if we eat out often.
After a while of skipping meats and sticking to one heavy meal a day for weeks, I was ready for a bit of beef. That night, G and K merrily sent us a meal from The Feather Blade. It wasn't that much although I wished they didn't order sides too. Waaaah! How to eat so much food?! The friends are too generous. #SupportLocal
There was a much anticipated Feather Blade Burger for the man, along with steak (200g) and mash. He loved them. There were sides of parmigiano-reggiano creamed spinach, roasted potatoes, sautéed mushrooms and Casesar salad with a Scotch egg. I didn't take to the mash because it tasted funny; it was only later then I learnt that the mash used Sichuan peppercorn sauce. Eiooow. I absolutely hate Sichuan-peppercorn-anything! UGH. My gyu-don held 100g of steak that sat on Japanese rice and was topped with caramelised onions, garlic chips, furikake and an onsen egg. The meat was thankfully marinated in sukiyaki sauce. The flavors blended well together into a rather lovely and filling rice bowl. You know what? We ate everything. Hahahah.
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| From The Feather Blade. |
Salted & Hung
It has been a while since we ate at Salted & Hung. V and R sprung a surprise and sent us a lovely dinner from the restaurant. #SupportLocal I was extremely worried when V's text read, "Our aunty way of saying hi and feeding you, hehe. A nice spread for two from Salted & Hung. delivered between 730pm to 8pm. :) " I'm like, 'what the heck is "a nice spread"?!' When I'm very happy with point-point rice, I really didn't want our friends to order any extravagant meals for us.
It arrived in two neat paper bags, and it was A NICE SPREAD. OMG. The meal was Very Decadent! Wow. The boxes held charcuterie, the restaurant's signature IPA sourdough with kelp butter and whipped lard, a crab salad, and a smoked whole chicken, roasted cabbage with plenty of spring onions, and even an alcoholic tiramisu. The dinner even had my favorite thing- the mac & cheese!
That chicken was beautiful. It didn’t require any sauce to go along with it. The sauce provided was a bit weird, as though it had too much star anise in it. Ate the chicken with the IPA sourdough provided, and brought out some of our own brioche too. Mmmmm. The restaurant clearly paid attention to heat and travel time in the foil. We sliced up the chicken, kept the half of the meat in the fridge, and the entire carcass in the freezer (for soup another day). The gorgeously roasted cabbage was polished off. The ham and the cute roll of IPA sourdough, and crab salad was kept for the man's breakfast. As awesome as that mac & cheese was, I couldn't finish all of it. Kept some for the next day's lunch.
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