ION Orchard is usually associated with high-end boutiques and atas shops. Even the food court there is priced higher than most. So it was comforting to find a restaurant at ION that offers reasonably-priced dishes and is pretty low key (which also means no crowd, no queues!).
Here's what I sampled at a lunch at Meatworks:
The Beef Carpaccio ($16) featured thin slices of beef (yep, raw) with gran padano shavings, rocket leaves, fresh button mushrooms, wasabi emulsion, crushed black pepper and a wedge of lemon. The flavours were simple, clean and scrumptious.
The Salmon Tartare ($14) also turned out very well. I loved it- sensation of chilled salmon with the astringent-sweetness of shallots.
Our last starter, Foie Gras ($22), was alright but could do with a crispier crust. Pairing it with longan and a crust pastry was interesting.
Cow-lovers:"Where's the beef?"
Hang on, before we touch on the slayed cows, let's do one fish dish.
The Chilean Silver Cod ($30) was moist and flaked nicely. The roasted veggies didn't quite appeal though.
And now time for the beef...
Ribeye ($42) was a 250g steak from Meyer Angus 150-200 day corn-fed USA cows. The beef flavour is rather subtle...in fact a little too subtle for me. :p
I much preferred the Hanging Tender ($26)- 200g, Aussie 100 day grass-fed Diamantina. The meat required a bit more chewing but the flavours....oh the flavours. Think rich, beefy, iron-y, liver-like flavours!
If size is all that matters (seriously), go for the Brontosaurus ($108). It is a 1.5kg hunk that needs 1 hour preparation time and is only available in limited quantities. I found this one overdone such that it was dry and tough for most parts. But I guess those who don't mind or actually like the toughness, and its size appeal would probably better appreciate this!
Desserts on the whole were decent. :) We had:
Creme Brulee with Berries ($8)
You can tell what I came for. Moohahaha.
Meatworks is much bigger than it looks. There is a cafe-like dining area outside, a restaurant setting area inside and further in, a private dining room and an open-air section. Hmm...I'm thinking of the Steak Lovers' Association already....
Thanks to James Lu for the invite and hosting this cow.
#04-27 to 32
Tel: 6634 0026
Opens: 12noon–9pm daily
Chew On This:
Wanna DIY steak at home or preparing for a barbecue? Various vacuum packed beef steaks are available here for take away!