It all started with a Whatsapp message from my mister some weeks ago, it read:
“BBBBBB, CHECK OUT MEATWORKS! OMG WE HAVE TO GO TRY IT PLS. LOOK AT THE MENU ON THEIR SITE!”
Yes, in caps, no less.
My almost immediate reaction after checking out their menu? The carnivore in me exclaimed “What time do they close tonight?”
Wanna know why?
Let me just begin with delectable starters served at MeatWorks.
This starter is cleverly-crafted to combine the fresh flavours of greens and mushrooms, sitting pretty on finely-sliced tenderloin, drizzled with wasabi emulsion and sparingly topped with shaved gran padano.
Definitely a yes-please as an appetiser.
I personally love having a little of everything on my fork!
Avocado & Mushroom Salad
I’ve always fancied the creamy texture of avocado in salads, so quite naturally, this one appeased my palate.
It resembled the yu sheng (Teochew-style raw fish salad served during Chinese New Year); only this platter was filled with greens, sundried tomatoes, fresh tomatoes, mushrooms and avocado; finished off with a slight tang of vinaigrette.
My mister has a hate-hate relationship with greens so these 2 starters were 90% mine! So there I was, grazing like a cow before I got the cow on my plate lol! Ok, now let’s move on to the real deal.
If you, like me, enjoy watching American or British cooking shows on tv, you’d have watched chef after chef preparing a homemade patty with ground meat and spices, leaving you salivating for one right after.
The MeatWorks burger is exactly that.
Humongous grilled succulent beef patty, topped with fresh salad and finished generously with mayonnaise-based dressing. And you have got to believe me, the patty was the size of my hand! I had mine with foccacia, but you can choose what you’d like the patty to be sandwiched in.
So I’ve read that this cut of beef comes from the cow’s diaphragm and is not conventionally served as a dish or main course; but I applaud MeatWorks for taking the road less travelled. The dish embodies its name and is truly tender to the mighty carnivore’s bite.
We had ordered it well-done (I’ve got a bad case of bloodophobia hehe), and to my amazement, it was neither dry nor tough which was usually the case if you insisted your meat well-done.
This one’s a definite timeless classic of deliciousness.
Wagyu D Rump
Drumroll please while I introduce my favourite main course to date (I say to date, because without a doubt, I will sit on those red seats again & diggin in on a Bronto.) Wagyu, the tenderest of steaks, owes its form to the marbling of the meat. According to Steve (our well-informed & thoughtful waiter), the cows were fed the finest of grains and basically had a great life before they became steak.
As the plate descends on the table before me, I could already steal whiffs of char-grilled goodness!
Oh gosh, the steak was a gorgeous mass of latticed brown crust with a slight glisten of pink that lies beneath.
The phenomenal piece of meat on my plate was a breeze to cut due to its delicate marbled pink structure and it being succulent with aromatic juices.
Well done indeed.
I had mine accompanied with Bearnaise sauce (sans any traces of wine) and what a pair they were! If I go on to describe the Wagyu D Rump, I could well use some expletives to tell you just how &%$!-ing good it was.
Just try it, you’ll thank me later!
Now, what’s a happy meal without sweet treats?
Twice, my Mister had the Tiramisu.
The first time was fate, I’d say, having had the waitress come to us twice saying that his dessert choices were unavailable. But now, I’m pretty certain that it’s his ultimate choice at MeatWorks.
The little shot of Tiramisu, had the right balance of sweet, creamy and coffee decadence.
Having always enjoyed crème brulee, there was no question what I was going to order after catching a glimpse at the dessert menu. And this one, peeeeerfect. Just the right amount of not-too-sweet but oh-so-creamy custard, under a veneer of crystallised caramel which glimmered under the chandeliers.
Downside though, frankly, who was I kidding – one ramekin is enough for a crème brulee fan like me? I’d have 6 if I had my way!
Mocktails and Smoothies
With quirky names like C&M, Cape Sunrise, L&P and Very Berry, I know that you’d be quite skeptical to even pick any. But really, their mocktails and smoothies rocked my socks! If I had to pick one though, it’d be the C&M Smoothie, over and over again. I’ll give you 4 reasons why – Caramel, Macadamia, Orange juice and Yoghurt.
MeatWorks is perfect for special occasions, like anniversaries or birthdays, or days when you think Hey I’ve done great for myself and I deserve a treat! And my sincerest thanks to Ms Wahida from MeatWorks@ION Orchard for listening to our beef-starved voices and for making our dining experience simply flawless.
Till my next Brontosaurus Steak indulgence,
#04-12, 27 to 32, ION Orchard, 2 Orchard Turn
Ramadhan buffet: $38++/adult & $19++/child