The Place A new steakhouse concept opened in the CBD and meet Meadesmoore, a modern steakhouse in Boon Tat Street which took over what used to be Fat Belly Social Steakhouse. Located on level two of the shophouse, the space of Meadesmoore is sophisticated chic decked in mainly dark teal velvet hues along with leather seating. It is a nice dining ambience for date nights, or a cosy gathering amongst friends. I like the tables right beside the window which has a beautiful frame of the surrounding.
The Food Helmed by Executive Chef Victor Loy, Meadesmoore takes reference to the grand steakhouses of the early 1900s in the US and UK, and Chef Victor takes joy in creating unique dishes while the steakhouse also focuses on alternative cuts of beef. The dishes are also curated to be sharing plates.
For a start, I had the Bone Marrow (S$32) with house smoked Hokkigai clams topped with fried garlic gremolata, a reference to the traditional rawfish salad one might order with congee. Served with crispy bread by the side, it is an interesting take on bone marrow with an added texture and flavour from the clams and fried garlic.
I will probably not order this dish just from hearing its name, but I gamely tried the Breaded Pig’s Head (S$18). Paying homage to kway chap, this dish showcases slow-braised pig’s head meat shaped into flavourful breaded nuggets. The texture is crispy and it actually taste like the usual pork meat, and goes well with the preserved lemon mayonnaise sauce.
The Baby Octopus Piperade (S$24) is a lightly grilled baby octopus tossed in caramelised nduja (spicy spreadable sausage) with piquillos peppers and a tinge of balsamic vinegar. The octopus spots a smoky flavour and is served with a crisped chicharron “cracker” from deep fried pig skin. Have the octopus together with the fried skin!
For the steaks, it is great for sharing and selections include prime cuts like the Côte de boeuf as well as less commonly used cuts of beef like the Flat Iron, Rib Cap and Zabuton. Priced from S$178 to S$280, the steaks are good for two to four diners depending on the size of the cut. All of Meadesmoore’s meats are rotating and exclusively sourced from a community of award-winning premium producers in Australia, Spain and the US such as 2GR (Australia) and Snake River Farms (USA).
My dining group had the 30 Days Dry Aged Galician MS 2/4 Prime Rib (S$280), a 1kg cut good for 3 – 4 pax. This prime rib comes from free-range dairy cows that are allowed to mature to at least 60 months old where these cows eat only grass and are more than twice the age of regular cattle, hence the flavour is typically richer and more flavourful. I do enjoy this cut, as it is relatively well-marbled with a good ratio of lean and fat meat.
Served with three sauces, all made from scratch – Salsa verde, Briny scampi butter (classic steakhouse sauce), and the more unusual Choron sauce: classic French steakhouse sauce made with onion, tarragon and white wine reduction. My favourite sauce is the scampi butter, which is very unique and despite the strong scampi flavour, it goes well with the steak.
For sides to go along with the steak, I had the Maitake Mushroom (S$16) brushed with home-made shiitake garum and grilled over embers, before it is garnished with shaved salted egg yolk. This mushroom dish is quite rich, but I love anything mushrooms. Dip it generously with the sauce, a piquant brown mustard sauce made with onions, mustard, and Madeira wine in veal jus.
A lighter side dish to have to balance out the heavy steak is the Spinach Salad (S$16) with a punchy anchovy dressing and finished with sesame seeds, grated Grana Padano and a drizzle of yuzu oil.
That said, if you can only go for one side dish, make it Meadesmoore’s signature Gratinated Mac & Cheese (S$18). Instead of macaroni, Chef Victor uses casarecce, which he feels better “catches” the rich sauce made with leeks, white wine and four cheeses — bleu, Grana Padano, mozzarella and a seasonal cheese. Topped with a layer of breadcrumbs and grated fresh truffle, you can expect a rich version of this classic dish and is definitely a delicious one to have.
For desserts, I like the Chocolate, Chocolate & Chocolate… (S$16) which sounds like a predictable dessert but satiates the chocoholic in me. It is a rich mix of ganache, custard, crumble and tuile paired with a heady chocolate and whisky sorbet. Not too sweet, slightly bitter, and I enjoyed it.
Alternatively, go for Meadesmoore’s seasonal take on the classic Eton Mess (S$16). This quarter, Chef Victor takes inspiration from the Pierre Herme dessert, Ispahan, and you get rose and raspberry marbled Chantilly cream, meringue kisses, and fresh raspberry and lychee served in a martini glass.
Rants The large format steaks which is the highlight of Meadesmoore is more designed for 3 pax and more, given the serving size. I guess double dates work better for the purpose of sharing the calories.
Will I Return Again? Chic steakhouse in the CBD where the beef cuts offered are unique. The menu is concise, though there are still some interesting starters and side dishes to share. The steak is definitely the highlight of my meal.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
21A Boon Tat Street
Tel: +65 6227 2247
Monday to Wednesday: 11:30am to 3pm; 5:30pm to 10pm
Thursday to Friday: 11:30am to 3pm; 5:30pm to 11pm
Saturday: 5:30pm to 11pm
Closed on Sundays
Ranted by The Ranter