MeatWorks steakhouse is home to the city’s largest steak serving, as well as some of the rarest cuts.
Contributed By Yong Yung Shin
The Brontosaurus steak lives up to its name with a sharing-friendly portion.
Flip through the menu of MeatWorks, and even the most seasoned beef connoisseur might do a double-take. One of the items offered by this relatively new steakhouse at Ion Orchard is the hanger steak, an unconventional cut found at the diaphragm of the steer. It is often kept by butchers for themselves. Also known as the Hanging Tender (S$26), it is prized for its intense flavor, as denoted by a significantly redder hue. It has a slight chewiness, and despite not being too intricately marbled, it is juicy. The recommended doneness is medium rare.
MeatWorks aims to set itself apart by offering less common steak cuts. The first outlet was opened in Kuala Lumpur: the décor is suitably farmyard chic, with exposed bricks and whitewood, and a seating capacity of 234—perfect for large gatherings.
Alongside typical cuts such as premium Wagyu, T-bone, sirloin, tenderloin, striploin, ribeye and shot ribs, other lesser known cuts available include the Cube Roll and Wagyu D-Rump. The restaurant carries over 15 different braised, roast and grilled meat dishes featuring 150-day and 200-day grain fed beef chosen from choice cattle breeds around the world like US Meyer Angus and Australian Diamantina.
The chef displays a streak of genius in balancing flavors with the foie gras and lychee combination. PHOTOS COURTESY OF MEATWORKS
The Brontosaurus (S$108), weighing in at 1.5 to 2 kilograms, is probably the largest steak serving you’ll find in the whole of Singapore. It made a dramatic appearance at our table by its sheer size alone, served atop a wooden board with colorful vegetables. A slice through a slightly crusty, perfectly seared surface reveals moist, well-marbled goodness on the inside. We’re told that this cut typically comes from the largest cattle in the herd, right below its rib. It is good for three to four persons. Each steak order comes with a specially made accompanying sauce—choose from Black Pepper, Bearnaise, Herb Butter, Mushroom and Chimichurri.
Options for non-red meat lovers include the Norwegian Salmon Steak (S$24), Chilean Silver Cod (S$30) and the Vegan Burger. The appetizers, ranging from Salmon Tartare (S$14) to Beef Carpaccio (S$16) and Foie Gras (S$22) and desserts, such as Crème Brulee (S$8), Tiramisu (S$8) and Cheese Cake (S$6) are predictable fare, but executed well nevertheless. The foie gras, in particular, was a stroke of culinary genius, marrying the gamey flavor of the foie gras with refreshing bits of lychee.
The restaurant includes a meat counter whereby customers can select to bring home their own premium cuts as well as a café that serves ready-made sandwiches and cold meat selections.
MeatWorks
Ion Orchard
#04-12, #04-27 to 32
2 Orchard Turn
Singapore 238801
+65 6634 0026
