TheAugBunnies

Taiwan is a perennial favorite destination of Singaporeans and Taiwanese cuisine is in every nook and cranny of the local food scene. From bubble tea to extra large fried chickens, it has entrenched itself in our palates. Eat at Taipei opened its doors for some time and we checked it out to see if it lives up with its other Taiwanese counterparts.

Located at the ground floor of the indoor stadium wtih al fresco seats facing the Kallang river Is Myra's. The restaurant serves up mexican fare and cuisine from North Indian. The quirky interiors make a good representation of both with its murals and decor. We check it out to see if the food served is any good.

Tucked in the 3rd floor of UE square where foot traffic is low lies Shin Minori. Despite hidden from plain sight and in a quiet mall, the restaurant pulls in the crowds and it will not be easy to get a table without a reservation. We check out the restaurant for their lunch buffet and find out what is the hype.

The butcher's club wow fans in Hong Kong and Bali with its signature dry aged burgers. They have also been gaining traction among beef and burger lovers in Singapore. Located in the iconic Clark Quay district, this is the perfect burger joint to satisfy your tummies after a night of partying.

Located just 3 mins walk away from Clark Quay MRT station and right in the heart of the partying zone, the restaurant is easy to locate. The facade is intriguing and makes you want to check out what they served.


There are alfresco dining areas which are great for people watching during the late evening but the missus and I prefer the cooler indoors which are beautifully decorated with wall murals



and also a grass patch cow showing where the different cuts of meats come from.


This burger joint is famous for its dry aged beef which are usually reserved for choice cuts of meats due to the lengthy and expensive process of having to store the beef in climate controlled refrigerators.  The aging process range from 2 weeks up to anything up to 1.5 years for extreme cases. 3 things are happening in this process:
1) Moisture is loss and the beef loses about 10% of its volume. The result is a greater concentration of flavour and taste.
2) The natural enzymes in the meat breaks down the muscles tissues leading to more tender textures.
3) A moldy crust forms at the surface of the beef which helps to enhance the beef flavours with hints of blue cheese, mushrooms ,truffles to name a few. These mold are trimmed off prior to cooking so you dont have to worry about it.

 A decent dry aged beef takes about 28 days for the flavors to pack it all it, The restaurant dry aged theirs for a minimum of 30 days which is a good amount of time. If they consider stretching it to 35-42 days, you are talking about beef royalty here.

I am really impressed by their food menu with a big range choices featuring different toppings to go with the dry aged beef. Alcohol is also served and you can check out this drinks menu

Enough about beef talk, let us move out to how the food actually taste. We started the evening with a cranberry juice for the missus and I had a root beer float to reminisce the my childhood memories of A&W.


For their burgers, they come with a selection of straight cut wedges or salads for those that love their greens.

The missus being the seafood eater went with Captain Ahab which is their seafood option. This is a burger with a big fillet of New Zealand Ling fish, breaded and deep fried to a crisp. The texture is great and every bite feels like you are munching on a piece of KFC fried chicken. The serving is huge and the buns had trouble holding the generous serving of fish in. Salad was a beautiful mix of fresh greens. The slight complaint we had was that the fish meat probably lost a good percentage of its moisture during the frying process and was a little on the dry side.




Slicing the burger in half to facilitate eating the huge buns, reveal the medium rare patty which is flavourful and succulent. There was a nice smokiness to the beef with the meat full of moisture. You will momentarily feel as if you have been teleported into beef burger heaven with every bite. I tired the duck fat wedges with a $3 top up but I did not feel that being fried in duck fat enhance the potatoes in any way. More of a marketing gimmick and I will suggest the normal wedges during your visit.

Damage: $50.61 (after Entertainer 1 for 1)
Location:
3A River Valley Road #01-01B
Clarke Quay, Singapore, 179020


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