The place A new steakhouse concept has opened in the CBD and meet Meadesmoore, a modern Boon Tat Street steakhouse that took over what was once the Fat Belly Social Steakhouse. Located on the second level of the boutique, Meadesmoore’s space is a sophisticated chic adorned in mostly dark teal velvet hues with leather seating. It’s a nice dining ambience for date nights or a cozy get-together with friends. I like the tables right next to the window which has a nice surrounding setting.
Jit food Led by Executive Chef Victor Loy, Meadesmoore harkens back to the great steakhouses of the early 1900s in the US and UK, and Chef Victor delights in creating unique dishes while the steakhouse also focuses on cuts of beef alternatives. The dishes are also organized to be sharing plates.
To start, I had the Bone marrow (S$32) with house-smoked Hokkigai clams topped with fried garlic gremolata, a reference to the traditional raw fish salad that can be ordered with congee. Served with crusty bread on the side, it’s an interesting take on bone marrow with added texture and flavor from the clams and fried garlic.
I probably wouldn’t order this dish just by hearing its name, but I tried the Breaded pig’s head ($18). Paying homage to the kway chap, this dish showcases slowly braised pig’s head meat shaped into flavorful breaded nuggets. The texture is crispy and it tastes like regular pork, and goes well with lemon confit mayonnaise sauce.
The Baby Octopus Piperade (S$24) is lightly grilled baby octopus tossed with caramelized nduja (spicy sausage spread) with piquillo peppers and a touch of balsamic vinegar. The octopus has a smoky flavor and is served with a crispy chicharron “cracker” made from fried pork skin. Eat the octopus with the fried skin!
For steaks, it’s great for sharing and selections include prime cuts like Prime Rib as well as less commonly used cuts of beef like Flat Iron, Rib Cap and Zabuton. Priced at S$178 to S$280, the steaks are good for two to four diners depending on the size of the cut. All Meadesmoore meats are rotated and sourced exclusively from a community of award-winning premium producers in Australia, Spain and the USA, such as 2GR (Australia) and Snake River Farms (USA).
My catering group had the 30 days of dry curing Galicien MS 2/4 Prime Rib (S$280), a 1 kg cup for 3 to 4 people. This prime rib comes from free-range dairy cows that are allowed to mature to at least 60 months of age, where these cows only eat grass and are more than twice the age of the ordinary cattle, hence the flavor is generally richer and tastier. I enjoy this cut, as it is relatively well marbled with a good ratio of lean to fatty meat.
Served with three sauces, all made from scratch – Salsa verde, brined scampi butter (classic steakhouse sauce) and the more unusual Choron sauce: classic French steakhouse sauce made with onion, tarragon and white wine reduction . My favorite sauce is the scampi butter, which is very unique and despite the strong flavor of scampi, it goes well with the steak.
To accompany the steak, I had the Maitake Mushroom (S$16) brushed with homemade garum shiitake and grilled over coals, before being topped with grated salted egg yolk. This mushroom dish is quite rich, but I love everything about mushrooms. Dip it generously with the sauce, a tangy brown mustard sauce made with onions, mustard and Madeira in a veal jus.
A lighter side dish to balance the heavy steak is Spinach salad (S$16) with a punchy anchovy vinaigrette and finished with sesame seeds, grated Grana Padano and a drizzle of yuzu oil.
That said, if you can only choose one side dish, make it Meadesmoore’s signature Mac and cheese au gratin ($18). Instead of macaroni, Chef Victor uses casarecce, which he says “catch” better the rich sauce made with leeks, white wine and four cheeses – blue, 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 and certainly delicious dish.
For desserts, I like Chocolate, Chocolate & Chocolate… (S$16) which looks like a predictable dessert but satiates the chocoholic in me. It is a rich mixture of ganache, pastry cream, crumble and tuile accompanied by a heady chocolate and whiskey sorbet. Not too sweet, slightly bitter, and I liked it.
Otherwise, go for Meadesmoore’s seasonal take on the classic Eton Mess ($16). This quarter, chef Victor is inspired by the Pierre Hermé dessert, Ispahan, and offers you whipped cream marbled with rose and raspberry, meringue kisses, and fresh raspberry and lychee served in a glass. martini.
Getting mad The large format steaks which are the highlight of Meadesmoore are more suited for 3+ people considering the portion size. I guess double dates work best for the purpose of calorie sharing.
Will I come back? Chic steakhouse in the CBD where the cuts of beef offered are unique. The menu is concise, even if there are still some interesting starters and side dishes to share. The steak is definitely the highlight of my meal.
This was an invitational tasting, although 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: 11:30 a.m. to 3 p.m.; 5:30 p.m. to 10 p.m.
Thursday to Friday: 11:30 a.m. to 3 p.m.; 5:30 p.m. to 11 p.m.
Saturday: 5:30 p.m. to 11 p.m.
Close on Sunday
Rated by The Ranter