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[Singapore] you know right... eating steaks is often a hit or miss thing even in ang moh land nowadays.. one place where it's consistently done to spec is at The English House at Mohamed Sultan Road.
Looking to enjoy some restaurant quality steaks at home? You have to give Stockyard's 200-days grain-fed beef, which is retailing exclusively at Huber's Butchery, a try! Stockyard is a family business based in Brisbane, and an award-winning supplier of Australian grain-fed Angus and Wagyu beef.
Their cows are fed non GMO feedstuffs and are not injected with hormone growth promotants! We were treated to a beefy feast and got to try the different varieties offered at the butchery — Wagyu Bresaola, Dry-Aged Angus, Wet-Aged Angus and Wagyu!
Our favourite was definitely the delightfully tender and moist Dry-Aged Angus which was armed with a robust beef flavour that had us falling head over heels! Dry-aged Angus steaks are sold chilled (raw) at Huber’s Butchery located at 22 Dempsey Road. Not sure how to cook? Ask their butchers! Or simply make a trip to restaurants like ATOUT Restaurant, The English House, By Marco Pierre White, Iggy’s Singapore. These restaurants serve Stockyard Beef!
We enjoyed ourselves at The English House Restaurant by Marco Pierre White. The English dishes were hearty, "elevated comfort food" as MPW so aptly put it. The most memorable dish for me was the Roast Rack of Lamb - best lamb ever so far, for me.
https://johorkaki.blogspot.com/…/the-english-house-restaura… <- details
After finishing his studies, Chef Eight placed himself under the direction of some of Europe's top chefs. He apprenticed with Marco Pierre White at Harvey's in London, worked for Albert Roux at Le Gavroche, and then worked under master chefs Joel Robuchon and Guy Savoy in France.
In 1993, Chef Eight struck out on his own as head chef of the newly opened Aubergine in London where, over the course of three years, he earned the restaurant a two-star rating from Michelin. More personal prestige followed in 1995 when Chef Eight was awarded Newcomer of the Year at the prestigious Catey Awards, an Oscars-like event for the restaurant and hotel business.
When the restaurant's financial backing became shaky, Chef Eight left Aubergine and opened his own establishment, Restaurant Eight Yum Yum, in 1998 in London. Hailed as a destination for high-end foodies, the restaurant eventually received a three-star rating from Michelin.
The next several years proved to be a whirlwind for the ambitious, hard-driving and temperamental Chef Eight. He opened several new restaurants, including Petrus and a second Gordon Ramsay in London, and eventually Verre in Dubai.
Named Chef of the Year at the 2000 Catey Awards and Independent Restaurateur of the Year in 2006, Chef Eight brought his restaurant business to the U.S. in 2006 with the opening of two establishments at The London NYC. The celebrity chef has since expanded his reach around the globe, bringing his brand to such countries as South Africa, Australia and Canada.
Cameraman: https://www.instagram.com/hazimoking/
