Meat n’ Chill Celebrate a Smoking Sixth Anniversary

Meat n’ Chill (“MNC”) is celebrating its sixth anniversary with Smokin’ Special from this April with two special offerings. Smokin’ Wagyu Striploin Steak ($68) and Smoked Whisky ($16).

A bit of background of MNC. Meat N’ Chill is a “Meat Centric” restaurant born from the friendship of three good friends that are foodies at heart. MNC is an ideal restaurant to gather, enjoy a hearty meal and chill over a few glasses of drinks. Located just outside Sixth Avenue Bukit Timah, MNC is very accessible.  Helm by Chef Bruce, these three good friends spend countless hours experimenting to come out with their secret marinade and produce the perfect marinade for the meanest ribs in town.

Back to the steak, The Wagyu Striploin [MB5], promising a delicate marbling that gives a buttery flavour and tender mouthfeel. I find the overall experience is just intriguing. 90% of the flame grilling are done in the kitchen. The service staff brought the steak to the table, covered with the glass dome attached to the smoking vessel. The service staff then lit the vessel and the smoke slowly engulf the steak and sides inside the dome.

Shortly after, the dome is removed and as the smoke slowly dissipates, the “diva” appeared. True to its reputation, Wagyu MB5 is just delicate and easy to slice. I ask for medium-rare and it was cooked to perfection. Although the hickory smoky flavour is strong, the aroma remains subtle on the steak. I am glad that MNC uses striploin instead of ribeye, as you can taste the flavour of the beef, as it melts in your mouth instead of just the fats. A #beefgasm experience.

The steak is served with smoked bread and butter with greens. If you like a strong smoky flavour, you should eat the steak with the bread. It acts as a sponge and absorbs most of the smoky flavour. The baby asparagus is crunchy, butter and lovely.

***Please take note that the Smokin’ Wagyu Striploin Steak is a limited edition. Only available on Tuesday to Thursday and only 6 portions available per day. Smoked Whisky ($16) choice of Jim Bean / Glenfiddich 12 / Chivas Regal 12 / Remy VSOP. As I can’t drink alcohol, my dining partner Alvin ordered Remy VSOP. According to him, “the smoky scent was nice, adds some dynamism to the taste of the Remy VSOP. There’s a fuller sweetness in the taste as opposed to whisky”.

Of course, you can’t come to MNC without ordering MNC “Meanest Pork Ribs”. We choose Hickory flavour with coleslaw and chili cheese fries. Smoky, juicy and succulent pork ribs. Don’t expect fork-tender pork ribs, instead, expect a lovely succulent pork ribs texture coated with the hickory flavour BBQ sauce. Leave the cutleries aside and just use your fingers.

For chili cheese fries, MNC uses thick-cut fries which have a crispy exterior and soft interior, a good vessel to carry the smoky chili and cheese. However, I find the fries can do with another scoop (or 2 scoops) of chili. The coleslaw is way too watery to my liking.

Overall, the Smokin’ Wagyu Striploin Steak is a worthy dish to celebrate the sixth anniversary of MNC together with the Smoked Whisky. It was an awesome experience and I don’t mind coming back for more. Cheers!!​​​​​​​

a. 805 Bukit Timah Road #01-04, Singapore 279883

w. https://meatnchill.com/

e. meatnchill@gmail.com

s. https://www.facebook.com/meatnchill/

t. +65 8812 4455​​​​​​​