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Restaurant review: Fat Belly Social Steakhouse on Boon Tat Street is making secondary cuts sexy

“If you’re going to kill the animal, it seems only polite to use the whole thing,” wrote Fergus Henderson in his 2004 book The Whole Beast: Nose to Tail Eating. This is the book that put roasted bone marrow in restaurant menus all over the world, and it is this book that sprung to mind when I got my hands on Fat Belly Social Steakhouse’s menu. No, Fat Belly’s new outfit on Boon Tat Street isn’t all nose-to-tail, but it does champion secondary cuts and offals — parts rarely seen at “proper” steakhouses. There’s pig’s ear, deep-fried, spiced and served with pickled cucumber and aioli; grilled...

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