Chili’s already has four outlets in Singapore: Tanglin Mall, Resorts World Sentosa, JCube and The Central. Do you know most of the ingredients are imported from USA so that the food could be standardized worldwide? From 30 Jan – 9 Apr 2013, Chili’s launches a “Chillin’ and Grillin'” menu and if you get two mains on the promotional menu, you get a complimentary brownie.
Garlic-Rubbed Ribeye ($37)
There are four items on the promotional menu and our two favorites are easily the garlic-rubbed ribeye ($37) and triple-smoked burger ($20). Using 21-day aged steak rubbed with garlic-chile and slalomed with chipotle pesto and green onions, the ribeye was slightly peppery, smokey, and juicy. But it can be inconsistent: I tasted two steaks (both medium), and one was closer to medium-rare. Of course, always order medium-rare for steaks: juicier and tenderer.
Triple-Smoked burger ($20)
The burger, seasoned with smoked paprika, salt and pepper blend, topped with melted smokey chipotle American cheese and crispy apple-smoked bacon, is a testament to the adage, “everything tastes better with bacon.” While a tad oily and the bun could be improved, the taste was smokey and juicy. Very satisfying. The spiciness was just a slight aftertaste, gone almost immediately after it tingled.
The other two on the promotional menu are garlic-rubbed chicken ($24) and smoked chicken jalapeno mac and cheese ($20, pictured above). The garlic chicken was well-seasoned with smoked paprika and the sauce, a creamy cilantro aioli, added a tangy, sourish dimension, which was very appetizing. But I ranked this “ok,” below the burger and the steak, because I have a strong suspicion of tender chicken–too much tenderizing agents?–and this chicken was very tender. The mac and cheese was dry for me.
Grilled Baby Back Ribs ($32, photo shows tasting portion)
I thought the items on the promotional menu were better than the normal menu. For instance, for starters, the texas cheese poppers ($12), similar to cheese croquette, didn’t flow, and the wings over buffalo ($15) was sourish, instead of spicy and sweet.
Parts of the classic grilled baby back ribs ($32) were very succulent and the meat fell off with the merest touch, but at some parts, dry. The pulled pork sandwich ($21) looked incredible with the deep-fried onions on top, but like the ribs, can be dry at parts.
Brought in from USA, the molten chocolate cake ($15) was gigantic, suitable for 3-4 people. But the cake was airer and less dense than what Singaporeans are used to and the chocolate within didn’t really flow.
Overall, there are some hits and misses but the big portions mean that the food is value-for-money, comforting and belly-shiok.
6 Eu Tong Sen Street
#01-18 The Central
T: 6225 1687
Rating: 3.167/5 stars
PS: Thank you, Hong An, HGW and Chili’s, for the invite.
Voucher Giveaway Chili’s is giving $25 vouchers to 2 readers each. Terms and conditions apply. Triple your chances to win the vouchers by doing all three options: 1. Share the link on facebook (showing “via Rubbish Eat Rubbish Grow.” Remember to set your privacy setting to “PUBLIC” so that we know who shares it.) 2. Retweet. 3. Answer this question on the blog: Name the locations of two Chili’s outlets. (Building names will do.) Contest ends 19 Feb 2013, Tue, 2359hr. Only to addresses in Singapore. Good luck!
The winners are @tataroo on Twitter and Sharin Chia. We will contact you ASAP.