{"id":21775,"date":"2013-08-13T07:07:00","date_gmt":"2013-08-12T23:07:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=21775"},"modified":"2013-08-29T01:31:12","modified_gmt":"2013-08-28T17:31:12","slug":"bull-and-butcher-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/08\/13\/bull-and-butcher-singapore\/","title":{"rendered":"Bull and Butcher, Plaza Singapura"},"content":{"rendered":"

\"Bull
\nFor bull to butcher, every step should be accounted for–that is the motto of this beautiful restaurant. Helming the kitchen is Chef Sam Neoh<\/strong> with more than 17 years of experience with The Regent, Fullerton Hotel, and One Rochester Group.<\/p>\n

I like the concept very much: it’s a sexy and pocket-friendly place where you can bring someone on a first date<\/strong> or a casual date, filling in the price gap between Aston’s and Prime Society<\/a>. While the\u00a0decor<\/strong> is gorgeous with dark wood, I’d suggest dark wooden venetian blinds around the restaurant, so that passersby cannot peep in, to create a more romantic ambience.<\/p>\n

Starter<\/span><\/p>\n

\"Bull<\/p>\n

\"Bull<\/p>\n

Between the Norwegian smoked salmon salad<\/strong> ($16) and the specialty\u00a0crab cake<\/strong> ($16), we actually preferred the former. The milkiness of the salmon neutralized the bitter arugula, and there was so much salmon–such value-for-money–giving a full mouthfeel with each bite. There was nothing wrong with the crab cake<\/strong> but nothing exceptional either.\u00a0<\/p>\n

Mains<\/span><\/p>\n

\"Bull
\nThe petite tender<\/strong> (160g\/ $28), a special item which is off the menu, comes from the cow’s shoulder and is low in fat. Like beef with low fat, this was a little tough and underwhelming for us.<\/p>\n

\"Bull
\nThe\u00a0braised Australian Wagyu beef cheek\u00a0<\/strong>($38) was ok, tender and nice.<\/p>\n

For the side dishes<\/strong> ($8), the\u00a0sauteed forest mushrooms\u00a0<\/strong>were hot from frying pan, musky and very comforting, and the fried onion rings<\/strong> were equally great. Huccalily found the\u00a0creamed spinach\u00a0<\/strong>slimy but, having ordered the same dish from other steak houses, I found Bull & Butcher’s version to be one of the better ones, creamy and not as salty.<\/p>\n

Desserts<\/span><\/p>\n

\"Bull<\/p>\n

\"banana<\/p>\n

One thing I was very glad of was that there was NO chocolate lava cake on the menu–enough already.\u00a0All\u00a0desserts<\/strong> are priced at $12, and although there are only 4 to choose, we had two fantastic ones, pear and chocolate crumble<\/strong>\u00a0and\u00a0banana toffee pie<\/strong>. The former was a wonderful balance of salty butter cookie crumbs on top of a bitter chocolate tart, a smorgasbord of everchanging tastes. The health-conscious Huccalily was afraid of the banana toffee pie<\/strong>\u00a0but I loved it. If you take a bit of toffee, banana and cream in a bite, the banana and cream pad the sweetness and give a rich but not excessive taste. These two desserts were among the best<\/strong> I’d eaten this year.<\/p>\n

A minor critique was that the starters, side dishes and desserts outshone the mains. The mains were okay but the rest were better.<\/p>\n

The pricing was reasonable, the ambience intimate, the service swift and the food decent. If you’re looking for a date place, this is it.<\/p>\n

Bull and Butcher Singapore<\/a><\/h1>\n

68 Orchard Road, #01-32 Plaza Singapura, Singapore 238839
\nSun-Thu: 11.30am-10pm
\nF, Sat, PH: 11.30am-11pm
\nBull and Butcher Menu<\/a>
\n\"\"
\n<\/a><\/p>\n

Rating: 3.256\/5 stars<\/strong><\/p>\n

ps: Thanks to Angeline and Danielle for the invite.<\/p>\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

For bull to butcher, every step should be accounted for–that is the motto of this beautiful restaurant. Helming the kitchen is Chef Sam Neoh with more than 17 years of experience with The Regent, Fullerton Hotel, and One Rochester Group. I like the concept very much: it’s a sexy and pocket-friendly place where you can 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