{"id":28691,"date":"2014-08-11T07:30:00","date_gmt":"2014-08-10T23:30:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=28691"},"modified":"2016-01-18T16:25:10","modified_gmt":"2016-01-18T08:25:10","slug":"wolf-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/08\/11\/wolf-singapore\/","title":{"rendered":"CLOSED: Wolf, Club Street: Nose to Tail Dining, Sheep in Wolf’s Clothing"},"content":{"rendered":"

\"wolf
\nUnder the Prive<\/a> Group, The Wolf of Club Street, with no relation to Leonard DiCRAPio, is a nose-to-tail dining restaurant (meaning it uses all parts of the animal from nose to tail without wastage), and is different from the Australian nose-to-tail restaurants<\/a> I’ve been. The focus at Wolf is pork, not beef, and Prive wasted no oppunity (opportunity to pun), embossing 3 little pigs on its tables, and putting 3 little pigs on its coasters. You may huff, you may puff, but you won’t blow down the solid, first rate decor<\/strong>; a careful attention to details. (See, I can have my oppunity moment too.) If you’re sitting at the bar, pay attention at the stubs of animals under it. <\/span><\/p>\n

\"Wolf
\nSpeaking of careful attention, we were very well looked after. The male (I assume) manager was articulated, knew his stuff, dignified without being condescending. Midway through our meal, I saw him at the corner of my eyes, waiting for us to end our conversation (that should be the right way of service). I finished what I was saying to my partner, turned to the manager, and he asked, “How is the meal so far?”<\/span><\/p>\n

“It is OK,” I replied. <\/span><\/p>\n

He said, “If you have any feedback or request, or if you find anything wrong, please let me know. I’ll see what I can do.” And he left us alone for the rest of the meal. This was exemplary service.<\/strong> Service staff should just check in once, not 49 times, and leave patrons alone. 10\/10 for service. <\/strong><\/span><\/p>\n

\"wolf The food was better than OK. Our set lunch<\/strong> ($32 for 2 courses, $36 for 3) started with Nduja<\/strong>, a spicy spreadable pork sausage (like a pate), which wasn’t spicy; and Iberico pork cheek nuggets<\/strong> (+$2, above) on salad, which despite its minor faults (too salty, I said; too “porky” my partner said), was quite tasty. <\/span><\/p>\n

\"wolf For mains<\/strong>, the sea bass<\/strong> was accomplished, moist with a crispy skin, but the piece de resistance was the grilled Dingley Dell Duroc pork collar\u00a0<\/strong>(above), amazing skills, not greasy, cooked medium well so that it was still tender but won’t give you swine flu. High quality ingredients too, evident by the sweet cherry tomatoes. <\/span><\/p>\n

\"wolf The desserts<\/strong> were tour de force. The pear tart tatin<\/strong> (+$2) was a MUST ORDER<\/strong>. The rustic tart shell tasted like croissant shell drenched in caramel, very sticky, sticking to teeth; pear remained crunchy; and combined with a good homemade (I guess) vanilla ice cream, it was a dream out of a French grandma’s kitchen. The other dessert, rosemary lemon posset with pistachio shortbread<\/strong> (above), wasn’t as showy, but equally good. Though I couldn’t taste the rosemary and pistachio, the chilled posset, or curdled milk tinged with lemon, was light and refreshing, contrasting with the crumbly but soft texture of shortbread.<\/span><\/p>\n

Every year, I scout for restaurants to host RERG’s annual Christmas dinner. Found it. Doubtlessly there are some restaurants I ate this year that are better than Wolf, but the ease and tenderness\u00a0Wolf affords are as comforting\u00a0as wool on a newborn sheep. You can say Wolf is\u00a0a sheep in wolf’s clothing. We spent $90 for two persons. <\/strong><\/span>
\n<\/span><\/p>\n

Wolf Nose to Tail Dining<\/a><\/strong><\/h1>\n

18 Gemmill Lane, Singapore 069255
\nT:\u00a06557 2224
\nM-F: 11.30am-3pm, 6-11pm, Sat: 6pm-midnight
\nfacebook
\n<\/a>Menu
\n<\/a>Rating: 4\/5<\/strong><\/span><\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

One of the best service we have, very funny decor, and food was not bad too. <\/p>","protected":false},"author":263488,"featured_media":28713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Quirky and perfect, Nose to Tail Dining. 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