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| The Market Grill |
A Steakhouse with No Reservation Please!! The first time I heard
about this, this statement really sticks. Of course, Aston's has been
practising this policy, but we are talking about different class of
steakhouse altogether here. So intrigued by it, we decided to give it
a try after a quick browse of their menu online.
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| The Menu |
The Market Grill ('TMG') is the brainchild of Executive Chef Colin
West, whose kitchen stints include Les Amis, Le Saint Julien, Braise
and Swiss Grill. The collaboration with Loh Lik Peng's Unlisted Collection Group even
proves further that we will be expecting a quality meal.
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| The Chef's Recommendation Board |
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| The Grill |
We rocked up about 8PM and we were lucky that we manage to get a
seat. The last table at the back, however we did not mind at all. We
got to see the pit master working the grill and preparing the food.
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| 1/2 doz Pacific Oyster |
Starter was Lobster Bisque ($25), Frog Leg ($24) and 1/2 doz Pacific
Oyster ($18). The fresh Pacific Oyster was huge, juicy, firm yet
slippery. Although there was the vinaigrette dressing, I still prefer
mine with a squirt of lemon juice. The Lobster Bisque is not part of
the actual menu, instead it was in the Chef's Recommendation Board
Menu. Robust, creamy with bitter taste at the end. They put the
Gruyère cheese, croutons and butter on the side for you to add based
on your preference.
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| Lobster Bisque |
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| The Meat in Lobster Bisque |
Frog Legs are cooked with garlic and butter. It was so much bigger
compare to the frog leg that I normally had in my frog porridge,
almost to the size of the leg of a mini spring chicken. While the
legs are covered with garlic and other herbs, the taste was not
overpowering. The meat is springy, succulent and tasty. I would not
order this but LD insisted. Good choice dear.
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| Frog Leg |
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| Frog Leg - Check out the size |
For salad, we had Better Than Classic Caesar ($16). A bold
declaration but it does delivery in taste. Using mini Romaine, it was
quartered and crunchy. Each of the ingredients are well coated in the
dressing and bind the croutons and cheese well. We ask them not to
include the quail egg, as it was not our thing. The spiced rub
chicken breast is average and the salad is just fine without it.
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| Better Than Classic Caesar |
Of course dining in The Market Grill, you must try the steak. We had
Wagyu Chuck Rib – 600 gram ($72), with sides sautéed field
mushroom ($11) and mash potatoes ($8). The chuck rib was quite thick,
served on a wooden plank and cut to a few slices. We asked for medium
rare,but it turn out to be medium. However, the meat is tender and
succulent, especially the cut in the middle. Seasoning on the meat
was the humble salt with sweet caramelised onions on top. Yum Yum
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| Wagyu Chuck Rib – 600 gram |
The mashed potatoes was thick, solid and goes well with the meat.
Unfortunately the garlic on the sautéed mushroom was just to
overpowering and missing the buttery flavour. We personally feel that
sautéed mushroom and garlic just does not goes hand in hand. Butter,
salt and pepper are good enough.
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| sautéed mushroom |
We decided to skip the desserts as we were stuffed. Service in TMG is
excellent. It is casual, friendly and attentive just like atmosphere
in TMG. The décor is simple with industrial flair. It is no fuss
steakhouse where the food are the stars here.
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| The Open Kitchen & Bench Seating |
Overall, the food, the service and the atmosphere is just great. I
like the bold concept of taking no reservation. It just show the
management have the utter confidence in the product. Kudos to them.
We'll definitely come back to try the CW burgers. Cheers!!
Food
& Drink: 8.5/10
Value:
8/10
Service:
9/10
Ambiance:
8/10
Budget per Person: $51 - $80; $81 and above
The Market Grill
208
Telok Ayer Street
Singapore
068642
T:
+65 6221 3323
IG:
#themarketgrill
OH:
Mon
– Sat: 11.30 – 14.30; 18.00 – 22.00
Closed
on Sunday
No
Reservation - Strictly Walk In Only & No Service Charge
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