Jeonpo Meat Shop 전포식육 - KBBQ Lunch @ 21 McCallum Street (The Clift)

It was a Saturday lunch meat up, and Tracy suggested "Jeonpo Meat Shop". Located at The Clift, just opposite of Amoy Street Food Center. Reservation was made two days prior.

just round the corner

lunch menu

looks familiar

let's eat meat

Arrived earlier than reserved time, and was greeted promptly by staff upon entering the restaurant. However, we had some minor miscommunication and staff thought I was a walk-in customer although had informed them that we have a reservation. No worries, as that was sorted out within minutes.

I felt that the floor was a tad slippery on the day of visit (probably due to my shoe soles) and had to walk in slow-mo or step on those mat squares. Now that I am entering old age, need to be careful.

interior

love the signage and posters

As usual, all the necessary utensils such as drinking cups, cutleries, water bottle are all located on your own table.

having sixth sense that the group will be ordering this

There is a QR code at the corner to the table to scan for menu. However, we discovered that some of the items in the hardcopy menu seemed to be missing from the app. Hence, we ended up placing the orders with the staff. Ordered Pork and Beef Set (@$140++) which comprises of pork jowl, pork belly and king-cut beef shortribs. Added additional portion (150gms) of pork jowl (@$31++). We'll also be having seafood pancake and japchae.

After which, tray of side dishes were served to the table. For a group of 5 pax, we got 2 trays.

side dishes and BBQ accompaniment

mixture of small cubes onions, garlic, radish and squid

pickled variety

blanched beansprouts

juicy kimchi

My favourites were the kimchi and the soy-pickled radish. The pickled green chili was spicy but shioks!

shredded cabbage with black sesame dressing

Staff will help to grill the meats, so one can just sit back and enjoy the end results.

screen setup to prevent oil splatter

ready for well grilled jowls

BBQ pork jowl

let's eat~

Meat was firm with a good bite. Enjoy it with lettuce and there's coarse sea salt, ssamjang or garlic sauce. 

lettuce

salad

Keke, we were having a debate on whether the garlic sauce had some kind of fruit in it (we were guessing like pear, mango or pineapple) only to have the staff coming back to inform, nope no fruit in there. Hahaha!

garlic sauce

I had "Jeonpo Highball" to go along with the meal. It turned out to be a ginger-ale based highball.

Jeonpo Highball @$10++

cute glass with somaek ratio

Pork belly was quickly grilled up and it was gone as soon as it was served.

pork belly

Personally, I felt that the japchae and seafood pancake portion were smaller than expected. Nevertheless, the japchae was loaded with meat and we enjoyed the well-fried flavours.

japchae @$22++

Seafood pancake had plenty of chives/spring onions and some small shrimps with bits of squid. The batter was soft in the insides.

seafood pancake @$21++

Finale of the grilled meats was the King-cut Beef Shortribs.

King-cut Beef Shortribs

patience

ready

served chunky

It is hard to go wrong with beef shortribs. Loved that it was served chunky and that one bite was a good one. Flavourful on its own.

Thank you Ivan, Elle, Tracy and Hence for the meat up~

Jeonpo Meat Shop 전포식육

Address: 21 McCallum St, #01-03, 04, 05, 06, Singapore 069047

Instagram: https://www.instagram.com/jeonpo_meatshop_sg/

Business Hours:

Daily: 11 AM–3 PM, 5 PM–12 AM

[Tasting] A Refreshing Look at Contemporary Cuisine with Sichuan Influences @ Birds of A Feather

Birds of a Feather is located at 115 Amoy Street and has been around for years. I like the place for its classy, cosy vibes. Plus, of course a place to enjoy a bowl of freshly fried "辣子鸡" or as they called it there, "Find the chicken in the chilies" with a glass of bubbly prosecco.

Was invited back for a taste of new inclusions in its menu, as well as new presentation of existing favourites. Thank you Kris for the invite and Chef Eugene for your hospitality.

table art

Beginning

Ceviche

Ceviche @$21

It was a pleasant surprise to see ceviche served in an oriental setting. Imported European seabass, and celtuce both cutely diced, topped with chopped chili salsa, oriental "Tigers Milk" and citrus pops (that light translucent golden boba). "Tigers Milk" is a Peruvian sauce/liquid for marinate made of lime juice, sliced onion, chillies, salt, and pepper. The Oriental version had subtle taste of ginger, while maintaining the lovely sharp acidity of the lime. The fish had a slight firm, texture. A fun, fresh and zesty dish to wake-up the taste buds.

like a beautiful painting

Ume Tomato (V)

Ume Tomato @$14

Ume is a type of plum, and one could still distinguish its flavours infused into the skinless tomatoes. Served with ume granitas, sour jelly and Salicornia. Okay, I admit I had to Google what is Salicornia. Well, good to learn more about the ingredients in the food that we eat, yes? Also known as asparagus of the sea, this succulent had a crunchy texture with a slight salty taste.

topped with ume granitas

The ume tomato has an addictive quality which appeals to the older folks for its familiar taste that's more mellow and leaning towards sweet-tangy.

Yu Xiang Eggplant Soba (V)

Yu Xiang Eggplant Soba @$18

pickled eggplant, julienned vegetables, puffed buckwheat, soba

This dish changed my mind after tasting. I had tried some of the previous renditions of Yu Xiang Eggplant at Birds before, but this version has to be one the tastiest renditions by far. Mix well, the small portion of soba with the julienned vegetables (bell pepper, celtuce, carrots) and get those lovely oil coated onto each strands of the noodles. Crunchy texture, tangy flavours and topped with well-braised eggplant by its side. Yums.

mix well for a tasty slurp-up

Spinach & Mushroom (V)

Spinach & Mushroom @$17

If I looked at the menu and saw "Spinach & Mushroom", I'd probably be picturing that dish from wedding dinners... But of course, why imagine when one could try it for ourselves at Birds of A Feather. This dish sure looked fancy with the Ferment Soy Bean Sabayon on top.

packed with earthy-smokey flavours

I left this dish out for quite a while before trying it but man, it was packed with that lovely smokey flavours. There's crunchy bits from the pine nuts and rye croutons as well. If vegetables tasted like this, then give me more please!

Pork Dumpling

Pork Dumpling @$18

Flavourful meaty pork dumplings pan seared, served with sichuan dressing with a hint of heat, dollops of buttersquash puree for that sweet and creamy accompaniment and now comes with crunchy lavosh. I do like the lavosh crackers.

lavosh crackers

Ongoing

Roast Duck Consommé

Roast Duck Consommé @$28

This dish exuded elegance in its presentation. The consommé was comforting in its mild herbal flavours, and not gamey at all. The daikon was clean tasting and the ravioli was packed with the duck meaty flavours.

duck ravioli

Chow Chow Prawn

Chow Chow Prawn (5 pieces) @$43

Wok-fried spiced tiger prawns, served with chow chow relish and corriander puree. Prawn was firm and easy to eat since the shell at its body had been thoughtfully removed.

closer view

Barramundi Chazuke

pan seared barramundi fillet, Japanese rice topped with sauté romaine, kale, mustard green

 Classic Sichuan Sour Vegetable Fish Broth

Liked the new presentation as one could see the components clearly before the staff pours the broth.

Barramundi Chazuke @$36

Taste-wise, it has a balanced quotient of spicy and sour. But man, the spice is real! Best shared with a partner/friend. Loved all the greens in there too.

Apportion

Loup De Mer (600g - 700g) 

Loup De Mer (600g - 700g) @$98

Imported European seabass, spiced with scales on and pan-seared till golden. Served with deliciously baked ratte potatoes, vine pepper beurre blanc, asparagus, kale and chopped chilies salsa.

apportioned for sharing

Balanced well-seasoned flavours in every bite. Loved the crunchy texture of the scales/skin and the firm flesh of the seabass.

delicious

Finale

Citrus Block 

Citrus Block @$16

Fruity flavours from the grapefruit and orange terrine, eaten with the spiced Earl Gray and sabayon sauce and a change-up in texture with the crispy yoghurt/milk chips/popping candy.

closer view

Jujube & Strawberry

Jujube & Strawberry @$17

The component that drew me to this dessert was the "Jujube Mascarpone Cremeux". Cheese in dessert is a good idea. And, surprisingly, I quite liked the jujube cake for its spongey-bready texture. Lovely end, with a cup of hot mocha.

Once again, thank you Chef Eugene for opportunity to learn more about the ingredients in each of the dishes that we tried and also thanks to the staff at Birds of A Feather for your care during the day of our visit. Take care and see you again!

Birds of A Feather

Address: 115 Amoy St, #01-01, Singapore 069935

Website: https://www.birdsofafeather.com.sg/

Contact: 97557115

Business Hours:

Mon-Sat: 12–3 pm, 6 pm–12 am

Sun: 12–3 pm, 6–10 pm