What: Angus beef satay ($18++)
Where: Violet Oon Satay Bar & Grill, 3B River Valley Rd, #01-18, Clarke Quay
Would you pay 20 bucks for three sticks of satay?
Well, some of us would if the meat as well as the cooking are far superior than the average ones.
And that's what I paid for three sticks of beef satay ($18 plus GST and service charge) at the newly opened Violet Oon Satay Bar & Grill.
Right at the doorstep of Clarke Quay, the colonial-Peranakan themed gastrobar is the latest venture of food doyenne Violet Oon, after she made a mark with Peranakan and local fare at her restaurants at Bukit Timah and the National Gallery.
Back to the satay. One bite of the chunky meat tells you it's no ordinary beef. The enticing 150-day grain-fed Black Angus has been pampered with spices and sugar and grilled to a charred crisp.
Unlike mediocre satays that threaten to yank out your teeth, this one is quite compliant. It's so flavourful you don't even need to dip it in the satay sauce - which should be saved instead for the accompaniments of cucumber, onion and rice cubes.
While it costs more than the pork tenderloin, chicken and beef tripe satays, it is cheaper than the $20 tiger prawn satay.
If you want to enjoy satay extravagantly with thumping music and a chic setting, check out this new 'satay club' after hours.
Read also: Violet Oon sets up satay bar