I started with the swordfish mousse with baguette ‘spoons’ and tobiko. Referring to a slice of white baguette as a ‘spoon’ is, of course, what I might have described in my student days as a ‘wanky’ choice of words. But it was a simple and successful appetiser: I guess the fish mousse was not as meaty as I might have expected from a concoction made from swordfish, and it was pretty dense, more like rillettes than a light fluffy mousse, but it was a nice way of staving off the hunger pangs. One slight oddity was that there was no tobiko, as far as I could see: no big deal as I doubt it would have made much difference to the flavour. There was plenty of dill in the mousse, though, and that worked well.
Hot gastronomic tip: My choice of drinking Erdinger wheat beer and then accidentally biting the inside of my cheek was not an intelligent way of combining flavours at this juncture in the meal as the blood and the beer made the mousse taste metallic: my fault entirely. So my advice is: save the beer for the main course, sip the water, and eat the starter rather than your own inner-cheek.
My companion is from China, and struggles with Western menus (not obvious what the dishes actually are, to her, and menus rarely include photos). So like the red-blooded, red-meat-guzzling real man that I am, I took charge and guided her choice: she likes pasta dishes so, for her, the tenderloin linguini with garlic, olive oil and chillies.
Fillet steak on pasta: like many great ideas, it was so simple. To be honest, I assumed that the portion of fillet steak would be really stingy, and that the portion would be small overall, as pasta dishes often are. Wrong: it was generous on all fronts. Intelligent use of chillies (i.e. not so many that it overpowered everything else), plenty of high-quality, tender, juicy meat (a stronger flavour than the ribeye I had for myself), and the linguini cooked to perfection (well, properly al dente, basically).
But I devoured the steak, fat and all: it was juicy and tender, and most flavoursome. The cut was garnished with three cherry tomatoes on the vine (grilled perfectly, not scorched amateurishly the way I do whenever I want to grill vegetables), and crispy strips of onion. And the skid-mark that you can see on my plate is balsamic vinegar, which seemed curiously irrelevant to the steak, to my mind. But no matter.
I sat and slurped the cocoa dusting and coffee liqueur and contemplated an overweight golden retriever and a maid sitting on the corner of Tanglin and Napier. The helper was conspicuously not walking the overheated, utterly bored creature as she engaged in a clandestine rendezvous with her paramour, a scrawny Indian construction worker. Still, I suppose one doesn't come to Feedlot Steakhouse for the views.
And finally, while we are on the subject of service: there are some mysterious reviews on Hungrygowhere about the poor performance of the waiting staff here. Not true, to judge from my visit: service was prompt and attentive, so no complaints. Overall, Feedlot Steakhouse is a treat. If only I had disliked it, I could have made some joke about being ‘Fed’ up - but ‘Well Fed’ is more like it.
If you agree or disagree with what I said, why not leave a comment? It would be great to hear from you!
https://www.facebook.com/FeedlotSG - Feedlot Steakhouse’s Facebook page… I think…
https://www.facebook.com/Feedlot.56/ - The Facebook page that Feedlot Steakhouse tell you to access on their receipts: try it and you will be rewarded with a broken link. Very strange.