A Review of Yen Yakiniku at Ang Siang Road; Wife's Birthday Bacchanalia

No fancy staycays or overseas trips now with the kids and COVID.

Just a few good restaurants for my wife's birthday week, and this is the first review.

My wife was craving some yakiniku. 

So like a genie, her wish is my command, though sadly these days she doesn't rub the lamp anymore.

#marriedlife #withkids

Yen Yakiniku, a cozy restaurant tucked into one of the shophouses at Ang Siang Hill.

The quiet ambience during these COVID times gives it an intimate air.

We ordered the Iberico pork jowl, the tenderloin, A4 oyster blade, and sirloin. They'd run out of ribeye.

Because we are doctors and eat healthy, we ordered the oyster mushroom as well (not featured).

 

It's grilled by the staff so you don't get to mess it up.

It's a pity you can't really see them cook the meat, with the charcoal tucked away behind the counter. 

The vent is built into the counter so you don't get that smoky scent on you if that's something important to you.

Once again we were on the lower end, if not the lowest end of this establishment's SES spectrum. 

You can tell by how the head chef doesn't make eye contact and small talk with you.

Pork jowl is as expected, thin cuts seasoned with salt and pepper. The staff will prioritise the doneness over the sear, however I preferred the pork a little more charred, didn't really make it any tougher in my opinion since it's pretty thin, but to each his own. Overall, nothing to write home about.

Next came the oyster blades, this was 75, apparently the price has increased since that menu was printed. While very tender, it was a little disappointing due to the thinness, the char/ maillard which I prize can't really be achieved without overcooking the beef. 

Furthermore it was served rolled up with the onions inside, which I felt overpowered the beef.

Wouldn't order it again.

Garlic fried rice is alright, good quality grains, taste wise not the best, not the worst. Pricey as all garlic fried rice at yakiniku-ya's are.

Still, a must have for me.

Ah here we have the star of the show, the A4 Omi wagyu sirloin. 

The 100 dollar cut is about 130 g, the 150 dollar one is about 180 g. So we went for the 100 dollar one because math.

Look at that marbling.

While it wasn't prepared by the headchef, it was grilled expertly by the dashing and affable manager ( sous chef? ) Vincent. 

Affable as in good natured and easy to talk to. 

Don't be dirty.

 He didn't so much ask us our preference for doneness as politely informed us the temperature the steak will be cooked to. 

And it was magnificent.

An even, beautiful sear throughout with just the right amount of char.

For 7 titillating minutes you engage in foreplay, undressing the steak with your eyes as it is allowed to rest.

Finally it is sliced and the full glory of the steak is unveiled. Perfect doneness, moist and pink with minimal grey zone. 

It is everything I had hoped Fat Cow would be but ultimately fell short when it burnt my steak a crispy black. But that's another story...

I took my first bite and it exploded in an orgasm of flavours and textures. 

Your tongue is tickled by the umami of the maillard as it caresses the crust, you bite down and there is just an ever so slight hint of a crunch. Your mouth is coated by the rendered fat as the slice seems to melt in your mouth. You hesitate to swallow, try to draw it out, but this bite demands its completion. You close your eyes to better savour it, shutting out unnecessary distractions from the ophthalmic faculties.

Ah...

Nirvana.

Alas 130g doesn't go far shared between the two of us.

Briefly flirted with the idea of a second order, but we really shouldn't touch the 奶粉钱, and our infant formula is already one of the cheapest.

Last and possibly least, the tenderloin. The cut itself is nice, but the accompanying garlic soy sauce is too much, too sweet, too salty. Just too much. I had told the cook not to drench it in sauce first but he forgot. The sear for the steak was not achieved for the tenderloin. 

I am however amazed at how tender tenderloin is.

So, the conclusion?

Agree with the Michellin Plate rating. Not quite a star, and too expensive to be a Bib Gourmand.

Not to say that it's not good, but it had its misses. 

That wagyu steak experience though... more than makes up for it. 

Totes better than Cut in my opinion, wagyu to wagyu.

Overall, it's a treat, still one of the best in its class in Singapore.

Ended off the meal with a nice yuzu sorbet, a satisfactory conclusion.

Damage done is about 300 dollars

Yen Yakiniku

located at 15 Ang Siang Rd

For more part two of the Birthday Bacchanalia series, we head to Wolfgang's Steakhouse (not Cut)

Also check out my review of another yakiniku, Yakiniquest

P.S. Apparently there is a secret dry aged wagyu menu you can order from if you are feeling more affluent, but advanced order is necessary.

But wait, there's more!

We took leave for her birthday week and finally managed a breakfast date. The first since the kids intruded into our peaceful lives.

Headed to Tiong Bahru Bakery for some savoury croissant and their croque monsieur. Excellent as usual.

Birthday girl!

Now I bet you're wondering what the hell is this? Isn't this a review of Yen Yakiniku? Am I reviewing Tiong Bahru Bakery now?

Nope, wrote this bit just so I could post this IR photo I took. 

Need to justify the hundreds of dollars paid to convert my camera into a full spectrum camera.

Pretty isnt it?