Monday, July 23, 2007

Tuckshop, Tanjong Pagar Road

Steak Sandwich

I can't remember where I had read about this place (21 Tanjong Pagar Road #01-05, 6534-9287), but it was a good thing that somebody wrote about it, or else this place would be impossible to find (there wasn't really any signage outside, but it was next door to Oso). And once inside, it was clear that it really was a bar rather than a place to eat. They had happy hour drink promotions everywhere, a drum set in the corner, and pair of Technics 1200's (but horizontally oriented and with the dust covers still attached). There was only a very limited food menu; just a few sandwiches, salads, and pizzas. I went for the one thing that I read about: the steak sandwiches.

It didn't look too encouraging at first. The sandwich was stacked so high that I wondered how anyone could fit it into their mouth. Worse, it looked as if they simply just took one big steak, cut it in half, and stacked the two brown pieces on top of each other. Only when I looked closer did I realize that the top "patty" wasn't beef, but rather a portobello mushroom, complete with caramelized onions inside. And together with soft focaccia, it actually compacted itself down to bite-sized proportions once you gripped the thing in your hands.

The mushroom and onions got a thumbs up from me. The steak, however, was a bit puzzling: it was so tender that it (somewhat disturbingly) almost had the consistency of tofu. OK, I'm exaggerating, but was it naturally that tender? In either case, I suppose that it was a good thing, as a super-tender steak was much better than running into a tough unchewable piece of gristle halfway through the meal. I might not have liked this so much that I'd be coming back here right away, but it was better than I thought it would be.


Anonymous said...

I've been your regular for quite a while already but this's my first post. I'm from Bangkok now working in Singapore. I think you're amazing, with all those food you got yourself in Bangkok. I mean they're really local places that only local know about them.

Anonymous said...

Hi Bryan,
I think you read about Tuckshop in a recent issue of the IS Magazine.
Anyway, I was there some time back and ordered some bar food, like the pizzas and the calamari rings. These weren't much to shout about at all. I think its more of a chill out spot / bar, rather than a restaurant.

Anonymous said...

cooks in singapore normally hammers tough meat to make them more tender... yes, they literally use a hammer or some other hammering object to hit the meat before cooking it.. this applies to pork, beef, etc..