My latest meat hunt started with an unforgettable conversation between myself and two other meat-lovers, one of whom is Lorraine, an established lifestyle blogger and the other is the already familiar Roli. When seated, Lorraine stated with all the confidence of a continent, that Steaks and Chips would be her choice for dinner that evening. I was already excited about tasting the upcoming meat items, but her comment further fueled my passion so I excitedly replied, “Of course! The choice is always meat-”
“I love CHIPS!” was her follow up comment which hilariously threw me off, sending my mind into temporary shock.
I honestly didn’t expect that reply. I thought she would further iterate how much she loved meat or beef but that comment implying chips as the deciding factor definitely caught me off guard. I laughed out loud and after recovering from the initial shock, I explained my response to both of them which triggered a few more laughs.
This brings me to the point of expectations.
And how they can be both an obstacle and pathway for eateries in making a carnivore happy. If a place exceeds the meat-lover’s expectations and makes the meal an unforgettable experience, then there’s a good chance that its getting yet another loyal customer. One thing I can say is that Krave made sure to cast my expectations into the wind, and replaced them with pleasant surprises instead.
Now, let’s get to the meat.
Shockingly, the Steak “N” Chips ($25) was one of the first choices we went with. According to the menu, the dish consists of 200 grams of prime ribeye served with steak-cut fries, salad and beef jus. I’m not sure if they mean USDA certified ‘prime’ or they were simply letting us know that they used high quality beef. In the U.S., restaurants that use the word ‘prime’ to describe their beef are legally bound to actually serve beef that’s been certified ‘prime’ by the USDA. But this is Singapore, so I can’t say for sure.
Nevertheless, the steaks were delicious and I would have believed them if they claimed to be serving prime-certified beef. The preparation was assuredly consistent and the done-ness for both our steaks came out a perfect medium-rare, a feat that would surprise me even in some of the more established steakhouses. The steak was marinated just right and it wasn’t too fatty. I’m going to guess that this ribeye came from the chuck end of the main muscle (longissimus dorsi). The accompanying sauce went pretty well with the steak without overpowering it.
While the ribeye lacked the prominent grill marks and charred edges both of which are found in more American-influenced steakhouses, I was very happy with this. The sear is even enough and since the ribeye isn’t as flavourful as alternate cuts, I could live without the smoky flavours. As for the steak-cut fries, they lacked the ‘brown’ in golden-brown but the insides were full and fluffy. Enjoyed them with the steak sauce and added a good level of satiety to the meal.
I came here expecting decent steak but what I got was clearly above average. The quality of beef, portion size and culinary skills easily justified the price and I’ll definitely come back to give other dishes a shot. 8.5/10.
Roli ordered the aptly named ‘The Burger‘ ($20). Coming in at 200 grams, it was a respectable portion flanked with sweet potato fries and some weird, leafy stuff. I’ve heard this stuff being referred to as a salad. Anyway…
One of the things you must have noticed was how well the cheese (I’m guessing cheddar?) melted over the patty, forming a consistent coating that looked smoother than melting ice. The caramelised onions did look very appetising, with their deep brown hue which screamed “lots of flavour”.
I found it decent in both taste and texture but it was easily polished off the plate anyway. What I respected was how well the burger was put together, forming something that’s easily consumed by the diner without having to dislocate a jaw or use a press to flatten it to more humanly possible proportions. I did think that the bun could be a little airier so as to create a less heavy burger. After trying it, I would say that the price and value a little ‘tak match la’. 6.7/10.
For the appetiser, we got the Rendang Fries ($14) which were basically steak-cut fries doused in homemade beef rendang gravy…and boy did it looks inviting! The chips were cooked pretty much exactly like what we found on our steaks, which hinted towards good quality control and Krave deserves a grateful kudos for this.
Flavour-wise, I found it to be unexpectedly pleasing. My meat-loving companions thought the garlic chips were a little overwhelming but I thought it was great. Maybe it could have been cut down but maybe 15% in quantity but I still liked it. The rendang sauce however was pretty much spot on. It immediately made me feel like I was enjoying great nasi padang over at Geylang Serai. I though it went well with the fries. Didn’t really get to eat much though, since Roli ravaged the entire thing within minutes. Ha! I’d say the fries were enough to engage any meat-loving diner. 8.5/10.
The service was prompt and friendly while the decor was simple yet comfortable. I guess Krave’s focus is more on getting quality food out at no-frills prices and I agree wholeheartedly.
Should You Try It?
Well, if you like high quality meat at low prices…then I say go for it.
28 Bali Lane
Mon – Sun: 11:30 am to 11:00 pm
Tel: +65 9856 4249
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