Not the most flattering photo, but man, Sous-vide for more than 30 hours, the melt in your mouth ribs seemed to be marinated in a char siew-esque sauce. Every single slice was mouthwateringly tender and marbled with fat. It has a charred crust and is accompanied by sesame butter. The cucumbers serve as a great palate cleanser to make sure that you enjoy every bit of the dish right down to the very last mouth.
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Sous-vide for more than 30 hours, each slice is mouthwateringly tender and marbled with fat. Slather on the goma-esque sesame butter and have each slice with a cucumber and pickled onion for the perfect balance of rich, creamy, crunchy, sour and sweet.
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Taste: 4/5
Beef has always been one of my weaknesses and this Twice Cooked Angus Short Ribs definitely hits the approval ratings.
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This was a tasting hosted by @xiaoyatou.sg
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Xiao Ya Tou
Address: 6, Duxton Hill, Singapore 089592
XYT's Twice-cooked Angus Short Ribs are served with smashed cucumber and sesame butter. I don't take beef so I can't comment on the taste, but it sure looked like one of the popular dishes of the night!
Sous-vide for more than 30h, each slice was cooked perfectly, tender and the flavours of spices a party in the mouth! I like it well enough on its own but do try it with the smashed cucumbers and sesame butter!
The beef was sous vide till a beautiful texture, and had a delicious aroma which we could smell once it was placed on the table. Many thanks to @burpple for the invite & @xiaoyatou.sg for the generous hospitality! #burpple #burppletastemaker #modsin
One of the must-tries at Xiao Ya Tou!
The twice-cooked Angus short ribs (S$36++) is deliciously good on its own or with the accompanying smashing sesame butter (ermagerd, sesame butter tastes as amazing as it sounds). You can see from each slice that the short rib was evenly cooked and that's because of the lengthy sous vide process. This results the meat having that wonderful bite to it while still being tender.
