Steak

Do restaurants owned by Masterchef judges actually serve Masterchef-quality foods? We visit The English House by British celebrity chef @marcopierrewhit to find out.

We chose a classic British favourite for our mains, the traditional Sunday Roast, opting for the Roast Rib of Black Angus Molly Parkin with Yorkshire Pudding and Creamed Horseradish.

The Roast Beef, served medium-rare, is succulent and packed with juices, albeit a bit chewy. This cut of beef isn’t too fatty, accompanied only by shavings of beef fat.

Nevertheless, each bite maintained its robust and rich flavours well, making it mouth-watering indeed!

The Sunday Roast also encompasses
tantalising Pigs in Blankets(bacon-wrapped sausages), light and delectable Yorkshire Pudding and moist Roast Potatoes that reminded me of those infused with beef fat.

Sides also include Creamed Cauliflower, sweet Green Peas and an interesting Sweet Potato Purée, all flavorsome in their own ways.

Unlike most other steakhouses, their specialty (and only cut of beef served), the Feather Blade Steak ($21++) gives them a lot to shout about.

One bite of the steak was all it took to convince me how a relatively tougher and “chewier” cut of beef could be made super tasty. Their “sous-vide” method for cooking steaks maintained a consistent texture throughout, accentuating the flavours of the steak while giving it a rich, succulent taste.

There are also their personally-curated sides ($7) to go along with their steaks, and I’d highly recommend their Mushroom Medley and their Potatoes “Fried in Beef Fat” as they were absolutely tantalising complements to my steak.

The Blood Orange Old Fashioned bourbon-infused cocktail($13++) was a refreshing pairing as well, considering the scorching hot weather outside.

Overall, The Feather Blade is a “should-try” for foodies and steak-lovers alike, mainly for an interesting dining experience that just might switch your preference towards more alternative and tasty cuts of beef.