The Burning Oak
Since the NOC Food King’s introduction, we were motivated to give this a try! So here is my personal review:
Jeremy, the owner and the chef of Burning Oak, introduced this pork cheek and beef combo to us to let us try both of its top sellers. The onsen egg was hidden underneath the pile of meat. I kinda like that the egg is on the rice, instead of on top of the meat – this helps me to stir the egg more thoroughly on my rice!
The reddish meat within makes us anticipate even more! However, this A16 Wagyu Rump Cap is not fantastic, considering that this is premium grade beef. A strong smoky taste is obvious yet doesn’t satisfy me enough to come back for it again.
The limelight is definitely the Iberico pork cheeks. Just like what NOC reviewed, this is tender and the fats kinda melts within your mouth when you chew on it with the meat. Personally, I’m someone who hates to eat fats due to its disgusting texture and high calories, but Burning Oak’s pork cheeks make me forget all these!
Here’s why: The kind of fragrance and saltiness produced by the fats complements the smoky meat and you will not get sick of this mild fattyness. It is not oily and I would definitely come back just for this alone!
This is worth another mention! The Angus beef short ribs skewers are really tender, and melts in your mouth more than the pork cheeks. Everything is charcoal grilled here, just that the charcoal used is oak – thus the name “THE BURNING OAK”.
All in all, for this combo bowl, I would say it is worth it because of the quality of the meat and the fact that you get to try 2 different types of meat in a bowl. However, if you are not keen on the beef, just go for the pork cheeks don which itself will truly satisfy!
Address: 348 Bedok Road, #02-16, Singapore 469560
Tuesdays – Saturdays 12pm to 1:30pm, 6pm to 10pm
Sundays 6pm to 10pm
Closed on Mondays
Written by Maisie Liu – Damn Worth It Foodie