Beef is synonymous with Argentina. The county has been raising cows since the 16th century and Argentines are the second-highest consumers of beef in the world (after Uruguay, and ahead of Hong Kong). The steaks are high when it comes to picking a Parrilla (steakhouse) to dine at because of limited calories and the fear of gout. To prevent any mis-steak, here are some tips on how to order your meats, and where to enjoy them in Buenos Aires.

Bife 101

You will not find steaks on the menu, only Bife (“Bee-fay”). The most popular cut in Argentina is Bife de chorizo (sirloin). Next would be Vacío (flank steak, around the belly), a cut is rarely served outside of Argentina. Asado de tira (short ribs) and Entraña (skirt steak) are the next popular cuts.

The Argentines prefer to have their meats slow smoked over briquettes, also known as the asado style. Thus, it is wiser to have a slice with more fats, hence the popularity of sirloin. Ojo de bite (ribeye) could work too. Or if you really must, the bife de lomo (filet mignon).

Degree of over-doneness

Argentina meats are more often than not, over cooked. I really like my meat medium rare and it has been suggested that you order it jugoso (juicy). However, the chefs often have different ideas on what jugoso means. Well, in most cases, blue (vuelta y vuelta) will turn out medium rare, and medium (a punto) will come medium well or well done (bien cocida). You could always try bien jugoso or rosado con y bien jugoso for a medium rare steak; and a punto pero todavia jugoso for medium.

10 Best Parrillas in Buenos Aires

Most upmarket- La Cabrera

José Antonio Cabrera 5099

Tel: +54 11 4832 5754

Daily: 12.30 - 4.30pm, 8.30pm - 1.30am
La Cabrera is tipped as Buenos Aires top steakhouse. Make sure you make your reservation and dress to the nines if you intend to dine in this trendy Palermo restaurant. Rosemary-flavored steaks are served in 200g or 400g portions (yes they are massive), accompanied by delicious sides. Try your luck at the sister restaurant La Cabrera Norte if you can't score a table.

Can't believe it has been 3 years since Manhattan opened in Regent Hotel Singapore! After serving over 170,000 cocktails and 60,000 plates of gourmet bar bites centered on the New York boroughs, they have now updated their menu which draws inspiration from the five eras of New York. 

From the time of the European Exploration (1520 to 1730s), when Dutch explorers settled at the southern tip of Manhattan and the first settlers of New York developed their native way of life, Manhattan presents the First Voyage ($25).

Made from Mancino Vecchio, Rutte Old Simon Gin, Penfold's Father Port Wine, Luxardo Maraschino and Orange Bitters, this low-abv clay pot-aged cocktail is full-bodied with deep flavours and subtle cherry notes. Left to rest for at least two weeks to heighten smoothness and gain complexity, the drink is a tribute to the history of clay pots being used to store liquids during the time.

Sundays are made of Sunday Roasts and where better to have it other than at Morton's The Steakhouse, a Chicago steak establishment at The Mandarin Oriental Hotel Singapore. Yes, we no longer have to wait till dinner to feast on the perfect steak with Morton's three-course Sunday Lunch priced at only $65++. 

Prime Ribs at Morton's Steakhouse (+$25)

How does a 16oz juicy Slow Roast Prime Rib sounds to you? WE SAY YAY.

The Sunday feast begins with an appetizer and you cannot give the intense Signature Lobster Bisque a miss. It's smoky, umami, and so silky. We couldn't stop dipping the gorgeous onion loaf into it. The savory-sweet Baked Five Onion Soup is a close second and we adored the stringy cheese that tops the soup.

The greens are not quite worth the stomach space actually, being low in nutrients (lettuce are mostly water). That said, the Centre-Cut Iceberg is a good carb-less vehicle for that glorious blue cheese sauce!!! I have no idea how anyone would be able to finish this head of lettuce as an appetizer on their own.

NOW NOW, make sure you come with company so that you can have some of that heavenly Lobster Mac & Cheese as an additional order. This is hardly a side, it may potentially overshadow the mains here. Is $70 is worth the tag on a mac & cheese? HELL YEA if it's filled with chunks of succulent sweet lobster in every bite. And that sauce was like a condensed version of the lobster bisque!

It's about two months to the end of 2016 and i'm gonna put it out there and declare Fat Lulu’s Asian Barbecue & Dessert as my favorite brunch spot of the year. This wild child is given birth by the dynamic duo Sam and Song (who founded and rebranded Five & Dime in the same River Valley Road spot) and boy is it a 360 deg change that is certainly a breath of fresh air in the F&B scene.

Wicked BBQ. Smooth Desserts. They are as distinct as day and night but they complement each other perfectly. Chef Sam helms the #NoBurnNoTaste charcoal BBQ, blasting kickass flavors into meats, fish, and vegetables seasoned with Asian spices and chillis. On the other hand, Chef Song presents desserts of refined delicacy that are technique-driven and visually arresting. Here is practically all the brunch items that you can feast on at Fat Lulu's (we only missed 2). 

For a punchy kickass breakfast, go with the Croque Tambi ($18). There’s a murtabak-styled omelette, doused in sriracha, Japanese Kewpie mayonnaise and slices of pan-seared meaty Scarmoza cheese, all sandwiched between homemade burnt-on-the-grill ciabatta bread. It’s a delicious mess you wanna get into. Cool off from the heat with the side of raita (an Indian style salad) made with cucumber, pineapple, and coriander. 

Every bite of the Fried chicken with pancakes ($22) was a party in our mouths! There's the spicy pseudo-thai style gula melaka chili sauce; tangy slaw of red cabbage with apples in Kewpie mayo; succulent fried chicken that has been brine overnight; sweetened by some light fluffy pancakes.

Another winner is the hearty and comforting Lamb Meatballs ($23) with tomato sauce, fava beans, soft eggs and papadum. The spiced up meat balls (flavored with cumin, fennel, cardamon, and onions) are cooked in a tomato sauce that reminded us of chili crab sauce. We were happy to mop all the sauce with the crunchy toast.

Feel that the dishes are too heavy for brunch? Well to play it safe (but certainly not boring), there's the delicious Bacon and Eggs ($22). Boy do we love that smoky thick cut slab bacon with with a blooming flower of creamy scrambled eggs. Layer them on top of the crunchy garlic-sour cream toast and you'd be sent to breakfast heaven with one bite.

We have all our Mexican cravings satisfied by the Loco Group which is now dishing out our favorite tacos from 3 different lovely locations at Lucha Loco at Duxton, Super Loco Robertson Quay, and now the latest at Super Loco Customs House. 

Let's start with the original Lucha Loco, the super chill Taqueria and Garden Bar. Have the winning combination of Elotes and Taco Pescado Snapper ($11) here. 

Juicy cobs of Mexican street style grilled corn topped with chipotle mayo, spices and cotija cheese are excellent snack bites to be chased after by tequilas and cocktails. And whenever ready, the fish taco will fill up the tummy.

Want to chill by the river, then Super Loco Robertson it is, best accompanied by the Alitas De Pollo ($16). It’s better than those Korean wings, imo. Sweet and spicy sums up the wings, though an oversimplification. There’s chipotle, red chilli, pickles, lime and crema, and the subtler spices of coriander seeds, white and black peppers, paprika and salt in the seasoned flour that is used to coat the wings overnight. These mouth-watering wings are amazing and they fly off the plate. Don’t forget the tipple!

It is time to lepak on the Loof again! Singapore’s favorite standalone rooftop bar has been given a face lift and they invited ‘King of Dude-stronomy’, Chef Bjorn Shen of Artichoke and Bird Bird to give the menu a touch of his signature 'Dude-Sin' twist. For the unacquainted, Dude-sin cuisine is bar grub/comfort food that we, pretend-Singaporean-adults (with cravings of a 6 year old) wanna eat in the middle of the night. Inspirations are drawn from our collective childhood memories of mama shop, Zichar stalls, fast food and more.

Credits- Loof

Chips with dips, Skewers, Buns and Bowls, the new menu has a mix of dishes from snacks to fuller heavier meals. 

Old time Loof fav of Chilli Crab Fries ($15) has been given a facelift. The blue crab dip is now served cold, with more citrus lime flavor, and sans cheese. Refreshing it was, but a hot dip may work better to comfort one's soul (i feel the same complains of the regulars). 

What's better than tacos? FRIED WANTON SKIN. Presenting the Asian tacos that is the California Crackers ($14). Glorious golden brown wanton skins will now hold some California roll mayonnaise mix of ebiko, avocado, edamame, and furikake. A bite of this dish will deceive your stomach of its exploding state (after many other dishes) and have you devour more food after. SCARY. The only thing i didn't like was the rather overpowering alkali taste of the wanton skin.

Solo un poco picante, por favor! For the non-Spanish speakers, that means “just a little spicy please!” and you are well-advised to learn that phrase well if you can’t handle the heat at the newly opened Coyote Tex-Mex Grill & Bar at Phoenix Park. Order a round of shooters and get ready for a brand new Mexican experience!

Tex-Mex night doesn't start proper until nachos are brought to the table!

Live life on the fun side at the live guacamole station! Mash the avocados to your preferred mushiness, throw in some onions, derive some extra kick from chopped chili padi- it’s your way or the highway!

We also recommend the gorgeous Mexican grilled corn rubbed in mayo, Cotija cheese, chili pepper and served with lime wedges. The smoky sweetness of the corn melded nicely with the creamy mayonnaise and the savory but light cotija cheese, and the flavors were given a lift with a squeeze of the lime!

With 6 levels of spiciness to choose from, there is something for every wing lover at Coyote! Dig into finger-licking good fried chicken wings tossed in orange & lime, tequila, jalapeno, chipotle, or habanero sauce, though we would advise having some margarita on standby to douse the fire! For those chili lovers out there, sign on an indemnity form and order the level 6 Scorpion wings, which are tossed in scorpion chili sauce made from one of the spiciest chilies in the world. Be warned: the slow burn is real, and long-lasting.

Looking to have a great piece of steak without breaking the bank? Then it has to be SKIRT at W Hotel at Sentosa Cove for you. Every Mon to Thu, enjoy the new Route 88 menu which consists a 3 course signature steak dinner for only $88. 

Well of course there are other options for your mains such as pork, lamb, or fish, and vegetarian as well. But hello.. You did not go to SKIRT for that did you? 

Bread is a highlight here! The finishing charcoal grill yields a crusty blemished exterior which gives way to a fluffy pillowy inside. This loaf came with a creamy artichoke purée and a lightly spiced chorizo oil! Yes.. We asked for butter anyway because BUTTER.

Fridays are for digging into bone tender juicy char grilled ribs slathered in glistening savory sweet sauce. Whereabouts? Right by the roadside in Ubud Bali Indonesia at Naughty Nuri's, the de facto prime ribs spot in Bali. Well of course, if you can't get on the plane for that authentic charcoal fire experience, there are over 10 locations in Asia serving some variation of the original, and we have one right here in Singapore at Capitol Piazza.

My initiation was at the Batubelig branch in Bali and it was a little more polished than the Ubud outlet and in fact the ribs were more tender. A full rack of Nuri's Pork Ribs will only set you back by IDR119k (S$12). In comparison, you wouldn't even be able to get a half rack in Singers (S$18.80/35.80). 

The ribs are first boiled in a BBQ sauce and then thrown over fire and grilled to smoky perfection. Standard varies from rack to rack, depending on your luck.  I've had a dry tough one at the Ubud outlet once. The smaller boned racks are more tasty IMO so ask for that! Top it up with a secret sauce and a squeeze of lime and watch your world explode.

Don't cry for Meat Argentina. The truth is... Argentinean cuisine is more than just meat. In fact over at Bochinche, chef Diego Jacquet will expose you to the bold Argentinean flavors with quality seafood, cheese, and greens, other than meats.

The ideal start to a night includes a round of drinks with with the small plates. With the daily Happy Hour on from 5.30 - 7.30pm (wines and cocktails go for $10), you know dinner is off to a good start. Go with the refreshing Mr Hendricks ($19), a classic lemony cucumber cocktail; or shake things up a little with Spicy Lolita ($19) made using a house spiced vodka. Argentinean wines are available too and I highly recommended the smooth and full bodied Cadena 2012 Mendoza Malbec.

Be there on Wednesdays at HH and you'll get the delicious Provoleta with Almond and Oregano honey ($17) free with 1 HH drink! You know where you'll find me on Wednesdays!

That salty sweet baked cheese is best complemented with the Iberico Cold Cuts ($22) which have been cured for 30 months (my favorite is the lomo). I would also have some of Chef's special salted butter (which he makes in small batches each day). If you miss that, the olive oil is amazing too with the Rosemary focaccia and ham.

If you need something to prep your stomach for a night of drinking, MEATliquour SIN, by popular burger joint from the U.K., will line your intestinal walls with hearty (and greasy) patties. The Duxton outpost is the first out of the U.K and provides a convenient stop for you the get the party started with their hangover food (when you're drunk the order doesn't matter). 

Communal dining is the way it is here. Food is served on customized trays that cover the entire table top and then it's all hands on deck. You never have to wait for your companion's food to arrive because they will be served together. 

The classic Dead Hippie ($22) rules the lineup imo. 2 x mustard-fried beef patties, dead hippie sauce (can't get the recipe out of 'em), lettuce, cheese, pickles, and minced white onions. The double patties gives the burger a better mouthfeel and it's a party going on in there with each bite.

USDA Chuck is used for the patties and the slightly tougher meat brings more flavor to the burger. Wagyu fats are added for the extra juiciness. The buns are made in house and they perfected that dense butter roll texture which holds the meat perfectly. 

New kid on the block is the saucy HDB Tower Burger ($21) (Geddit? Hurhur.) which features a deep fried chicken fillet, hash brown, jalapenos, cheese, slaw and Russian sauce (a ketchup mayonnaise yogurt base). Well I would call this a Russian sauce burger instead of a chicken burger actually since the sauce stole all the thunder from the dry meat. 

Perhaps chicken isn't MEATliquor SIN's strong suit but their sauces definitely are. The Buffalo Chicken Burger ($20) was on the dry and tough end despite being slathered in their house-made hot pepper sauce. The sauce is reminiscent of Buffalo and is just a tad spicy but I missed the mild Blue cheese sauce altogether. Perhaps some of that on the side?

Give the newly debuted Fish Burger ($19) a miss. The beer batter was bland and thick, with a sea bass that lacked seasoning as well and tasted slightly muddy. Well, fish is not meat anyway but I guess we gotta feed the pescetarians. Oh they also have something for the vegetarians too. 

When I thought the chicken couldn't get any drier, the Thai Thighs were served. I would have liked for the Thai spices to be in the seasoning rather than as a side dressing for the bland and dry Panko breaded thighs (which were more like chicken breast). S was like, "the chicken is dry but if you soak it long enough it's still ok". Oh boys. But that's the market MEATliquor is going for so I guess it works. 

The burgers do not come with sides so pick the fries for sharing. Our table liked the Shambal fries ($12), which is an expat take on the local sambal sauce (so it's super mild and a tad sweet). This definitely needs more sauce and a runnier fried egg (or 2) to coat the golden crispy fries with goodness. 

I preferred the Chili Cheese Fries ($18), which packed in more punch with their tangy beef chili and crazy jalapeños. Of course cheese, mustard, and onions on top. 

The Onion Rings ($9) are gigantic and if you like anything fried, this is it. We loved the sweet whole onion rings in it but did not enjoy much of the super thick batter which turned slightly rock hard when cold. Order this to share. 

After all that grease, a refreshing Pina Colada ($19) was much needed. Isn't the presentation lovely? That's a burnt coconut meringue, which tasted so good I wanted to ask for a topping of that to go with my unfinished drink (I would have asked if I was high enough but I wasn't). 

MEATliquor SIN is a burger joint made for the boys. The expats really dig this place. For me, I can only justify that Dead Hippie with an insane workout before and after (which I did). Even still, i think i can only manage one visit in 6 months.

MEATliquor SIN

99 Duxton Rd, Singapore 089543

Tel: +65 6221 5343

Mon - Wed: 5pm - 12am

Thu - Fri: 5pm - 2am

Sat: 5pm - 3am

Seafood is best eaten with your bare hands. How else would you be able to taste all that yummy sauce and also get to the crevices where the sweet briny flesh is hiding right? You've heard all about the Louisiana seafood boils in Singapore (I really love the Boiler) but how about one that adds on a zi char flavor to it? Check out Crab in Da Bag then, which has some interesting Asian spices tossed with their fresh seafood. 

The Kallang Wave Sports Hub outpost is the second outlet, because the one at Big Splash has been a hit. This outlet is huge and if you come at the right time, you'll be able to enjoy the gorgeous sunset over the city skyline. 

We started with some not too healthy Crinkled Cauliflower ($8) i.e. deep fried paired with a sourish Tahini sauce. Well at least it's cauliflower and not potatoes..

The Crispy Chewy Baby Squids ($12)  comes right out of a local zi char menu. Gosh these crunchy morsels were irresistible. Tossed in a sticky black sauce with some chili in the mix, they make for a really good beer snack. 

I really love the Ultimate Curry sauce and we had it with the Venus Clams ($21). I'm pretty sure this Northern Malaysian Curry  mix, stir-fried with aromatic curry leaves and chili padi would go well with any seafood of your choice. It's super rich in Indian spices and flavor. I think it would be perfect with prawns too as you can easily mop up the sauce! I'm salivating just thinking about it.

The salted egg Tiger Prawns ($26) has Louisana herbs and spices added to it but I thought it was fairly meh. The lack of salted egg custard was a disappointment for me and the batter was too stodgy. 

The Mum’s Pasta in da Bag  ($16) is a Asian home cook's interpretation of a vongole linguine. How else would you explain this sweet and sour brown gravy with bratwurst thrown in, and a linguine that tastes more like our local Hokkien mee? Anyhow, I could do with a thicker cut sausage but honestly I'd skip this. 

Now the highlight of any seafood boil would be the huge mountain of crustacean and shellfish that the restaurant pours onto your table for the feast. The Titanic Pot ($299 for 4) would feed 6 easily in fact and consists 1 Boston lobster, 2 Sri Lankan crabs, Alaskan king crab legs, yabbies, tiger prawns, Boston Bay mussels, Venus clams, Bratwurst sausages, corn on cob, potatoes, onions and lemons boiled in Louisiana herbs and spices.

Instead of being tossed in the sauce (there is also that option), this massive mountain of seafood is accompanied with 3 dips- Louisiana garlic butter, Malaysian Sambal, and Thai Green Bird. The Asian sauces fare better with more flavors and punch. My favorite was the Thai green chili fish sauce which is piquant and pungent. Well honestly I really wouldn't mind having the entire pot in the Curry sauce! For real. I found it a tad bland to have the seafood this way.

Overall, hits and misses at Crab in Da Bag. I did enjoy some of their special Asian sauces. The other plus is the less crowded environment though it may seem a little sterile. Definitely go with a bunch of friends to enjoy the food better. 

Crab in Da Bag

902 East Coast Parkway, Big Splash Block D #01-25 Singapore 449874 

Tel: +65 6440 0083

8 Stadium Walk

#02-05 Water Sports Centre

Singapore 397699

Tel: +65 6384 3511