Chalong – Charcoal Grilled Meats Bowls At Tanjong Pagar Centre
[NEW] Chalong is one of the first shops that opened at the basement 2 of Tanjong Pagar Centre, which houses quite a number of F&B right next to Tanjong MRT station.
The kiosk with 4 seats serves up charcoal grilled meats bowls, added with egg and Yamagata Haenuki Japanese rice.
The varieties include an 18 hour Sous Vide Jowl bowl of apple wood smoked pork cheeks ($12), Gai of Thai basil chicken thigh ($9), Grass-fed Black Angus Sirloin ($14) and 30 Day Aged Iowa Prime Rib (coming soon).
Customers can also choose to add on grilled asparagus ($1) or grilled tomatoes on vine from Holland ($1).
All their meats are charcoal-grilled, apple wood smoked in a Josper oven to complement their savoury rice bowls.
Leading the kitchen is Chef Elin Boh, who has a grand diploma for pastry and cuisine from Le Cordon Bleu (Paris) and a grand diploma from Oliver Bajard International School of Patisserie (Perpignan, France).
The menu is revolved around different inspirations from their travels.
The inspiration to open a food shop in Singapore began on a holiday trip to Phuket, after they stumbled upon a popular restaurant where locals were enjoying a dish of charcoal grilled pork.
They fell in love immediately and decided to recreate their take on the dish in Singapore.
I had the signature, the Grass-fed Black Angus Striploin bowl ($14), glazed with French red wine (Bordeaux) sauce and yoghurt sauce.
Turned out to be a value-for-money and tasty option, the tender slices of meat covering in generous portions over the rice.
For a gym-goer who need a reasonable amount of protein (hahaha), I think Chalong managed to strike the balance of taste and being healthy at the same time. If only they had a salad option, they could give some of their competitors a run for their money.
Tanjong Pagar Centre B2-21, 7 Wallich Street Singapore 078884 (Tanjong Pagar MRT)
Opening Hours: 11:30am – 2pm, 5:30pm – 7:30pm (Mon – Fri), 11:30am – 3pm (Sat), Closed Sun
* Daniel’s Food Diary pays for food reviewed unless otherwise stated.
March 26, 2017