Chalong is a modern fusion kiosk inspired by Thai flavours serving charcoal grilled meat rice bowls, and has recently opened in the basement of One Raffles Place.
So good news for those working in this part of the CBD.
The eatery with limited seating, is known for using sous vide cooking techniques and finishing the items off using charcoal grilling.
All the beef used here is air flown from New Zealand, while the pork is sourced from free-range Iberico pigs in Spain that are fed 100% on acorn.
Even the simplest ingredient like salt is specially sourced, as Chalong uses only Himalayan salt. Butter comes from Denmark.
All meats and vegetables are grilled in the highly acclaimed Josper Charcoal Oven. Smoked meats are done in-house, smoking them with Applewood to impart more depth in aroma.
All rice bowls are served with mi cuit (half-cooked) egg and Japanese Haenuki rice.
When in doubt, go for the Roast Beef Bowl ($14). This features medium rare sous-vide beef served with a white truffle umami sauce.
I couldn’t decide whether this would be healthy, delicious or both. The sauce added that slight scent as you scoop on the rice, and beef lean and almost melt-in-the-mouth.
Another popular choice is the 18hr Sous-Vide Iberico Jowl ($12), a signature dish made with in-house premium Iberico pork cheek/jowl marinated in a special combination of Thai spices to impart a uniquely balanced flavour to the meat.
The pork is sous-vide cooked for 18 hours, then grilled over flaming charcoals.
The gloriously charred and tender pork jowl is sliced and served with Chalong’s in-house specialty Chilli Sauce that is smoky, sour, sweet and spicy.
Try one of their latest additions to the Charcoal Grill Menu, the Sea Bass Bowl ($17).
This includes a slab of sea bass marinated with lemongrass and grilled. Served atop steamed Japanese rice, and topped with egg.
One Raffles Place #B1-18, Singapore 048616
Opening Hours: 11:30am – 2:00pm, 5:30pm – 8:00pm (Mon – Fri), 11:30am – 2:00pm (Sat), Closed Sun, PH