Meat Feds Carnivorous Comforts

Post by Chiefeater VK

It was a long overdue dinner with good friends, the kind where the conversation flows easily, the laughter is loud, and the table steadily fills with plate after plate of indulgent food. Meat Feds, now relocated to its new home in Section 11, PJ, proved to be just the right place — casual enough to unwind, and serious enough about its meats to satisfy a table of discerning diners.

We began with a few light starters — the Hipster Salad offered a welcome crunch, refreshingly dressed and peppered with just enough surprise to live up to its name.

The Truffle 2 MuchRoom soup was rich and comforting, silky in texture with a heady aroma of truffle that hinted at the decadence to come.

Roll With Me was one of those playful appetisers that disappeared fast — think pork roll-ups with a bit of flair.

Then came the showstoppers.
The Ham Sap Siew Yuk was exactly what you’d want from a name that cheeky — gloriously crisp pork belly with juicy layers, a naughty treat that lived up to expectations. Marinated for two days over a salted egg sauce, the meat retains a moist and juicy texture.

The Truffle Siew Yuk had the same addictive crackling and savoury fat, elevated with truffle oil for a luxurious twist.

From the grill, we tried the 4 Gyu, a curated platter of four different cuts of beef, each with its own texture and depth — beautifully seared and served with a trio of salts to experiment with.

This dish came with an assortment of salt to pair with the beef.

The Caveman Pork, made with white Spanish pork, had a clean and natural sweetness.

The New Zealand Lamb Rump was tender and delicately gamey — no overpowering flavours, just simple, confident execution.

The Slow Crawler, the escargot, hit the right spot between hearty and messy — and that’s a compliment.

Paired with Aglio Olio Bacon, it brought in a bit of pasta comfort with crispy bacon and garlicky oil clinging to each strand.

But perhaps the most memorable plate — or bowl — was the Pot Of Gold: rice soaked in a bak kut teh-style broth, with a generous sprinkle of pork lard crackling on top. Earthy, umami-rich, and the sort of dish that could easily be overlooked but ends up as everyone’s guilty favourite.

Then, the Grilled Thorn-Apple, which we guessed was aubergine dressed up in smoky char and savoury toppings, served as a needed foil to all the heavy meats.

Cakes from Ben’s

Over the course of the evening, forks crossed, glasses clinked, and jokes flew as fast as the dishes emptied. This was the kind of meal you don’t rush — a feast designed for conversation, nostalgia, and the warmth of old friendships.

Business Hours
Monday, Wednesday and Thursday
05:00 pm to 09:30 pm

Friday to Sunday
12:00 pm to 02:30 pm
04:30 pm to 10:00 pm

Closed on Tuesday