The Meat Masters

The passion for protein is palpable here, proudly professed from the onset.

Some days, only meat… glorious meat will do. Satisfying our appetites for a prime cut, prepared to perfection, shared among friends, we’ve been known to leave our cravings in the adept hands of the meat masters at Oyster and Chop.

The passion for protein is palpable here. Proudly professed from the onset (as seen in its moniker), for Oyster and Chop’s executive chef Darren Lim, the art of cooking great steak is serious business. “Beef has been my passion for a long time. It’s a versatile, delicious animal that exists to satisfy our craving for its flavour, texture and juiciness,” he says. And upon first tender bite — after achieving a beautiful brown crust by sealing the meat at 450 degrees then roasting at 200 degrees for 20 minutes in the special broiler imported from the US for a medium rare outcome — the gravity of the care that’s been taken is undeniable.

Naturally, at Oyster & Chop, only grass-fed, hormone-free and ethically raised meat need apply. And because the best experiences are shared experiences, partaking is a priority here. As part of the new summer menu, a new Savannah porterhouse has joined the family, boasting two of the most prized cuts — the short loin and the tenderloin. Then there’s the legendary ‘known to make grown men cry’ dry-aged tomahawk steak, with just a little extra fat and marbling to make this bad boy insanely good (best paired with the 2014 Easthope ‘Moteo’ Syrah from Hawke’s Bay). And, just when you thought things couldn’t get any better, your meat board comes complete with a choice of sauces and delectable sides such as grilled corn on the cob, sautéed summer vegetables, sugar snaps or chargrilled broccoli.

Open Monday – Friday 11.30 till late and Saturday – Sunday 11am till late. 

Gastronomy


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