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The Market Grill

3.8

Eatability rating

30 reviews

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SeafoodSteak and GrillsWestern
Address: 208 Telok Ayer Street, 068642
The Market Grill provides visitors an option of simple and generous portions of freshly grilled market produce. Leading the culinary direction and helming the kitchen is Executive Chef Colin West.

Mon - Sat: 11:30 - 14:30

Mon - Sat: 17:00 - 22:00

Closed: Sun

+65 62213323
$59 based on 34 submissions
After Work (11 votes), Ala Carte (9 votes), Dinner (4 votes)
4

The Unpretentious Steakhouse

For the full review, click here:
http://www.chubbybotakkoala.com/2015/05/the-market-grill.html

A Steakhouse with No Reservation Please!! The first time I heard about this, this statement really sticks. Of course, Aston's has been practising this policy, but we are talking about different class of steakhouse altogether here. So intrigues by it, we decided to give it a try after a quick browse of their menu online.

We rocked up about 8PM and we were lucky that we manage to get a seat. The last table at the back, however we did not mind at all. We got to see the pit master working the grill and preparing the food.

Starter was Lobster Bisque ($25), Frog Leg ($24) and 1/2 doz Pacific Oyster ($18). The fresh Pacific Oyster was huge, juicy, firm yet slippery. Although there was the vinaigrette dressing, I still prefer mine with a squirt of lemon juice. The Lobster Bisque is not part of the actual menu, instead it was in the Chef's Recommendation Board Menu. Robust, creamy with bitter taste at the end. They put the Gruyère cheese, croutons and butter on the side for you to add based on your preference.

Frog Legs are cooked with garlic and butter. It was so much bigger compare to the frog leg that I normally had in my frog porridge, almost to the size of the leg of a mini spring chicken. While the legs are covered with garlic and other herbs, the taste was not overpowering. The meat is springy, succulent and tasty. I would not order this but LD insisted. Good choice dear.

Of course dining in The Market Grill, you must try the steak. We had Wagyu Chuck Rib – 600 gram ($72), with sides sautéed field mushroom ($11) and mash potatoes ($8). The chuck rib was quite thick, served on a wooden plank and cut to a few slices. We asked for medium rare,but it turn out to be medium. However, the meat is tender and succulent, especially the cut in the middle. Seasoning on the meat was the humble salt with sweet caramelised onions on top. Yum Yum

The mashed potatoes was thick, solid and goes well with the meat. Unfortunately the garlic on the sautéed mushroom was just to overpowering and missing the buttery flavour. We personally feel that sautéed mushroom and garlic just does not goes hand in hand. Butter, salt and pepper are good enough.

We decided to skip the desserts as we were stuffed. Service in TMG is excellent. It is casual, friendly and attentive just like atmosphere in TMG. The décor is simple with industrial flair. It is no fuss steakhouse where the food are the stars here.

Overall, the food, the service and the atmosphere is just great. I like the bold concept of taking no reservation. It just show the management have the utter confidence in the product. Kudos to them. We'll definitely come back to try the CW burgers. Cheers!!

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Latest Community Reviews:
• 27 May 2015 • 316 reviews • 21 followers

The Unpretentious Steakhouse

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For the full review, click here:
http://www.chubbybotakkoala.com/2015/05/the-market-grill.html

A Steakhouse with No Reservation Please!! The first time I heard about this, this statement really sticks. Of course, Aston's has been practising this policy, but we are talking about different class of steakhouse altogether here. So intrigues by it, we decided to give it a try after a quick browse of their menu online.

We rocked up about 8PM and we were lucky that we manage to get a seat. The last table at the back, however we did not mind at all. We got to see the pit master working the grill and preparing the food.

Starter was Lobster Bisque ($25), Frog Leg ($24) and 1/2 doz Pacific Oyster ($18). The fresh Pacific Oyster was huge, juicy, firm yet slippery. Although there was the vinaigrette dressing, I still prefer mine with a squirt of lemon juice. The Lobster Bisque is not part of the actual menu, instead it was in the Chef's Recommendation Board Menu. Robust, creamy with bitter taste at the end. They put the Gruyère cheese, croutons and butter on the side for you to add based on your preference.

Frog Legs are cooked with garlic and butter. It was so much bigger compare to the frog leg that I normally had in my frog porridge, almost to the size of the leg of a mini spring chicken. While the legs are covered with garlic and other herbs, the taste was not overpowering. The meat is springy, succulent and tasty. I would not order this but LD insisted. Good choice dear.

Of course dining in The Market Grill, you must try the steak. We had Wagyu Chuck Rib – 600 gram ($72), with sides sautéed field mushroom ($11) and mash potatoes ($8). The chuck rib was quite thick, served on a wooden plank and cut to a few slices. We asked for medium rare,but it turn out to be medium. However, the meat is tender and succulent, especially the cut in the middle. Seasoning on the meat was the humble salt with sweet caramelised onions on top. Yum Yum

The mashed potatoes was thick, solid and goes well with the meat. Unfortunately the garlic on the sautéed mushroom was just to overpowering and missing the buttery flavour. We personally feel that sautéed mushroom and garlic just does not goes hand in hand. Butter, salt and pepper are good enough.

We decided to skip the desserts as we were stuffed. Service in TMG is excellent. It is casual, friendly and attentive just like atmosphere in TMG. The décor is simple with industrial flair. It is no fuss steakhouse where the food are the stars here.

Overall, the food, the service and the atmosphere is just great. I like the bold concept of taking no reservation. It just show the management have the utter confidence in the product. Kudos to them. We'll definitely come back to try the CW burgers. Cheers!!
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Food/Drink
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  • The Market Grill
• 15 Dec 2014 • 34 reviews • 0 follower

Amazing amazing burgers

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For photos and the full review, head over here.

A huge fan of burgers, I'm always on the look out for F&B joints that can dish up amazing burgers; and I'm pleased to say that The Market Grill dishes up excellent burgers. Dubbed the CW signature burgers, each burger on their menu is unique and specially crafted by their executive chef Colin West. With freshly ground hand-formed chucks, amazing buns and great condiments, their burgers are probably one of the best I've had in Singapore. The CW Bleu Cheese is by far my personal fave.

If burgers aren't your thing, they do pretty good grilled meats and lobsters too. Freshly grilled/steamed, their live atlantic lobsters are yummy and very fairly priced.

Do note that they don't take reservations though; so be prepared to stand in line for your table.
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• 08 Dec 2014 • 3 reviews • 0 follower

Consistently the Safest and the Best Tasting Menu

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I have been dining at The Market Grill for the past 2 years or so, sometimes once a month and at times 3 times a month depending on my travel and other dinner engagements.
 I dine out a lot and let me say this, I am yet to find another restaurant where the Chef has an undying passion for excellence, in food taste and food hygiene.
 Food is tasty, cooked to perfection and served at the right temperature and I would say 'I can eat at the MG every day!!
 Taste is very subjective and easy to recognize but not food hygiene. Unless you are from the industry you may not notice the relentless and consistent efforts the Chef and crew put in to ensure that the kitchen equipment, counters, floor, exhaust hood and panels are spotlessly cleaned EVERY single night.
 I have worked in the industry for over 35 years and have dined in many great restaurants around the world (I dont think Thomas Keller will let you visit his kitchen at The French Laundry!!) and out of all dining establishments with an open kitchen I am yet to find a Chef who rolls up his sleeves and works with his team to go over this cleaning ritual everynight, same efforts, passion and commitment every night.
 I bet MG have not recieved any complains re food hygiene that can be traced to this kitchen and those establishments that have had issues with food hygiene, they can learn many lessons from MG. Its a delight to watch how the crew works, after a tiring day facing the fire, yet with a passion and a smile!
 Keep it up MG, you will nevr fail.
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