I went to this restaurant called “WOLF” the other day with my 3 other buddies to try out their pork dishes which seems pretty interesting as this is the first time we came across a “pork-centric” restaurant in Singapore.
The delightful ambience greeted us when we stepped inside with their cozy decorations and settings. It was a comfortable setting for us and with their friendly staff, they sat us down in a moment soon after.
Two of us ordered the “Pig Affair, Italian flavours” menu. The price is a little higher than average, however, I would say that it was a definitely good buy.
First off, the Proscuitto & pear salad caught us off guard with their hazelnut dressing which is somewhat different and it excites our palates.
Next, we tasted Porchetta Di Testa, which is rolled pig’s head. I know, not everyone will be hyped bout this dish. As much as we were skeptical when we were served this dish, it turned out to be different from what you would expect.
Then we had the Cotechino, which is stuffed pork sausages. Hmm, what can I say bout sausages?
Finally, the main course is here… We were served the Pork saltimbocca.
I do not know how to fully describe the taste of this dish which I had. as I was savouring the pork in my mouth, I was also offered gnudi in the plate for my chewing joy. gnudi is a type of gnocchi made from ricotta cheese and a little bit of flour. it is somewhat like a ravioli. The taste of it is so light, fluffy and creamy. The combination of the tastes of these dishes served to me so far, has been excellent.
Following closely, saffron panna cotta is served. As you all know, panna cotta by itself, can be very very plain and I do not like the plainness of it. It actually depends on what kind of fruits/berries the chefs use to enhance the flavours of it.
For WOLF, they actually uses something which is pretty rare as of my knowledge; mirabelle compote. This is actually a kind of plum which is known for being sweet and full of flavours. With some honeycomb candy, it just creates a different type of taste you would expect. Also, with the toppings of some pistachios, it adds the mouth-feel to this dessert.
We had the Nagano and Mangalica pork chops. For the Nagarno, it is very moist and it felt so juicy that we thought we were drooling initially. With it’s saliva enhancing flavours. For Mangalica, the taste is different as compared to Nagano. Mangalica’s fats content tops the range of these pork chops and they are the king when it comes to fats. Needless to say, with the melt-in-your-mouth feel and refreshing aftertaste, we could not expect more than what we have already been served.
I guess I will stop here as these pork dishes that they serve, are causing me to be in a complete state of ennui when I eat pork dishes anywhere else as the pork dishes served elsewhere will never be what I am expecting anymore.
Had lunch at Wolf during Singapore Restaurant Week where 3-courses sets are available. Appetiser of Swimmer Crab, shreds of the crustaceans seasoned with cumin and salt flakes among others, went well with thinly shaved carrots which were sweet and tart at the same time. Nagano Pork Chop 280g, medium done unless otherwise requested, was mostly tender with parts a tad tough or too bloody for my liking. No need for the recommended apple mustard puree or juniper berry sauce as well as the complimentary Horseradish and mustard. Sides of mesclun and maple-glazed sweet potatoes – lovely with smoky charred taste and caramelized sweetness accentuated by a sprinkle of salt, suffice. Dessert of Rosemary Lemon Posset, served with pistachio shortbread that was neither crispy on the outside nor crumbly inside, was tangy but too creamy. See full review and pictures at http://live2eatdottravel.blogspot.sg/2014/10/wolf.html.
For the complete Chubby Botak Koala dining experience, click here:
To name a restaurant WOLF is just a catchy genius. Opened by The Privé group, WOLF is a pork centric restaurant and focus on the nose to tail dining experience.
While you might be familiar with Kurobuta and Iberico pork, you will soon be intimate with Mangalica, Nagano and Duroc-Landrace type of porks as well. These are the Five Little Piggies that made up the Pork Chop selections for WOLF. For those non Moo Moo eater, WOLF is a definitely a new dining destination for you.
The restaurant is decorated to pay homage to the adult version of Three Little Pigs and the Big Bad Wolf. There is an engraved picture of the Wolf, along with the three little pigs are well-decorated on the walls the restaurants. For night dining, the restaurant is dimly lit and the setting is very comfortable. The music playing on the background is funky R&B genre.
While waiting for QC to arrive, we decided to place the order for starters to share. Pan Roasted Duck Liver ($32), Grilled Ox Tongue ($38) and one of our daring dish to try Grilled Beef Hearts ($22). Duck Liver is supposed to be the cheaper 'cousin' compare to goose liver. However, cooked it properly and combined it with port wine poached figs and aged balsamic vinegar, you can't tell the difference. It tasted velvety and melts in your mouth. Yum Yum.
Our Mains basically Pork Centric, we had Nagano Pork Chop ($40), Mangalica Pork Chop ($42) and Grilled Duroc Pork Collar ($30). As recommended by our service staff, we have ordered our pork chop medium rare because it is direct comparison on how we take our steak. This is the way to taste the tenderness and juicyness of the pork.
Nagano Pork Chop originated from Japan but breed in Canada. The texture of the meat are superior marbling, pinker meat, and the taste comparable to aged wagyu beef.
Mangalica Pork has the highest percentage of fats among the pork, resulting the meat that just melts in your mouth. It is flavourful, tender and succulent. For the Duroc Pork Collar, the meat is so tender comparable to any of the pork chops. Pork collar has a lower fat content and the combination with chimichurri tomatoes is just amazing. All the meats are well seasoned, the sauces seems to be well suited for decoration only. Amazingly delicious.
For desserts, check out the review here.
Service is impeccable. They know everything about the menu and patiently explain to us about the different taste of the pork chop. We were actually quite surprise that with the quality of the food, no other customer was there. Almost looks like we booked the whole restaurant.
Overall, I did not know that Pork Chop can be so good. After this experience, I will have think twice on what to order next time I choose between Pork Chop and Steak. For a truly wonderful dining experience, Wolf got two thumbs up by Chubby Botak Koala. Cheers!!
Had a lovely set lunch with the perfectly grilled pork collar and beef steak. The apple pie was also freshly made and one of the best I have tasted.... and I have tried most of the apple related desserts around.loved the ambience with pig motifs and chic ceiling design.
It was just 10 mins walk from the office but we felt like we were dining in an exclusive private area.
While browsing my facebook I encounter the name Wolf Nose to tail dining as most of my friends like their page. While browsing the page I saw this post " Pork Chops 5 of the best" Im quiet curious on what it is so I search their location and made a reservation just to try their pork chops 5 of the best.
So I called my friends and invited them to join me exploring the pork-centric restaurant in Singapore located at 18 Gemmill Lane.
Upon Arrival on the restaurant the staff greeted us with a smile and send us to our reserved table. As we are quite excited to try their " pork chops 5 of the best" we ordered just 2 starters to share-Grilled green & white asparagus with jamon and poached egg and the Hokkaido scallops with mushroom & cauliflower puree. As fo the mains, we decided to each order a type of pork chop to try them all out.
We love the green and white asparagus with poached egg sandwiched in between a taost, found a combination of jamon with poached egg and asparagus went well. The scallop were fresh and the pickled mushrooms with bacon and cauliflower added a nice flavor to the dish. As for the mains, all the pork chops were served on the wooden board with sweet potato and greens accompanying. The server explained and recommeded medium and we were glad we took his recommendation. The 5 chops are actually different in cuts hence the fats and the thickness are different from one another. We enjoyed our pork and found that the meats gets juicier when it's closer to the bone. I like the apple mustard puree that were offered over the juniper berry sauce as I always like apple and pork combination. Couple of my friends prefers the berry sauce as it is not as thick but we all agree that we had never tried any pork chop this good before.
I remember the server explained something about the hogs were fed with special controlled diet hence the texture and meat are delicate.
We ended our dinner very satisfied with the foods and services.
Will definetely be back to try other varieties of pork as they also serve dishes like crispy pig's ear and pigs head which sound exotic to me.