It was one of those days that we felt like having a little beef for dinner but not an entire steak with potatoes and the like. So we googled around and decided on this place at Orchard Central.
The vibe at Caveman BBQ is, in one word, atmospheric.
Stepping through its doors is akin to stepping into a cave where the walls are dark, the overall lighting is dim, and the individual grilling stations at the tables are reminiscent of cosy little fires.
It is a place where the menus are laminated and you are given a marker to write down what you want, how much you want and because it is so easily erased, invites you to order, order and order some more.
Most of their meats are presented in skewers, so what you do is to fit them into the slots on the grilling stations and watch as the electric flame does all the work. Vegetables- really large portions- are served on platters and which you arrange on a grill raised high above the flame.
We decided on beef chunks, chicken pieces, and salmon cubes. Second from left, suspended over the glowing flame are the salmon cubes. It is a test of one's skill, honestly, because timing is important here. It is a delicate business. A little too slow and you get uncooked meat. A little too long and your meat becomes overcooked.
Good thing we got the timing right. The salmon was tender, the beef was juicy with its own jus and the chicken was tasty, but for me, what made the meats really special was the seasoning.
See, many a BBQ place offers you a standard array of sauces but there's none of that here. What they offer you at your own table are jars of dry seasonings- crushed peanut (with a bit of sugar mixed inside) and chili powder- that you can take as much as you want.
Moreover, your dining plates are specially designed for you to place the seasonings within each section. Diehards with discipline for structure and order will love being able to place the peanut in one row, and the chili in the other. It would make for a pretty sight, but I skipped the chili powder, so all you see is a heap of brown.
I liked the peanut with the tender, slightly salty, melt-in-your-mouth salmon. :)
Most of the extensive menu here consists of the grilled stuff. There's beef, lamb, chicken, pork, vegetables, noodles, and even dessert where I'm sure I will try the grilled bananas one day. But there're other main dishes too, like this lovely huge bowl of egg and tomato soup that came served to us smooth, thick, and with chewy sago inside.
The vibe at Caveman BBQ is, in one word, atmospheric.
Stepping through its doors is akin to stepping into a cave where the walls are dark, the overall lighting is dim, and the individual grilling stations at the tables are reminiscent of cosy little fires.
It is a place where the menus are laminated and you are given a marker to write down what you want, how much you want and because it is so easily erased, invites you to order, order and order some more.
Most of their meats are presented in skewers, so what you do is to fit them into the slots on the grilling stations and watch as the electric flame does all the work. Vegetables- really large portions- are served on platters and which you arrange on a grill raised high above the flame.
We decided on beef chunks, chicken pieces, and salmon cubes. Second from left, suspended over the glowing flame are the salmon cubes. It is a test of one's skill, honestly, because timing is important here. It is a delicate business. A little too slow and you get uncooked meat. A little too long and your meat becomes overcooked.
Good thing we got the timing right. The salmon was tender, the beef was juicy with its own jus and the chicken was tasty, but for me, what made the meats really special was the seasoning.
See, many a BBQ place offers you a standard array of sauces but there's none of that here. What they offer you at your own table are jars of dry seasonings- crushed peanut (with a bit of sugar mixed inside) and chili powder- that you can take as much as you want.
Moreover, your dining plates are specially designed for you to place the seasonings within each section. Diehards with discipline for structure and order will love being able to place the peanut in one row, and the chili in the other. It would make for a pretty sight, but I skipped the chili powder, so all you see is a heap of brown.
I liked the peanut with the tender, slightly salty, melt-in-your-mouth salmon. :)
Most of the extensive menu here consists of the grilled stuff. There's beef, lamb, chicken, pork, vegetables, noodles, and even dessert where I'm sure I will try the grilled bananas one day. But there're other main dishes too, like this lovely huge bowl of egg and tomato soup that came served to us smooth, thick, and with chewy sago inside.