{"id":102997,"date":"2016-07-26T14:12:33","date_gmt":"2016-07-26T06:12:33","guid":{"rendered":"http:\/\/thehoneycombers.com\/singapore\/?p=102997"},"modified":"2018-02-27T10:27:59","modified_gmt":"2018-02-27T02:27:59","slug":"unique-nose-to-tail-restaurants-in-singapore-where-to-eat-offal-dishes-like-beef-tongue-chicken-hearts-and-sweetbreads","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/unique-nose-to-tail-restaurants-in-singapore-where-to-eat-offal-dishes-like-beef-tongue-chicken-hearts-and-sweetbreads\/","title":{"rendered":"Unique nose-to-tail restaurants in Singapore: Where to eat offal dishes like beef tongue, chicken hearts, and sweetbreads"},"content":{"rendered":"

If you\u2019re savvy with nose-to-tail dining in Singapore, its very mention will bring to mind two restaurants: Dehesa and the now closed Wolf. Specifically, the nose-to-tail-dining concept involves utilising as much of the animal as possible, from bone marrow and brain to liver and intestines. Unfortunately, the food scene is pretty scarce when it comes to actual nose-to-tail dining, but we\u2019ve rounded up a couple of daring dishes<\/a> at these restaurants<\/a>, bars<\/a> and izakayas<\/a> that\u2019ll keep the carnivores<\/a> among us happy. From beef tongue to lamb hearts, and even pig heads \u2013 would you dare to devour these dishes?<\/p>\n

Salted & Hung \u2013 Tripe, beef tongue, sweetbreads<\/strong><\/h3>\n

Salted & Hung\u2019s unique focus on cured meats (and offal) snags a spot on this list. Under the “fermented fried braised” category of the menu, you’ll find Szechuan tripe and beef tongue with wasabi mayo. While the “grilled seared charred” section of the menu offers sweetbreads served with savoy cabbage with granola and saltbush.<\/p>\n

Salted & Hung<\/a>, 12 Purvis Street, Singapore 188591. Open Mon-Fri 12pm-2.30pm and 6pm-10.30pm, Sat 6pm-10.30pm.<\/em><\/p>\n

\"Lamb
Lamb sweetbreads (Photo credit: Dehesa via Facebook)<\/figcaption><\/figure>\n

Dehesa \u2013 For calf liver, ox heart, pig head (we could go on)<\/strong><\/h3>\n

The undisputed exemplar of nose-to-tail dining in Singapore, Dehesa is a haven for the adventurous carnivores among us. There\u2019s little this offal-centric Spanish restaurant doesn\u2019t serve, but take it a step at a time, and start off with chewy duck hearts piled high on toast. Not exciting enough for you? Prep yourself for main courses that explore more unusual parts of the anatomy, like crispy pig head, ox tongue, calf liver, ox heart and the tender, creamy milk-fed lamb sweetbread served with capers and parsley.<\/p>\n

Dehesa<\/a>, 12 North Canal Road, Singapore 048825. p. 6221 7790.<\/em><\/p>\n

Lollapalooza \u2013 Roasted lamb hearts, veal sweetbreads, veal tongue<\/strong><\/h3>\n

Lollapalooza\u2019s menu is updated daily to take advantage of fresh meats and produce, and thankfully for this list, this menu regularly includes offal offerings like veal sweetbreads with baby carrots and corned veal tongue with salsa verde. Lucky diners might even stumble upon more adventurous dishes like roasted lamb hearts. Make sure you give \u2019em a call beforehand if you\u2019re keen on a particular part\u2026 we mean, dish.<\/p>\n

Lollapalooza<\/a>, 1 Keong Saik Road, Singapore 089109. p. 6221 3538.<\/em><\/p>\n

\"Five
Five spice lamb tongue (Photo credit: Ding Dong)<\/figcaption><\/figure>\n

Ding Dong \u2013 Lamb tongue<\/strong><\/h3>\n

Ding Dong\u2019s new digs on Amoy Street comes with a revamped menu as well. The bar restaurant’s most eclectic menu offering (and there are plenty!) is the five spice lamb tongue with pickled cucumber and black pepper sauce. The tongue, brined overnight and marinated with five spices, is cooked sous vide, cubed, then fried \u2013 perfect with a couple of their equally quirky cocktails. Stay tuned for our full review.<\/p>\n

Ding Dong<\/a>, #01-02, 115 Amoy Street, Singapore 069935. p. 6557 0189.<\/em><\/p>\n

Employees Only \u2013 Bone marrow poppers<\/strong><\/h3>\n

You might be a little perplexed to see a bar on this list, but trust us when we say that this bar\u2019s kitchen serves some stellar light bites. The bone marrow poppers, a specialty of Executive Chef Julia Jaksic come in a trio; the bone marrow is wrapped in a puff pastry tube and topped with a creamy bordelaise sauce. Make this your destination if you\u2019re after a drink and a couple of devilishly good plates of bar grub.<\/p>\n

Employees Only<\/a>, 112 Amoy Street, Singapore 069932. p. 6221 7357. Open Sun-Thu 5pm-2am, Fri-Sat 5pm-3am.<\/em><\/p>\n

\"Bone
Bone marrow crostini (Photo credit: The Black Swan via Facebook)<\/figcaption><\/figure>\n

The Black Swan \u2013 Baked bone marrow crostini<\/strong><\/h3>\n

We\u2019re no strangers to this swish 1930s Art Deco space, so when we need a savoury pick-me-up, we pop by for Black Swan\u2019s baked bone marrow crostini with bread. The creamy bone marrow paired with crunchy toasted crostini (and a cocktail or two) is one of our fave ways to chase away the Monday blues.<\/p>\n

The Black Swan<\/a>, 19 Cecil Street, Singapore 049704. p. 6438 3757.<\/em><\/p>\n

Neon Pigeon \u2013 Duck liver mousse and roasted bone marrow<\/strong><\/h3>\n

While not as exotic as some of the other offerings on this list, this modern Japanese izakaya\u2019s mighty good duck liver mousse deserves a place on this list \u2013 think of it as a creamy foie gras jam. The other offal menu item, the roasted bone marrow, deserves mention as well for its unique Asian twist thanks to the addition of furikake seasoning and crispy garlic.<\/p>\n

Neon Pigeon<\/a>, 1 Keong Saik Road, Singapore 089109. p. 6222 3623. Open Mon-Sat 6pm-12am.<\/em><\/p>\n

Mo’Mor Izakaya \u2013 Grilled Iberico pork jowl<\/strong><\/h3>\n

Like bacon? Then you\u2019ll absolutely love the grilled Iberico pork jowl at Mo\u2019Mor Izakaya. This tender, perfectly charred cut from the pig’s cheek will be a hit with the carnivorously-inclined who don’t want to stray too far into offal territory. But hey, if you\u2019re more adventurous, here\u2019s an izakaya that\u2019s great for offal\u2026<\/p>\n

Mo\u2019Mor Izakaya<\/a>, #B1-01, 56 Tanglin Road, Singapore 247964. p. 6463 8080.<\/em><\/p>\n

\"Chicken
Chicken hearts (Photo credit: Bincho via Facebook)<\/figcaption><\/figure>\n

Bincho \u2013 Chicken heart and liver<\/strong><\/h3>\n

Sometimes, all you need is a little heart, so have a go at Bincho’s Tori Zukushi Set and feast on the included yakitori “tare” platter with chicken heart, liver and neck (header image). This indulgent set menu also includes a yakitori “shio” platter with soft bone, gizzard and tail for $90++. If seven courses is a little much, pop by during lunch for a tender beef tongue rice bowl \u2013 dare your colleagues to give this a shot!<\/p>\n

Bincho<\/a>, #01-19, 78 Moh Guan Terrace, Singapore 162078. p. 6438 4567. Open Tue-Sun 12pm-3pm, 6pm-12am.<\/em><\/p>\n

Meat Smith \u2013 Pork rinds<\/strong><\/h3>\n

Now there\u2019s no way these meat mavens are going to miss out on this party. Order up a crispy plate of pork rinds to go with a couple of pints from its selection of craft beers. Too much porcine indulgence for you? Pick the bone marrow served with toast and chimichurri instead.<\/p>\n

Meat Smith<\/a>, 167-169 Telok Ayer Street, Singapore 068620. p. 6221 2262. Open daily 8.30am-12am.<\/em><\/p>\n

Swatow Seafood Restaurant \u2013 Pig’s head<\/strong><\/h3>\n

Head to Swatow and go face-to-face (we couldn’t resist) with its Teochew-style sliced braised pig head. If staring your dinner in the eyes is a little too grim for you, don\u2019t worry, the dish comes pre-sliced, so even the more squeamish of your peers won\u2019t mind.<\/p>\n

Swatow Seafood Restaurant<\/a>, 181 Lorong 4 Toa Payoh, Singapore 310181. p. 6363 1717. Open daily 8am-10.30pm.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019re savvy with nose-to-tail dining in Singapore, its very mention will bring to mind two restaurants: Dehesa and the now closed Wolf. Specifically, the nose-to-tail-dining concept involves utilising as much of the animal as possible, from bone marrow and brain to liver and intestines. Unfortunately, the food scene is pretty scarce when it comes […]<\/p>\n","protected":false},"author":101011,"featured_media":103003,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,9744],"tags":[],"acf":[],"yoast_head":"\nUnique nose-to-tail restaurants in Singapore: Where to eat offal dishes like beef tongue, chicken hearts, and sweetbreads<\/title>\n<meta name=\"description\" content=\"Dehesa isn\u2019t the only meatmonger for such adventurous dishes! Here\u2019s our meaty guide to Singapore\u2019s best offal dishes like bone marrow and duck liver at tapas restaurants, yakitori izakayas and more. Dare to try?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/unique-nose-to-tail-restaurants-in-singapore-where-to-eat-offal-dishes-like-beef-tongue-chicken-hearts-and-sweetbreads\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Unique nose-to-tail restaurants in Singapore: Where to eat offal dishes like beef tongue, chicken hearts, and sweetbreads\" \/>\n<meta property=\"og:description\" content=\"If you\u2019re savvy with nose-to-tail dining in Singapore, its very mention will bring to mind two restaurants: Dehesa and the now closed Wolf. 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