If you're ever craving quality cuts of grilled beef and pork, look no further than Hey Yakiniku for these scrumptious barbequed meats over a smokeless grill.
Tontoro ($6.90/100g) π· 8/10
Also known as pork jowl, these were one of the thickest-sliced pieces of meat we were served. However, it was actually one of the most tender because of the marbled nature of the pig's cheek! I especially loved charring the edges of this meat verily because it went so well with the meat's fatty composition.
Karubi ($5.90/100g) π 9/10
Prime karubi ($11.90/100g) πΈπ 10/10
The two karubis are both made of beef short rib and was my favourite selection of the entire meal! The short rib, though thin, provided a remarkable mouthfeel with its streaky texture.
Just when I thought the normal karubi was gratifying, the prime version really amazed me with its melt-in-my-mouth tenderness. Dazzling as it was, I'm a bit doubtful about spending more than double the price on the premium version. But hey, if you've got a stuffed wallet, I'd say definitely go for it. The difference is palpable.
Australian wagyu ($27.90/180g) π₯© 9/10
180g of steak gets you a sizeable portion, but they cut it up before you grill this so cooking this steak becomes more manageable. That said, as cooking steak takes a fair amount more dexterity than cavalierly throwing the other picks of meat into the flames, make sure to take out your steak before it's overcooked.
I prefer my steak a healthy medium-rare, and that doneness allowed me to sink my teeth into each slice and cleanly sever the meat in one bite. Beware not to cook the steak much more than that -- it took me a notable bit of negotiation when I left a slice in the flames a tad too long.
Gyu Tan ($11.90/100g) π 7/10
Last but certainly not least, don't get squeamish over the fact that you're eating beef tongue -- it tastes not much different from muscle anywhere else on the cow's body! I found it a little chewy, but this is a good pick for those who prefer their meats leaner.
