BIG BOYS Sizzling Review: Cheap And Huge Chicken Cutlet and Mentaiko Fries At Bukit Timah

Colony Review: Most Value-For-Money Hotel Lunch Buffet With Snow Crab, Dim Sum And More What really held my attention was that the dishes were mostly under $10 , yet came in large portions. Food at BIG BOYS Sizzling Let’s start by stating how huge this Cornflake Chicken ($7.90) is.

Holding it up to my head, the chicken easily stretched across my face. It had a crispy crust that was reinforced by the crunchy cornflakes.

Our chef described the crust as a hybrid between the batter used in goreng pisang and fish and chips. Indeed, you do see these elements in the cutlet; its crusty ridges scream goreng pisang, and the lightness reminds you of fish and chips. Since they used thigh meat, the cutlet was tender yet business to the bite.

The New Zealand Sirloin Steak ($9.90) came sizzling in a cast iron hot plate with a light smoky perfume emanating from the beef. It’s a French technique used to impart a depth of layer to the dish — a throwback to the chef’s Ritz-Carlton days. There was too much gristle, and it lacked the tenderness I have come to expect from New Zealand cattle.

Personally, I refuse to put any sauce on my steak, as it just ruins the beef. Yet, for the purpose of a good picture, our producer insisted we pour the Black Pepper Sauce .

The Chicken Chop ($6.90) , on the contrary, was rather mediocre. It was tender and had a juicy flesh, allowing my knife to easily sink into the chicken when cut. Even so, it lacked a certain X-factor that differentiated itself from the other chicken chops around the area.

It was creamy and tasted like the meatball sauce you’d get at IKEA. Unlike the Swedish furniture store’s meatball sauce, the sauce here had chunks of mushrooms to give body.

Granted, the heat does get to you but that just adds to its timeless charm. I think it alludes to the aesthetic charm of the food here.

In many ways, it stems from BIG BOYS Sizzling’s dedication to quality.