If you’re ever around Jalan Batu Food Centre and craving some affordable and tasty steaks, you don’t need search far far anymore. Introducing BlackGoat, a relatively new stall that opened this year that charcoal grills their meats with super big big fire sia!
BlackGoat At Jalan Batu Food Centre
Run by a team of young entrepreneurs, BlackGoat is led by 23-year-old Fikri Rohaimj. Even though he’s pretty young hor, he has a lot a lot of experience siol. He has previously worked at Burnt Ends and the three-Michelin-starred restaurant, Zen, when he was still in Junior College (JC). What started as a simple simple home-based business has boomed into his very own hawker stall. Fuyoh!
BlackGoat’s menu features three cuts of steak – Rump Cap, Ribeye, and Striploin. While their Rump Cap is served at $16.50 (190g) and $18.50 (210g), the prices of their other steaks are dependent on the weight. So if the steak big big, then you pay more lah. Prices for the striploin and ribeye start at $31 and $36 respectively for for 255g. Other menu items include the Charcoal-Grilled Lamb ($28 to $35), White Pepper Fried Chicken Burger ($13.50), and Cheeseburger ($14).
Besides charcoal grilling their meats hor, what makes BlackGoat unique as well is their offering of desserts. Not bad leh, can have your mains and desserts at the same hawker stall. Enjoy sweet treats like their Affogato ($9), featuring white chocolate mousse, cold brew expresso, and honeycomb, as well as their Coffee Caramel and Hazelnut Brownie ($9).
Tasmanian Grassfed Striploin
We opted for the Striploin ($59.50/495g) – Tasmanian Grassfed MB1+, which is swee swee perfect for two to three pax. Some more they so nice already slice the steak for us sia. Requesting medium rare for the temperature, the cooking of the steak was sadly inconsistent. Because the fire big big right, the end slices of the steak were more overcooked while the middle ones were closer to medium-rare.
Although the smokiness from the charcoal damn tok kong, some slices were overpowered by it, making them taste underseasoned. One simple solution is to request a side of salt to enhance the flavour. While some of y’all might think the smokiness is fire (good), others might feel the steak was on fire. Honestly, it’s subjective lah.
Do eat the striploin fast fast a bit as it gets dry and chewy after being left out for some time like most steaks. Plus hor, some parts of the fats could be rendered down better as well. Though we say until like that right, still can makan lah for a hawker-stall steak. No cap people.
We think it’s better to order a smaller steak so it’s easier to control the temperature when cooking. Makes sense right? As the Striploin and Ribeye are served with a simple salad with balsamic vinaigrette, we recommend getting the Rump Steak that is served with both fries and salad. Two for the price of one sia.
Come Try BlackGoat For Yourself Lah
Honestly ah, if we were in the area, we would definitely still give BlackGoat a try. But hor, we recommend getting the Rump Steak at a smaller weight for the best chance at enjoyment. When it comes to steak, it’s like gambling lah. Sometimes, even the best chefs can’t achieve the perfect consistency, so tolong give BlackGoat a chance ok. If you’re curious to find out whether they are truly good or not, there’s only one way to find out…
Address: 4A Jln Batu, #01-05, Jalan Batu Food Centre, Singapore 432004
- Wed & Thurs, 5.30pm to 8.30pm
- Fri to Sun, 5.30pm to 9pm
Cover Photo: Singapore Foodie
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