We Chinese have a popular saying: “The right one can’t be missed.” No other statement could better reflect our discovery of Astonsoon, a steak house of Singaporean origin that just opened in Foshan.
Even though the GuangFo metro line shuttles back and forth daily from 6am to 11pm, it is still rare for most big city dwellers to make a day trip to Foshan. Time consuming is one thing; wearing one out is another. Crowded carriages and little hope of finding a seat make the train quite unappetizing. Yet the arrival of Astonsoon offers Guangzhouers an extra reward for making the journey. The merits even outweigh the fact that the restaurant is actually a 10-minute taxi drive from the nearest metro station.
Growing from humble roots, Astonsoon, dubbed by Singaporean media as the ‘Steak King of Singapore,’ has over 30 branches in the Lion City. The Foshan branch is the first in China. With cowboy-style decorations and furnishings, the message is clear: we serve big meat.
Steak is the major attraction. The stringent process of importing premium quality beef from Australia, New Zealand and North America is done personally by Aston Soon, the founding chef and owner of the brand. Beef cuts like ribs, short loins, sirloin and tenderloin are sold here, and each piece is guaranteed to be at least one-inch thick.
The menu is designed like an image-abundant textbook, giving every detail needed to choose one’s favorite meat. Favor firmer beef? Go for the grass fed. Craving a juicy and fatty cut? Consider grain fed.
It is difficult to make a choice when faced with so many succulent pictures, but one does stand out. Described as the foie gras of beef, the Australian Wagyu striploin 9+ (RMB680) is noted for its intense marbling. Astonsoon strongly suggests customers have it prepared rare or medium rare, as these cooking methods best release the beef’s natural flavor.
More flashily presented, Jack Daniel’s flambe (RMB480) is three inches of tenderloin from 150-day grain-fed cattle, served tableside and drenched with a sweet sauce of butter, onions, mushrooms and Jack Daniel’s. Infused with a subtle whiskey aroma, it’s clear why the name features Tennessee’s finest so prominently. Prepare to be impressed not only by the tenderness of this dish, but by the shooting flame that erupts as the alcohol is added to the pan.
Another highlight at Astonsoon is the burgers. The Ieat super burger (RMB90), named after celebrated Singaporean food critic Leslie Tay’s blog, captures patrons’ hearts with its multiple layers of deliciousness: chewy pan-fried bacon, rich cheese, soft tomato slices, refreshing lettuce and juicy minced beef. The sweet, crispy deep-fried chopped onions inserted between the meats add extra points to the burger’s charm. Elegance is the last thing you need when you start to gulp down this humongous stack of patty.
In addition to beef, Astonsoon also provides pork, chicken and fish. Each main course is served with a complimentary soup and appetizer. We do recommend trying the french fries, as the potatoes are brought through North America’s premier potato company, Lamb Weston. An extra thin coating guarantees a crunchier outside.
After dining at Astonsoon, we can’t help thinking that being vegetarian is a big missed steak.
Price: Approx. RMB200 per person
Who’s going: Meat maniacs
Good for: Weekend brunch
// Photos by Claire Zheng. Listing.
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