COLLIN’S – Roasted Benja Chicken, Black Angus Ribeye & $20 Grilled Platter (Jurong Point)

28 October 2020 Gwendolyn

Founded by Chef Collin Ho in 2012, COLLIN’S has now grown to 27 outlets in Singapore and overseas. Just recently, the local owned restaurant opened its 11th outlet in Singapore at Jurong Point Shopping Centre.

Known for its grilled meats, COLLIN’s offers various carnivorous options from the popular Benja chicken and signature pork ribs to Angus steak and mixed grill combos for sharing.

Speaking of the Benja chicken, it is the world’s first brown rice fed chicken which gives it the moist and tender texture. The spice-marinated 1⁄4 Roasted Benja Chicken $18 is coined as the ‘wagyu’ of chicken and is flavourful on its own even without the chicken gravy.

The 35 Days Whisky Dry Aged Black Angus Ribeye $45 stood out from the other steaks for its melt-in-the-mouth consistency. Well marbled, the 200 days grain fed ribeye received a nod from all of us for its juicy flavours accompanied with hints of smokiness. It comes with a solid bowl of seasonal vegetables, though the Pesto Cream Sauce and Black Pepper Sauce for the steak might not be necessary. The Mushroom Potato Au Gratin, on the other hand, was exceptional, creamy with a burnt browned surface.

At $20, the COLLIN’S Mixed Grill is not only value for money but also one of the better tasting dishes among the rest. Comprising of Chicken Chop, Summer Kabana Pork Sausage and Pork Chop, the meats are richly seasoned for flavour which make them extra tasty.

Whether there is an occasion to celebrate or not, the 45 Days Dry Aged Black Angus Tomahawk ($16 per 100 gm) calls for a mini gathering (up to five pax) to indulge in its massive, approximately 1kg meat portion. I found the meat tougher and dryer compared to its counterparts. The smaller steak cuts seemed to fare better on their menu.

You can’t go wrong with the Button Shroom Escargot $13, lovingly baked in fragrant, creamy garlic butter for that victorious oomph.

Other classic sides we had include the Truffle Mushroom Soup $6 and King Salmon Nicoise Salad $11 (with perfectly cooked salmon fillet that flaked apart beautifully), and a rich Valrhona Chocolate Lava Fondant $10 to end off the meal.