We tried Singapore’s best-rated Western food stall

Has your journey of visiting places with the best reviews lived up to your expectations? I recall accompanying a friend to a well-regarded Turkish restaurant in Arab Street, only to discover that I’d experienced better quality of food elsewhere. This made me question the reliability of such reviews (as you guys could be judging mine). I decided to check out the highest-rated establishments around Singapore. For the best-rated Western food stall, it led me to UNO Beef House at Toa Payoh Lorong 1.

Now, my criteria consists of 3 simple terms: it should not be a restaurant, it must have a minimum of 150 Google reviews, and it must have a minimum rating of 4.2 stars.

At the time of writing, UNO Beef House had amassed a whopping 907 reviews, and it has received 4.2 stars out of 5 on Google Reviews. They recently relocated from their long-standing spot on Toa Payoh Lorong 6 after 18 years, with their current place being just about a year old.

The stall was prominent with its striking orange-coloured signboard. According to my colleague, Chantal, if you’re a resident of Toa Payoh, you’re guaranteed to be familiar with this well-known Western food stall.

What I tried at UNO Beef House

Based on the majority of reviews, customers typically had to wait a minimum of 30 to 45 minutes before their food was served. I arrived there on Sunday noon and the food arrived within 15 minutes— yayers!

The first dish to grace our table was the Fried Rice w/ Chicken Chop (S$7.50). It featured a perfectly-seared piece of chicken thigh resting atop a generous serving of fried rice, accompanied by a visually appealing sunny-side-up egg on the side.

My instincts compelled me to savour the chicken chop first. Unlike bland chicken meat which I’ve encountered before, the meat here tasted heavenly. The marinade permeated every fibre and grain, elevating the flavour to new heights. The fine specks of black pepper sprinkled on top also provided a subtle heat with every bite.

I appreciated the thick chicken chop sauce served here that parted like the red sea, but my only gripe with it was its limited quantity. After a few mouthfuls, I ran out of sauce and found myself savouring the chicken on its own.

The fried rice had pieces of ham and the standard frozen vegetable trio of carrot, corn and green peas. While it tasted decent, it didn’t particularly stand out. However, when paired with a fried egg, its delectability was enhanced with the creaminess of the yolk.

The highly-acclaimed Black Pepper Ribeye Steak (S$18), which has garnered much online praise, made a grand entrance. It was accompanied by billows of smoke and sizzling sounds emanating from the hot plate, reminiscent of those served in Jack’s Place.

The beef was generously drenched in a tantalising brown sauce, glistening under the afternoon sun, adorned with slices of onions, celery, and capsicum on top. Accompanying this star player was a huge golden-brown potato ball, a serving of baked beans, and a quartered grilled tomato, completing the ensemble.

Cutting through the meat with my knife felt akin to slicing through a slab of butter— effortlessly smooth and incredibly tender.

I ordered the steak cooked to medium, and the chefs executed it flawlessly, achieving the perfect level of doneness. However, I must admit that the time spent capturing pictures of the food had caused the meat to transition to medium-well by the time I finally indulged in it.

Despite that, my piece of steak was still remarkably tender. I opted to eat the steak ‘dry’ (without any sauce) first. The taste was resonantly beefy, delightful, and remarkably soft, devoid of any tough veins.

However, it lacked the desired oomph factor I always crave when enjoying a steak. While it was good, it didn’t quite deliver the mind-blowing experience I was anticipating. I also believe that the pepperiness of the sauce could use a bolder kick, as it came across as more of a regular brown sauce to me.

The fluffy golden mashed potato filling was concealed beneath a crispy paper-thin crust. Eating it evoked a sense of nostalgia for me, as it reminded me of the miniature versions I enjoyed while growing up.

I also enjoyed the small serving of sliced vegetables which were on top of the meat, infusing it with a delightful burst of natural sweetness.

For those in search of a lighter alternative, the Grilled Fish (S$9) is an ideal choice. I requested to replace the mashed potato ball with french fries at no additional charge. The slab of grilled dory came with a wedge of lemon, crinkle-cut fries, coleslaw, baked beans and a dollop of tartar sauce.

I revitalised the piece of fish by giving it a refreshing citrus spa treatment with the lemon.

The fish was expertly grilled, boasting a beautifully charred golden-brown exterior that was crispy on the outside and crumbly on the inside; it paired wonderfully with the tangy tartar sauce.

In spite of the fries sitting on the plate for some time, they remained delightfully crispy.

Final thoughts

If I’m not in the area, I won’t make a special trip here just to have their Western food, but overall, UNO Beef House offered a mix of positive and lukewarm reactions.

I particularly agree with the comments praising the tender and flavourful steak and chicken chop. The stall could use some minor tweaks, but the convenient parking and its proximity to Toa Payoh MRT station within a 10-minute walk add to its appeal.

In my heart, I believe it deserves a 4 star rating, slightly lower than what it has received online. If the quality of food improves, it could easily earn a score of 4.5 or higher from me. Join us and share your thoughts after trying it out.

Expected damage: S$7.50 – S$20 per pax

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