Oxtail Fans Rejoice!
If you’re a fan of Indonesian Sup Buntut, then get ready to wag your tail in delight. Here is a charming, family-run restaurant that specializes in all things oxtail! From the comforting and aromatic Sup Buntut (oxtail soup) to the hearty Sup Rawon and succulent Grilled Oxtail, this humble little eatery is a must-visit for devotees of the fly swatter on the bovine’s behind.
Although, the oxtail makes up a very small proportion of a cow’s overall carcass (typically less than 1%) it is prized for its rich flavor and unique texture. When slow-cooked, the tough, sinewy muscles break down into a luxurious melt-in-your-mouth texture. The bones and the marrow add extra depth of flavour and umami to soups, stews, and braised dishes.
It might not have the prime status of a Ribeye, but among beef lovers, a tender braised oxtail represents everything that we like about beef. It might be just a humble tail, but it delivers a flavour so rich, that it could outshine the finest cuts at the steakhouse.
Why THREE by Garamika?
The eatery is run by three sisters—Gabriel, Rachel, and Mika. Their combined names form “Garamika” and it is the name of their mother’s company. Originally from Bogor, Indonesia, the family has made Singapore their home and they are eager to share the familiar flavours of their hometown here!
Gabriel and Rachel are university graduates. Mika is an undergraduate but still has a role in the café’s operations. Rachel, the chef, discovered her culinary prowess while studying in Scotland where she recreated the familiar flavours of hometown for her friends. Together, the sisters infuse the café with their youthful energy and infectious cheerfulness.
Review of the Dishes
When you walk into the restaurant, you will notice that the Highland Cattle features prominently in the decor. Although they don’t use Highland Cattle, the sisters felt that the adorable long-haired beast was the ideal mascot for their cafe. Their signature dishes all revolve around the oxtail.
Both the Sup Buntut and Sup Rawon are excellent. If you are after a simple, sweet beefy flavour, then Sup Buntut would be the choice for you. I prefer the robust flavour of the Sup Rawon which has added Buah Keluak puree for that added savoury flavour. 4.25/5
What is unique about their offerings is the grilled and deep-fried oxtail. The oxtail is first slow-cooked in a broth until the meat is tender and then prepared in these different styles.
This is the first time I’ve encountered grilled oxtail, but the sisters assure me that it’s quite popular in their hometown. The tender beef is grilled with a sweet and savory kecap manis and is well worth a try if you’re not having the soup. 4.25/5
As for the crispy fried version, it’s an original creation by the sisters. While intriguing, I am quite ambivalent to it. 4/5
For those who are not into beef, they also serve Ayam Bakar using the same Kecap Manis glaze. The chicken is minimally seasoned, so most of the flavour comes from the sweet glaze. I felt that the chicken lacked depth of flavour and I was tasting only the sweet glaze on the outside. 3.5/5
You have a choice between rice or gado gado to go with your meats. If you need to have rice, then I suggest you also order an plate of gado gado as a side dish. Their house-made peanut sauce is excellent and goes well with the vegetables! 4.25/5
For dessert, I highly recommend their Pulut Hitam. While you might assume that Pulut Hitam is simply black rice cooked in water, Rachel employs a special technique that sets hers apart from the rest. The rice is perfectly plump and tender, and the texture and mouthfeel are just spot-on! 4.5/5
Conclusion
Lovely little eatery run by three young sisters who are passionate about showcasing the food from their hometown of Bogor, Indonesia. If you are looking for Indonesian style oxtail soup, then this is the place to go!
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