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Steak and Pho Katong

by | Oct 5, 2025 | Uncategorized | 0 comments

Location: East Coast Road, Katong, Singapore
Cuisine Type: Vietnamese
Dining Style: Casual neighborhood eatery
Seating: Indoor air-conditioned dining hall + outdoor covered seating
Operating Style: Dine-in focused

Ambience & Atmosphere ⭐⭐⭐

Physical Space

Steak and Pho occupies a charming old shophouse along East Coast Road, positioned just a few doors down from the popular June Coffee. The restaurant exudes a modest, unpretentious character that immediately puts diners at ease.

Interior Design

The interior decor takes a functional, no-frills approach. While basic in execution, the space incorporates authentic Vietnamese elements that add cultural warmth:

  • Vietnamese-inspired wall accents
  • Traditional crockery and tableware
  • Simple, clean lines throughout the dining area
  • Compact but comfortable seating arrangements

Dining Zones

Indoor Dining Hall: Fully air-conditioned for Singapore’s tropical climate, providing a comfortable escape from the heat. The space accommodates a modest number of tables, creating an intimate dining environment.

Outdoor Seating: A sheltered area under the shophouse awning offers kerbside dining charm. This space captures the essence of traditional Vietnamese street-side eating, adapted for the Katong neighborhood setting.

Authentic Touch

The presence of Vietnamese staff members—both in service and kitchen roles—contributes significantly to the restaurant’s authentic atmosphere. The quiet hospitality and bilingual environment (English and Vietnamese spoken fluently) create a genuine Vietnamese dining experience that resonates with both local Vietnamese patrons and adventurous food enthusiasts.

Overall Atmosphere

The ambience is relaxed and welcoming, perfect for casual meals with family or friends. It’s not a place for romantic fine dining or Instagram-worthy interiors, but rather a honest neighborhood spot where good food takes center stage. The mix of Vietnamese and non-Vietnamese diners during service hours speaks to its cross-cultural appeal and authenticity.

Menu Overview

Steak and Pho offers an extensive menu that balances traditional Vietnamese cuisine with crowd-pleasing options:

Main Categories

Pho Section

  • Various pho combinations featuring different proteins
  • Sliced Beef & Meatball Pho Noodle Soup ($12.90)
  • Multiple broth-based noodle options

Banh Mi

  • Vietnamese baguette sandwiches with various fillings
  • Traditional and modern interpretations

Steaks

  • Western-style grilled meats
  • Appeals to diners seeking heartier protein options

Rice Dishes

  • Grilled Pork Chop Rice ($12.90)
  • Com tam (broken rice) variations
  • One-plate meals with multiple components

Hot Pots

  • Communal dining options
  • Vietnamese-style broth bases

Vegetarian Options

  • Dedicated section for plant-based diners
  • Vietnamese vegetarian specialties

Beverages

  • Hot Ginger Lemon Tea ($4.90)
  • Iced Vietnamese Coffee ($5.20)
  • Traditional Vietnamese drink selections

Price Range

Main dishes hover around $12.90, positioning the restaurant in the affordable-to-moderate range for Singapore dining. Beverages range from $4.90 to $5.20, which is reasonable for the area.

Featured Dishes: Detailed Analysis

1. Sliced Beef & Meatball Pho Noodle Soup ($12.90)

Visual Presentation: Arrives in a generous, deep bowl that showcases the classic pho components. The broth is clear yet rich in appearance, with visible aromatics floating on the surface.

Components:

  • Broth: The heart of any pho. Fragrant and aromatic with depth of flavor that suggests hours of simmering bones and spices. The broth achieves balance—flavorful without being heavy or overly salty.
  • Beef Slices: Thinly sliced raw beef placed atop the hot soup, allowing diners to cook it to their preference. The slices are tender and cook quickly in the steaming broth.
  • Meatballs: Springy texture characteristic of well-made Vietnamese beef balls. They have good bite and hold their shape in the soup.
  • Rice Noodles (Banh Pho): Flat rice noodles with excellent texture—not too soft, not too firm. They maintain their integrity throughout the meal without becoming mushy.
  • Fresh Accompaniments: Served on the side are fresh herbs (likely Thai basil, cilantro, and saw-leaf coriander), bean sprouts, and lime wedges. This allows diners to customize their bowl according to preference.

Eating Experience: The pho delivers an authentic Vietnamese experience. The aroma hits first—star anise, cinnamon, and charred ginger notes. Each spoonful offers layers of flavor, and the fresh herbs add brightness and complexity. The portion is substantial, easily satisfying as a complete meal.

Traditional Elements: This dish stays true to Vietnamese pho traditions with proper broth development, quality ingredients, and the essential herb plate that lets diners personalize their bowl.

Dish Aspects & Traits Analysis

FLAVOR PROFILE:

  • Primary Flavors: Savory (umami-rich beef broth), aromatic (star anise, cinnamon), slightly sweet (natural bone sweetness)
  • Secondary Flavors: Herbal (basil, cilantro), citrus (lime), fresh (bean sprouts)
  • Complexity: Multi-layered with 8-10 distinct flavor notes
  • Balance: Well-balanced between rich and light elements
  • Finish: Clean, lingering beef and spice notes

TEXTURE ANALYSIS:

  • Broth: Silky, light-bodied yet substantial, slight viscosity from collagen
  • Noodles: Slippery, smooth, soft yet firm (al dente), pliable
  • Beef Slices: Tender, delicate, melts quickly when cooked
  • Meatballs: Bouncy, springy, firm, cohesive
  • Bean Sprouts: Crunchy, crisp, watery
  • Herbs: Fresh, soft, slightly fibrous
  • Textural Variety: High (6+ distinct textures in one bowl)

AROMA CHARACTERISTICS:

  • Dominant Notes: Star anise, cinnamon, charred aromatics
  • Supporting Notes: Beef, ginger, onion, fresh herbs
  • Aromatic Intensity: Strong, immediately noticeable
  • Aromatic Type: Warm spices, herbal, meaty
  • First Impression: Inviting, comforting, appetite-stimulating

VISUAL APPEAL:

  • Color Palette: Golden-amber broth, pink-red beef, white noodles, green herbs, white bean sprouts
  • Presentation Style: Rustic, authentic, home-style
  • Plating: Traditional Vietnamese (ingredients layered in bowl)
  • Visual Texture: Contrast between clear broth and solid ingredients
  • Garnish Quality: Fresh, vibrant green herbs

TEMPERATURE DYNAMICS:

  • Serving Temperature: Piping hot (broth around 85-90°C)
  • Temperature Retention: Excellent (thick bowl maintains heat)
  • Eating Temperature: Hot throughout meal
  • Temperature Variation: Raw beef cooks from cold to hot in broth

PORTION & SATIATION:

  • Portion Size: Generous, substantial
  • Filling Factor: High (complete meal)
  • Hunger Satisfaction: 4.5/5
  • Leftover Likelihood: Low (typically finished)
  • Meal Completeness: Standalone dish (no sides needed)

CUSTOMIZATION OPTIONS:

  • Herb Additions: Thai basil, cilantro, saw-leaf coriander, mint
  • Spice Level: Adjustable (chili, sriracha available)
  • Lime Addition: Variable (1-2 wedges provided)
  • Bean Sprout Amount: Customizable
  • Hoisin/Sriracha: Table condiments available
  • Personalization Rating: Very high (8/10)

NUTRITIONAL ASPECTS:

  • Protein Content: High (beef slices + meatballs)
  • Carbohydrate Source: Rice noodles
  • Vegetable Content: Moderate (herbs, bean sprouts)
  • Fat Content: Low to moderate (lean beef, some fat in broth)
  • Sodium Level: Moderate to high (fish sauce, broth seasoning)
  • Caloric Estimate: 450-600 calories

COMFORT FACTOR:

  • Comfort Level: Very high (9/10)
  • Emotional Appeal: Warming, soothing, nostalgic
  • Weather Suitability: Excellent for cool/rainy days, acceptable year-round
  • Mood Enhancement: Positive, satisfying
  • Familiarity: High for Vietnamese diners, moderate for others

SPICE & HEAT:

  • Base Heat Level: Minimal (0.5/10)
  • Adjustable Heat: Yes (add chili/sriracha)
  • Spice Type: Aromatic spices (not chili heat)
  • Pungency: Moderate (from fresh herbs)

AUTHENTICITY MARKERS:

  • Traditional Accuracy: Very high (9/10)
  • Regional Style: Northern Vietnamese pho style
  • Ingredient Quality: Authentic (proper noodles, cuts of beef)
  • Preparation Method: Traditional (long-simmered broth)
  • Cultural Indicators: Herb plate, table condiments, presentation

SHAREABILITY:

  • Sharing Difficulty: High (individual bowl, personal customization)
  • Recommended: One per person
  • Communal Aspect: Low (personal dish)

DIETARY CONSIDERATIONS:

  • Gluten: May contain (check broth ingredients)
  • Dairy-Free: Yes
  • Nut-Free: Yes
  • Vegetarian/Vegan: No (beef-based)
  • Halal Status: Check with restaurant
  • Low-Carb Friendly: No (rice noodles)

EATING DIFFICULTY:

  • Utensil Requirements: Spoon and chopsticks (or fork)
  • Technique Required: Moderate (slurping noodles)
  • Messiness Factor: Moderate (hot soup, splatter risk)
  • Learning Curve: Easy to moderate for first-timers
  • Child-Friendly: Yes (with assistance)

2. Grilled Pork Chop Rice (Com Suon Nuong) ($12.90)

Visual Presentation: Served as a one-plate meal with multiple components arranged appealingly. The dark caramelized pork chops take center stage, surrounded by rice, egg, and vegetables.

Components:

  • Pork Chops: Two pieces of grilled pork chop with beautifully caramelized edges and visible char marks. The dark glaze indicates marination with fish sauce-based mixture, creating that signature Vietnamese sweet-savory profile.
  • Marinade Profile: The pork exhibits classic Vietnamese flavoring—fish sauce (nuoc mam), sugar, garlic, and possibly lemongrass. The caramelization suggests proper grilling technique with high heat.
  • Sunny-Side-Up Egg: A fried egg with runny yolk placed atop the rice, adding richness and allowing diners to mix it through the rice for added flavor.
  • Vietnamese Omelette (Cha Trung): A wedge of golden yellow omelet topped with black sesame seeds. This adds another protein dimension and textural variety.
  • Steamed White Rice: A generous mound of jasmine rice, the foundation that brings all elements together.
  • Pickled Vegetables (Do Chua): Julienned pickled carrots and daikon radish providing essential acidity and crunch to cut through the richness of the pork.

Eating Experience: This is Vietnamese home-style cooking at its finest. The pork chops are flavorful with that addictive sweet-savory glaze. Breaking the egg yolk and mixing it into the rice creates a creamy texture. The pickled vegetables are crucial—they refresh the palate between bites of rich pork. Each element plays a role in creating a balanced, satisfying meal.

Cultural Context: Com suon nuong is a Vietnamese comfort food staple, commonly eaten for lunch or dinner. This version stays authentic to the traditional preparation while being accessible to non-Vietnamese diners.

3. Hot Ginger Lemon Tea ($4.90)

Profile: A soothing Vietnamese beverage that balances warming ginger spice with bright citrus notes. The flavor is mild yet refreshing—not overly spicy or tart. This drink aids digestion and provides a comforting conclusion to the meal.

Best Paired With: Rich, hearty dishes like the pork chop rice, as the ginger helps cut through heavy flavors.

4. Iced Vietnamese Coffee (Ca Phe Sua Da) ($5.20)

Profile: Bold, strong Vietnamese coffee made with robusta beans and sweetened with condensed milk. Served over ice, it’s intensely caffeinated and sweet—exactly as traditional Vietnamese coffee should be.

Characteristics: The coffee delivers that signature Vietnamese coffee punch: strong, sweet, and deeply satisfying. The condensed milk adds creamy sweetness that balances the coffee’s natural bitterness.

Cultural Note: Vietnamese coffee culture favors strong robusta beans rather than the arabica beans common in Western cafes. This creates a more intense, bold flavor profile.

Cooking Techniques & Traditional Recipes

Vietnamese Pho Broth: The Foundation

Traditional Method: Vietnamese pho broth requires patience and proper technique. While the exact recipe at Steak and Pho is proprietary, traditional pho broth follows these principles:

Ingredients:

  • Beef bones (knuckle and leg bones for collagen)
  • Oxtail (for richness)
  • Beef brisket
  • Yellow onions (charred)
  • Fresh ginger (charred)
  • Star anise
  • Cinnamon sticks
  • Coriander seeds
  • Fennel seeds
  • Black cardamom
  • Fish sauce
  • Rock sugar
  • Salt

Cooking Process:

  1. Parboiling Bones (30 minutes):
    • Boil bones in water for 30 minutes to remove impurities
    • Drain and rinse bones thoroughly
    • This step ensures a clear, clean broth
  2. Charring Aromatics (10-15 minutes):
    • Char whole onions and ginger over open flame or under broiler
    • This develops deep, complex flavors and adds color to broth
    • Scrape off blackened skin
  3. Toasting Spices (2-3 minutes):
    • Lightly toast star anise, cinnamon, coriander, fennel, and cardamom in dry pan
    • This awakens essential oils and intensifies aromatics
  4. Simmering (6-12 hours):
    • Place cleaned bones in large pot with fresh water
    • Bring to boil, then reduce to gentle simmer
    • Add charred onions, ginger, and toasted spices
    • Simmer for minimum 6 hours, traditionally 12+ hours
    • Skim surface regularly to maintain clarity
  5. Seasoning:
    • Add fish sauce, rock sugar, and salt in final hour
    • Taste and adjust—broth should be savory, slightly sweet, aromatic
    • Strain through fine mesh to remove solids

Key Principles:

  • Long simmering extracts collagen and flavor from bones
  • Charring adds depth and color
  • Proper skimming creates clear broth
  • Balance of fish sauce, sugar, and salt is crucial

Grilled Vietnamese Pork Chop Recipe

Marinade Ingredients:

  • 4 pork loin chops (bone-in or boneless)
  • 3 tablespoons fish sauce
  • 2 tablespoons sugar
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 stalk lemongrass, finely minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon black pepper
  • 1 teaspoon oyster sauce (optional)

Marinade Instructions:

  1. Prepare Marinade:
    • Combine fish sauce and sugar, stir until sugar dissolves
    • Add minced garlic, shallot, and lemongrass
    • Mix in vegetable oil, black pepper, and oyster sauce
  2. Marinate Pork:
    • Score pork chops lightly for better penetration
    • Coat thoroughly with marinade
    • Refrigerate for minimum 2 hours, ideally overnight
    • Turn pork occasionally for even marinating
  3. Grilling:
    • Remove pork from refrigerator 30 minutes before cooking
    • Preheat grill to medium-high heat
    • Grill pork chops 4-5 minutes per side
    • Baste with remaining marinade during grilling
    • Look for caramelization and char marks
    • Internal temperature should reach 145°F (63°C)
  4. Resting:
    • Let pork rest 5 minutes before serving
    • This allows juices to redistribute

Serving: Serve over steamed rice with sunny-side-up egg, pickled vegetables, cucumber slices, and tomato wedges.

Vietnamese Pickled Vegetables (Do Chua)

Ingredients:

  • 1 large carrot, julienned
  • 1 daikon radish, julienned
  • 1 cup warm water
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt

Instructions:

  1. Prepare Vegetables:
    • Julienne carrot and daikon into thin matchsticks
    • Place in bowl, sprinkle with 1/2 teaspoon salt
    • Let sit 10 minutes, then squeeze out excess liquid
  2. Make Brine:
    • Combine warm water, rice vinegar, sugar, and salt
    • Stir until sugar and salt completely dissolve
  3. Pickle:
    • Place vegetables in jar or container
    • Pour brine over vegetables to cover
    • Let sit at room temperature for 1 hour minimum
    • Refrigerate for longer storage (keeps 2-3 weeks)

Notes: The pickles should be crunchy, tangy, and slightly sweet. They’re essential for cutting richness in Vietnamese rice dishes.

Service Quality ⭐⭐⭐⭐

Staff Composition

The service team consists primarily of Vietnamese staff members who bring authenticity and cultural knowledge to the dining experience. This creates a genuine atmosphere and ensures dishes are prepared according to traditional methods.

Service Characteristics

Efficiency: Orders are taken promptly upon seating. The reviewed dishes arrived within 15 minutes of ordering, demonstrating good kitchen workflow and timing.

Language Skills: Staff members seamlessly switch between English and Vietnamese, accommodating diverse clientele. This bilingual capability ensures smooth communication regardless of customer background.

Menu Knowledge: For diners unfamiliar with Vietnamese cuisine, staff members willingly explain flavors, ingredients, and preparation methods. They offer suggestions based on preferences and spice tolerance.

Hospitality Style: The service approach is characterized by quiet, unobtrusive hospitality—a hallmark of Vietnamese service culture. Staff are attentive without being overbearing, allowing diners to enjoy their meal at their own pace.

Areas of Excellence

  • Quick order taking and delivery
  • Helpful explanations for unfamiliar dishes
  • Bilingual communication
  • Genuine warmth in interactions

Food Quality & Value ⭐⭐⭐⭐

Food Rating: ⭐⭐⭐

The food at Steak and Pho delivers honest, authentic Vietnamese flavors without pretension. While it may not achieve the heights of fine dining Vietnamese cuisine, it succeeds in its mission: providing satisfying, home-style Vietnamese cooking.

Strengths:

  • Authentic flavor profiles
  • Quality ingredients
  • Proper cooking techniques
  • Generous portions
  • Consistent execution

Considerations: The 3-star food rating likely reflects the straightforward, comfort-food approach rather than elevated culinary artistry. This is neighborhood cooking done well, not destination dining.

Value Rating: ⭐⭐⭐⭐

At $12.90 for main dishes and $4.90-$5.20 for beverages, Steak and Pho offers excellent value for money, especially considering:

  • Singapore’s generally high food costs
  • East Coast/Katong location
  • Generous portion sizes
  • Quality ingredients
  • Authentic preparation

The pricing positions it as an affordable regular dining option rather than a special occasion restaurant.

Customer Demographics & Authenticity

Clientele Mix

During the review visit, the restaurant attracted both Vietnamese patrons and non-Vietnamese diners. This diversity indicates:

For Vietnamese Customers: The restaurant successfully provides familiar, authentic flavors that satisfy those seeking genuine Vietnamese cuisine.

For Non-Vietnamese Customers: The menu and atmosphere are accessible enough to welcome those exploring Vietnamese food, while maintaining authenticity.

Authenticity Indicators

The presence of Vietnamese customers serves as an informal but powerful indicator of authenticity. Vietnamese diners typically seek restaurants that:

  • Use traditional recipes and techniques
  • Source appropriate ingredients
  • Maintain proper flavor balance
  • Offer reasonable prices

Steak and Pho’s ability to attract this demographic suggests it meets these criteria.

Delivery Options & Takeaway

Note: The original review does not mention delivery services, online ordering, or takeaway options. Based on the restaurant’s small, neighborhood focus, here’s what to expect:

Likely Availability

As a modest shophouse restaurant, Steak and Pho may offer:

  • Walk-in takeaway orders
  • Possible phone orders for pickup
  • Potential listing on food delivery platforms (GrabFood, Foodpanda, Deliveroo)

Recommended for Takeaway

  • Banh Mi: Vietnamese sandwiches travel well
  • Rice Dishes: Grilled pork chop rice maintains quality during transport
  • Vietnamese Coffee: Can be ordered for takeaway

Not Ideal for Delivery

  • Pho: Noodle soup dishes generally don’t travel well; noodles can become soggy and broth may spill
  • Hot Pots: Communal dishes best enjoyed fresh at the restaurant

Recommendation

For the best experience, particularly with pho, dining in at the restaurant is recommended. The fresh herbs, hot broth, and ability to customize your bowl make in-person dining superior to delivery.

To confirm delivery options, contact the restaurant directly or check local delivery platforms.

When to Visit

Best Times

  • Lunch: Weekday lunches for quick, satisfying meals
  • Early Dinner: Beat the crowd with 6-7pm seating
  • Weekend Meals: Expect fuller occupancy; the Vietnamese community frequents on weekends

Recommended For

  • Casual family dinners
  • Quick business lunches
  • Comfort food cravings
  • Introduction to Vietnamese cuisine
  • Regular neighborhood dining

Not Recommended For

  • Romantic fine dining
  • Large group celebrations (limited space)
  • Those seeking modern fusion interpretations

Final Verdict

Overall Rating: 4 out of 5 TOPs

Summary Ratings

  • Food: 3/5 (Solid, authentic, honest cooking)
  • Service: 4/5 (Friendly, efficient, helpful)
  • Value: 4/5 (Excellent for quality and portion)
  • Atmosphere: 3/5 (Simple, functional, authentic)

Who Should Visit

Definitely Visit If You:

  • Love authentic Vietnamese food
  • Live or work in the East Coast area
  • Seek good value for money
  • Appreciate unpretentious dining
  • Want a reliable neighborhood spot

Consider Alternatives If You:

  • Prefer upscale ambience
  • Want innovative fusion Vietnamese
  • Need extensive vegetarian options (though some available)
  • Require guaranteed delivery service

The Bottom Line

Steak and Pho succeeds precisely because it doesn’t try to be something it’s not. This is honest, authentic Vietnamese cooking served in a welcoming environment at fair prices. The restaurant fills an important niche in the Katong dining scene: a reliable spot for genuine Vietnamese flavors without pretension or inflated prices.

The presence of Vietnamese patrons, the authentic cooking staff, and the traditional preparation methods all point to a restaurant that prioritizes flavor and authenticity over Instagram-worthy presentations. For East Coast residents seeking regular Vietnamese dining or anyone craving a good bowl of pho, Steak and Pho delivers exactly what it promises.

Recommendation: A solid choice for Vietnamese food in the East Coast area. Worth visiting for honest, satisfying Vietnamese comfort food at reasonable prices.

Practical Information

Location: East Coast Road, Katong (near June Coffee)
Cuisine: Vietnamese
Price Range: $$ (Mains around $12.90)
Seating: Limited indoor + outdoor covered seating
Parking: Street parking or nearby public parking
Best For: Casual dining, comfort food, authentic Vietnamese
Reservations: Likely not required for small groups
Payment: Check with restaurant for accepted methods

For updates on delivery options, operating hours, and reservations, contact the restaurant directly or search for their presence on social media and food delivery platforms.