Wolf

The first time I was here, it was for a big group about 12, and we shared a ton of dishes family style. I really loved it that way, as we got to try a little bit of everything. The dishes that really stood out were the espresso-​crusted iberico ribs, the hokkaido corn skewer and the fried pig ears. It was my first time trying pig ears, and I really loved it. The ears were sliced, battered and fried, served with pomegranate seeds. It was like an explosion of yummy fat with every bite, with the pom seeds to add a little bit of freshness to it. The ribs were to die for. If you were a starving kid in any impoverished country, this dish will fatten you right up. The ribs were tender, juicy, fat-​delicious, and incredibly flavorful with hints of coffee, caramel. The corn was super sweet, and not overcooked like most corn in Singapore. I really like this place, so much that I went again a week later, and ordered the same dishes. I did not enjoy it as much the second time, only because there were only two of us, and every main course was too big and fatty for one person, so it felt too greasy at the end. Really liked the artichoke soup they had, did not care for the «signature» pork chop, thought it was a little dry and under-​flavored. Will come back in a big group again.

Fab (& fat) stuff for meat lovers. Prices are kinda steep thus the 4 stars.
We had a mix of starters family style. The crispy pig ears were amazing — i loved its taste and gelatinous texture. Yep, lots of texture there and not for the faint-​hearted, but Wolf as a nose to tail place should attract only adventurous eaters.
For the mains, we each had a different type of pork chop. From the fattiest to a tender Kurobuta. I highly recommend the Kurobuta. All were done really well, delish and served with yummy sweet yams on the side. At $ 42 a pop, the portions were substantial. Still kinda pricey, me thinks.
Our wait staff was really helpful with recs too. No one minded the noise our table made and they were very gracious overall.
I like Wolf mucho. Just not an everyday spot.

i must start off by saying that i’m a fan of the prive group and my review will thus reflect as such.
a pork centric dining destination that also caters to other animal or non animal lovers.
be it pig’s head, ears, collar, belly, ribs, chops or ox tongue, beef lips, hearts, tripe and oxtail, duck liver, seafood and even vegetarian selections.
love the ambience and quirky décor, romantically dim yet just bright enough to make out any flaws in complexion your date might have, with talking points almost everywhere you look.
refreshingly friendly and effervescent staff eager to provide extra information as and when you need them.
crispy pig’s ears, endives, chervil, pomegranate, aioli.
moreish as moreish can be and more.
mussels & chorizo pamplona, white wine, parsley, cherry tomatoes, hand-​cut chips.
sweet, plump, delicate morsels that combined to ooze jus best used to drown the complimentary bread.
grilled green & white asparagus, jamón duroc, poached egg.
this has a more ordinary taste to it and was not quite all that memorable.
but their corn, those hokkaido corn!
amazing!
simply grilled, letting the quality of the produce speak for itself.
so sweet, like it has been infused with sugar!
but i suspect, their pork chops are the reason you will want to dine here.
nice thick cut choices, bone in, cooked just pink, retaining all it’s juiciness yet with marbled fats that are well rendered.
as for dessert, the chocolate stout cake immediately caught my eye.
rich, not too sweet, with a sophisticated bitterness, finished off in a mildly milo malt like sauce.
the rosemary lemon posset, however, is a good choice for anyone craving something lighter, something smooth, tart, fragrant, that will cleanse the palate of it’s pork centric coating.
so, do come hungry like a wolf and be prepared to leave stuffed like a pig!

Another restaurant by the Prive Group. The concept of this place is interesting, with a nose-​to-​tail philosophy. I like the concept as it ought to mean zero wastage, as all parts of the animal are edible, and I believe that no part is lesser than another.
Made a reservation for two on Friday, to dine on Saturday night. My friend and I wanted to try the half Pig’s Head for two, so I put that in my remarks when booking it. On Saturday noon, I was called by the resto, and informed that pig’s heads are to be booked two days in advance (maybe state that in the menu?). So fine, and at 5pm I was called again, to be informed they had a head. I think they should sort out their communications and have some spare heads in their refrigerator.
We got there, flipped open the menu, and got the crispy pig’s ears to start with, and adhering to the waitstaff’s advice that our main was going to stuff us full, we didn’t get any other starters. Not that anything else looked very appealing. In a nose-​to-​tail place, I expect more innovation and variety in using all parts of the pig. Maybe a re-​imagined British version of pig’s organs soup, fried chitterlings, pig haggis of some sort, but no. They had head cheese, smoked pork belly, and that was pretty much it. I was rather disappointed.
Our pig’s ears were crispy indeed, and you’ll find that they smack of KFC. Not undelicious, but quite a good snack if I were to have a beer in a pub.
Dum dum dum! Our half pig’s head arrived! It was a sight to behold indeed! Very shock-​worthy for Instagram, if I may say so myself. It came with a side of mash and atop a mustard and watercress sauce. Against the advice of our waitress, I ordered the grilled Hokkaido corn with celery salt to go with the head. My friend was skeptical we would be able to finish the corn, but at the end of the meal, she was glad I ordered it. Let me explain why.
The pig’s head is nothing but a giant piece of meat, with much fat and skin. Meat from the head is very tender, but also very fatty. A chunk of cheek will come with an accompanying chunk of fat. I would go so far as to say, we discarded about 25% of the edible flesh from the head, because there is only so much fat one can eat. This is where the corn comes in. The very sweet corn, was beautifully charred, with every kernel lightly licked by a flame, which appears to be torched on.
More about the head. I would consider myself very adventurous with food, and while carving the pig’s head was a novel experience, the taste itself was meh. We discarded more than half the skin away, because it was simply too hard to eat. When roasting a pig, the skin should be blistered enough so that it becomes crispy, and NOT crunchy. Severe lack of technical skill here — maybe they should hire a siew yoke master to teach em some tricks. Also, the head should probably be eaten by 3 – 4 people! My friend and I felt that maybe they should have had tableside service where someone could help us carve the head, because we had to figure out where the meat was, and we made a fair mess stabbing and tearing the head apart. It may be a nose-​to-​tail place, but I am not a savage.
The mash that came with the head was disappointingly gummy, which means either over-​mashing or the wrong potato variety used. In restaurants, three qualities make a good menu IMO.
1. Good technical skill
2. Innovation and/​or pairing
3. Service
I think Wolf gets service, but the other two elements are sorely lacking.
We move on to desserts and she gets the lemon posset with pistachio cookies, and I got the pear tartin with vanilla ice cream. Posset has a strange aftertaste of gelatin, cookies are green but do not taste of pistachios, pear tartin is covered entirely with so much syrup there is a crunch, and the only saving grace was that the ice cream had real vanilla inside, which for the price, really ought to be a norm.
I think Wolf has a lot of room for improvement — not only in terms of its menu, but an upgrading in technical cooking skills. If I were to come back, it would be a for a glass of wine, to chill out in their industrial and quirky looking ambience, and some corn to munch on.

Chef Alysia Chan has truly outdone herself in this unique gem of an establishment here. Her experience working in places such as Cocoette, Pollen Street Social and more is evident in her crafting of dishes, fresh produce and attention to detail. Her pork chop dishes are the best locally and abroad I would say! I love each and every of my visits here and you would too. Together with a tasteful and stylish ambience, this place is a must go for all foodies and gourmands out there.

Pork has been deemed as the «unhealthy» meat by the west in the last decade and this restaurant truly reminds ones why pork is a major feature in Asian cuisines and why in moderation pork is still the «tastier» meat. This reaturant also promotes to eat from «nose to tail», clearly leveraging on all parts (in and out) of the animal.
The ambience is chic and chilled. Our service staff was excellent although the other staffs seem less keen.
Food was great from start to finish (that banoffee tart!!)
On the pricier side — but a great date night or for special occasions.
Highly recommended.