Archive for the ‘1.2 Restaurants’ Category

Lawry’s The Prime Rib– The Prime (Rib) choice for special occasions

Even though there are many steakhouses and restaurants serving steak in Singapore, we still like to go back to Lawry’s The Prime Rib every so often, for the simple reason that the steak is consistently good, and we like the steak there. Yes, even food bloggers crave consistency once in a while, especially when you have a baby in tow and need to know that the restaurant is spacious.

Specifically, I like the Prime Rib at Lawry’s. The steak is always tender, and it comes with a whole pool of special gravy that I like, and it’s one of the few places that provides creamy mustard as a condiment! I could eat dollops of that creamy mustard, it’s so good! It’s not at all cheap to dine at Lawry’s, but if you have the AMEX or CIMB credit card, you could get 50% discount if it is just 2 pax dining.  Click here to see all their promotions. They are also having a Christmas menu. Scroll down to see the entire menu.

Lawry's The Prime Rib - The Diamond Jim Brady Cut 450gm $158

The Diamond Jim Brady Cut 450gm $158

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宴 Yàn Restaurant at National Gallery

If you’ve been wanting to dine at the upmarket Yan Restaurant at the National Gallery but have been holding back because of the cost, here’s your chance to check out Yan. From now until 31 October, Yan will be featuring 25 double-boiled soups prepared during time honoured recipes. Each bowl of soup costs only $13.80++ and comes with a bowl of fragrant crispy rice. On any one day, 5 pre-determined soups will be available on weekly rotational basis. However, if you have a particular soup in mind, you can call in the day before to have it reserved. Scroll to the end for the entire list of the 25 soups.

Yan Cantonese Cuisine (6)

芫茜果皮炖鸭

Double-boiled Duck with Parsnip and Dried Orange Peel

I had the opportunity to sample 5 soups a couple of weeks back. The soups are chock full of ingredients and are pretty light tasting, ie not the thick with collagen kind. Personally, I would prefer stronger tasting soups. I would also have preferred the rice portion to be larger, because I enjoyed the soup even more with the rice.  I actually like chomping on some rice while drinking soup, I feel it somehow adds to the flavour, probably because there’s some textural thing going on, especially so with crispy rice.

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Chef’s Table by Chef Stephan Zoisl – Let the chef decide what you should eat!

Choice can be a double-edged sword if you haven’t a clue what it is that you desire. Leaving the decision making to the chef when you’re at a restaurant and thinking of what to eat, in this case can actually pay off.

At Chef’s Table by Chef Stephan, instead of choosing off a menu, diners are invited to cross out what ingredients they would like to avoid. The entire meal will then be left to the chefs to prepare and serve based on the freshest produce of the day. The Japanese have a term for it, “omakase”. And yes, the chefs, not the waiters will serve you so that they can explain to you the inspiration behind their creations.

I had the privilege of checking out Chef’s Table some time back and I must say that the food served is indeed delicious, innovative and stylishly presented. Even the fish dish was delicious to me, and I am usually very fussy about fish as it tends to be too dry or stringy. So it did seem like the gamble to leave it all up to the chef paid off.

The only issue I have is with the pricing. For our 6 course meal costing $128++, I would have expected some sort of a steak for one of the courses to make the entire meal feel more substantial. Although there was a veal dish, the veal was diced into cubes, which doesn’t give the same impact.

Scroll down for pictures of the meal we had.

Chef's Table by Stephan Zoisl - Crabmeat

The meal was off to a good start with this crab dish that was just bursting with flavour, literally from the salmon roe, to the juicy diced cucumbers and the sweet crab flesh, helped along with a gazpacho sauce of cucumber and yoghurt.

Chef's Table by Stephan Zoisl - Hamachi (1)

The first of the two fish dishes, the hamachi was lightly seared on the outside while still being raw on the inside, allowing its freshness to be tasted.

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WOK°15–Great Chinese food with a marina view!

WOK˚15 Kitchen - Chilli Crab $55 per kg (1)

If you’re looking for a good Chinese/Cantonese restaurant with a view, you might just want to put the five month old WOK°15 at ONE°15 Marina Sentosa Cove on your radar. Helmed by Executive Chef Chum Kar Ho, WOK°15 aims to serve exquisite Cantonese dishes such as seafood and dim sum dishes in an artful presentation. Wong Ah Yoke from the Straits Times had given WOK°15 the thumbs up, so I was quite keen to pay this restaurant a visit despite it not being so close to my home.

Thankfully, and thoughtfully, all diners to WOK°15 get free entry into Sentosa as well as free parking at ONE°15, so make sure you ask for the entry letter into Sentosa when you’re making your reservation.

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999.99 (Five Nines) – Best beef tenderloin and lamb chops

It’s not often that I come across a restaurant with this many laudable dishes, but yes, nearly every single thing that I tried at 999.99 (Five Nines) at Keong Saik street was delicious and memorable. What sort of weird name is Five Nines, you may ask. Well, 999.99 is the finest form of gold and is considered the gold standard. The team at 999.99 holds themselves to this gold standard in the food that they serve, be it quality, service or presentation. Five Nines is helmed by Chef Masanao Saito, where his previous experience included being Head Chef of the Japanese Embassy in Sweden, serving Japanese Kaiseki and French cuisine to dignitaries.

Let’s cut to the chase and let me tell you which dishes to order to maximise your dollar. Without a doubt, do not leave Five Nines without ordering either the Smoky Lamb with Eggplant, the Beef Tenderloin and Foie Gras, or the Lobster Gratin. These 3 were absolutely mind blowing.

Five Nines - Smoky Lamb with eggplant $22 (1)

Smoky Lamb with eggplant $22

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