The Coach Restaurant @ Jewel Changi - Launches Sunday Prime Rib Experience Featuring Premium Linz Ribeye Chicago USDA

The Coach Restaurant at Jewel Changi has recently launched its Sunday Prime Rib experience, an exclusive collaboration with Butcher Box showcasing the premium Linz Ribeye Chicago USDA Prime.

Prime Rib 4.8/5

The Prime Rib is aged for 20 days with beef tallow infused with burnt corn husks, then slow-roasted over hickory wood. Carved tableside, the meat was exceptionally tender with a melt-in-your-mouth texture, complemented by an alluring smokiness that added a remarkable depth to every bite. Served alongside a rich Veal & Beef Jus, the sauce further elevated the meat, rounding out its robust flavours.

Grilled Kale

Roasted Vegetables

Each set comes with two sides. The Roasted Vegetables tantalised with their delightful char, with a creamy butter sauce that boosted the mouthfeel. While the Grilled Kale appeared understated, cooking it over open flames imparted an appealing smoky aroma.

Baked Jacket Potato

The Baked Jacket Potato was finished tableside with crème fraîche, crispy duck fat, shallots, chilli and chives. Although the sides were thoughtfully prepared, we thought slightly more generous portions would have made for a more satisfying accompaniment to the prime rib.

The NY Burger 4.8/5

We also tried one of the favourites here, The NY Burger ($16). The burger was well-constructed, featuring well-toasted buns with lightly charred edges that held up beautifully against the juicy Wagyu beef patty, cheddar, pickles, and secret sauce.

Flaming PB&J Baked Alaska 3/5

For dessert, the Flaming PB&J Baked Alaska ($18) arrived with its meringue torched tableside for a dramatic finish. Beneath the toasted meringue lay a creamy peanut butter semifreddo with a layer of jam. I appreciated that the meringue wasn’t overly thick, allowing the filling to shine. That said, I would have preferred a more generous layer of jam for added tartness, along with a more pronounced peanut butter flavour to better recreate the nostalgic PB&J combination.

Complementing the meal is a well-curated drinks list. The Waffled Up Cocktail, a cheeky blend of Grey Goose Vodka and maple, surprised us with notes reminiscent of waffles. The full-bodied Silver Ghost Cabernet Sauvignon was an ideal pairing for the prime rib.

Overall, the Sunday Prime Rib Experience offers a satisfying showcase of quality beef, complemented by well-executed sides and comforting American-inspired classics. Sunday Prime Rib is available every Sunday at $68++ per person.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


The Coach Restaurant
Jewel Changi Airport
78 Airport Boulevard
#01-207
Singapore 819666
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Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Market Bistro @ Marina Bay Financial Centre (MBFC) - NY Style Bistro That Offers Tasty, Unpretentious, Comfort Meals in the CBD

Market Bistro at Marina Bay Financial Centre (MBFC) is a cosy bistro in the heart of the bustling CBD. Run by Eleven Seventeen, the group behind Singapore's well-known steakhouses like Meadesmoore and Fat Belly, the restaurant has curated a menu that offers high-quality meats at great value.

Salmon Croquettes 4.5/5

We tried the Salmon Croquettes ($14) and Fried Brussels Sprouts ($14). The Salmon Croquettes were a true delight, featuring chunky bits of salmon mixed with mashed potatoes and a generous amount of dill — a classic combination. The tangy Gribiche dip provided a creamy texture and a piquant lift in flavour.

Fried Brussels Sprouts 4.5/5

The Fried Brussels Sprouts were moreish, with umami soy caramel honey dressing that added sweetness, complemented by rice puffs for a touch of nuttiness and crunch.

Irish Duck Confit 4/5

We had the signature Irish Duck Confit ($28) and Grass-Fed Ribeye ($34) for mains. The duck confit had a delectable crust and was notably a meatier bite compared to a typical duck confit. The dish was accompanied by sweet potato mash and succotash and had a nice textural contrast. However, considering that the meat was on the fattier side, and the accompaniments were relatively sweet, the dish could have benefited from a more savoury or tart to balance the richness.

Grass-Fed Ribeye 4.5/5

The Grass-Fed Ribeye was one of the better steaks I've had in a while. Cooked to the right doneness with good char, the fats were rendered perfectly, enhancing the flavour. The red wine sauce however, could have been more intense to better complement the steak.

Baked Alaska 3.8/5

We enjoyed a pretty Baked Alaska ($12) served with passionfruit sauce for dessert. The meringue contained red berries, vanilla ice cream, and a genoise cake. The meringue was too sweet for my taste, but the tartness of the passionfruit sauce and red berries helped to balance it out.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Market Bistro
Marina Bay Financial Centre Tower 3
12 Marina Boulevard
#01-03
Singapore 018982
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Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon–Fri: 8am – 9pm
(Closed on Sat and Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction of Marina Way and Central Boulevard. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

The Astor Grill @ St. Regis Singapore - Expanded Menu Focusing on Heritage Breeds of Beef from Farms Around the World.

Expanding on its initial pop-up concept, The Astor Grill by St. Regis has introduced an enhanced menu under the guidance of the newly-appointed Chef de Cuisine, Angelo Sergio. This extended selection boasts an array of premium beef cuts sourced from reputable farms in the United States, Australia, and the United Kingdom.

Amuse Bouche 4/5

Our dinner commenced with a delightful Amuse Bouche featuring Beef Croquettes crowned with a dollop of Horseradish Dip. These golden-brown croquettes were deep-fried to perfection, offering a satisfyingly crispy exterior that gave way to a burst of flavours upon every bite.

Traditional Beef Tartare 4/5

Transitioning to the appetisers, we started with the Traditional Beef Tartare. This classic dish featured finely chopped raw beef, expertly seasoned to strike a harmonious balance between the pure, unadulterated essence of the meat and the complementary seasonings. It was a luxurious and velvety delight, embodying freshness in every mouthful.

Grilled Spanish Octopus 4/5

A new addition to the appetiser menu was the Grilled Spanish Octopus, served with a delectable chorizo chickpea puree and garnished with semi-dried tomatoes. The octopus tentacles were grilled to perfection, exhibiting a tantalising char on the exterior while remaining tender and slightly springy within. The smokiness of the grill imparted a flavorful crust that elevated this seafood dish.

Grilled Butternut Squash Salad 4/5

The Grilled Butternut Squash Salad was a medley of delightful flavours, combining the smokiness of grilled butternut squash with a vibrant assortment of greens. The golden-brown squash created a striking contrast with the greens, and accompaniments like olives, tomatoes, diced cucumber, and feta enriched the overall experience.

Grilled Live Boston Lobster 4/5

For those who prefer alternatives to beef, the menu offers excellent choices like the Grilled Live Boston Lobster, bathed in butter and fragrant herbs. The butter complemented the lobster's succulent meat, while the herbs introduced a flavorful lift to the seafood dish.

Pork Chop, US Grilled Kurobuta 4.5/5

Served with a slight pinkness in the centre, the Grilled Kurobuta Pork Chop is renowned for its exceptional marbling and tenderness. The pork was perfectly grilled, presenting a rich golden-brown crust on the outside while retaining its juicy and tender interior.

45 Days Dry Aged Bone-In Shell Loin 4.2/5

A signature menu highlight is the 45 Days Dry Aged Bone-In Shell Loin from the United Kingdom. This extraordinary offering, comprising three distinct cuts - Bone-In Striploin, Bone-in Ribeye, and T-Bone, is 100% grass-fed and dry-aged for 45 days to infuse with a distinctive and intense beefy flavour.

Full Blood Autumn Wagyu, MB4+/220g 4.8/5

The Full Blood Autumn Wagyu, sourced from Robbins Island, Australia, offers an artisanal striploin known for its natural saltiness from the island's botanicals. The cattle are subjected to a 500-day grain-fed diet, ensuring a tender and flavorful finish.

Hanger Steak, Black Angus 4.2/5

Among the secondary cuts, we savoured the Hanger Steak, a distinctive Black Angus cut from Victoria, Australia. It boasted a subtle sweet aftertaste that added depth to the dining experience.

Baked Alaska 4.5/5

Our meal concluded with the delightful Baked Alaska, presented under a grand dome. This dessert featured a medley of pistachio gelato and raspberry sorbet, resting on a chocolate sponge base, all topped with Italian meringue. This light and refreshing dessert was the perfect finale, offering a delightful contrast to the richness of the preceding beef dishes.

The expanded menu at The Astor Grill, curated by Chef de Cuisine Angelo Sergio, offers an impressive array of beef cuts, including bone-in, shell loin, dry-aged varieties, and non-steak main alternatives. These cuts are perfectly prepared on a custom-built parrilla grill using charcoal and vulcan stones. This results in a symphony of new flavour profiles and robust nuances created during caramelisation, complete with a slightly charred crust.

Note: This is an invited tasting.


The Astor Grill
St. Regis Singapore
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm 1030pm
Sun: 630pm - 103pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

2) Alight at Orchard Boulevard MRT station. Take Exit 1. Turn left onto Cuscaden Road. Walk to Tomlinson Road. Turn left onto Tomlinson Road. Walk to Tanglin Road. Turn right onto Tanglin Road. Walk to destination. Journey time about 8 minutes. [Map]