The Prince @ Peck Seah Street - Traditional Arabian Cuisine Ignited with a Contemporary Flair

The Prince, formerly known as Fat Prince in Tanjong Pagar, has undergone a remarkable transformation. It whisks diners away to the Arabian desert, where traditional Arabian cuisine meets contemporary innovation. At the heart of its menu lies the dining philosophy of 'Karam', embodying the spirit of generosity in Arab culture and fostering communal celebration through food, drinks, conversation, and companionship.

Sweet Potato Shoreek 4.5/5

We kickstarted our dinner with the Sweet Potato Shoreek ($19), a traditional Egyptian sweet bread roll generously slathered with delectable fig brown butter, offering a delightful fusion of sweet and savoury flavours.

Mezze Platter 4.2/5

The Mezze Platter presented a tantalising array of 9 small dishes, including Cashew Hummus, Pumpkin Baba Ganouj, Salmon Pastirma, Mushroom Pastilla, Potato Croquette, Kalamata Olives, Levantine Pickles, Smoked Date Butter, and Fennel Salad, served alongside warm, freshly baked Malawah bread. This assortment provided the perfect opportunity to sample a variety of flavours while engaging in lively conversation with friends before delving into the mains.

Lobster Shorbat Addas 4.2/5

The Lobster Shorbat Addas emerged as a standout dish. It features a robust soup infused with spices, lentils, and tender lobster meat. Elevating the traditional Jordanian lentil soup experience, this rendition added a luxurious touch with lobster meat and chilli oil, enhancing its depth and complexity.

Black Hog Tomahawk 5/5

One of the standout dishes of the evening was undoubtedly the Black Hog Tomahawk. The pork brined overnight in a tantalising mixture of orange juice and spices, imparting a subtle citrusy sweetness to the meat. Following this, the pork is dry-rubbed with Urfa Biber, a unique chilli pepper flake from Southern Turkey renowned for its slightly smoky, salty, and earthy notes. This spice blend's deep crimson hue adds a mild heat and infuses the pork with layers of complex flavour. To further elevate the dish, it is generously topped with Chermoula Sauce, a fragrant North African marinade typically composed of herbs, spices, and citrus. This addition enhances the pork with an even richer and more aromatic finish. For those seeking a touch of sweetness to complement the savoury profile of the dish, a side of Smoked Mango "Mandi" is served, offering a delightful contrast and balance to the overall flavour experience.

Lamb Porterhouse 4/5

The Lamb Porterhouse at The Prince is meticulously scored and generously rubbed with an Ottoman spice blend, infusing the meat with a medley of exotic flavours. Grilled over an open flame to tender perfection, the lamb emerges succulent and flavorful, with a melt-in-your-mouth texture that is simply irresistible. Despite its bold flavours, the lamb is remarkably tender and not gamey at all, a testament to the quality of the meat and the expert skill of the chefs. To complement the rich flavours of the lamb, it is served alongside a velvety burnt celeriac puree, its smooth consistency providing a perfect contrast to the hearty texture of the meat.

Beef Tomahawk 4.2/5

Prepare yourself for the ultimate meat indulgence with The Prince's Beef Tomahawk, weighing in at an impressive 1.4kg. Sourced from premium Australian Portor MB4+ beef, the magnificent tomahawk steak is a sight to behold, with its rich marbling and succulent texture. To enhance its already exquisite flavour, the steak is dry-rubbed with Baharat, a traditional spice blend known for its aromatic and complex profile. With hints of warm spices and a subtle sweetness, Baharat adds depth and character to the beef, elevating it to new heights. Like its counterpart, the Black Hog Tomahawk, the Beef Tomahawk is crowned with a luscious chermoula sauce. This vibrant and herbaceous condiment perfectly complements the robust flavour of the red meat. Additionally, a side of Black Garlic Toum is served for those seeking a hint of savoury-sweetness to accompany their meal, providing a delightful contrast to the bold flavours of the steak.

Whole Mediterranean Seabass 4.2/5

Transitioning from land to sea, we had the Whole Mediterranean Seabass, a captivating seafood delight that captures the essence of the Mediterranean coast. Carefully deboned and expertly prepared, this exquisite fish is adorned with a sumac and tangerine salt crust, imparting a tantalising blend of citrusy and tangy notes to the delicate flesh. Grilled to perfection, the seabass boasts a beautifully crisp skin that crackles with each bite, revealing succulent, flaky flesh beneath. The fragrant aroma of grilled herbs, including parsley and coriander, infuses every mouthful with a burst of freshness. For an added burst of flavour, a grilled lemon is served alongside the seabass, allowing diners to squeeze its zesty juices over the moist fish, enhancing its natural sweetness and imparting a refreshing tang that tantalises the taste buds.

Sweet Vine Peppers 4.5/5

After savouring a symphony of rich meats, the Sweet Vine Peppers offer a refreshing departure with their vibrant flavours and enticing textures. These sweet Australian vine peppers are generously filled with creamy halloumi cheese, creating a delightful contrast of sweetness and saltiness that tantalises the taste buds. Expertly skewered and grilled over an open flame, the peppers acquire a tantalising smokiness that enhances their natural sweetness while adding a touch of depth to their flavour profile. The grilling process infuses the peppers with a subtle charred aroma, complementing the richness of the halloumi cheese filling. Accompanying these succulent peppers is a delightful twist on the traditional keema dish. Instead of the usual meat-based filling, The Prince presents a vegetarian alternative featuring tender jackfruit "keema". Shatta sauce is generously drizzled over the jackfruit keema, imparting a spicy and tangy kick that adds an extra layer of complexity to each bite.

Kunafe 5/5

Finally, the meal concluded on a sweet note with Kunafe, a traditional Arab dessert featuring crispy kataifi layered with pistachio cream and namelaka, topped with roasted pistachios, pomegranate seeds, sumac spice, and rose syrup — an exquisite finale that left a lasting impression.

Note: This is an invited tasting.


The Prince
48 Peck Seah Street
Singapore 079317
Tel: +65 8876 8769
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right onto Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

Butcher's Block @ Raffles Hotel Singapore - Refreshed Spring Menus Forged Through Fire, Rooted in Hawaiian Philosophies

I revisited Butcher's Block at Raffles Hotel Singapore to explore its refreshed Spring menus, showcasing the best of nature through produce sourced directly from the restaurant's local farm. Partnering with Singaporean indoor vertical farm, farmd, Butcher's Block demonstrates its commitment to food sustainability, reflecting the Hawaiian values of Aloha Aina (love of the land) and Malama Aina (to care for the land).

Hokkaido Milk Parker Roll, Konbu Butter 4.8/5

A signature delight, the complimentary Hokkaido Milk Parker Roll with Konbu Butter sets a high standard. The fluffy Asian milk bun paired with konbu butter is irresistible, though one might need to resist filling up before the main course.

Australian Lamb Tacos, Chermoula ($15 for 2pc) 4/5

The Australian Lamb Tacos ($15 for 2pc) present a delightful fusion of flavours and textures. Shredded lamb shoulder rests atop a crisp yellow endive leaf, accompanied by a vibrant medley of yuzu kosho, chermoula, pickled fennel, green apple, and coriander. Dusting green powder adds a pop of colour and an extra layer of flavour. Drawing inspiration from Mexican cuisine, the traditional tortilla is replaced with endive, offering a refreshing and crunchy vessel for the succulent lamb filling. This innovative twist is reminiscent of Korean barbecue, where grilled meats are often enjoyed wrapped in greens, known as 'ssam.' The result is a taco experience that balances bold flavours with fresh, crisp elements, creating a unique and memorable dish.

Western Plains Spam ($38 for 2pc) 4.2/5

Chef Jordan's rendition of the Western Plains Spam ($38 for 2pc) pays homage to the beloved Spam Musubi, a popular snack and lunch staple in Hawaii. Drawing inspiration from this iconic dish, Chef Jordan crafts his own version using premium ingredients and a touch of creativity. Instead of using store-bought spam, Chef Jordan takes the extra step to make the spam from scratch, using free-range pork sourced from Western Plains, Australia. The grilled spam is artfully sandwiched on top of a block of Yumepirika rice, creating a harmonious blend of textures and flavours. Wrapped together with nori, reminiscent of Japanese onigiri, the dish offers a delightful combination of savoury, salty, and slightly sweet notes.

Australian Lamb, Carrot Brown Butter Puree 4.2/5

From the "Whole Animal Butchery" section of the a la carte menu, we indulged in the Australian Lamb ($55), showcasing this noble meat's versatility. The dish presents three distinct cuts of lamb — rack, leg, and saddle — each meticulously prepared in-house and cooked using three different techniques: grilling, smoking, and sous vide. The lamb rack, tender and succulent, boasts a perfect char from the grill, while the leg offers a smoky aroma and a melt-in-your-mouth texture, thanks to the careful smoking process. Meanwhile, the saddle, cooked sous vide, delivers unparalleled juiciness and tenderness, ensuring a memorable dining experience with every bite.

Pork Loin Char Siu, Pork Belly, Prosciuto Tuile 4/5

Pork Tomahawk 4.8/5

Another standout from the "Whole Animal Butchery" selection is the Whole Pig from Western Plains ($120), meticulously prepared in-house to showcase five distinct parts of the animal, totalling 350g of delectable meat. The five different cuts include the Tomahawk, Pork Loin, Pork Neck, Pork Belly, and Prosciutto Tuile. Among these, the Pork Tomahawk steals the spotlight, aged for at least 21 days before being expertly grilled with the skin on. The result is a pork dish that is impeccably clean in flavour and tender in texture, with a satisfying crunch from the puffed crackling on the skin. Another noteworthy preparation is the Pork Neck, executed in the Chinese Char Siu style, which exemplifies the diversity inherent in Hawaiian cuisine, blending various culinary influences to create a truly unique Hawaiian cuisine.

Rangers Valley Full-blood Wagyu OP Rib 4.5/5

From the expanded "Chef's Prime Selection" showcasing premium beef from Rangers Valley in New South Wales, Australia, we indulged in the Rangers Valley Full-blood Wagyu OP Rib ($480), accompanied by kabocha squash bone marrow puree. Aged for up to a week to enhance its flavour profile and boasting a marbling score of Mbs 9+, this exquisite cut is bursting with rich flavours. Its succulent meat is complemented by a delightful crust on the surface, achieved through the gentle kiss of an open flame.

Butcher's Block Farm Salad, Comte Cheese 4/5

To complement the delectable mains, we savoured a variety of sides, including the Butcher's Block Farm Salad ($14). This refreshing salad features a medley of fresh greens and herbs harvested directly from the restaurant's own indoor vertical farm. Tossed with a flavorful roasted garlic aioli and finished with grated comte cheese, each bite is a burst of vibrant flavours and textures, showcasing the essence of farm-to-table dining.

Grilled Asparagus, Potato Koji 3.5/5

Sourced from France, the seasonal White Asparagus is brushed with butter and delicately seasoned with lemon zest, lemon juice, and fleur de sel. The asparagus is lightly grilled to perfection. Paired with a delicate koji foam dusted with shiitake mushroom powder, each bite offers a harmonious balance of flavours and textures. The natural sweetness of the white asparagus is beautifully complemented by the buttery richness and tangy zest seasoning, creating a delightful dish.

Crispy Potato, Brown Butter Emulsion, Sunomono 5/5

Indulge in the irresistible Crispy Potato ($14) at Butcher's Block. These twice deep-fried smashed potatoes are a true sensation, boasting a perfect balance of crispiness and tenderness. Tossed in garlic butter and generously dusted with furikake and dehydrated kimchi powder, each bite bursts with layers of flavour. The garnish of fresh chives adds a refreshing touch, enhancing the overall palate experience. Despite being served alongside sunomono and brown butter emulsion, these potatoes shine on their own and are undoubtedly a must-order item for any visit.

Kinmedai 4.5/5

Transit from the land to the sea with the exquisite Japanese Kinmedai ($107) at Butcher's Block. This delightful dish features tender Kinmedai adorned with spring onions, marigold leaves, onion flowers, and fennel flowers, creating a symphony of flavours and textures. What truly surprises the palate is the ingenious use of Cantonese black bean sauce, showcasing the diverse culinary influences found in Hawaiian cuisine. This fusion of flavours highlights Hawaii's rich cultural melting pot, resulting in a truly unique and unforgettable dining experience. A side of Hokkaido Sushi Rice with Furikake is served to complete the dish, allowing diners to enjoy the succulent fish with the perfect accompaniment. This nod to Hawaiian dining traditions adds depth and complexity to the dish.

Grilled Squid Luau 3.8/5

Indulge in a modern twist on a traditional Hawaiian dish with the Grilled Squid Luau ($48) at Butcher's Block. This innovative reinterpretation features grilled squid, expertly cut into thin strips and seasoned with a tantalising blend of lemon chilli vinaigrette and chermoula. The squid is then paired with a Japanese taro leaves sauce, creating a harmonious fusion of flavours. To elevate the dish further, it is garnished with vadouvan spiced almonds, farmed radish, onion flowers, and fennel flowers, adding layers of texture and complexity. A drizzle of coconut cream provides a touch of richness and decadence, balancing the bright and refreshing flavours of the dish. While the flavours are undeniably bright and appetising, some diners may find the squid cut too thin to appreciate its texture fully.

Grilled Peach, Blood Orange Sorbet 4/5

Concluding our meal at Butcher's Block, we savoured the delightful Grilled Peach ($14) dessert. Nestled atop a bed of sable crumble, the Spanish white peach exuded a natural sweetness enhanced by a slow grilling process over a wood fire. This imparted a caramelised sweetness with a subtle hint of bitterness, adding depth to each bite. Complementing the grilled peach was a scoop of refreshing blood orange sorbet, providing a burst of citrusy flavour that balanced the sweetness of the fruit. The dish was further elevated with the addition of a delicate charcoal tuile, offering a subtle smokiness and a crisp texture. Garnished with fennel flowers and marigold leaves, the presentation was as beautiful as it was delicious, adding a touch of elegance to the dessert.

Overall, Butcher's Block continues to impress with its innovative dishes and commitment to quality ingredients. The Spring menus offer a culinary journey that celebrates the essence of nature and showcases the restaurant's dedication to sustainability.

Note: This is an invited tasting.


Butcher's Block
Raffles Hotel Singapore
Raffles Arcade
328 North Bridge Road
#02-02
Singapore 188719
Tel: +65 6337 1886
Instagram
Website
Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Lunch (Thu-Sun): 12pm - 230pm
Dinner (Wed-Sun): 6pm - 945pm
(Closed on Mon and Tue)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Walk to Beach Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]