Lawry's The Prime Rib @ Mandarin Gallery - Rekindle Your Romance This Valentine's Day

Lawry's The Prime Rib at Mandarin Gallery sets itself apart with an air of opulence that very few could emulate. This Valentine's Day, treat your partner to a lavish 6-course dinner at Lawry's which includes their authentic Signature Prime Rib of Beef.

Amuse Bouche 3.5/5

The Valentine's menu is crafted by Executive Chef Sherwin Sim, choosing ingredients based on their sensual qualities, texture, colour and libido enhancing compounds to get you in the mood for love on that very special night. Our Amuse Bouche for example, is made of petite yummy aphrodisiacs - Foie Gras Macaron, Grilled Spanish Octopus and Smoked Salmon with Avruga Caviar. My favourite is the smoked salmon bite which has a bed of sweet caramalised onions to complement the overall briny flavour. I love the idea behind the foie gras macaron that comes with savoury foie gras cream sandwiched between sweet meringue cookies but its sweetness was a little overwhelming.

Lobster Bisque 4/5

For Soup, on the menu is Lobster Bisque served with Hokkaido scallop, enhanced with a drizzle of Grand Marnier. Intense with umami roundness, it was perfect after a round of sweet-savoury amuse bouche and I appreciate that it wasn't overloaded with cream, which would have added a dimension of sweetness to it.

Crab Salad 3.8/5

Although the classic Spinning Bowl Salad is missing in action, what replaces does not disappoint. The Dungeness Crab Salad was scrumptious with lovely sweet bites from the crab meat, coupled with crunchy green apple slices and bursts of saltiness from ikura. What delighted us all was the egg yolk looking mango sphere, which oozes mango lava that dresses the salad with tangy sweetness.

Yuzu Sorbet 4/5

A refreshing Yuzu Sorbet with mint will be served in between as a palate cleanser.

Prime Ribs (tasting portion) 4.5/5

For mains, there is a choice between their Signature Prime Rib of Beef and a luxury Seafood Platter. For a complete Lawry's experience, the first is an obvious choice but the latter speaks volume too. What makes Lawry's Prime Ribs that superior is that each standing roast is aged for up to 28 days to heighten tenderness and slowly roasted on beds of rock salt, a method that forces the juices inward, resulting in an uniformly juicy and flavourful meat. Witness its grandeur as your portion gets carved from the famous silver carts right in front of you. The traditional Lawry’s Yorkshire Pudding served alongside is baked in individual copper skillet. Accompanying your USDA Prime Rib of Beef is US Idaho mashed potatoes, together with choice of creamed spinach, creamed orn or buttered peas.

Seafood Platter 4.2/5

The Seafood Platter consist of a Baked Cajun Lobster Tail with Tobiko, Miso Salmon Steak and Carabinero Prawn with Arbequina and a Corn Croquette. I thought both the prawn and lobster tail were beautifully done - just simple treatments to bring out their textures and flavours. That humble piece of corn croquette was unexpectedly a treat! The creamy corn within the crust was oozy and sweet which brought the savoury elements together as a whole.

Dessert 3.8/5

Before moving on perhaps more important programs of the night, your evening shall come to a satisfying sweet pause with Sweetheart Specials - Te Amo, a dessert platter made of Manjari Chocolate Praline Dome, Häagen-Dazs Tiramisu Mochi Ice-cream and Strawberry Mousse. It did seem to be quite a big platter to end the meal but it turned out to be manageable. The chocolate dome was bitter sweet and the ice cream was pretty light too.

Choices aplenty in Singapore but what is cool about dining at Lawry’s The Prime Rib on that day is the old-fashioned romance that builds around the evening. This 6-course Valentine's menu will only be served for dinner at Lawry’s The Prime Rib Singapore on 14 February for $188 per person. You and your partner will receive a bottle of sparkling wine (Ruffino Moscato d’Asti) as memento as well as a complimentary digital photo.

Words and photos 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. Note: This is an invited tasting.

Lawry’s The Prime Rib
Mandarin Gallery
333A Orchard Road
#04-01/31
Singapore 238897
Tel: +65 68363333
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Thu: 1130am - 10pm
Fri-Sat: 1130am - 1030pm

Direction: 
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Baba Steven's Private Dining - Our Cheapest Private Dining Experience

Our next private dining adventure brought us to the humble home of Baba Steven's Private Dining at Bukit Batok. The chef is Mr Steven Quak who is in his 70s and used to work in a Peranakan Restaurant. We are hosted by his wife while he sweated it out in the kitchen preparing our Peranakan feast. We paid $480 for a table of 8 pax which works out to be $60 per pax.

Pineapple Tarts 3.5/5

While we waited for the rest of the group to turn up, we were offered some home-baked Pineapple Tarts to snack on. They also made these for sales too. The pineapple jam is not too sweet and it is complemented by the buttery pastry.

Bakwan Kepiting Soup 3.8/5

Having tried a number of Bakwan Kepiting Soup, I find the version here is much cleaner and lighter in taste. While the meatball was a bit firm, it stood out for the addition of the bamboo shoot for that extra crunch.

Sambal Lady Finger 4/5

The Sambal Lady Finger is simple but it shone through that simplicity with the beautifully blanched and crunchy lady fingers paired excellently with the homemade sambal. Though the sambal can be more spicy.

Chilli Sotong 4/5

Another homely and simple dish is the Chilli Sotong. Fresh bouncy sotong cooked with chilli, allowing the ingredients to speak of themselves.

Tulang Babi Sio 4.2/5

Well braised prime rib with fall of the bone meat is the Tulang Babi Sio. Besides the tender meat, I really enjoyed the tanginess in the sauce, so much that I was drenching my plate of rice with them.

Ayam Buah Keluak 3.8/5

Most of time when I have Ayam Buah Keluak, the chicken turned out rather dry. I am glad that uncle Steven manage to keep them juicy and tender, with the nuttiness of the acquire fruit shining through.

Nonya Chap Chye 3.8/5

I like the Nonya Chap Chye for the fact that it is cooked to a delectable crunchy bite. I only wish that the fermented beancurd flavour can come across stronger.

Beef Rendang 3.5/5

Unlike the saucy version which I usually have, the Beef Rendang is like a dry version with a thick coat of rempah blanketing the tender beef.

Ikam Kuah Lada 4.5/5

Last but not least we have the Ikam Kuah Lada. This is a dish that I have not eaten before. In the orangey curry-like gravy it comes with chunky stingray and eggplant. The gravy is quite unique with a peppery kick to it. I am glad to discover a new dish for my food journal.

Besides opening his house for private dining, Uncle Steven also do a bit of takeaway catering too. All you need to contact him. Psst...besides Peranakan food, he can cook Thai food too.


Baba Steven Private Dining
Blk 204 Bukit Batok Street 21
Singapore 650204
Tel: +65 97506564
Nearest MRT: Bukit Batok

The Carvery @ Park Hotel Alexandra - A Festive Forest Feast

To ring in the festive season, The Carvery at Park Hotel Alexandra rolls out a series of stellar eats as part of their Festive Forest Feast themed menu where diners can partake in yuletide feasting for the entire month of December, available from 5 December 2018 to 1 January 2019.

The indulgent meat buffet offers a scrumptious spread of seasonal goodies with quality roasts flavoured with aromatic herbs and spices, including the 'diamond of the earth' itself, black truffle, as well as other earthy bites come by way of a harvest bounty of root vegetables, fresh greens and fruits.
 

Dingley Dell Pork Rack 4.2/5

Known for its marbling and tender texture due to the special cereal-based diet feed and stress-free environment the Dingley Dell pig is reared in, the pork rack is brined with Chef's Ian secret recipe brining mix for 12 hours to tenderise the meat and enhance its flavours. It goes well with the house made pineapple sauce which provides a tangy flvour to the dish.

Whiskey-Aged US Angus Beef Prime Ribs 4.2/5

Considered as one of the most flavoursome cuts of beef, its Whiskey-Aged US Angus Beef Prime Ribs flaunts a fine-grained texture and generous marbling. The meat is dry-aged in house for 14 days by being wrapped in a cloth soaked in bourbon, before being slow roasted to a perfect medium rare doneness, boasting tenderness and succulence in each bite.

Spit-roasted Chicken with Truffle 4/5

Pre-soaked for up to 24 hours in a special brine full of fresh herbs and vegetables, the Spit-roasted Chicken with Truffle is further slathered with house-made truffle butter inside and out which imparts a distinct truffle aroma and retains the succulence of the meat at the same time.

Beef Wellington 3.8/5

The Beef Wellington features a hunk of fillet steak coated with duxelles before being wrapped in a golden crusty puff pastry and baked.

Balsamic Braised Beef Short Ribs 4/5

The hot food section features several other glorious dishes for the enjoyment of diners, which includes the Balsamic Braised Beef Short Ribs. Coated in a flavourful gravy, the beef short ribs boast a soft tender texture, which fell apart easily in the mouth.

Yorkshire Pudding 3.8/5

To soak up all the luscious drippings and gravy, the Yorkshire Pudding is a welcoming addition on the plate.

Raspberry & Lychee Trifle 4/5

In line with the forest feast theme, the Raspberry & Lychee Trifle features glorious layers of lychee and rose custard, vanilla sponge soaked with fruity kirsch liquer, crunchy hazelnut crumble, raspberry macaroons, berry compote and a generous toppings of fresh cream and berries.

The Forest Feast is available from 5 December 2018 to 1 January 2019. With a slew of exquisitely crafted festive delights to look forward to this Christmas season, some of the highlights on the Festive Carving Board includes the premium meats - Roasted Pork Knuckle, Whiskey-Aged US Angus Beef Prime Ribs, Spit-roasted Chicken with Truffle and Dingley Dell Pork Rack are available for weekend dinners only.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Carvery
Park Hotel Alexandra
323 Alexandra Road
Level 7
Singapore 159972
Tel: +65 68288880
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Nearest MRT: RedHill (EW Line), Queenstown (EW Line)

Opening Hours;
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea, At Ikea, continuing walk to destination. . Journey time 10 minutes. [Map]

Edge @ Pan Pacific Singapore - Launches Brand New Sunday Champagne Brunch Experience

Following a revamp in the Sunday Champagne Brunch buffet, Edge at Pan Pacific Singapore presents a refreshed selection of signature premium delights. From 2 September 2018 onwards, diners get to indulge in a brand-new brunch experience with an extensive spread of local and international delicacies from seven interactive live food theatres housing sixteen stations which span around the huge dining hall. The astounding theatrical epicurean journey is complemented with unlimited Veuve Clicquot Champagne, Botanical Gin Cocktails and uplifting live music.

To elevate diners’ brunch affair over at Edge, there are 2 additional new activities – cooking demo (2pm-230pm) where guests can look forward to learning how to cook a highlight from the Sunday Brunch spread including the Coriander Crab Cake with Curry Mayo and Sticky Date Puddng; and cocktail making demonstration (1pm-130pm) where the mixology will guide guests through on how to make their own cocktails at home.

Charcoal Waffles 4.2/5

To kickstart the feast, I had the new western signature highlights featuring the Charcoal Waffles station - served with Sambal Boston Lobster, spinach leaf and hollandaise sauce. There is also the choice of Charcoal waffles with deep fried baby squids and egg atop. Slice through the egg and watch that runny golden egg yolk soak up the crispy fluffy waffles.

Cold Angel Hair Pasta with Caviar 4.2/5

Next, I had the Cold Angel Hair Pasta with Caviar. Perfectly al dente and flavourful, I had more than one of those delicate single-serving portions.

Beetroot Barquette Avocado Tuna Melt 4/5

An interesting item on the menu - the Beetroot Barquette Avocado Tuna Melt features lusciously creamy tuna, avocado and cheese sandwiched in between pillowy fluffy beetroot flavoured bread. Although the beetroot taste might not be as distinct, the scrumptious fillings still render the dish palatable.

For the meat lovers, dive right into their irresistible cuts ranging from Frenchened Lamb Rack with Herb Crust, Roast Duck, Mustard Roast Beef Prime Ribs Bordelaise, as well as the Deep Fried Whole Spring Chicken with Herbs and Garlic.

Roast Duck 4.2/5, Roast Char Siew 4.2/5

There is also the live noodle making station with a roast meat section just beside. It includes favourites such as the sliced Roast Duck and Char Siew, which boasts a tender, melt-in-the-mouth texture.

Don’t forget the meats/seafood section at the other side of the hall, where diners get to enjoy Wagyu Beef, Salmon and Seared Hokkaido Scallops prepared freshly on the spot when diners hand their number tags to the friendly station staff.

Signature Mushroom Ravioli 4.2.5

Squid Ink Pasta with Uni 4/5

Surfing further down the buffet line got us to the pasta selection such as the Signature Mushroom Ravioli and Squid Ink Pasta with Uni. The ravioli boasts a tougher al dente texture with an aromatic mushroom fragrance, while the squid ink pasta complemented with fresh uni has a slight spice to it to add on a different taste dimension.

Kimberly Street Kway Chap 3.8/5

A presentation of new Asian highlights include the thai favourites of Seafood Pad Thai and Grilled Pork Belly Skewer, as well as the Penang delights – Kimberly Street Kway Chap, which was filled with generous ingredients in the bowl.

Desserts 4.2/5

No buffet is complete without desserts. Here at Edge, it sets a promising exemplar of a dessert heaven with its magnificent display of sweet treats at Edge’s dessert theatre. It includes a new selection of Jumbo desserts such as the Giant Chouc Puff, Giant Pastry Burger and Giant Apple Tart Tartin, as well a wide variety of mouth-watering cake flavours such as the Red Velvet, Mango Passionfruit, Blackforest, Rainbow Cake.

Waffles 4.2/5

Not to be missed among their dazzling myraid of desserts is the Waffles. Boosting an extremely crispy exterior and fluffy buttery insides, the waffles is best paired with their ice cream selections.

Macarons 4/5

The Macarons counter presents a gorgeous colourful array of macarons with flavours such as the raspberry, passion fruit, earl grey and vanilla.

The young ones will be especially pampered with the selection of Kids’ Desserts that features a Cotton Candy machine and “Pierrot Gourmand” Gummy Display. There is a spiral chocolate fountain housed in a corner, where diners can dip a variety of condiments on a stick and indulge in sweet chocolatey bliss.

Sunday Champagne Brunch
Date: Every Sunday
Time: 12pm - 330pm
Prices:
• SGD208 per adult, includes unlimited Veuve Clicquot Rosé Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD188 per adult, includes unlimited Veuve Clicquot Brut Yellow Label Champagne, selection of red and white wines, selected beers and cocktails, Botanical Gin Cocktails, fresh juices and soft drinks
• SGD128 per adult, includes unlimited fresh juices, soft drinks, coffee and tea
• SGD64 per child (six to 12 years old), includes unlimited fresh juices, soft drinks, coffee and tea

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
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Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

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

Seasonal Tastes @ The Westin Singapore - Surf + Turf Themed Buffet Showcasing Bold Flavours Of American & Taiwanese Classics

The Surf + Turf themed buffet at Seasonal Tastes showcases a wide array of sensational classics, with creative spins taken to dishes with seafood and red meat ingredients, as guest Chef, Joshua Marshall, executive chef of W Taipei brings back flavours from his hometown of South California and his second home, Taipei to The Westin Singapore this season.

Only available during dinner from 2 July to 30 September 2018, diners can expect a luscious spread of staples which Seasonal Tastes is known for – the freshest seafood, crustaceans and salmon sashimi.

The ‘live’ carving station with a hearty selection of roasts and prime cuts.

The Brown Sugar Jack Daniels Baby Back Pork Ribs features tender flavourful ribs that fell off the bone easily.

With guest Chef, Joshua Marshall at helm, diners can expect bold-flavoured American classics such as the Mini Boston Lobster in Brioche which features juicy lobster meat sandwiched in between fluffy brioche bread.

Originally from a small town outside of LA with his cooking largely influenced by his grandmothers and fathers’ passion for cooking, Chef Joshua Marshall also married to a Taiwanese, whom he got his recipe for authentic Taiwanese dishes. For fans of Taiwanese food, expect nothing less than classics such as the Oyster Noodles, Taiwanese Beef Noodle Soup, as well as Wok-fried Beef Tenderloin with Taiwanese Barbeque Sauce.

Not forgetting the local favourites of Chilli Crab with mantous. The chilli sauce has a sweeter taste with a rather mild spicy flavour which is a perfect complement to the fluffy mantous. For the meat lovers, there is also slices of authentic tender Hainanese Chicken.

At the dessert station, expect a myraid of nonya kuehs and kueh lapis, as well as an assortment of cakes, tartlets, macarons and, gelato and sorbet to end your meal on a sweet note.

Pricing
$88 adult, $44 child (4 to 12 years) - Valid till 31 July 2018
$98 adult, $49 per child (4 to 12 years) - 1 August to 31 September 2018
Children below the age of 4 dine for free

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Seasonal Tastes
The Westin Singapore
Level 32
12 Marina View
Asia Square Tower 2
Singapore 018961
Tel: +65 69226968
Facebook
Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 630am - 11pm

Direction: 
1) Alight at Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Cross the road and walk to destination. Journey time about 5 minutes. [Map]