WHERE TO EAT: Lawry’s The Prime Rib Singapore
By Mei Anne Foo
on 27 September 2017
After 18 years since its opening in Singapore, this restaurant famous for their slow-roast prime ribs has introduced new dishes for the first time.
Lawry’s The Prime Rib recently celebrated its 18th anniversary in Singapore. The restaurant prides itself for preserving its time-honoured formula of consistently providing the same dining experience throughout the ages but chose this year to break with tradition. It recently introduced a selection of over 10 new dishes in addition to their go-to classics: Lawry’s famous prime beef and the original spinning bowl salad.
The new menu coincides with new hire executive chef Sherwin Sim. Having worked alongside veterans and Michelin-starred chefs for over 13 years, he developed a passion for Japanese culinary methods and it is clear from the selection of over 10 new dishes created by Sim that he has managed to imbue the subtlety of Japanese cooking into the American menu.
Here are some of our favourite new dishes concocted by chef Sim for Lawry's.
This platter includes pan-seared goose foie gras with a blend of reduced red wine and Lawry’s specialty sauce; traditional lump crab cake; and a scrumptious jalapeno beef bruschetta made with the classic prime beef. The trio is a good mix of flavours and texture, a foretaste of the new Lawry’s.
Miso Cod With Roasted Oyster Mushroom
Perhaps the most daring dish presented by chef Sim is his miso cod with roasted king oyster mushroom. Soaked for 24 hours in the Japanese protein-rich staple, the cod is then lightly seared for a tender, umami flavour. It is paired with salmon roe, served atop asparagus and baby carrots cooked with truffle red pepper emulsion.
Oven Baked Spring Chicken
This is a dish not to be missed. The spring chicken is marinated in a citrus and herbal brine for 48 hours followed by a slow roast. It is juicy and flavourful, plus the skin is crisp. Accompaniments include Idaho potatoes, assorted vegetables and truffle mushroom sauce.
Truffle Rosemary Crusted Lamb
A new take of Lawry’s timeless Australian rack of lamb with pistachio breaded crust and balsamic red wine reduction, this new dish pays tribute to rosemary and truffles instead. Served with polenta, mushroom mint jelly, baby carrots and carrot puree, the red meat is drizzled with black pepper sauce and truffle oil for a rupture of flavours.
Triple Crunchy Chocolate Layer Cake
There are two new cakes on the menu and our favourite is this chocolaty number. With crunchy praline at its base, the three layers include milk, dark and white chocolate Bavarian cream. If that’s not enough, the sweet dish comes with a scoop of Häagen-Dazs macadamia nut ice cream.
For more information about Lawry's The Prime Rib Singapore, click here.
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