Week­end cuts and cock­tails

#02-01 In­tercon­ti­nen­tal Sin­ga­pore Robert­son Quay 1 Nan­son Road 6887 5885 | wolf­gangssteak­house.sg

Expat Living (Singapore) - - Wine & Dine - – Amy Green­burg

Did you know Wooloomooloo does brunch, too? Priced at $68 with­out al­co­hol, or $128 with free-flow Lau­rent Per­rier La Cu­vée cham­pagne, gin and tonic cock­tails, wine and beer, the five-course brunch lets din­ers mix and match se­lec­tions from the restau­rant’s reg­u­larly chang­ing surf and turf menu. Kick things off with a choice of two starters like mini crab cakes, salmon tartare, bone mar­row toast and cured ham, be­fore mov­ing on to a sec­ond course of lob­ster bisque or beef goulash, then a choice of main – think spiced span­ner crab lin­guine, shak­shouka, hand-chopped steak tartare and grilled short rib, among other op­tions. Fol­low it up with a choice of dessert! Mean­while, kids can en­joy a two-course brunch for $20. Brunch is avail­able ev­ery Satur­day and Sun­day from 11.30am to 3pm.

The scene: Tak­ing cues from the orig­i­nal Man­hat­tan es­tab­lish­ment, Wolf­gang’s old-school, mas­cu­line and so­phis­ti­cated dé­cor cap­tures the New York steak­house ex­pe­ri­ence per­fectly – a ma­hogany bar, wood pan­elled walls, wal­nut floors, warm light­ing and crisp, white ta­ble linens – as does the first-rate ser­vice.

The steak: The qual­ity of the USDA prime beef and seafood here is top-notch; steaks are dry-aged on the premises for at least 28 days, and the seafood is as fresh as you’d ex­pect it to be at a high-end steak­house.

After in­dulging with starters such as the fab­u­lous seafood plat­ter ($50) – a tower of half lob­sters, crab meat, shrimp and oys­ters – tasty, must- try lob­ster bisque (hands-down, the best I’ve ever tasted; $24) and the Bev­erly Hills chopped salad ($23) – a de­li­cious mix of ro­maine, spinach, green peas, car­rots, corn, cu­cum­ber, red cab­bage, hearts of palm, avo­cado and feta with vinai­grette – out came my New York sir­loin ($109), still siz­zling on the plate. I loved ev­ery bite of the juicy, ten­der cut (it’s large, so I’d sug­gest shar­ing it if you fill up on ap­pe­tis­ers and sides), and I couldn’t have been more thrilled with the waiter’s rec­om­men­da­tion. Mean­while, my fish-lov­ing hus­band en­joyed his grilled yel­lowfin tuna ($70), which he said was cooked per­fectly.

The sides: The lob­ster mac n’ cheese ($25) is a must (ob­vi­ously), and it’s just as good and sin­ful as it sounds. We also got a side of boiled as­para­gus ($18) to bal­ance things out!

The best of the rest: What­ever you do, don’t leave with­out try­ing the New York­style cheese­cake ($18)! I’m not usu­ally a cheese­cake lover, but this one’s to die for!

#01-13, 112 Ka­tong, 112 East Coast Road 6443 1011 | the-chop-house.com

The scene: If you’re look­ing for a spot to catch up with friends or hang out at after work, The Chop House in Ka­tong is a great one (and there’s another out­let at Vivoc­ity). With cosy wooden in­te­ri­ors and dim light­ing, the ca­sual grill house of­fers a homely at­mos­phere and has a pa­tio for al­fresco din­ing.

The steak: Take your pick from three cuts: Aus­tralian grain-fed sir­loin ($29), Aus­tralian grain-fed ten­der­loin ($35) and USDA prime grain-fed rib-eye ($39). We en­joyed the ten­der, juicy rib- eye, which came nicely mar­bled and in a gen­er­ous por­tion. Be­sides wa­ter­cress and grilled tomato, steaks come with a choice of sauces: a rich béar­naise, tasty black pep­per­corn and red wine.

The sides: We couldn’t get enough of the sweet potato fries ($5). A per­fect mix of sweet and savoury, they came crispy and pip­ing hot. Or, opt for the clas­sic mac and cheese ($6), creamy spinach ($5) and creamy mash ($5).

The best of the rest: The restau­rant serves up every­thing from pasta to pork chops and fish and chips. If you’re a fan of ribs, the smoked bar­be­cue US baby back ribs ($48 for a full slab) are worth a try – the meat slips right off the bones and is not over­pow­ered by the sauce. We also en­joyed the spicy and tasty gar­lic prawns ($28) served with saf­fron rice. In ad­di­tion to the af­fogato ($7) and ap­ple strudel ($9), a must-try dessert would be the chur­ros ($8) – per­fectly crisp and ab­so­lutely del­ish.

How would you de­scribe your culi­nary style, and what changes have you made to Artemis’s menu since tak­ing over the kitchen?

I would de­scribe it as healthy mod­ern Euro­pean that draws in­spi­ra­tion from clas­sics.

We have rolled out a brand new menu fo­cus­ing on healthy and clean dishes draw­ing in­spi­ra­tion from South­ern Europe, the Le­vant and North Africa and giv­ing a lit­tle twist of our own.

What in­spires you?

Great pro­duce, a busy restau­rant, the peo­ple I work with and, of course, my former chefs Michel Roux Snr and Alain Roux for their ded­i­ca­tion to the in­dus­try and train­ing of the fu­ture gen­er­a­tions, and chef Clare Smyth’s at­ten­tion to de­tail and dis­ci­pline.

What are your sig­na­ture dishes?

I don’t re­ally have any sig­na­ture dishes on the menu be­cause we try our hard­est to keep it ro­tat­ing and chang­ing, but some­thing to try when com­ing to Artemis is the hamachi crudo, pick­led tomato, al­monds and nasi. It sums up my style per­fectly – sim­ple, clean, but still sur­pris­ing.

What’s a must-try at Artemis for steak-lovers?

It would have to be Karoge Washu wagyu côte de boeuf. It’s a cross breed from Aus­tralia us­ing blood­lines from Ta­jima and Karoge Washu, and is served with chimichurri and vi­o­let mus­tard – per­fect for two to share.

If you’re after some­thing a lit­tle smaller, the O’con­nor beef ten­der­loin with bone mar­row and red onion jam is my favourite type of com­fort food.

What do you love most about be­ing a chef?

I love the fact I have the abil­ity to be cre­ative on a daily ba­sis, and watch as my staff train and grow to be­come bet­ter chefs them­selves. But most of all, I love to see a full restau­rant with a great am­bi­ence, and know all the guests are happy and hav­ing a great time. That’s what makes the hard days worth it in the end.

Best old-school at­mos­phere

Best for a ca­sual night out

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