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