Lawry’s The Prime Rib, Singapore

Dear HC,

I am very regretful that I changed my mind to have our dinner at Tony Roma during June 09 IT show in Suntec City. You made a reservation at Lawry’s. However me, extremely, hungry dude, that day, was extremely too hungry and lazy to go to Orchard for Lawry’s. We missed the One-on-One promotion. I am so regretful about this. From that day, whenever I mentioned about Lawry’s in front of you, you would definitely nagging at me non stop about that incident. I paid quite a sum for my dinner when I visited Lawry’s alone on Sunday, 16 May 2010. The food was expensive yet so tasty.

Lawry’s has been in Singapore since 1999. It was first establish in Paragon at Orchard Road but it moved to Mandarin Gallery earlier this year. During these 11 years, Lawry’s had earned a number of tributes. It had won Singapore Tourism Board Service Star on 2009 and Wine and Dine – Singapore’s Top Restaurant from 2001 to 2009. There was no reason I, Mr Glutton, should not visit this restaurant to justify the restaurant whether she did justice to the beef cuisine.

I was greeted by pretty restaurant manager from Lawry’s. She leaded me to my table which I made reservation earlier. The interior design of the restaurant looked classic and romantic. I wondered how many men in Singapore proposed the marriage to their beaus in Lawry’s. Maybe you should propose to future Ms Lim in Lawry’s.

I ordered a set meal which consisted of Lawry’s red wine, the famous Original Spinning-Bowl Salad, Lawrys’s Cut Prime Rib with Yorkshire pudding, peas, corns, spinach, and meshed potatoes as side dishes, Pecan Nut Brownie Cake and a cup of coffee.

First Lawrys’s red wine and Original Bowl-Spinning Salad were served. The red wine is fruity and smooth. A waitress, who wore a simple French maid outfit, moved a cart towards me. She told me that she was going to prepare the Original Bowl-Spinning Salad in front of me. On the cart there was a glass bowl, which contained ices. A metallic bowl was on the ices. First the French-maid waitress poured all the ingredients of the salad into the metallic bowl gracefully. Second she poured the thousand islands sauce into the metallic bowl. Third she mixed the ingredients using a cold fork. Fourth she spun the metallic bowl three times. This was to reduce the temperature of the salad evenly to preserve the freshness of the salad. Finally the waitress served my salad to me, she also gave me a frozen fork to eat with the salad. I guessed the reason was to preserve the freshness of the salad. I tasted the Original Bowl-Spinning Salad, it was cold, appetizing and refreshing. I could even taste the natural sweetness of the ingredients. This was definitely a good way to start my dinner.

Next would be the main course, the Prime Ribs. The chefs were using a sliver cart to move around table to table to serve the rib in front of me with the side dishes in the cart. I requested for the Lawry’s Cut Prime Ribs with all the side dishes available. The side dishes were Yorkshire pudding, peas, corns, spinach, and meshed potatoes. First I ate the rib without any side dishes and sauce. I cut the rib in big piece and ate it. When I chewed rib, it was chewy, yet so tender. I guessed the rib was going through dry-aging. First the rib was vacuumed in the dry bag and it was left in the refrigerator at the temperature for 1-3 degree celsius for 21 days. The natural enzymes of the rib broke down the fibrous, connective tissue in the muscle and so this would heightened the tenderness of the rib. The rib was roast with rock salt and this would enhance the natural flavor of the rib. I could feel the natural sweetness from the rib itself. The rib was very tasty and awesome. I really enjoyed the natural flavor of the rib. I guessed if you tasted it, you would definitely enjoy it. I really enjoyed eating the rib with different combinations with my side dishes. My favorite combination was the rib, Yorkshire pudding, spinach and corns. If I ate the rib together with the corns, the sweetness of the corns was over powering that I hardly tasted the natural flavor of the rib. But if I added the spinach and Yorkshire pudding together with the corn and rib, the flavor of the spinach will reduce the sweetness of the corns and Yorkshire pudding gave a crispy texture to the dish. I could taste the flavors of the four dishes together. The complementing flavors from the four items made this dish so exciting that I ate the rib with the rib-spinach-corns-pudding combination only.

Last but not least was the Pecan Nut Brownie Cake as my dessert. The scoop of vanilla ice cream and chocolate hot fudge were on top of the oven baked pecan nut brownie. The dessert was garnished with light whipping cream, maraschino cherry & chopped pistachio nuts. The dessert was cold and hot. It was cold because of the ice cream but it was hot because of the hot chocolate fudge. I liked the distinct temperature contrast when I ate the ice cream with hot chocolate fudge. The Pecan Nut Brownie Cake was sweet and it was definitely a dish to end my dinner perfectly.

Please do not angry with me when you see my food review. I am very remorseful till now that I should not change my mind last year and missed the promotion. I do not mind to return to Lawry’s with you one day, but you pay the dinner for me. Thank you in advance.

Yours sincerely,

Hikaru :P