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WINE&DINE
186
January15
We sample the island’s newest restaurants,
so you can decide whether to follow suit
the
TASTE
TEST
Dark chocolate dome
This month:
SEAR
BEER BRISKET
WINGS
THE TIONG BAHRU
CLUB SINGAPURA
Sear
50 Raffles Place, #45-01
6221 9555 | fiftyrafflesplace.com
With some of the tallest standards in
Asia, it has become evident that this city
will quite literally go to great heights to
bring us the crème de la crème of dining
experiences. Perched on the 45th floor,
Sear is Singapore’s new carnivorous hot
spot. With 5,000 square feet decked in
leather and dark wood, this penthouse
exudes a luxurious Manhattan-chic vibe
with floor-to-ceiling windows that amplify
the cityscape views of Marina Bay and
Fort Canning Park.
The menu is created by Executive
Chef Claudio Sandri and boasts both
prime cuts for meat-lovers as well as
a notable selection of seafood. Avoid
the dilemma of choice, and start with
Angie’s Ocean Platter
($68 for 2),
a selection of Maine Boston lobster,
jumbo shrimp cocktail, scallop ceviche,
oysters and Alaskan king crab.
The steaks, meanwhile, are cooked
in two Pira charcoal ovens brought
over from Barcelona, achieving the
perfect “sear” on the outside while
MUST-TRY DISH:
Australian Jack’s Creek wagyu bone-
in ribeye
preserving the rosy hue and flavour on
the inside. I tucked into the
Australian
Jack’s Creek wagyu, 450-days grain-
fed
($70, 250g), while my lean-loving
companions enjoyed the
Canadian
Western Countries Cross Angus
tenderloin
($66, 180g; $78, 250g); I’d
highly recommend accompanying your
meat with moreish
homemade lemon
rosti
($15) and
mapleBrussels sprouts,
pig and nuts
($16). Steak orders include
a complimentary sauce from a choice
of nine, but I’d strongly urge you to try
a few more ($4 each), particularly the
bordelaisewith soft bonemarrowand
sriracha and tomato salsa
.
If there are a few of you, dessert is a
no-brainer; the
tasting dessert plate,
Chef’s Selection
($48 for 4 persons)
is filled with delectable treats from
chocolate mud cake to tangy Pira-grilled
pineapple and coconut sorbet, perfect
for a sweet finish.
Leanda Rathmell