Lawry’s Prime Rib: restaurant review

Lawry’s Prime Rib – the restaurant

This is a review of Lawry’s The Prime Rib Singapore, a steakhouse dining establishment located at the Mandarin gallery along orchard road.

Occasionally, I do love to indulge in a good steak – and what better place to have steak than at Lawry’s Prime Rib? 

Bonus: thanks to the AMEX Platinum Charge card, which comes with Love Dining benefits by American Express, a friend and I dined here at 50% off.

Upon entering the restaurant – the ambience resembled that of a classical European setting.

(Even though Lawry’s is technically American). 

It has all the trimmings of a posh dining establishment – ornate decorations, high ceilings and chandeliers.

Private rooms are also available for small gatherings – so this place may be an option for a small-scale corporate function.

An impressive display of wine bottles doubles up as a wall.

The staff showed us to our seats…

Which was right by the glass windows, and we had a full view of Orchard Road – Robinson’s was just right across the street.

Menu

Lawry’s is known predominantly for their steaks. Their renowned  Prime Rib of Beef is aged up to 21 days to enhance flavour and tenderness.

However, the restaurant also carries seafood (lobster, anyone?) and other mains (lamb, chicken), so there is something for everyone to enjoy.

Check out the menu below. Alternatively, the full menu and special occasion menus if any (e.g. Mother’s Day or others) can be found on Lawry’s Singapore website.

Image source: Lawry’s the Prime Rib (Singapore)

Food – Starters, Side, Salad

To start the meal – we were given soft buns and butter. I’m actually a real sucker for the breadbaskets! Warm and comforting, it’s hard to resist good melted butter on warm bread, and the one at Lawry’s is no exception.

And then the magic started. We didn’t have to wait very long before the server brought us the Pan Seared Goose Foie Gras. 

The Foie Gras is served with some kind of berries (cranberries and sauce i think?) and a crunchy piece of toast. Personally, i found this really creamy and fattening (in a good way).

If there was a starter to choose – I would recommend this. The fatty juices are balanced with acidity from the slightly sour sauce, and softness well-contrasted with the crispy bread.

Richer than the ones I’ve had at Clove and Skai (both at Swissotel the Stamford Singapore), this is by far the most melt-in-your-mouth Foie Gras I’ve had to date. A real winner!

Up next was a dish of Creamed Spinach. Seasoned with spices, bacon and onion, this humble-looking dish was also better than expected. 

While not as thick or as savory as the blue-cheese version at The Pelican, I actually prefer the Creamed Spinach here more. It’s like here the additional flavours bring out the vegetable’s taste, rather than convert it into something else.

And then, the servers suddenly brought a large mixing bowl with greens – it’s time for the Spinning Salad show. 

All Prime Rib meals at Lawry’s come with The Famous Original Spinning Bowl Salad. Here, a server will literally mix up all the vegetables in front of you (and yes, the bowl actually spins). 

The salad is cold as it was spun on a bed of ice. They also give you a COLD salad fork – it really makes a point that the salad is meant to be eaten cold. 

Personally, while i did like the vegetable combination (romaine, lettuce, spinach, beets, eggs, croutons) – there was a bit too much vintage dressing for my taste. But again, i’m the sort of person who prefers her salad sparsely dressed. My friend on the other hand, loved the overall flavour. 

Food – Roast Prime Beef, Lobster mains

This was my first time at Lawry’s – and wow I was blown away by the main dishes here.

Lawry’s is known for their ‘live performance’. Already delighted by the Spinning Bowl Salad show, the servers entertained us even more by pushing out the Silver Cart.

The Silver Cart is designed to be easily movable on wheels so that meats can be carved right by the diners’ tablesides. A chef here will cut and prepare the beef all in your presence.

If you need to bring dates out for Steak – seriously, bring them to Lawry’s – the performance factor alone is impressive in itself.

We chose the California Cut (160g) – which the menu calls a “smaller cut for lighter appetites”. But by no means did we feel that it was small. Especially with the US Idaho mashed potatoes (whipped in butter and milk for that extra creaminess) and thick gravy.

For the hungry – the menu’s largest cut is the Diamond Jim Brady Cut. We didn’t order it, but it was spotted at a nearby table, and honestly at 450g it looked practically triple the size of our dish!

The meat has an even pink colour throughout – and that comes from the aging process. This actually makes the beef softer and more easy to indulge in compared to those at regular steakhouses. 

Add horseradish for an extra sharp taste. Lawry’s serves two versions of horseradish, with one notibeably more spicy than the other.

Not to be outdone – behold the Atlantic Lobster Duo.

Two boiled lobster tails, with melted butter on the side. Served with US Idaho mashed Potatoes and sauteed vegetables (and thousand island dressing).

This dish – I loved. I’m usually not a fan of prawn, crabs, or crustaceans but this… is special.

Oh so succulent, sweet, and slightly salty, it’s made even better because you don’t have to peel the lobster or struggle with the shell. 

Lawry’s lobsters are already shelled, making it practically the easiest-to-eat lobster ever. It’s like they leave the shell casing just for presentation’s sake. 

At this point we were stuffed, but couldn’t turn down the Yorkshire pudding. These are baked in skillets until puffy and golden brown, and goes especially well with the beef’s gravy.

At the time of dining it was my birthday month, so I informed the restaurant that the meal was indeed a birthday celebration, and Lawry’s gave us a complimentary cake to share! (I think it’s ondeh ondeh cake or pandan… but anyhow it was good!)

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