50RP is a dining and nightlife concept of four distinct brands: Empire (bar), Teikoku (Japanese), Angie’s Oyster & Champagne Bar, and–you guess it–Sear restaurant. On the 45th and 46th levels of Singapore Land Tower, 50RP offers a panoramic view of the city. Chef Claudio Sandri has created a simple, classic menu for Sear. (See my encounters with Sandri at Bosch, Brasserie Wolf, and Spathe.) The restaurant uses Pira charcoal ovens from Barcelona to achieve a good crust and sear in juices of steaks. Set lunch starts from $29, pre-theatre menus (6-6.45pm) from $42, and beef-tasting menus from $95.
Starters include a good variety of meats and seafood. Angie’s Ocean Platter [$68 serves 2; $128 serves 3-4 (shown above); $238 serves 5-6] consists Maine Boston lobster, Jumbo shrimp cocktail, Diver scallop ceviche, French-imported Tsarskaya oysters, and Alaska King crab leg. Lobster cobb salad ($32) has Maine lobster, butterhead lettuce, tomatoes, bacon, croutons, blue cheese and ranch dressing.
The platter and salad are not bad, but my favorite starter is Pira-grilled split bone marrow (2 pieces, $28). Spread on a thin slice of crispy homemade rye bread, the gelatinous marrow brings out a nice contrast. The marrow is seasoned with pickled watermelon, micro greens, olive oil pearls, and a persillade of parsley, onion, garlic, and lemon juice, all of which undercut the fattiness of the marrow.
The medium-rare steaks come nicely pink. Among the three steaks I have tried–Canadian Western Countries Cross Angus grass-fed tenderloin ($66 180g; $78 250g), Wakanui hormone-free 21 days aged NZ Hereford cattle sirloin ($88 300g), and Australian Jacks Creek Wagyu 450 days grain-fed rib eye ($182 1kg)–I recommend the sirloin, flavorful with a good bite. There is also a certified Kobe rib eye 2kg (A4) and 300g Sturia Vintage Caviar surf & turf that feed 10 people and cost $6000. I will order it when I strike the 6 million dollars toto and eat it on my own.
Each steak comes with a complimentary sauce from a choice of nine, and my favorite two are an appetizing, piquant pommery mustard and a sweet, robust, classic French Bordelaise with soft bone marrow.
The sides are good too: creamy sweet corn with corn kernels ($16), maple brussel sprouts, pig and nuts ($16), and homemade lemon rosti ($15). The last of which is my favorite: the Pira oven blasts the crust of shredded potato to a char.
The tasting dessert plate ($48 for 4 persons)–apple pie, cheesecake, chocolate mud cake, and Pira grilled pineapple–can be served in individual portions. The chocolate mud cake, which comes with a homemade chestnut ice cream, is the best of the lot, decadent, with a smokey crumble.
There is nothing to complain about the food, but the decor might have eclipsed it. A high ceiling with French windows. A wall of vintage tin with motifs of bull’s head. Customized rose gold cutlery. The restaurant reminds me of Great Gatsby, classy, luxurious, and sexy. Great for romantic dates and big groups.
50 Raffles Place, #45-01/02 Singapore 048623
T: +65 6221 9555
M-F 12-2.30pm M-Sat 6-11pm
Rating: 2.9/5 stars
Written by A. Nathanael Ho.
Thanks, Noelle, for the invited tasting.