{"id":31535,"date":"2014-12-08T07:37:07","date_gmt":"2014-12-07T23:37:07","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=31535"},"modified":"2018-01-23T10:08:35","modified_gmt":"2018-01-23T02:08:35","slug":"sear-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/12\/08\/sear-restaurant-singapore\/","title":{"rendered":"Sear Steakhouse, Singapore Land Tower: Unparalleled 45th Level View"},"content":{"rendered":"

\"sear50RP 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\u00a0Claudio Sandri<\/strong>\u00a0has created a simple, classic menu for Sear. (See my encounters with Sandri at\u00a0Bosch<\/a>, Brasserie Wolf<\/a>, and Spathe<\/a>.) The restaurant\u00a0uses Pira charcoal ovens<\/strong> from Barcelona to achieve a good crust and sear in juices of steaks. Set lunch<\/strong> starts from $29, pre-theatre menus<\/strong> (6-6.45pm) from $42, and beef-tasting menus<\/strong> from $95.<\/span><\/p>\n

\"searStarters<\/span><\/strong>\u00a0include a good variety of meats and seafood. Angie’s Ocean Platter\u00a0<\/strong>[$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\u00a0<\/strong>($32) has Maine lobster, butterhead lettuce, tomatoes, bacon, croutons, blue cheese and ranch dressing.<\/span><\/p>\n

\"searThe platter<\/strong> and salad<\/strong>\u00a0are not bad, but my favorite starter is Pira-grilled\u00a0split bone marrow<\/strong> (2 pieces, $28). Spread on a\u00a0thin slice of crispy homemade rye bread, the gelatinous\u00a0marrow brings out\u00a0a nice\u00a0contrast. 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\u00a0of the marrow.<\/span><\/p>\n

\"searThe medium-rare steaks come\u00a0nicely pink. Among the three steaks I have tried–Canadian Western Countries Cross Angus grass-fed tenderloin\u00a0<\/strong>($66 180g; $78 250g),\u00a0Wakanui hormone-free 21 days aged NZ Hereford cattle sirloin<\/strong> ($88 300g), and\u00a0Australian Jacks Creek Wagyu 450 days grain-fed rib eye<\/strong> ($182\u00a01kg)–I recommend the sirloin, flavorful\u00a0with a good bite. There is also a certified Kobe rib eye 2kg (A4) and 300g Sturia Vintage Caviar surf & turf\u00a0<\/strong>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.<\/span><\/p>\n

\"searEach steak comes with a complimentary sauce from a choice of nine, and my favorite two are an appetizing, piquant\u00a0pommery mustard<\/strong> and a sweet, robust, classic French\u00a0Bordelaise with soft bone marrow.\u00a0<\/strong><\/span><\/p>\n

\"SearThe sides are good too:\u00a0creamy sweet corn with corn kernels<\/strong> ($16),\u00a0maple brussel sprouts, pig and nuts\u00a0<\/strong>($16), and\u00a0homemade lemon rosti<\/strong> ($15). The last of which is my favorite: the Pira oven blasts the crust of shredded potato to a char.<\/span><\/p>\n

\"searThe tasting dessert plate<\/strong> ($48 for 4 persons)–apple pie<\/strong>, cheesecake<\/strong>, chocolate mud cake<\/strong>, and Pira grilled pineapple<\/strong>–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.<\/span><\/p>\n

\"SearThere 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\u00a0reminds me of\u00a0Great Gatsby<\/em>, classy, luxurious, and sexy. Great for romantic dates<\/strong> and big groups<\/strong>.<\/span><\/p>\n

Sear Restaurant<\/a>
\n\"\"<\/a><\/h1>\n

50 Raffles Place, #45-01\/02 Singapore 048623
\nT: +65 6221 9555
\nM-F 12-2.30pm M-Sat 6-11pm
\nRating: 2.9\/5 stars<\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

Thanks, Noelle, for the invited tasting.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Claudio Sandri has created a simple, classic menu for Sear Steakhouse. The restaurant uses Pira charcoal ovens from Barcelona to achieve a good crust and sear in juices of steaks.<\/p>","protected":false},"author":263488,"featured_media":31789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: A new steakhouse by Claudio Sandri, using Pira ovens from #Barcelona. 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