pearlorange | The Love, the Whisky and the Wardrobe: 12.2013

Usually you need to book this place a few months in advance for dinners but luckily there was a last minute cancellation so we immediately took the spot for Sunday afternoon. The location was quite remote I must say, and when I got off the cab, looking slightly puzzled I found myself surrounded by industrial buildings. So that's right, it's the correct location. Just had to walk around for a bit to figure out where the front entrance to the building was. So inside the restaurant there was only 1 big table, and apparently they only take booking for only up to 15 pax. I arrived a little late so my friends already started working on the appetizers. The scene was rather fascinating when I got in, with a huge plastic tray in the middle of the table filled with oysters and clams. The shellfish were big and juicy, and I got really excited over the humongous clam which I haven't had any decent ones since I left London.

Do it the posh way

Juicy fat clams

My pregnant friend was served with two pieces of rack of lamb in lieu of the seafood. Now, that's pretty generous, no?

Next, we had the pan-fried prawns and mussels, which were good standalone but obviously at that time I still haven't gotten over the juicy fat shellfish yet. *still drooling*

Only half satisfied, we were patiently waiting for the main course to come while sipping on some red. We did consider BYO since there's no corkage fee; however, the fact that there's glass rental fee (which is waived if we order wine from them instead) made us save the hassle. So while we're waiting for the meat to be cooked, let's take a look at what we were getting at $888 per head:

Ta-da! The smell of roasted meat was permeating the entire space, and the chef (apologies I'm not good with names) slowly deboned the 30-day dry aged US Angus prime rib.

I like my meat medium rare, and how it's thick-cut just made it all that much better. The main was served in heavy portion with generous baked potatos, peas, beans and yorkshire pudding on the side. It's probably not something that a normal girl would be able to finish on her own - I did though of course since I'm no normal girl, kaka. The meat was very juicy and tender, and there's definitely that depth in taste you get from dry aged meat.