Baller Times

Baller Times

For when you have spare cash to burn during special occasions ... or when you simply have too much money
Alicia Ho
Alicia Ho

Ended the meal with a nice sorbet platter to clear our palates and to calm our nerves when we saw the bill amounted to ~$400. Splendid meal indeed, but I won't go back any time soon, unless my angbao money is decent 😨

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The sides are what you'd get at a typical American steakhouse. We ordered the Onion Rings and Lobster Mac & Cheese which were both good but nothing to shout about. Also, considering the price, it's something I could do without.

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Then came the star of the day - Porterhouse for 2. The steak arrived in a sizzling hot plate, where the oil was still happily bubbling away and we were warned not to touch the plate. Grilled to a thrilling shade of rust and brown, the steak is placed on the table for us to worship (hahaha I kid). I took a couple of quick shots while the staff patiently waited for me before she proceeded to place 2 pieces on my plate, all while describing their cut. Featuring the meatier loin and ridiculously soft tenderloin, it's clear which is my favourite. My knife easily sliced through the tenderloin like how butter would, evident of its tenderness and succulence. The pool of oil/butter went exceedingly well with the beef when the waiter spooned a couple of drops over it, enhancing the depths of its flavour.

Up next was their Lobster Bisque, which they have kindly offered to help us divide the portion accordingly. Upon serving, you can see how they have artfully and strategically placed bits of the lobster in the centre of the bowl, basking in the velvety goodness. Every bit rich and flavorful, they got the consistency right - neither too thick nor too watery, with every mouth of it seemingly gliding down your throat.

Not to be mistaken with Wolfgang Puck, this steakhouse is started by Wolfgang Zwiener, who used to be the head waiter at the famed Peter Luger Steak House in Brooklyn. Had read reviews that the steak here was good so I came in with high expectations.

Started my meal with their Crab Cake which was pretty deluxe, with lumps and lumps of crabmeat and minimum fillers. It tasted wonderfully fresh and with the accompanying sauce enhancing its flavour!

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Coated with a thin layer of Hokkaido potato flour before deep frying, this 辣子鸑 was hella addictive! Boasting a crunch, this made for a good snack to have while waiting for your main dishes to arrive. My only qualm was the spice, would have preferred if they were sweat inducing but hey, I guess this helps to maintain my glam at a restaurant πŸ˜‚βœ¨

Well, there was nothing to shout about for the fried rice here. With a 2 Michelin Star accolade tied to its name, I had expected the food here to be better. Don't get me wrong, some of the dishes were great, but were they 2 Michelin star worthy though, I'll let you ponder about that.

Of course, as with all restaurants, there are hits and misses. The Char Siew here were largely forgettable, though their sio bak here were pretty decent. I’d give this dish a miss if I patronise them again.

Have you really patronised them if you didn't order their signature Chen's Mapo Tofu?⁣
Pardon the photos as I was too excited to dig in! The flavours here compared to the exact same dish at their sister brand @chensmapotofu were somewhat mellower, and I'd definitely prefer the rendition there. Though the flavours, spiciness and numbing effect from this dish were more subdued, their soft and silky tofu is definitely still a treat that goes perfectly well with rice.⁣

Absolutely stunning is how I would describe this dish. The lobsters were obviously fresh, with every bite being so succulent and full of oceanic flavours. I love how they make full use of the lobster, by decorating the shell into a butterfly like design and placing it at the side as part of the plating. Props to their innovation!

Not quite sure what this dish is called, but it was stir fry together with the remnants of our Peking duck! How you devour this dish is by placing a spoonful of the cubes of duck meat and other ingredients into the cabbage in the foreground, before taking a mouthful in. While this dish may not be the star of the night, i still enjoyed it nonetheless ✨

Absolutely adored this dish! The incorporation of foie gras further amplified the flavours exuding from it, making every mouthful an explosion of umami-ness. The beef cubes kinda looked the same as foie gras, so every bite was a surprise, not knowing which is which and I love it that way ☺️

Alicia Ho

Level 9 Burppler · 1431 Reviews

Foodie with a habit of leaving food behind. Instagram :

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