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Hummus，每次去中东式餐厅都是必点的鹰嘴豆泥，好像每家做法略有不同，这家的比较少油的做法，整体偏干；把它抹在烤饼上吃，味道越吃越香，越香越上头
第一道主菜是Ghormeh Sabzi，这是一道经典的波斯炖菜，独特且丰富的咸鲜口味，加了炖熟的韭葱、香菜和欧芹等草药，这些草药为菜肴增添了清新的香气，另外还加入干石榴或柠檬，带来微妙的酸味，与草药的香气相得益彰，我们选了羊肉，经过长时间炖煮，肉质较为软烂，与豆类和草药混合，形成浓厚的风味。
第二道主菜是Tekeh Masti是波斯酸奶牛肉，味道真的很特别，牛肉应该是用波斯香料和酸奶提前腌制，口感很柔嫩、因为酸奶的加入，增加了一丝清爽感，味道鲜明且层次丰富。但是对比它的价格，折合人民币320元rmb，它的份量可以说少的可怜，一串牛肉顶上一顿自助的价格了
虽然味道比较特别，但不可能再去吃了，两个人吃个半饱，花了130新，CP值太低了，不值当不推荐
We got 5 dips/spreads (from left to right): spinach, eggplant, Persian yogurt, walnut, hummus.
In general, compared to greek ones, I feel like these were healthier, not as salty / strongly flavoured. Could be interpreted as plain, but as someone with a lighter palate, I liked it! I particularly enjoyed the spinach (borani esfanaj), which was very flavourful, probably due to the sweet onions within, as well as the Persian yogurt (mast), which was served cold and was rather thick with a pleasant sour flavour. The walnut (muhamara) was p good and rather interesting - nutty and sweet from the bell peppers mixed in. Kinda like upgraded nut butter. Hummus was alright, it’s tasty but I’ve had better, and the others outshone it. Eggplant (kash-e bademjan) was like babaganoush but more fibrous, would have preferred it to be more smoky but it was still rather tasty.
All the charcoal grilled items come with a bowl of rice! The basmati rice was very light and all the grains were separated, decently fluffy. It could have been more aromatic though.
We managed to feed 6 with this. Minced lamb was a bit gamey but was still alright with it bc it’s pretty juicy. Both the chicken and fish were tender and succulent, prawn was well marinated and firm, tho it did kinda taste like shrimp, not prawn? Beef was done medium rare, juicy and not tough. Came with some greens, which were decent. I liked that the meats were all properly done, none of them fell short!
Kebabs have its origin in Middle Eastern cuisine as a street food. The two meats (lamb and chicken kubideh) were served with a mix of saffron and white basmati rice that were both aromatic and fluffy. The lamb meat didn't had a gamey taste and both meats were tender and well marinated with a nice balance of flavour and aroma from the spices. Wished we could just order a meat skewer by itself. Overall definitely a place to visit though staff service could be improved.
Made with walnuts and a mix of Persian spices, the hummus had a nutty flavour and creamy texture to it; and an added sweetness and tangy-ness from the pomegranate. Best eaten with their crusty and chewy Persian bread for a healthy earthly goodness.
These small rice wraps reminded me of mini "bazhang" as the stuffed rice had a similar sticky texture. Lightly flavoured with herbs, the stuffed rice was wrapped with grape vine layers that gave it a slight bitterness.
With over 100 participating restaurants, you will be spoilt for choice and here is why you should put Shabestan as one of your choices.
For the dinner menu, Shabestan will be offering either a 3-course menu ($68++ per pax) or 4-course menu ($78++ per pax), and you will be thoroughly satisfied and filled by the end of the meal. It is absolutely value-for-money for the quality and quantity that you are going to get and some of the dishes are created solely for the Restaurant Week, which you are not able to order on normal days. For the appetizer, you get an option between the Roasted Red Pepper Hummus or Roasted Eggplant Dip, both served with Persian bread. The next course features the salad dish of either the Greek Chicken Salad or Arabic Fattoush Salad, the former consisting of tender cuts of grilled chicken breast and the latter is a vegetarian option.
The mains consist of three options for you to choose from and we sampled the Saffron Joojeh Kebab and Lamb Shank Pilaf, the pilaf a signature and crowd favourite of the restaurant. The Saffron Joojeh Kebab comes with a marinated chicken breast kebab over a bed of rice while the Lamb Shank Pilaf totally stole the show for us. The lamb shank has been cooked in a tomato and herb base mixture for hours till it is so tender that you do not need much force to fork apart the meat from the bone. Served with fluffy grains of basmati rice with raisins and nuts, this is the perfect complement to the tender lamb shank meat. Rounding up the meal is the dessert course with either the Sholeh Zard or Saffron Kunafa, the former a Persian saffron rice pudding with a touch of honey to add the sweetness while the latter is a kunafe layered with assorted nuts and seasoned lemon zest.
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✨ Shabestan
📍 80 Mohamed Sultan Road, The Pier at Robertson, Unit 01-13, Singapore 239013
🌐 Book for Restaurant Week on the DiningCity app or http://www.restaurantweek.sg/
🍴 [Media Invite]
‘Semi fine dining’ priced restaurant along Robertson Quay
Enjoys the APPETISERS - Borani Esfanaj (spinach) & Homemade Cheese.
The grilled platters is good too - like lamb, fish & prawn portions not big but price is high to be having Middle Eastern food in Singapore.
Overall customer service is good but do give some time for customers to chit chat not too overwhelming approaching the table :)
Total damage: s$56.00 per pax
