Sacha & Sons (Closed)

Item: Sacha & Sons
Rating: 4
Author: RunningMan

3.5

3 Reviews

Taste

Decor

Service

Hygiene

Value

Orchard

$11 - $20

American

RunningMan

Level4

325

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Full Sacha & Sons review: http://ivanteh-runningman.blogspot.sg/2015/02/sacha-sons.html

Stephanie Hancock and Guy Wachs are among the pioneers of the Brunch craze in Singapore. Back when they first founded Wild Honey (Cafe) in November 2009, the concept of a Western style breakfast / lunch was just starting to take root in Singapore. Now they're hoping for a second go at another niche, the classic New York Delicatessen.

Named after their son, Sacha & Sons opened its doors in December 2014. Styled after the classic New York Delicatessen / Deli, Sacha & Sons offers traditional American / Russian / Jewish food that, as of the time of this writing, can't be found anywhere else in Singapore. And it's not just deli food, but the entire experience of a typical deli, that makes Sacha & Sons stand out.

Ambience at Sacha & Sons is part of the appeal. Just like a typical New York Delicatessen / Deli, Sacha & Sons has a deli counter which displays their wares, including their home made side dishes and the mouth watering sandwiches. Chalkboard menus flank the walls behind the counter, while staff dressed in traditional deli garb (white, long coats, with black tipped collars) complete the look. Furniture is in dark wooden tones, and good use is made of the small space to maximise seating, while curious patterns adorn the ceiling where quirky lampshades hang. There is an overall vintage appeal to the place.

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Service at Sacha & Sons also resembles a typical New York Delicatessen / Deli. Once inside, staff bring you to your seat, and assign you the table number. You'll have to remember it, as ordering and payment is self-service at the deli counter, and the cashier will ask for your table number. Orders will be served to your table, and waiting time for food is relatively short, around 10 minutes or so. While staff are knowledgable about the menu items, they tend to falter when asked about ingredients... But thumbs up for them as they do show initiative, and will write down the information from the chef before coming back to you with the answer. Do decide on what you'll order before queuing, to prevent holding up the queue.

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Food at Sacha & Sons features traditional Delicatessen / Deli classic dishes, which is a mix of American / Russian / Jewish influences. Many items in store, including their salads, pickles, bagels, and gravlax (cured salmon that isn't smoked), are made fresh, by hand, daily. In particular, their beef pastrami is outstanding, made with an in house secret recipe that involves the beef brisket being cured and cooked over hours, then steamed on site, and hand carved before serving. Do note that while food here is not kosher, there is no pork and no lard used. Portion sizes for most dishes tend towards large enough for 1 person, and may be shared. Prices are comparable to other mid to high end restaurants, expect to spend anywhere between SGD $25 to $40 per person for a meal.

The Beetroot Borscht here is thick, rich, and creamy, with a coarse texture, much thicker in texture than any version I've had in Moscow, Russia, though the taste is just as piquant and tangy. The sour cream adds a hint of sour taste to each mouthful. A hand rolled Sesame Bagel is served on the side, and it's incredibly tasty, soft with a nice dough texture, yet light, and the aroma of toasted sesame seeds is so fragrant!

I tried the Grilled Reuben Sandwich With Pastrami On Rye Bread (150gm, SGD $18), which features their excellent beef brisket pastrami, dry rubbed with secret spices then cured, cooked for hours, steamed, and hand carved into thin, savoury strips. The pastrami has a nice pink hue, and each bite is savoury with a smoky aroma. The texture isn't too tough, but the meat borders on dry. Traditionally paired with Rye Bread, the version here is crisp, with the fragrant aroma and flavour of wheat, and shatters nicely when bit.

Grilled Reuben Sandwich With Pastrami On Rye

Biting into the Grilled Reuben Sandwich With Corned Beef On Rye, you get the crisp shattering of the fragrant Rye Bread, followed by the slightly sour, crunchy Sauerkraut, then the savoury, salty aroma of the moist Corned Beef. So good that you can't stop eating it! A point to note: the difference between pastrami and corned beef, although both use beef brisket, is that pastrami is dry rubbed and smoked, while corned beef is salt cured in a seasoned brine, not smoked.