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2010-12-13
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Shashlik Restaurant is like a time capsule. Set up in 1986 by 9 Hainanse migrants in 1986 after being laid off at Russian restaurant Troika, the menu remained the same for the past twenty years. The old-school decor is, too, as dated as the stern and efficient staff who roll out the dishes on wooden trolleys around the restaurant.Instead of the crusty loaves found in authentic Russian restaurants, soft and fluffy bread rolls are served here. Dished out piping hot from the steamer, these sweet bu
Instead of the crusty loaves found in authentic Russian restaurants, soft and fluffy bread rolls are served here. Dished out piping hot from the steamer, these sweet buns are perfect on their own, spread with butter, or for mopping up the remains of a delicious stew.
One of the favorites here is the oxtail stew- only available on Wednesdays as part of the set lunch ($14++), which also comes with the soup of the day, dessert and a cup of coffee or tea. Though inexpensive, oxtail is no less worthy than other cuts of beef if prepared well, as with the case at Shashlik. Flavorsome and gelatinous, the deliciously tender oxtail was served in a rich and hearty sauce along with boiled frozen mixed vegetables and potato chunks.
The set lunch includes a boring wedge of watermelon to end off the meal, which you may replace with a scoop of vanilla ice cream upon request. But do order one of the restaurant's specialty flambéed desserts anyway.
I simply could not help but look on with interest as my order of Cherries Jubilee ($16++) was prepared right in front of my eyes. Firstly, a pat of butter was melted in the pan, followed by the addition of dark sweet cherries and a splash of kirsch that ignited in flames. A dollop of cream was stirred into the sauce before the whole fiery concoction was ladled over icy vanilla ice cream. While the menu states that the dessert is meant for two, the Cherries Jubilee was so delicious, I regretted not ordering whole serving for myself!
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