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2014-04-01
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The Chop House is a casual dining eatery under the umbrella of Wooloomooloo Group. The same HongKong group that set up Wooloomooloo steakhouse in Swissotel the Stamford, which I have a memorable experience with their tomahawk steak a few years back. We have been wanting to try out this place since its opening, but there is always something that block our path. Anyway, since Little Devil's ('LD') BFF have a craving for lamb chop, we finally pop in there.At first they allocate us in the centre din
The Chop House is a casual dining eatery under the umbrella of Wooloomooloo Group. The same HongKong group that set up Wooloomooloo steakhouse in Swissotel the Stamford, which I have a memorable experience with their tomahawk steak a few years back.
We have been wanting to try out this place since its opening, but there is always something that block our path. Anyway, since Little Devil's ('LD') BFF have a craving for lamb chop, we finally pop in there.At first they allocate us in the centre dining area, seated at a table for 4 but the size is about 1 square metre which is more appropriate for table for 2. The atmosphere was gorgeous, with the view of Sentosa through its floor to ceiling glass windows. It is very romantic atmosphere, but anticipating the space to place our food, we request to be move to a bigger table.
We started the dinner with Crispy Calamari ($14) and Mussels Mariniere ($19). The calamari is tender yet slightly springy, coated with crispy batter. Seasoning is inconsistent, where some part can be bland while the other can be very salty. The Mussels Mariniere are perfectly executed where you can taste the wine in the broth. Unfortunately it was missing something to soak up the beautiful broth such as a bread or fries.
For Mains, LD ordered Australian Grass Fed T-Bone Steak (400g, $49). T-Bone steak consist of two type of cut, short loin (the small part) and tenderloin (the larger part), which created a challenge in cooking both of them to the right preference (ha.ha, one of the challenge in Master Chef Korea). As usual, LD loves her steak medium rare, and they only manage to deliver medium rare on the tenderloin side, but overcook the short loin part to medium. The meat are tender and juicy, and the creamy mash potatoes that come with it just so smooth, creamy and so delicious. Honestly, the mash potatoes are actually better than the steak, so we ordered another side of creamy mash ($7).
For my main, I have the USDA Prime Ribeye (200g, $36). It is cooked to medium rare as ordered. The meat is slightly chewy, not as tender as I expected from USDA prime ribeye. Sautéed potatoes are good and so does the accompanied peppercorn sauce. Portion is slightly small 200 gram, I wish they offer the 300 gram version. For the price I'm paying, I find the New Zealand standard steaks are so much better compare to the USDA in term of tenderness and price point.
LD's BFF ordered Australian Double Lamb chops ($31). She said it was quite disappointing as the meat is tough and one of them are charred.
For additional sides, we have the French Fries ($7) and creamy spinach ($8). Fries was double fried, probably with duck fat as it has that distinct crispiness and did not become soggy through the dinner. While the creamy spinach with onion is just smooth and tasty.
The Drink menu here is very extensive. Our choice for the drink of the night is Cool Mint ($8) – lychee, lychee juice, mint sprigs, ginger ale, and soda. Serving is quite huge, about 500ml.
The food menu offer quite extensive range, but it seems that the burger and their beef lollipop (braised beef shank size for 4 person) would be the better option compare to the steak. We decided to skip desserts here as we find what's on offer not enticing enough. The service is very good throughout and their service staff are very accommodating.
Overall, we find the food that we had during this visit did not really wow us. It just seems to be odd where the sides dish are so much better than the main meal. In this case the creamy mash, creamy spinach and French fries are the star, instead of the steaks. I'm not sure if we will return, maybe when we can't find better creamy mash in other place, we might just unconsciously return here.For the complete Chubby Botak Koala dining experience, click here:
http://www.chubbybotakkoala.com/2014/03/The-Chop-House.html
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