Lawry’s Prime Rib is probably one of the oldest restaurants in Singapore, whose patrons always seemed to remain loyal. I can understand its appeal, particularly for family gatherings where there’s lots of opportunities to share steaks and ribs. I thought the holiday season was perfect timing to visit Lawry’s Prime Rib and see if it has remained the same.
Roast Prime Ribs always begin with their famous Original Spinning Bowl Salad. I thought it was nice, though I’m never a huge fan of salads, but it was a great start to a meal. Crunchy with romaine, iceberg lettuce, baby spinach, shredded beets and chopped eggs, I like the vintage Lawry’s dressing that the staff poured high on it. She tossed it above a bed of ice, and even the salad fork was ice cold.
I got myself the Singapore cut at 130g ($79), medium, because I can’t the Lawry’s cut at 285g. That would be a man’s serving. For those who want something slightly bigger, there’s the California cut at 160g, and the English cut at 200g. Regardless, they all taste the same. Prime Ribs is best eaten medium or rare. Lawry’s doesn’t disappoint though I feel that it could have been warmed.
The sides — buttered peas, creamed spinach, and creamed corn — are separate from the steak, so you’re going to have to top up for $13, or $19 for all three.
Regardless, the prime ribs come with Yorkshire pudding, definitely at par with Gordon Ramsay’s Bread Street Kitchen, but I like Lawry’s version better. The mash potatoes are left dry when I’ve wiped every single drop of the gravy off the plate using those puffy Yorkshire pudding, but I’m sure you can ask for more.
It’s always a good time to eat at Lawry’s especially during the holidays. It’s too bad their Steak Off Wednesdays are over, at least for 2021. But maybe, they’ll offer it again soon.