After seeking the best value steaks in Singapore, I’ve realised that many places appear to struggle in pairing proteins with the accompanying sauces, ingredients, sides or all of the above. Sarnies however, appears to have mastered the harmonious art of pairing or matching elements on their dishes.
My favourite interior designer, Ted and myself dropped by this humble establishment and were treated to some pretty surprising flavours. Now, on to the meat.
First up was the Blackened Grass-fed Sirloin ($26) that came with with Colombian style Chimichurri and Truffle mash.
The sirloin steak was clearly treated with love and respect. A thin but even sear coated a brilliant pink centre that was almost bursting beef juice with each bite. I honestly think that it was one of the most succulent sirloin steaks I’ve ever had and it brought lots of joy. It really did. Even with that veggie-riddled chimichurri thing, the taste was clean and pristine steak. Total respect.
As for the truffle mash, it was a surprise in itself. The texture felt too thick when I picked it up with my fork but upon meeting my tongue, the stuff just eased itself into a gentle river of wholesome, truffle-ly goodness. Surprisingly subtle allowed it to remain a side and keep the sirloin shining through. Expected it to overshadow the steak but that accident never happened. Loved that steak man…salivating now just thinking of its juicy slices. 9.0/10.
Next dish that surprised me and comforted Ted was the Moroccan Lamb Shank ($29). The shank had undergone a 24-hour sous vide sauce bath and was servied with a healthy serving of pearl barley risotto, dukkha and mint.
The lamb was juicy, cooked all the way through and oh, so tender! I couldn’t detect much of that lamb-y smell or taste, only fall-off-the-bone flesh that was brimming with flavour. You know how a good lamb stew contains this rich, comforting taste that comforts the soul? Yeah, every bit of the tender flesh had it. But there was a more middle-eastern twist, which I guess came from the dukkha and mint.
Even the pearl barley appears to have been soaked in that delicious stuff. The same goes for the pearl onions (guessing here) and every other ingredient. I was gobbling up mouthfuls of the ingredients and could pick out remaining pieces of lamb using just my fork. So good! 9.2/10.
The service was prompt and friendly. A couple of the servers exuded this lively energy that synced with the love put into the food. A cosy spot with lots of gen-Ys and gen-Zs enjoying a casual dinner with friends.
Should You Try It?
You like juicy steaks and comforting lamb shanks? Then go for it.
136 Telok Ayer Street,
Mon – Tue: 7:30 am to 10:30 pm
Wed – Fri: 7:30 am to 12:00 am
Sat – Sun: 8:30 am to 4:00 pm
Tel: +65 6224 6091
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