After hearing numerous raving reviews of the quality meat served in The Prime Society (especially that of my boss), I decided to take my tingling tastebuds to its doorsteps for my palatal advancement. It was a difficult choice between dining indoors or alfresco in the lush verdure of Dempsy Hill where this high-ceiling-ed colonial-styled restaurant lies. I opted indoors finally to place myself in a more appropriate position to fulfil my review duties.
As we narrowed down on our meal selections, our waitress assisted us greatly through the difficult process of final decisions making. It warmed me greatly to be able to establish the fact that holistic service complete with friendliness and eloquent product knowledge conveyance still exists in Singapore.
For starts, we savoured the BEEF CARPACCIO ($16. Blackmore Wagyu, black truffles, Jerusalem artichoke and parmesan cheese). Tender raw beef disippates in my mouth leaving behind the lingering aroma of black truffles. A sip of the MALBEC RESERVE (Mi Terruno, Mendoza, Argentina 2009) brought the blend of flavours to amazing heights in my palate.
For mains, GRAIN-FED BLACK ANGUS ($62. 300g Sirloin, North Western Tasmania) was ordered with additional red wine jus and truffled mushroom sauce. The sauces proved to be weak accompaniments the perfectly grilled Black Angus. The steak was startling in flavour but even more surprising was the 1/2 RACK BABY BEEF BACK RIBS ($36. Chilli & Lime marinade). As the succulent meat was slurped off the bones in swift successive motions, it became apparent that we ought to have ordered a full rack instead of all the unworthy sides.
Unfortunately, we had no room left for desserts. Despite feeling really stuffed, it was definitely calories well-spent.
