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There is a spring in my step as I walk, due as much to my excitement as to the plush carpeting below my feet. Above, grand chandeliers hang from towering ceilings, looking down upon the luxurious furniture.
I am at The Astor Grill Pop-up Restaurant and it is a world of opulence unto its own.
Fine decor is simply a mesmerising prelude; the real extravagance begins when each dish is carved for you tableside. This grandiose concept by The St. Regis Singapore takes inspiration from the rituals and traditions of the House of Astor and is available for a tantalisingly short period from 1 Jun to 31 Aug 2023.
What I tried at The Astor Grill Pop-up Restaurant
I experienced the first of those rituals with the Welcome Martini. Your petite glass can be a Sherry Martini, Smokey Martini or a non-alcoholic Orchard Martini, available during dinner.
An assortment of freshly baked homemade bread followed, their intriguing mix of Curry Leaves and garlic, Sourdough and Seaweed creating a wonderful introduction. It preceded an amuse bouche of grilled sourdough, tomato and Iberico ham.
Our appetisers were Grilled King Prawn prepared a la plancha with peach, avocado and basil; King Crab Salad; and Traditional Beef Tartare. As a lead-up, these courses were infallib
They led us to The Astor Grill’s Signature Sharing Cut, the 2kg Whole Grilled Turbot (S$298). Always one for ritual and panache, The Astor Grill begins serving the turbot with a tableside unveiling ceremony. We were all suitably impressed as the rising steam gave way to reveal its pearly-white flesh.
Grilled delicately to coax every last bit of flavour from the fish, this culinary masterpiece was indeed memorable.
Indulgent as the fish was, we were especially eager to savour the Artisanal Cuts. The centrepiece was the Satsuma Gyu Presentation Striploin Japan Full Blood Wagyu A5 500 Days Grain Fed, 220g (S$170).
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It was accompanied by a secondary cut of 250g MB4+ Bavette Steak of Australia Aberdeen 200 Days Barley Fed Pure Black Angus (S$62).
While those descriptions by themselves made me buzz with anticipation, the experience of savouring them is almost beyond words. Juicy almost beyond compare, these prime samples of some of the world’s best meat were a revelation. I especially enjoyed the Satsuma Gyu Presentation Striploin Japan Full Blood Wagyu and took the time to relish the way each morsel gave way to release an avalanche of flavour as it was chewed. It went down like butter!
Diners can opt for non-steak alternative mains, highlighted by the Oven Roasted Rack of Lamb (S$76 for 280g).
The focal point of the dining experience is their other Signature Sharing Cut, the renowned 1.4kg Australian Angus Grass Fed Tomahawk (S$290). As the magnificent hulking portion is presented on an expansive platter, the exquisite marbling immediately catches the eye. But this is no ordinary steak; it comes with a touch of theatre. The impeccable service entails a captivating tableside carving, adding an element of excitement to the occasion.
A delightful aroma, infused with smoky undertones, wafts through the air, teasing the senses even before the first bite. Tender and juicy, the meat embodies robust, beefy flavour. With each succulent morsel, the ribeye reveals its luxurious richness and velvety texture while the combination of moistness and tenderness is truly a testament to its quality.
The outer charred crust of the steak, perfectly executed, plays a crucial role in the overall experience. Its savoury notes intertwine harmoniously with the inherent sweetness of the flesh, creating a symphony of flavours that dance on the palate. This harmonious contrast between the charred exterior and the succulent interior adds depth and complexity, amplifying the enjoyment of every mouthful.
While the skills of the chefs are undoubtedly a factor, some credit also belongs to The Astor Grill Pop-up Restaurant’s custom-built parrilla grill. It’s an excellent symbiosis of man and machine.
Final thoughts
The Astor Grill Pop-up Restaurant embodies 2 essential characteristics. The first is its commitment to quality artisanal produce from premium suppliers. The other is an adherence to the St. Regis legacy and its rituals to conjure up bespoke dining experiences.
We experienced this first-hand and I find myself already yearning for more. If you feel the same, remember to make your booking before they wrap up on 31 Aug 2023.
Click here to view the full menu.
*This post was brought to you in partnership with The Astor Grill.
