Gordon Grill
Goodwood Park Hotel, 22 Scotts Road Singapore 228221
http://www.goodwoodparkhotel.com/gordon-grill-,dining_viewItem_9-en.html
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Food 8.5/10
Ambience 8/10
Audience 7/10
Service 10/10
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*All pictures were taken with an iPhone 4S*
At my brother and sister's recommendation (and treat ^^), I made my maiden trip to Gordon Grill. To be fair, I didn't do any research and being the cynic I am, I didn't buy a single cent of my brother's enthusiasm in his recommendation. Hopefully that helped me maintain an objective outlook (^o^)/
One of the first scenes that greeted us was the professional waiter, Krishna. Yes, professional. For one thing, he actually recognized my sis which added a fuzzy warm touch to the splendid decor reminiscent of a classy dining hall. This was followed by the defining Gordon Grill factor
Beef. Unfortunately, I'm not a beef eater as I have the most unpleasant allergy in the world. But hey, as one who takes to the kitchen, boy, can you tell when the meat is good.
Gordon Grill serves a few kinds of beef, notably the Angus cut and the Snake River cut.
*Some background information for friends who are unfamiliar with the Snake River Farm, they produce excellent top grade wagyu without the drugs you would feed at other farms. Their cows are also fed Idaho potatoes. For more information, you can check out their website www.snakeriverfarm.com
My heart skipped a beat as Krishna's knife sank effortlessly into the beef, producing an absolute piece of art that weighed precisely 230g on the scale (as we requested!). Yeah, romantic fantasies aside, it was probably a one-off fluke but this gives away his experience at Gordon Grill.
We ordered 4 mains - 2x Wagyu (Medium Rare), a fish (we ditched the Barramundi but I can't recall the name of the fish they suggested...my bad) and Iberico Pork Chop, Potato and Leek Gratin, Caesar Salad, French Onion Soup, Creamed Spinach, Crepe Suzette, Espresso and a scoop of strawberry ice cream, along with a Chilean Merlot (2010).
That's right. They cater for the non-beef eaters too, and as a general rule-of-thumb, red meat and red wine for the conventional mariage.
On the house were the chilled Angel Hair Pasta and an assortment of freshly baked bread (3 kinds). The former was delightfully petite just enough to whet our appetites and prepare us for the feast ahead.
The butter that came along with the bread was a tad too cold for my liking, but the bread made up for it with its crunchy outer and soft and smooth inner textures. Quite surprisingly, we finished all the bread while dad enjoyed his Caesar salad.
As for myself, I had the pleasure of slurping up the devilish creation otherwise known as the French Onion Soup. Great continuation from the pasta (slight tinge of saltiness) as it warmed my tired tummy and the mysterious blend of enhanced saltiness and rich aromas from its ingredients seemed to have stoked my appetite further. Good way to have started with the appetizers.
And of cos, the wine to add the icing to the cake.
I think this works around the world: a simple toast with your loved ones always seem to raise the quality of the time and food. Especially if the food's already great (^^)
I will not be directly reviewing the beef nor fish since I did not try either of them. Instead, let me try to measure it from the reactions of the fellow diners.
Their eyes widened, and bite after bite followed, interrupted only by mutters of "Good! Good!" and a good-natured toast from time to time. As testament to the high quality of the beef, it was still tender-moist and the meat juices would have equalled the Niagara.
UmmMMMMMmmmMmmM!!!!
Was my instant reaction. The rich aroma emanated from the delicious dish in front of me, and instantly turned into 2 fingers dragging my nose to it. While it was not as knife-friendly as the beef, I must say it was probably one of the best pork chops I've had in the past 3 years. You'll usually taste the unmaskable musk (hur-hur) of a pig unless it is drenched (or sometimes, EVEN IF it was drenched) in gravy/sauce. Not this one. Were it not that we had excellent fellow guests around (save a table, I'll come to that later), I would have grabbed this meat-art with my hands and chomped away. The sides (Potato-Leek gratin and creamed spinach) were rich, packing the mains with the right sort of punch to raise the game to its climax.
And there was the wine. The Chilean Merlot lent its strong earthly flavor to cradle the meat, further boosting the succulent juices which leaves you with only one image in the mind - Nature's goodness. Needless to say, we finished every bit of our meal...and it's time for dessert.
I'm not quite a dessert person, so I left it to sis to pick one to share, while mum had the strawberry ice cream and dad, the espresso. Crepe Suzette was prepared flambe style, as you would expect. Not quite the fellow guests at the other table, who were so fascinated that they walked over to snap pictures of the waitress preparing the dish. That explained the 3.5 stars at the top of this post, a great injustice to the lovely elderly couple celebrating their anniversary (possibly 50 years? in coincidence with Gordon Grill's own anniversary, albeit the latter's is in July); and the other groups of merrymen who politely had an enjoyable evening without invading others' spaces. I digress. Back to the dish, it was more presentation (Flambe...like what else would you expect?). Since I do not have a sweet tooth, this was not exceptionally satisfying for me, but it would be interesting if you're a guy on a nice date and your date has never tried a flambe. Impress her. Food is after all, taste; smell; and visual entertainment (*o*)
Overall, Gordon Grill provided us with an excellent night of good food and ambience. The non-intrusive staff were a pleasure to have recommending just about enough food. One can taste the quality of their ingredients, and while location may be tricky should it be a raining, it is definitely worth a trip. For durian lovers, I would recommend that you drop by Goodwood Park Hotel's pastry shop nearby for their famous durian-related pastries.
Downside: It can be a tad pricey - we spent >$120 per pax; so reserve it for special occasions if you're a not-exactly-rich foodie like myself.
Oh and I have good news to share! As I've mentioned above, Gordon Grill's celebrating their 50th Anniversary, and you can enjoy a 3-course/4-course lunch at $50++/$60++ throughout the week until July!
For more details...check out http://www.goodwoodparkhotel.com/promotions/gordon-grill-50th-anniversary-celebration-,diningOffers_viewItem_116-en.html
Please try and share your experiences too (^o^)
I'll be writing more since it's Restaurant Week from tomorrow...
Goodwood Park Hotel, 22 Scotts Road Singapore 228221
http://www.goodwoodparkhotel.com/gordon-grill-,dining_viewItem_9-en.html
------
Food 8.5/10
Ambience 8/10
Audience 7/10
Service 10/10
------
*All pictures were taken with an iPhone 4S*
At my brother and sister's recommendation (and treat ^^), I made my maiden trip to Gordon Grill. To be fair, I didn't do any research and being the cynic I am, I didn't buy a single cent of my brother's enthusiasm in his recommendation. Hopefully that helped me maintain an objective outlook (^o^)/
One of the first scenes that greeted us was the professional waiter, Krishna. Yes, professional. For one thing, he actually recognized my sis which added a fuzzy warm touch to the splendid decor reminiscent of a classy dining hall. This was followed by the defining Gordon Grill factor
 |
| Beef, Beef, Beef! (And Krishna) |
Beef. Unfortunately, I'm not a beef eater as I have the most unpleasant allergy in the world. But hey, as one who takes to the kitchen, boy, can you tell when the meat is good.
Gordon Grill serves a few kinds of beef, notably the Angus cut and the Snake River cut.
*Some background information for friends who are unfamiliar with the Snake River Farm, they produce excellent top grade wagyu without the drugs you would feed at other farms. Their cows are also fed Idaho potatoes. For more information, you can check out their website www.snakeriverfarm.com
My heart skipped a beat as Krishna's knife sank effortlessly into the beef, producing an absolute piece of art that weighed precisely 230g on the scale (as we requested!). Yeah, romantic fantasies aside, it was probably a one-off fluke but this gives away his experience at Gordon Grill.
We ordered 4 mains - 2x Wagyu (Medium Rare), a fish (we ditched the Barramundi but I can't recall the name of the fish they suggested...my bad) and Iberico Pork Chop, Potato and Leek Gratin, Caesar Salad, French Onion Soup, Creamed Spinach, Crepe Suzette, Espresso and a scoop of strawberry ice cream, along with a Chilean Merlot (2010).
That's right. They cater for the non-beef eaters too, and as a general rule-of-thumb, red meat and red wine for the conventional mariage.
 |
| Chilled Angel Hair Pasta |
The butter that came along with the bread was a tad too cold for my liking, but the bread made up for it with its crunchy outer and soft and smooth inner textures. Quite surprisingly, we finished all the bread while dad enjoyed his Caesar salad.
 |
| French Onion Soup |
And of cos, the wine to add the icing to the cake.
I think this works around the world: a simple toast with your loved ones always seem to raise the quality of the time and food. Especially if the food's already great (^^)
I will not be directly reviewing the beef nor fish since I did not try either of them. Instead, let me try to measure it from the reactions of the fellow diners.
Their eyes widened, and bite after bite followed, interrupted only by mutters of "Good! Good!" and a good-natured toast from time to time. As testament to the high quality of the beef, it was still tender-moist and the meat juices would have equalled the Niagara.
 |
| Iberico Pork Chop |
Was my instant reaction. The rich aroma emanated from the delicious dish in front of me, and instantly turned into 2 fingers dragging my nose to it. While it was not as knife-friendly as the beef, I must say it was probably one of the best pork chops I've had in the past 3 years. You'll usually taste the unmaskable musk (hur-hur) of a pig unless it is drenched (or sometimes, EVEN IF it was drenched) in gravy/sauce. Not this one. Were it not that we had excellent fellow guests around (save a table, I'll come to that later), I would have grabbed this meat-art with my hands and chomped away. The sides (Potato-Leek gratin and creamed spinach) were rich, packing the mains with the right sort of punch to raise the game to its climax.
And there was the wine. The Chilean Merlot lent its strong earthly flavor to cradle the meat, further boosting the succulent juices which leaves you with only one image in the mind - Nature's goodness. Needless to say, we finished every bit of our meal...and it's time for dessert.
 |
| Crepe Suzette |
Overall, Gordon Grill provided us with an excellent night of good food and ambience. The non-intrusive staff were a pleasure to have recommending just about enough food. One can taste the quality of their ingredients, and while location may be tricky should it be a raining, it is definitely worth a trip. For durian lovers, I would recommend that you drop by Goodwood Park Hotel's pastry shop nearby for their famous durian-related pastries.
Downside: It can be a tad pricey - we spent >$120 per pax; so reserve it for special occasions if you're a not-exactly-rich foodie like myself.
Oh and I have good news to share! As I've mentioned above, Gordon Grill's celebrating their 50th Anniversary, and you can enjoy a 3-course/4-course lunch at $50++/$60++ throughout the week until July!
For more details...check out http://www.goodwoodparkhotel.com/promotions/gordon-grill-50th-anniversary-celebration-,diningOffers_viewItem_116-en.html
Please try and share your experiences too (^o^)
I'll be writing more since it's Restaurant Week from tomorrow...
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