Walking into Lawry’s was like stepping into a different time dimension, where nostalgia of the 1930s is apparent. From the high ceilings and the French paintings that line the brown striped wallpaper to the smiling waitresses uniformed French maid style; the ambience was truly majestic and exuded a laidback elegance that one would expect from a classic American mansion. Located in Paragon which is right at the heart of Orchard Road, Lawry’s provides a sanctuary for its patrons who would like to savour prime ribs amidst an absolutely regal ambience.

The most impressionable aspect of the whole restaurant has to be the private function room that accommodates around 10-30 people, and features a long communal table with immaculate table settings, warm yellow lights and a large window at one end that illuminates the room. French paintings and vintage cupboards play up the room with vibrancy and sets the mood for patrons to await a feast that is served, Lawry’s style.

• Lawry’s Prime Ribs
  Prime means the best, and Lawry’s certainly prides itself on serving only top quality beef that cannot in any way be compromised. Air flown in weekly from the United States, Lawry’s is strict in its choice of beef and only imports the meat from a select supplier.

  We were served the California Cut ($49.80) with the creamy corn and spinach sides that was a comfortable portion for one. Sufficiently tender, juicy and blushing pink on the inside, this steak certainly lived up to its reputation. Its natural hints of sweetness was topped off with a tinge of spicy horse radish awarded us a medley of tastes that was indeed palatable.

• Other specialties
  We were told that the quirky Lawry’s Famous Spinning Salad that accompanies all their prime cuts is a must try. The thing that stands out the most will be its presentation, which is spun on a bed of ice in front of the guests, and then served chilled with a special vintage dressing. We felt that the salad was sufficiently crunchy and refreshing, with the crispy croutons adding onto its unique flavour. This proved to be an excellent appetizer to prime us for our lunch.

  The pan-seared pepper medley Beef Tenderloin that followed was seasoned with five different pepper crush that is said to be the secret formula to its good taste. Upon tasting, the difference is immediately noticed as the juiciness from the tender meat was complemented with the fragrance from the peppers. The oven braised orange lamb shank was less favoured though, as the portion was too large for my liking, with too little sauce that accompanied the meat. The creamy Idaho mashed potatoes and red and green peppers however served as good sides to the dish.

• Desserts
  As expected of steakhouses, Lawry’s has a limited selection of desserts. Those who are unsure of what to order can opt for the sample dessert platter that serves up quaint portions of delights like the chocolate and vanilla mudpie, green tea tiramisu and crème brulee that is served with a generous serving of berries.

  I am disappointed to say that while the platter looks pleasing to the eye, it was only average in its taste. Apart from the crème brulee, the other two desserts could not satisfy my sweet tooth cravings as the aromas were not strong and perhaps lacked an edge in its flavour.

The SD Food Advisor’s take on Lawry’s
Lawry’s is known by everyone for its prime cut steaks, and I have to say that their high standards have remained successfully consistent all these years. It is apparent that this restaurant is strict on itself to deliver its best. Being on the pricier side, get ready to spend a bit more than your normal budget. Nevertheless, Lawry’s is the place to go to if you are fussy about your steaks and will not compromise on the quality of your meals. The people behind this fine-dining restaurant are always looking to improve their menu to tailor to their customers’ likes and dislikes, so do expect some pleasant surprises with every visit you make to Lawry’s.