Singapore, November 16, 2012
By Natalie Lim
As a meat lover, I was excited to receive an invite to try The Prime Society's new menu. After all, it is well known for being a steak restaurant that serves prime cuts of beef in refreshing ways, such as a gunpowder marinate.
Wanting to improve on their selections, they invited new head chef Dallas Cuddy to come on board. Chef Dallas is an Australian chef who'd won numerous Australian culinary awards including Young Chef of the Year in 2007. He was also a partner and executive chef of top Melbourne restaurant, Verge, which is now closed.
Chef Dallas is very hands-on and dedicated, and it shows through in his work. Most sauces and flavoured salts are made in-house, and he uses garnishes found near the restaurant in Dempsey Hill. (Despite much cajoling, he refused to reveal his secret spice garden.) He also offers a change as his specialty is modern cuisine with Japanese influences.
I admit I was a little disappointed when I looked at the menu and saw only one steak dish, but I was curious to see if the new dishes could be worth substituting red meat for.
One of the dishes that caught my eye was the new signature dish Miso-baked black cod with mee tai mak in soy broth($44). Mee tai mak, for the non-frequent hawker goer, is a short white noodle. I was surprised to see this local noodle in a fine-dining restaurant, but it blended very well with the dish.
>>Read the full review here.
