Jack's Place can be considered as one of the oldest brand of family steak house in Singapore. Through its humble beginning in Sembawang neighbourhood and Killiney Road in the 1970s, Jack's place has grown into a well-known chain family steak house. Nowadays, Jack's Place are under the holdings of JP Pepperdine Group. Although the holding company has diversify its operation to other cuisine, Jack's Place remain main contributor to JP Pepperdine Group.
During the month of October, Executive Chef Herman Tan and his team, came out with Monthly Recommendation menu ranging from smoked salmon salad, beef & chicken sausages, pacific dory fish, and New Zealand Beef Tenderloin.
Smoked & Cured Salmon with Spicy Carrot and Apple Salad is Chubby Botak Koala choice for salad. The apple and carrot are fresh and crunchy, while the mustard dressing bind the fruit salad and cured salmon nicely. Unlike regular smoked salmon that can be very briny, the cured salmon here is very tasty and not salty at all. A nice and refreshing start to the meal.
|Smoked & Cured Salmon with Spicy Carrot and Apple Salad
For mains, my first preference is the Chicken Schnitzel. It has a nice crispy breading with juicy tender chicken meat inside. The melted cheese, fresh arugula salad, roasted almond flakes and lemon wedges bring a unique flavour and class to the chicken schnitzel. The creamy and cheese fusilli is the carbo component to complement the meal.
My next preference are the N.Z. Beef Tenderloin. The cut of the tenderloin is thick and generous, I estimated that the weight is around 300 gram. Grilled to medium rare and covered with paprika and onion glace. Served with the famous Idaho jacked potatoes with sour cream, turkey bacon bits and spring onion with other boiled vegetables on the side. The Steak in thick, juicy and tender. Grilled perfectly to medium rare, the reddish juice from the steak just ooze out when you cut the steak. The potatoes is soft and tasty with the toppings are just excellent. Yummyy!!
|N.Z. Beef Tenderloin
Although it seems that Chef tried to focus on the sausages this month, I personally not keen on the sausages. The main ingredients of the sausages is beef and chicken. In all the dishes with sausages that I tried that night, I find that the sausages are too firm and dry. It seems to miss something fatty element to ensure the sausage remain moist and juicy during cooking.
|N.Z. Steak & Beef & Chicken Sausage
|Jack's Homemade Chicken & Beef Patty in Capers Brown Sauce
Other than those items on promotion, the following are a must try if you are in Jack's Place.
Lobster Bisque. The lobster bisque here is so popular, the recipe is secretly guarded with only a handful of people knowing. Apparently it is prepared and cooked in the central kitchen, then distribute to the outlets to ensure the consistency. (Apologies for no picture)
For desserts, the Ice Cream Profiteroles is my pick. The cream puffs is soft and the vanilla ice cream is not to sweet which is good for the filling of the profiteroles. The chocolate sauce is tasty, however it will be better if I can have more, getting slightly greedy here :)
|Ice Cream Profiteroles
Overall, it is good to see Jack's Place continue to evolve and provide Singaporeans with delicious steaks and western food at reasonable price after 40 years in Singapore. The lobster bisque continue to be one of the star dish here. For the sausages, I hope that they will perfect the recipe soon.
Thank you very much to Hungry Go Where and Jack's Place for the invitation for this food tasting.
Food & Drink: 7/10
Jack's Place Restaurant
Block 231 Bain Street
#01-01, Bras Basah Complex
Tel: 6338 6634
Op Hours: Daily 11.00 – 22.30
Regular Menu is available online.
Promotional Menu: http://www.jacksplace.com.sg/promotions/monthly-promotions
Please check the website for other outlets.