Having eaten at many of Singapore's acclaimed restaurants, my family and I decided to give Punjab Grill a try during Restaurant Week, hoping for a break from the banality of usual Italian and French fine dining. Indeed, Punjab Grill rose to the occasion with its well thought-out dishes and warm service.
Dinner was a four-course meal that was exquisitely presented. The first course was an asparagus and butter beans shorba float with gram flour pearls. The dish was served with only the pearls at the bottom of the bowl before piping hot asparagus broth was poured in from a teapot so as to prevent the pearls from turning soggy too quickly. The care and consideration taken in ensuring that the texture and quality of the food are preserved bear testament to the amount of effort and pride that Punjab Grill invests into its cuisine.
Amuse Bouche
Naan with a Trio of Meticulously Concocted Sauces
Next, the appetiser consisted of three meat dishes served on a stone slab. While the stone grilled baby leg of lamb on a bed of shermal bread was infused with flavours of a myriad spices, the meat was slightly tough and could have been more tender. Having said this, the wooden fire smoked murg tangri kebab was succulent and juicy. Lastly, my favourite would have to be the amritsari fish goujans deep with achari mato salsa. The fish fillet was mouth-watering and well-complimented by the sauce, making it simply delectable.
Before the main course arrived, we were served a sorbet to cleanse our palate. The sorbet was slightly ascerbic, and had a rather strong note of spice that tasted similar to assam. All in all, kudos to the chef for his originality as the palate cleanser was a one-of-its-kind sorbet that whetted our appetite with its acetic touch.
For the mains, a substantial rice dish was served. The mains consisted of a pan-grilled fish with goan glaze sauce accompanied with baby potato and spinach, meat punjab grill, dal punjab grill and zeera peas pulao, accompanied by an assorted bread basket. What impressed me was the varied tastes of the curry sauces. While there wasn't a stark contrast between the three sauces, the nuances of each sauce made it such that one type of gravy could be distinguished from the others. In a nutshell, the main course was dished out in generous servings and each dish was finely tuned to give an eclectic mix of curries and flavours.
Mm... The Titillating Aroma
Lastly, a trio of intricately prepared dessert was served. The spoonful of pomegranate and rhubarb granite was pregnant with citrus flavours and hit all the right notes. Next, the gulkand cheese cake was creamy and smooth, yet not overly rich, and tasted unlike any cheese cake that I have had before. To finish off the dessert, the white chocolate walnut and almond kheer was an interesting concoction that was unique and creative.
Dessert
At the end of dinner, a shot of betel leaf was served. This was unlike anything I had sampled before and was delightfully refreshing.
The Shot of Betel Leaf is Dwarfed by the Glass of Water that Towers Over it
Other than the sumptuous dinner, the warm and hospitable service delivered by Punjab Grill's staff enhanced our dining experience greatly. Right from the beginning, the servers greeted us with smiles at the entrance and ushered us in. One specific server, though, made an impression. Ramesh made sure to check in on us throughout each course and had a little tete-a-tete with us, striking a delicate balance between being professional and amicable. In addition, he entertained us with his magic trick, adding a silver lining to our wonderful dining experience. Before the meal ended, Executive Chef Javed Ahamad also exchanged a few words with us, further enhancing our ethereal dinner experience with a personal touch.
Look at how the towel "grows"!
All in all, Punjab Grill was a real steal. At $55++ for dinner, the food served was of extremely fine quality. My family and I enjoyed the ambrosial cuisine and welcoming service, and will definitely make a return trip to this amazing restaurant.
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