Jack’s Place’s revamped restaurant outlet at Paya Lebar Square

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Jack’s Place is a brand close to the hearts of many Singaporeans, some of whom are loyal patrons from way before there was an influx of western cuisine restaurants (back then there were no Michelin-starred restaurants or celebrity chefs), some of whom (I happen to belong to this group) started dining there as children where their parents used to date, whose parents would then share with their kids the fond memories of their dating years, which often take place at Jack’s Place.

For those who don’t know much about the history of Jack’s Place, it began in the 1960s with Mr Say Lip Hai, who learnt how to prepare Yorkshire pudding and roast beef when he was a cookboy with the British troops. After learning the skills, he opened his first restaurant called Cola Restaurant and Bar in 1967, catering mostly to the British and Commonwealth troops and their families, and those residing in the Sembawang neighbourhood. In 1968, a huge opportunity came his way. A British housewife approached him after tasting the steak he prepared, to start a catering business in her husband (Jack Hunt)’s pub in Killiney Road, which led to the birth of Jack’s Place Steak House where Mr Say was in charge of the whole kitchen operation. In 1974, Jack Hunt sold the business to Mr Say and relocated back to England. Today, the company comprises the 2nd and 3rd generations of the Say family.

Celebrating its 49th anniversary this year, one year shy of the big 50, Jack’s Place is taking gradual steps to refresh and revamp its outlets with a new look, beginning with its newest outlet at the comparatively new Paya Lebar Square. In succession, renovation at all 17 outlets is targeted to complete in two years. The revamp involves the concept of Jack’s Place (or rather, an addition of a new concept), the décor, ambience, and as might be expected, an updated menu. Noticeable changes include the replacement of the iconic green and white checked tablecloths with the new silk-screened tailor-made wooden tables.


Fire Steak ($29)

What many of us are most concerned about is the food. Signature staples like the steak on hotplate will stay. Huge sighs of relief, yes? Catering to modern day diners, the presentation of some items will be updated, such as the Fire Steak, now served on a white plate.
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Outback Steakhouse at Orchard Gateway Singapore

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Locating the largest steakhouse chain in the world down in the city’s shopping and dining strip may prove a challenge itself, with a high possibility of getting distracted by the range of fashionable apparels along the way. Yet even without a compass, trusting your keen sense of smell would suffice, leading you to the exciting aroma of flame-gilled beef and fried sweet potatoes. Outback Steakhouse’s second outlet at the new Orchard Gateway is endowed with floor to ceiling windows spanning across the restaurant, employing the use of natural light through the glass during the day, and illumination of Orchard Road’s magical flare at night. Adorned in versatile and generous wood accents, warm lightings, and tasteful voguish wood floors, the ambience is soothing and inviting, ideal for a casual evening of food and drinks.

Outback Steakhouse sources its supplies from ranches, poultry farms and fisheries for quality and freshness. Dips and sauces are earnestly whipped up from scratch and served among the appetising spread of dishes. The cocktail selection is gentle with hints of freshly squeezed fruits like strawberry, watermelon and apple, smooth and free from the burning sensation of the alcohol concoction. Continue reading

Wooloomooloo Steakhouse

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While steakhouses are aplenty in Singapore, outstanding ones are not hard to distinguish. Wooloomooloo Steakhouse is one worthy of your attention.

The Wooloomooloo Group started out in Hong Kong in 2004, and has established a reputation for their premium quality steaks. Recently, Wooloomooloo Steakhouse has made its first international debut right here in Singapore, in the Raffles City precincts.
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