Craving for some mouth-watering, juicy steak? I've been to Picanhas' and cannot forget about it. Picanhas’ is a steak house known for serving the secondary cut of Brazilian picanha steaks, which is rump cap cut of the beef. It is part of the under-used cut of the beef, but is very popular in Brazil and is normally served in Brazilian Churrascaria (Brazilian BBQ).
So, due to the pandemic, Picanhas' has partnered with their next door neighbour that specializes in desserts - Panquecas’; to add a little sweetness to their menu. Combining their moto to “Steaks and Pancakes For The People”, serving up a combination of their signature dishes together with desserts.
The all black restaurant with neon signages gives it a nice "party" vibe, making it a comfortable hideaway from the hot sun and hustle bustle of the streets. With an open kitchen concept, you will be greeted with the fragrance of grilled beef as well as the warm friendliness of the waiters.
Popcorns were served as appetizers and whilst waiting for our order to be served, we had some refreshing drinks - Kyoho Sangria and Lime Mojito (that's off the menu).
The sangria was a surprisingly tasty drink, made up of lychee, chrysanthemum, honey, cinnamon, halal wine and Kyoho foam, it has a nice fruity and creamy touch to it, just nice to prep the tastebuds for what's to be served.
One thing that sets Picanhas’ apart from other steak places is their range of alcohol-free mocktails. These drinks are unique to the restaurant as they are specially crafted by their in-house bartender
The one signature dish that's irresistible and must have - The Royal Couple ($78) consists of 200g picanha steak, 200g Angus ribeye, garlic mashed potatoes and chimichurri sauce. Nicely cut, served medium rare on a black slate plate and lightly seasoned with salt crystals, both the picanha steak and ribeye juicy and had a nice tender chew to them.
The picanha cut was no lacklustre to ribeye when it comes to juciness and tenderness and when paired with the creamy and velvety mashed potato, my tastebuds were sent to heaven.
The Chimichurri sauce (finely chopped parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar) adds a little tangy spicniess to the dish or you can also opt for the Wasabi Cream or Sze Chuan sauce too.
We were there during lunchtime and saw most of the diners having the Picanha Don ($17). 100gm of picanha steak paired with butterfly pea-infused rice and topped with an onsen egg, caramelised onions, pickled cabbage and crunchy garlic bits. The slight sweet and sourness of the sides brings out the smokey juciness of the meat. If you are looking for a hearty meal and want to try the picanha cut, this dish would be the one to order.
Another main dish would be the Mentaiko Pasta ($19). This dish is made in collaboration with Panquecas’, where spaghetti is replaced with crepe slices. On the side, are Grilled Mentaiko King Prawns accompanied Furikake and an Onsen Egg with a dash of chilli oil. The crepe slices were softer and thinner than spaghetti, it's a creative touch and it's slight sweetness goes very well with the prawns and mentaiko sauce.
Then there's also the People's Burger ($22), 200gm of picanha steak tucked in between 2 Charcoal Sesame Buns, paired with cheese, Bearnaise Sauce and Chopped Shallots. If you want a quick bite, this dish will be the choice; have it whilst it's hot, so that the melted cheese and beef juice can flow into every bite.
Other than the main dishes, you can also add on side dishes - Salad, Potatoes, Mushroom, Brussel Sprouts and Spinach ($7 each). My favourite were the Potatoes, Brussel Sprouts and Spinach.
The potatoes are double-cooked and drizzled with sriracha mayo. It is crispy on the outside and soft, melting on the inside, with a touch of spiciness; goes very well with the main dishes. I would suggest sharing it as it fills you up pretty fast.
The brussel sprouts are also double cooked and deep-fried in oil seasoned with beef fats. I love the smokey crispy exterior as I bite into each sprout. It helps clear the heaviness of the other dishes and I literally finished the whole plate by myself.
The creamy spinach is makes such good pairing with the beef steaks. The lightly salted dish adds a velvety touchto the taste buds.
To end the meal, we had the Panquecas’ special of the day - The Velvet ($15). This dessert was made drawing inspiration from the red velvet cake, with cream cheese wrapped in velvet red crepe, strawberry pastry cream below, topped with almond biscuits and red velvet crumbs, and paired with vanilla soft serve and a dash of lemon glaze.
It's a burst of flavours - sweet and creamy with a touch of tangy from the lemon glaze. The crumbs make a good texture comparison with the soft crepe and ice cream. It was definitely a nice end to the hearty meal.
Overall, I love the vibe of the restaurant, I'm already making plans with my friends to go back for seconds. The collaboration between Picanhas' and Panquecas’ makes a nice touch and you choose to have your meal at Panquecas’ too. It gets a little crowded during meal time, I would recommend making a reservation to play safe.
Picanhas’
Add: 90 Club Street, Singapore 069458
Tel: +65 9122 4326
Website: https://picanhassg.com/
Opening Hours:
Tue – Sun, 12.00 – 15.00; 17.30 – 22.00
Closed on Monday
Panquecas’
Add: 92 Club Street, Singapore 069460
Tel: +65 9754 1909
Opening Hours:
Tue – Sun, 12.00 – 15.00; 17.30 – 22.00
Closed on Monday
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