Having followed Travis’ cooking trail from Spruce to TBC to Luke’s, it isn’t any wonder that I was just dying to try out the latest (and greatest, in my humble opinion) in his line up of all-American dining establishments. You’ll be happy to know that the experience was simply sensational!
P and I have always struggled to find decent American digs in Singapore. French we do relatively well, Italian we’re superb at, Japanese cuisine is on every corner in SG, but American? A good American meal is hard to come by. So you can imagine our surprise and delight when we read a (rather complimentary) review of Luke’s in the Sunday Times a little while ago.
It took us about 6 weeks to finally get our greedy selves there, but it surely did not disappoint. In our ravenous state (I’d skipped lunch that same day due to an overwhelming workload that just HAD TO BE CLEARED in time for the dinner reservations at 7), we definitely were over zealous in the ordering.
As soon as we sat down, we were served a side of cornbread and butter, which pretty much sealed the deal for P, lover of cornbread, fried chicken and rice (all of which is so hard to come by in SG).
Between the two of us, we shared the MFK Fisher Oyster Pan Roast (named for the prolific food writer and author of An Alphabet for Gourmets, The Art of Eating and a personal favourite of mine and one most apt for this establishment, Consider the Oyster). The dish lived up to its namesake (that much is for certain), a decadent side of lobster mac&cheese (tender chunks of lobster doused in a creamy coating of cheese topped with a golden crust), a side of french fries (crisp and super tasty, exactly the way fries should be), another side of cream spinach with a fried egg (a chop house classic), and two mains. A lobster roll that came complete with a super generous serving of lobster (WINNER WINNER CHICKEN DINNER) and maryland crabcakes (OH SWEET JESUS THOSE CRABCAKES!! I’ve been dreaming of them ever since).
In fact, I wouldn’t call them crabcakes, I’d call them crab patties. Seriously. The sorry excuse that passes for crabcakes in most restaurants is a pathetic mash of bread mix, other bits & pieces, and a teensy portion of crab meat. But this! This patty is nothing like the rest of them. The whole thing is comprised of lightly shredded succulent crab meat mixed with a tiny amount of some magic ingredient to hold it altogether. It is GLORIOUS. And you get TWO of them!
Sound like a lot? It surely was. And it was no mean feat for the two of us to get through it all (this is what happens when greedy people get togther). But the food was fabulous, the service tip top, and the company as always was a real treat :) And the crab cakes, as you can tell from the fact I dedicated an entire paragraph to these babies, are the most legitimate crab cakes I’ve tasted this side of the Pacific.
In fact, Luke’s serves up better American food than a lot of the (good) American food I’ve had in America.
Of course, all good things come at a price, and you’re likely to balk at paying >$45 for a sandwich, even if it does come stuffed with lots and lots of lobster. But I assure you, it’s most worth it, even if you don’t go back very soon after that.
Luke’s Oyster Bar & Chop House
20 Gemmill Lane
Reservations are recommended.