Shashlik Restaurant is like a time capsule. Set up in 1986 by 9 Hainanse migrants in 1986 after being laid off at Russian restaurant Troika, the menu remained the same for the past twenty years. The old-school decor is, too, as dated as the stern and efficient staff who roll out the dishes on wooden trolleys around the restaurant.
Shashlik is famous for their borsch soup ($7++ for an a la carte portion; the soup of the day can be upgraded to the borsch for $1++), and it's not difficult to see why. Ladled out at the table from a tureen sitting on a creaky wooden trolley, this tangy tomato-based soup came with a generous portion of soft cabbage shreds, as well as chunks of beef, carrot and potato. An optional dollop of sour cream added a delightfully creamy edge to the beefy borsch!
Instead of the crusty loaves found in authentic Russian restaurants, soft and fluffy bread rolls are served here. Dished out piping hot from the steamer, these sweet buns are perfect on their own, spread with butter, or for mopping up the remains of a delicious stew.
One of the favorites here is the oxtail stew- only available on Wednesdays as part of the set lunch ($14++), which also comes with the soup of the day, dessert and a cup of coffee or tea. Though inexpensive, oxtail is no less worthy than other cuts of beef if prepared well, as with the case at Shashlik. Flavorsome and gelatinous, the deliciously tender oxtail was served in a rich and hearty sauce along with boiled frozen mixed vegetables and potato chunks.
The restaurant is also known for its namesake, shashlik. Available in beef, chicken, lamb, pork and even prawns, the version here consists of grilled skewered meat served on a sizzling cast iron plate, and accompanied by Russian salad or boiled frozen mixed vegetables and fries. While tender and succulent, the Shashlik of Chicken ($18.50++) should be eaten quickly as it continues to cook on the hotplate. I also felt that the meat could also have done with more flavor as it was served without a sauce.
The Spring Chicken (Whole) ($17++) was another well-executed main course. Though it was not as juicy as some other fried chicken dishes I've had, this was barely greasy. And there's no faulting the crisp and fragrant golden-brown skin or the moist and tender meat!
Though the fries were of the frozen variety, they were properly crispy outside and fluffy inside. To my relief, the accompanying coleslaw was not soaked in mayonnaise, but was instead lightly crunchy and brined in a vinegar mix.
The set lunch includes a boring wedge of watermelon to end off the meal, which you may replace with a scoop of vanilla ice cream upon request. But do order one of the restaurant's specialty flambéed desserts anyway.
I simply could not help but look on with interest as my order of Cherries Jubilee ($16++) was prepared right in front of my eyes. Firstly, a pat of butter was melted in the pan, followed by the addition of dark sweet cherries and a splash of kirsch that ignited in flames. A dollop of cream was stirred into the sauce before the whole fiery concoction was ladled over icy vanilla ice cream. While the menu states that the dessert is meant for two, the Cherries Jubilee was so delicious, I regretted not ordering whole serving for myself!
I simply could not help but look on with interest as my order of Cherries Jubilee ($16++) was prepared right in front of my eyes. Firstly, a pat of butter was melted in the pan, followed by the addition of dark sweet cherries and a splash of kirsch that ignited in flames. A dollop of cream was stirred into the sauce before the whole fiery concoction was ladled over icy vanilla ice cream. While the menu states that the dessert is meant for two, the Cherries Jubilee was so delicious, I regretted not ordering whole serving for myself!
Shashlik Restaurant
Far East Shopping Centre #06-19
Opening hours: 12pm-2.15pm (last order), 6.30pm-9.15pm daily
Opening hours: 12pm-2.15pm (last order), 6.30pm-9.15pm daily