Skip to main content

Review: Luke's Oyster Bar and Chop House

Luke's Oyster Bar and Chop House.  Wow, finally, Singapore sees a really decent American restaurant that does not scream just burgers and fries.  The latest concept by restaurant veteran Travis Masiero, I have to say he nailed it. 

Looking at the whole restaurant, from physical look-and-feel, right down to the actual food, everything is kept simple and classic, yet very grounded in the fundamentals.  His menu too, looks rather sparse, but it was tight and focused. 

Don't shoot me, but I think I just might be the odd few who did not take to their house special cornbread (I forgot to take a picture).  Personally, I felt it was a little dry and mealy, neither savory nor sweet. 

But the Oyster Po' boys that followed, that kicked up my expectations of the entire meal a whole notch. 

Oyster Po' Boy

The breaded and fried oyster was crunchy, well-seasoned and greaseless.  That bit of 'slaw added a bit of sweetness and sauce.  I thought if it was served with a soft bun (think: generic hot dog softbun), it would have been even more awesome.

Travis' Tomato salad was good, with bits of feta dolloped all over.  Yes, the tomatoes were sweet but I really expected a little more of the dish for its $23 tag.
Travis' Tomato Salad

The one dish I had to order was the Seared Scallops and I was very glad the raving reviews I read on other sites were spot on.  They were presented well-seared with a golden crisp "skin" that looked just so tempting.  Beneath those crisp shells, the scallops were cooked perfectly that they remained moist and soft inside.  The caper butter sauce paired beautifully as well, adding richness and a bit of sour.  

Seared Scallops

Torn between the cold seafood platter and the oysters au natural, we finally called on the latter, leaving it up to Chef to put together a few different varieties.  Our oysters that night were from Canada and Massachusetts. They were rather pricey but they were awesome - plump, juicy, brine-y.  Oysters and me, we go a waaay back so I had the process of devouring them down to the pat : squeeze of lemon, dash of hot sauce, slurp down juice and all, and repeat.  Make that four more times.

Fresh shucked oysters from Canada and USA

Last dish was a (whole) lobster pot pie, deconstructed.  The sauce was wonderfully rich, yet uncloying.  And my initial concern with over-cooking the lobster?  Throw that straight out of the window because that baby was cooked perfectly. 

Lobster pot pie

Oddly, I found the claw slightly tastier than the body, just because it has a less chewy texture.

huge claws

That meal at Luke's demonstrated that simplicity is not to be underestimated when well-executed.  But the downside is that the food is awfully pricey, making it more an 'occasion' restaurant rather than a place I could frequent more.

 Luke's Oyster Bar and Chop House
20 Gemmill Lane
Tel: 6221 4468
closed Sundays


imp said…
The tomato salad! I forgot to gripe about it. I agree! S$23 is very pricey for what we got. It's not heirloom, ox-hart or Roma. I can toss up a better deal.
JY said…
And Miss Mia, I like your dress! It caught my eye more than the lobster pot pie LOL

Popular posts from this blog

Towards Weaning.

Since my last post, I have tried to implement a few changes to make things better.  For one, I have decided to stop feeling so stressed about pumping enough milk for A.  Fortunately or unfortunately depending on how you look at it, after 9 months of pumping without mastitis (blocked ducts yes, mastitis no), I suffered not 1 but 2 episodes of mastitis over 2 consecutive weeks, right boob then left. The supply tanked after the first episode and I decided to take the opportunity to slow things down and gradually wean.  Even though the mental determination was there, it was still affecting me psychologically. I mean, after going through the first few months of suffering through the 3-hourly pumping schedule and building up a decent supply, and then reaching a nice maintenance mode where pumping became easier and a way of life for me, it was hard to let go.

Nonetheless, after the second round, and the supply continued to tank, I thought enough is enough.  Final straw was when the Spectra …

The Wedding Gowns

The Man and I tied the knot on 1.3.14, a popular date because of the homonym when read in Chinese: 一生一世, which literally means, a lifetime, if I am not wrong. Anyway, just for the record, we didn't select the date because of that reason, but on hindsight, it made a very nice coincidence and we won't easily forget our wedding anniversary I suppose. When we got engaged, we went researching for the wedding banquet venue right away (more on that later), and then followed by the wedding gown.  After consulting a few recent brides,  unsolicited input from others, and research on bridal forums, I decided I would like to go ala carte. I also eliminated the Tanjong Pagar bridal studios because I admit I am biased and my mind conjures up an imagery of a typical Tanjong Pagar bride that is wearing a tiara, white gloves, a big poofy ballgown and lots of bling.  I shudder uncontrollably at that thought before and even now that the wedding is over.
Eventually, I visited the following few and…

How do you juggle it all :( ?

I just feel that I don't have enough time - for the husband and  much less for myself!

During the workday, I make sure I try to go home on time so I could spend a couple of hours with A, and put him to bed. Then it's time to have my last pump at about 9pm before I just want to  zone out and crash.  The boy wakes up at least 3 times ever since his last leap when he learnt how to stand. Additionally, he fell really ill for the first time (i.e. antibiotics).  Prior to that, he cries 1-2 times but easily soothed with pacifier or with some milk. Because of these frequent interrupted sleep, the man and I took turns to fall ill as well, and it is difficult to recover. I still have the head colds and occasionally coughing spells.

On weekends, our schedule revolves around family events, and then I try to plan so that A can try to get a nap or 2 as well as to plan our routes throughout the day so I would end up somewhere comfortable to pump when I needed to.  Often the nap part fails,…