Hearty U.S. Premium Selection menu | Jack’s Place

My husband and I have fond childhood memories of Jack’s Place and it’s also a place I have come to associate with my stay-home mom status. You see, back when I first had my little girl, I was a paranoid mom and I didn’t think I could really handle being out with my teeny weeny baby on my own, so I relied mainly on my husband to bring us out over the weekend. And we almost always found ourselves at Jack’s Place for lunch. It became a habit for us to frequent either the Great World City outlet or the United Square outlet because those were baby-friendly shopping malls and we could also easily buy any baby-related products there.

Another reason why Jack’s Place has a special place in my heart? It was the first restaurant that I nursed in public – and I’ve since nursed countless times there.

With such a strong connection with Jack’s Place, we couldn’t possibly miss the invitation to try out their newest premium menu which by the way, is only served at two outlets – Great World City and The Grandstand.

The Premium selection menu features six new dishes which include the finest Kurobuta Pork or “black hog” pork, USA Brandt steak cuts and Chargrilled Baby Back Ribs and all the premium meats are directly imported from the U.S. We tried five of the six dishes that night alongside with our choice of soups and desserts.

While waiting for the rest of the bloggers to arrive, we treated our tummies to some warm, comforting soup.

The Lobster Bisque is my favourite soup at Jack’s Place and it is also their signature soup.

The Mushroom soup goes very well with the garlic bread but it isn’t as savoury sweet compared to the lobster bisque. This is one of my kids’ favourite, especially my boy who loves soups. My kids unfortunately didn’t have the opportunity to join us for the food tasting session that day but they had a great time anyway at my mum’s.

USA Brandt Ribeye Cut (S$36.80)

USA Brandt Striploin Steak (S$35.80)

Next up, we had the two cuts of steak. The USA Brandt Ribeye cut is touted to be Jack’s Place’s creme de la creme of all cuts. The well-marbled ribeye cut is paired perfectly with homemade special brown sauce. We found this to be tender and juicy and my personal preference is the ribeye. My opinion could also be skewed due to the fact that I found that the sauce which came with the striploin steak to be a tad too salty for my liking.

The 365 day grain-fed beef striploin steak on its own though (without the sauce) was also quite tender though less succulent than the ribeye. You can tell I really prefer the ribeye. 😀

Chargrilled BBQ Baby Back Ribs (S$36)

The Chargrilled BBQ Baby Back Ribs, marinated overnight with paprika spice, then drizzled with pineapple BBQ sauce, was so very tender and beautifully cooked that the meat just falls off the bone easily. We both enjoyed this and we’re sure our kids would have loved this dish too!

Grilled Kurobuta Rack of Pork (S$32)

The Grilled Kurobuta Rack of Pork was moist and juicy and went very well with Jack’s Place’s caramelized onion brown sauce. I loved the combination of the pork with the strawberry compote and garlic mashed potato. I wished there was more of the strawberry compote though!

Kurobuta Pork Schnitzel (S$18.80)

The Kurobuta Pork Schnitzel features meat from the pork neck and the fillet of collar is coated with crushed biscuit crumbs and herbs, then paired with arugula salad and roasted almond flakes. It delivered a crisp with every bite but I found that it wasn’t as juicy and moist as its grilled counterpart.

Kurobuta Fillet of Loin (S$21.80); Photo courtesy of Jack’s Place

The last dish which we didn’t try at the session is the Kurobuta Fillet of Loin (S$21.80) is supposedly similar to the Grilled Kurobuta Rack of Pork, just that it’s a leaner cut.

Mango Jelly Delight – Mango ice-cream topped with jelly compote and whipped cream

By the time we had tried all the dishes, we were quite stuffed but there’s always room for dessert. We had the Mango Jelly Delight which was surprisingly refreshing for an ice-cream dessert.

Apple Pie a la Mode

The Chef’s apple pie served with vanilla ice-cream was comfort food and a good choice to end off our meal! Warm chunky tangy apple pie paired with ice-cream is a wonderful way to end the day, don’t you think?

Disclosure: We were invited to the food tasting session. No monetary compensation was received.

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