Lawry's The Prime Rib

Lawry's The Prime Rib began in Beverly Hills in 1938, and its Singapore branch fills a large fourth-floor space in Mandarin Gallery, with tall windows over Orchard Road, seating for about 160 and six private rooms. The ritual is unchanged: standing rib roasts wheeled to the table on silver carts and carved to order.

Every roast is US Prime Angus, aged for at least 21 days and slow-roasted on rock salt. The 2026 dinner menu offers the 160g California cut (S$108), 200g English cut (S$123), 285g Lawry's cut (S$159) and 450g Diamond Jim Brady cut (S$245), each with the spinning bowl salad, mashed potatoes, Yorkshire pudding and whipped cream horseradish. For grilled steak there is a 300g US Prime Black Angus rib eye at S$125 and a 240g filet at S$128.

Built for birthdays, anniversaries and family celebrations, with service from lunch through dinner. A weekday signature lunch and a four-course set dinner are lighter options. Note that the creamed spinach contains pork bacon.