No longer the “new kid on the block” Picanhas’ which opened to much fan fare December 2020, along the famous Club Street renown for dining and entertainment. Picanhas is now an institution in the area itself and actually named after a popular cut of beef first made in Brazil. Today this cut can be found in many other countries like Portugal and has made it’s way to Singapore, served by some of the most enthusiastic staff amidst a fun filled dining experience.
A bowl of popcorn was served promptly as a snack while you go through the menu. Now be warned, the popcorn has a secret seasoning so addictive that once your start you simply cannot stop. We suspect chicken powder, salt and pepper but the well trained yet cheeky service staff will not disclose the recipe, no matter how diners tried. As you enjoy the popcorn, take in the good vibes from the neon lightings, quirky wordings and upbeat pipe in music.
Two words can aptly describe most of the dishes on the menu, Simple and Bold. Flavours are key and the main focus, without any distraction of any unnecessary fancy plating or garnish to try to make the dish look better. Two signature dishes that showcases the essence of Picanhas’ must be the Queen of Steak and Picanha Don. The Queen of Steaks is picanha steak slices, done to your liking finished with binchotan butter and served on a wooden tray. The taste is similar to that of a sirloin, bursting with flavour, tender and juicy. The little fat inside this cut makes overcooking easy, but the world class kitchen team at Picanhas’ does it with finesse and precision.
Picanha Don is a must try and comes with 100gram slices of picanha steak over a bed of bluish/purple rice that is made naturally using the Butterfly Pea Flower, a staple in rich cultures like the Peranakans or also known as Straits Born Chinese. The perfectly done onsen egg center is surrounded by the luscious meat, pickled cabbage for a touch of acid, deep-fried garlic bits and sweet caramelised onions for balance. Mix all components well and taste abit of heaven in every spoonful.
A selection of sides such as Spinach with cream and nutmeg, Mushroom (a mix of button as well as shiitake varieties) plus Potatoes that are double cooked and layered with sriracha mayonnaise, all are excellent accompaniments to your meal. The meat is so good that you can eat it on its own, but if you are a fan of dipping then order the Sze Chuan and Wasabi Cream sauces which brings a touch of China and Japan respectively to your palate. For a classic taste, the chimichurri cannot go wrong.
For mocktails aficionados, the Kyoho Sangria is not to be missed. Beautifully created with tropical lychee, aromatic chrysanthemum, sweet honey, alcohol free wine then topped with Kyoho foam and dried chrysanthemum flower petals. A brilliant interpretation of the traditional recipe. Kyoho is a prized Japanese grape known for its flavour and limited quantities.
In collaboration with Panquecas’ just next door and same owners as Picanhas. These delicious freshly made french pancakes comes in all kinds of flavours like the Red Velvet (just like the world famous cake) when you dine in at Picanhas’ served with in-house soft serve. A stunning combination and superb ending to your meal.
ADDRESS:
90 Club St, Singapore 069458
WEBSITE:
https://www.picanhassg.com/