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Restaurant review: Shabestan on Robertson Quay, Singapore

 

Shabestan
80 Mohamed Sultan Road
#01-13 Robertson Quay
6836 1270 | shabestan.sg

Menu is mostly: Persian (Iranian)

Set the scene: Watch the world go by from one of the mosaic-topped riverside tables or head inside to the Persian-influenced modern dining room if you prefer the comfort of air-con. The cosy bench seating at the back is ideal for intimate groups of four, while larger groups can choose from two big dining tables set apart from the main dining area. Enjoy a pre- or post-dinner tipple on one of the semi-alfresco sofas

Alcohol: There’s a full drinks menu including spirits, beers, cocktails, and a selection of French, Australian and New Zealand wines starting at $15 a glass or $58 a bottle

Hookah: No

Price: $$$
The food here is perfect for sharing. From the appetisers menu, the kufte parsi ($12) – a duo of lamb meatballs called kufte-e-anar and kufte tabrizi – is particularly good. The kash-e-bademjan ($12) – a mixture of sautéed aubergine, onion, mint and a secret dressing – and the borani esfanaj ($12) – fresh spinach with fried onion, garnished with sun-dried yoghurt and saffron – are great choices too.

The charcoal-grilled meat and seafood dishes can be ordered as a platter for four people ($165) or individually. The deliciously tender, boneless shah pasand chicken ($39) marinated in yoghurt and herbs, and the tiger prawn kebab ($39), marinated in saffron and lime juice and topped with a bit of yoghurt, are must-tries. Also recommended are the marinated lamb chen jeh kebab ($47) and the minced lamb kubideh ($35). Instead of going for plain rice, fuel your taste buds with the dill-infused paghly polo ($6), or the javaher polo ($7) with jewel-like pomegranate arils, pistachios and raisins.

Baghlava ($10) is often overly sweet, but not the delicious Shabestan version, which is more crunchy than chewy. For an unusual but refreshing end to your meal, try the faludeh shirazi ($12); a traditional frozen Persian dessert dating back to 400BC that’s made with vermicelli noodles, mint and rose water.

Harriet Empey

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