What: Sacha & Sons
Where: #03-02, Mandarin Gallery
When: Sunday to Thursday
(10am to 10pm); Friday and Saturday (10am to 11pm)
The team behind all-day breakfast pioneers Wild Honey has expanded its dominance with a new concept.
This time, they are doing it New York-style, serving food found in New York delis.
If your exposure to Jewish culture and food is limited, restaurant Sacha & Sons could be an eye-opener.
It specialises in smoked pastrami, corned beef, roast beef and offers a selection of smoked fish, alongside deli items such as dill pickles, latkes, chopped liver, kugel and matzah ball soup.
Service there is fantastic. If you're at a loss over what to order, the staff will share so much information and recommendations that you'll want to try everything.
I asked them to recommend whatever they think is good: The result was a lot of carbs.
I'm not big on breads but I can understand the appeal for the lunchtime crowd. It's easy to eat, you can pack it and bring it back to your work desk if you can't finish it, it's inexpensive and it'll (hopefully) stop you from snacking during the day.
ROAST BEEF RECOMMENDED
The roast beef on rye ($16) is a great choice. The beef is juicy and the flavours stood up against the dense rye bread.
GOOD OL' SUNDAE
The Sacha's Sundae ($14) works because the look and the flavours are old-fashioned. There was something comforting about the dessert. I'll be back for more of this.
Whatever I know about Jewish food comes from watching the classic TV sitcom The Nanny. The Fines family sure love a good meatloaf. For Sacha's version ($15), the tomato flavours are predominant and it was filling, but that was as memorable as it got.
My first encounter with matzah ball soup was in Los Angeles 20 years ago at a restaurant that Marilyn Monroe used to eat in. Sacha's version ($12.50) is made from a carrot and chicken stock, and is really light. I remember the one in LA was more savoury, but this version works for me too.
SIDES JUST AS GOOD
Also good is Sacha's reuben with pastrami ($16). It was just right in terms of saltiness, but it was the side of sauerkraut that got me excited. It was delicious.
This article was first published on Jan 21, 2015.
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