#zambuca

We got a bit of a surprise when we saw the menu though, which looked to have suffered a total revamp. Many of our familiar favourites, such as the starter of shrimp and spinach sauteed in a garlic cream sauce, had disappeared. We soon discovered that the restaurant had undergone a change in management - it previously was part of the Michaelangelo's Group - but now was owned by Pan Pacific outright and its kitchen helmed by executive chef Dennis Sim.

Disappointingly, the rack of lamb and the kurobuta pork mains listed on the menu were not yet available that day as we had arrived too early, so Esther settled for a seared scallops and risotto option, while I picked - uncharacteristically - the T-bone steak. We also chose a goat's cheese tart as a starter to share.

The modestly-sized tart came accompanied by a side of very plump Italian plum tomatoes, whose sweetness was beautifully set against the salty creaminess of the tart. Its puff pastry - not the supermarket packaged variety - was perfect. Thumbs up, except for tart's Lilliputian size.

Esther's seafood risotto dish came next. I could tell Esther was slightly disappointed by the size of the dish - and here we thought it was the French who ate in miniscule portions, and not the hearty Italians? - although the pair of scallops themselves were decently sized. They were very well cooked though, seared with charred edges and its moist sweet flesh just slightly underdone to prevent toughness from overcooking. The risotto was also perfectly al-dente, but Esther was tempted to count the number of arborio rice grains that came with the dish.

And then came pièce de résistance- my glorious T-bone steak. Thankfully, it was a massive portion - and Esther was already staking her claim on some part of this piece of cow. I had ordered it medium, with a peppercorn sauce and a side of wild mushrooms, and another side of arugula salad with poached pear.

Ah - this, this was a perfectly done steak. Well-aged and tender, the meat simply oozed flavour with every bite. I've eaten many steaks in my life - including one on the Top Of The World restaurant in Las Vegas, supposedly renown for its steaks - and this one beats it flat. Lawry's? No fight. For its price of $58+++, it beats Morton's hands-down. The peppercorn sauce was even somewhat diluted, as though the chef was reluctant to have the sauce overpower and detract from the flavour of the meat. Good call, I say.

I liked the sides as well, although Esther found the mushrooms a little bit too earthy for her taste.

The only disappointing part of the meal, we found, was dessert - our homemade apple tart, which took a while to prepare, came soggy with a quenelle of ice cream that was already somewhat melted. We could have forgiven that oversight, but the glaze for the tart was far too overpoweringly sweet for this too be anything other than a toothache inducer.

But Zambuca scored with their service this time - our previous experiences with snooty service left much to be desired for, so maybe the change in management was a good thing. Attentive wait staff who knew to top off water at the right times and not interrupt our conversation. Friendly smiles all around, as well.

We'll be back for the steak.