The juicy and tender beef patty has a depth of smokiness that when
combined with the cheese, roma tomatoes, garlic aioli, makes for a seriously
good bite. This is so good that it makes logical and monetary sense to go full
course for the Sirloin Steak Burger ($19+). With a moist and plump Sirloin patty,
snuggled in between two halves of a lightly toasted bun, this is even more
irresistible because of the Jack Daniel infused Shitake mushroom sauce and
zesty coleslaw-like salad that softens the bottom bun. 
Taking pride in its grilling techniques, the Signature plate is none
other than the slow charcoal grilled steaks that is served with avocado butter ($35+).
Both the sirloin and rib-eye have a nice glorious char outside and luscious red
interior but sirloin turned out to be the more flavourful and tender cut with a
soft pleasant chew even though it has less fat than the ribeye.
The Pan Seared Duck Breast
($25+) did not forge a deep impression because the meat were dry and
flavourless. If the duck could be sliced thinner, the dish has potential to
shine because the creamy truffle mushrooms and pencil asparagus was delicious.
At Stirling, from meats to cheese, practically anything can be grilled
and the standards are consistent. Take for example the Grilled Halloumi Salad ($9+), a mouth-watering mix of baby spinach
and slightly crisp Greek cheese, which gets a fresh bright punch from the
dressing and tomatoes. Even fruits like watermelon ($12+) were not saved from the hot
grill and ended up as a delightful appetizer served with Parma ham and rocket
salad.
Among the non-grilled dishes, I prefer the Caesar salad to the bacon
wrapped asparagus ($11+) as the hydrating slabs of crisp iceberg lettuce are
slathered in the right amount of dressing, with crispy bits of croutons and
bacon adding to the decadence.
Surprisingly, there was no grilled desserts, unless you count green
tea waffles or crepe as grill items. If dessert is a must, the Mud Pie ($8+) is a dependable choice as it is
hard to go wrong with ready-made ice cream and Oreo cookies. However, I would
devote the space reserved originally for desserts, all for another plate of Crispy King Salmon ($23+).
With a gently-salted and delicately crisp skin falling away to
perfectly cooked interior, this dish is testament of the chef's proficiency. I
like the idea of using sesame seeds, seaweed flakes in the creamy mash and the
savoury roe toppings as they truly enhanced the taste of the moist pink flesh.
If someone were to ask me where in Singapore has the best pan-seared salmon, I
would say Stirling.
Stirling
15 Cheong Ching Nam Road
Singapore 599 739
www.stirling.sg
Mon - Thurs:11.30am - 2pm, 6pm - Midnight
Fri and Sat: 11.30am - 2pm, 6pm - 1am
Sunday: 11.30am - 2pm, 6pm - Midnight
15 Cheong Ching Nam Road
Singapore 599 739
www.stirling.sg
Mon - Thurs:11.30am - 2pm, 6pm - Midnight
Fri and Sat: 11.30am - 2pm, 6pm - 1am
Sunday: 11.30am - 2pm, 6pm - Midnight
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