I was going to meetup with my girlfriend who is Muslim and I couldn’t think of any halal restaurants. Luckily I remembered reading about this new halal steak restaurant named Picanhas.
The Picanhas restaurant is named after a cut of beef. Picanha, which is more commonly known as rump cap or Queen of Steak, is a Brazilian cut of beef. It is similar to sirloin with its own strip of fats and it is located opposite the sirloin.
There are only two mains to choose from, which makes it easy for indecisive people. The sides, sauces and toppings are all sold ala carte.
Most people will probably choose to have the Queen of Steak [S$21]. Even though the steak is throughly-cooked, it is still extremely tender and juicy. The strip of fats that comes with the steak literally melts in your mouth.
Even though the steak is perfect by itself with binchutan butter and sea salt, you can top up S$2 for sauce. I recommend the Chimicurri sauce which is a blend of parsley, cilantro, garlic, olive oil, oregano and red wine vinegar. The sour and spicy sauce cuts through the oiliness from the fats.
The other main on the menu is Picanha Don [S$16]. 100g of picanha steak is accompanied by caramelized onion, pickled cabbage, fried onion bits and an onsen egg.
Picanhas’ regularly has promotions of premium cuts of beef and it was Wagyu Hanger [S$36] on the day I visited. The hanger steak is one of the most tender cut of beef and wagyu-grade hanger steak is a rare delicacy.
This cut of beef is less fatty than rump cap with a robust beefy taste. It is best paired with Picanhas’ homemade chimichurri sauce.
We also tried 2 out of the 4 sides available, priced at S$7 each.
Potatoes [S$7], which are really potatoes wedges, are double-cooked which gives it a nice crispy exterior. The fruity sriracha mayo that is served alongside the potatoes wedges gives the potatoes a little edge which I like.
As a mushroom-lover, Mushroom [S$7] is the perfect dish for me. Button mushroom and shittake mushrooms are sautéed with a sprinkle of sea salt which is just perfect.
Drinks-wise, Picanhas’ serves mocktails, sodas, still and sparkling water and alcohol-free wine.
This is Adam’s Apple Yuzu [S$12] which is a mixture of green apple, cucumber, yuzu and hojicha. There is a slight bitterness from the yuzu, but the sweetness from green apple restores the balance. It comes with a battery-operated ice-cube which shines on and off.
I really liked Kyoho Sangria [S$12] which is a blend of lychee, chrysanthemum, honey, cinnamon, halal wine kyoho foam. It tastes like a cross between Sarsi and Fanta Grape. It comes with a piece of dehydrated chrysanthemum at the side which tastes like candy.
On second thought, I should have ordered the Elivovo Zero Zero Deluxe Red [S$12] which is 60% Tempranillo and 40% Cabernet Sauvignon. It would have been the perfect accompaniment to the steak and I was really curious how alcohol-free wine tastes like.
There is only one Dessert [S$8] available which is French vanilla ice-cream topped with salted caramel, chunks of Valrhona chocolate and Feuilleuetine biscuit crumbles. The vanilla ice-cream is creamy and smooth while the toppings gives an interesting contrast in texture, but I find it too expensive.
Picanhas’ is a little pricey with the top-ups for sauces and sides, but the tender-perfect steak are more than worth it.
Address: 90 Club Street, Singapore 069458
Opening Hours: Tuesday – Friday and Sunday 12pm – 3pm, 5.30pm – 10pm, Saturday 11am – 3.30pm, 5.30pm – 10pm