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Singapore’s Clarke Quay is an action packed spot at any time of day or night. With the addition of Shiraz to the dining scene along River Valley Road, not only do Singaporeans out for the night (or lunch for that matter) have incredible contemporary Iranian and Persian food to explore, but they also have the chance to be pampered by Persian hospitality and entertainment. Shiraz’ chefs are devotees of the fire gods of old, and can chargrill a skewer to perfection (Singapore’s Tatler agrees), but expect your meal to come with a free show, too – Shiraz put on traditional dances as well.
Touristy in a very touristy area food was bland service was ok
I was a bit disappointed, the food came out fairly quickly, too quickly really and the quality of the coleslaw was dreadful boarding on off and for a $43 plus meal this is not acceptable. When paying we noticed that two amounts were on the transaction receipt, they had charged in sin dollars and also a lousy exchange rate in Australian. We were not asked which currency we wanted they just did it in $Aus.
We loved the Persian food last night . Wouldn't it be better if the BD did most of her performance inside to attract the crowd?
There’s something different in the air down Singapore’s River Valley Road of late. It’s the unmistakable aroma of Persian spices and smoky chargrilled meats and vegetables coming from the kitchen of Shiraz. Signature skewers like the Shiraz lari chicken, boneless chicken leg in yoghurt and herbs, and lamb kubideh, ground char-grilled lamb, are ever popular. Seafood fans will love the meigu kebab, jumbo prawns in Persian herbs, and the darya kebab, daily catch of fish marinated in the chef’s special secret recipe. These and the shandiz, Mashady-style marinated lamb chops, are amongst the best dishes on offer at this Clarke Quay Persian restaurant.
Shiraz are well aware of the long and rich history of Persian cuisine, a millennia-old tradition that has been enriched by imperial patronage into a highly refined cultural practice. Fragrant rice, nuts and herbs combine with meat and vegetables and, with the addition of exotic spices like saffron and dried bitter limes, Persian cuisine done right – as it most certainly is at Singapore’s Shiraz – is a delight to behold and to indulge in. Shiraz itself is named for the ancient city that was an imperial Persian capital, a city that also gives its name to the oldest known wine, which of course is well represented on Shiraz’ drinks list. Without a doubt, those looking for premium Persian and Iranian cuisine should pay a visit to Shiraz’ River Valley Road, Clarke Quay restaurant.