Shashlik Restaurant

ABOUT

Hearts across the island broke as news of Shashlik's closure spread, but then the classic Hainanese-run Western restaurant announced it would re-open under a younger generation of owners, while retaining the old world charm and staff that had kept customers happy for decades. The endearingly twee vi ...More

Hearts across the island broke as news of Shashlik's closure spread, but then the classic Hainanese-run Western restaurant announced it would re-open under a younger generation of owners, while retaining the old world charm and staff that had kept customers happy for decades.

The endearingly twee vibe here harkens back to a day of refinement, when going out for a meal was a special occasion, and where personal, friendly service was a big part of the meal. But at Shashlik, it's also the comforting flavours that have kept customers returning over the years, starting with the pillowy dinner rolls and butter that greet you at the table, and following through to entrees like French Onion Soup, a meaty beef broth enriched with caramelized onions and a crusty cheese croute, or endearingly 60s appetizers like Egg Millionaire - chopped boiled egg, bacon bits, and parmesan gratin served in little egg cups. There's even Blinis & Caviar, served with sour cream, if you're feeling especially indulgent before your main.

We'd hold back on the appetizers though, because the shashlik, or meat grilled on skewers served straight up at the table, is very hearty. There's the classic Shashlik of Beef, juicy tenderloin rich with the flavours of a 24-hour marinade, as well as pork, chicken, and lamb. If you like your meat cooked more conventionally, there's also grilled steaks. But one of our favourite ways of eating meat here is in one of Shashlik's classic old-world stews: hearty, rustic Oxtail Stew and creamy Beef Stroganoff, perfect with some crusty bread or rice, and a heart full of nostalgia. For dessert: Baked Alaska, no question.

The food here may seem a little too quaint for the 21st century, but really that's part of the charm, and a rapidly disappearing one at that. So book a table while you can! (Apr 2017)

THE BUZZ

"I like how the new owners of Shashlik have kept the character of the restaurant largely intact, but also made subtle changes to improve the food." -Her World

"Shashlik is no fine-dining establishment, nor does it aim to be. What it has though, is heart and soul." -The Peak

DISHES WE LOVE

Blinis & Caviar, Borscht, French Onion Soup, Eggs Millionaire, Beef Shashlik, Oxtail Stew, Beef Stroganoff, Chicken à la Kiev, Baked Alaska