Fat Prince, the trendy Middle Eastern outfit along Peck Seah Street has recently been given a facelift. In its place now stands The Prince, showcasing the finest of Arabian hospitality and warmth. The restaurant is another imaginative concept by The Dandy Collection (also behind Neon Pigeon, Firangi Superstar and Lo Quay).
Step into a space inspired by the enigmatic Arabian Desert. The interiors manage to balance a sense of homeliness along with mystical elements of a desert – think dimmed lights, rustic furniture, sandstone walls and rugs, and of course, Arabesque motifs.
Middle Eastern cuisine with a contemporary twist is the focus here, and the food is an homage to the time-honoured concept of ‘karam’ or generosity in Arabic culture. Fittingly, the prix fixe Karam menu (from $78 per person) presents a communal dining experience, including a sharing mezze platter, soup, mains, and dessert.
Prime your palate with a dazzling array of nine dishes as part of the mezze platter. Your usual suspects like hummus and baba ganoush are spruced up, featuring ingredients like cashew, pumpkin, and walnuts instead to give a nuttier, more savoury aroma. Other decadent sides and spreads include salmon pastirma, mushroom pastilla, potato croquettes, and our favourite: the smoked date butter. While the bread and dips are refillable, we recommend pacing yourselves for the rest of the meal – we mean it when we say the portions here are generous.
The lobster shorbat addas follows as a hearty intermission before the mains are rolled out. Expect a gritty, earthy stew with spices and lentils that’s delicious down to the last drop – we’d even say the lobster isn’t needed. From here, choose your main course. Vegetarian options like the Romanesco steak and sweet vine peppers are available without a top-up. The former is char-grilled and paired with a pumpkin dukkah, while the vine peppers are stuffed with halloumi and coated generously with jackfruit keema sauce for a satisfying bite.
But if you must have protein in your system, top-up to enjoy a whole Mediterranean Seabass for two; a grand serving of Black Hog Tomahawk; lamb porterhouse; or the USDA Prime ribeye. It’s a tough choice, admittedly, but the winner for us goes to the seabass which comes sumac and tangerine-crusted and accompanied by a zingy zataar yogurt that brightens the entire dish. Else, the USDA steak is another reliable classic, served with black garlic toum and pickled chicory. A traditional kunafe dessert is served as a sweet ending to the meal – stuffed with pistachio cream and drizzled with rose syrup.
Revel in the rest of the Arabian night with a drink in hand from The Prince’s extensive drink menu. In line with the growing trend of low-ABV or alcohol-free drinks, the restaurant offers a good mix of full proof, half proof, and zero proof cocktails. Try the Gemlik Martini ($25) for a classic blend of grey goose vodka, olives, dry vermouth, tarragon and aloe vera; the Mazandaran Sangria ($22) for a less buzzy option that puts a botanical twist on sangria; or the Hadiqa Greenery ($16) – a zero-proof concoction with a hint of refreshing spice from green zhoug chilli.