Established by Lawrence L. Frank and Walter Van de Kamp, Lawry's The Prime Rib originated in Beverly Hills, where Lawrence innovatively designed the renowned 'Silver Carts' to carve beef at each table.

Over the years, Lawry's The Prime Rib has maintained its status as a family-owned business, primarily committed to offering the finest roasted prime rib of beef to its clientele. Upholding a belief that customers should receive both exemplary service and superior quality food, Lawry's The Prime Rib persists in its mission.

The Singapore branch of Lawry's The Prime Rib, housed in the 6500-square-feet space at the Mandarin Gallery, ensures a serene and satisfying dining experience in an enchanting and grand setting.

This beloved restaurant, conceptualised over eight decades ago, is a timeless classic, having retained its nostalgic charm, impeccable service, and generous servings of traditional American prime rib roast.

The signature prime rib here is aged for at least 21 days, then slow-roasted to achieve tender, juicy perfection.

It is then carved tableside from Lawry's iconic silver cart based on your preferred portion size. Those with a robust appetite should opt for the extra-thick “Diamond Jim Brady” Cut (450g).

Each prime rib dinner is accompanied by velvety mashed potatoes with whipped cream horseradish, Yorkshire pudding, and a performance of the Spinning Bowl Salad—a simple salad lightly dressed in a creamy house dressing and whimsically spun in a salad bowl over ice.

Beyond the star attraction, the prime rib, the menu also includes enticing starters, such as pan-seared goose foie gras with a red wine raisin sauce, and traditional lump crab cakes filled generously with fresh, sweet crabmeat.

Classic sides like creamed spinach and creamed corn complete the quintessential Lawry’s experience.