Lawry's first began serving prime beef ribs in Beverly Hills, Los Angeles, in 1938. Built on a custom of serving the premium beef ribs at Sunday family dinners, the American fine dining restaurant has since expanded to include four restaurants in North America, restaurants in Tokyo, Osaka, Taipei, Hong Kong, Shanghai and an outlet in Singapore that opened in 1999. 10 years down the road, Lawry's Singapore has created a new look that heralds its renaissance as a premier dining venue for any occasion.

Upon 6,500 square feet of prime retail space, with a seating capacity of 170, the new Lawry's exudes an air of opulence with its sleek interpretations of luxury. Sitting on the fourth floor of the Mandarin Gallery, guests at the new restaurant will be treated to sweeping views of Orchard Road through 4-metre high floor-to-ceiling windows. A contemporary mix of brown, gold and champagne hues aims to appeal to the tastes of a clientele that is both affluent and well-heeled. Artfully divided, the premises include a Grand Bar, Main Dining Hall, All-Day Dining Room and five Private Dining Rooms.

For the first time in Singapore, Lawry's guests will have a chic corner to wet their whistles. Welcoming guests at the entrance of Lawry's is the Grand Bar with a state-of-the-art 3.6-metre wine chiller that holds up to 500 bottles of wine. Next to the bar, the All-Day Dining Room provides a sanctuary of respite for guests who stop in for afternoon-tea. In addition to its chic new ambience, patrons can also look forward to a new afternoon-tea menu, available from 2.30pm to 5pm.