Fourgather @ Telok Ayer Street - Newest Modern Thai Restaurant with Fusion Flavours in Vibrant Thai Street Food-Themed Space

Discover Fourgather, the latest addition to Telok Ayer's dining scene, tucked away within Amoy Hotel. Upon entering, you'll be greeted by a vibrant and eclectic ambience carefully curated by its four co-owners.

The casual restaurant is divided into two spaces adorned with stylish decor pieces imported from Thailand. Combined with lively background music, we definitely felt like we were transported to the Land of Smiles. The extensive menu features both authentic Thai dishes and creative items of fusion flavours.

Beverages

The beverage menu offers a wide variety, both alcoholic and non-alcoholic. Opting for non-alcoholic choices, we selected Thai Chrysanthemum ($5.50), Pandan Thai Milk Tea ($5.50), Butterfly Pea Lemonade Soda ($7.90), and Soya Bean Milk Tea ($6.50). While slightly pricey, we appreciated that the drinks weren't overly sweet, with the fragrant Thai Chrysanthemum standing out for its lovely herbal notes.

Fourgather Matchstick Wings 4.8/5

The Fourgather Matchstick Wings ($11.90) is a must-try! The 10 split mid-joint wings are marinated in a housemade aromatic sauce and expertly fried to perfection. They are so juicy, crunchy and addictive. Remember to enjoy them with the fragrant, crispy garlic for an extra burst of flavour.

Roasted Rice Pork - Moo Koop Foon 4.5/5

Before this dinner, I had never tried nor heard about Roasted Rice Pork — Moo Koop Foon ($18.90). This deep-fried pork dish is coated with roasted rice and finished with chilli powder, giving it an extra texture dimension on its exterior. Much like the Matchstick Wings, the pork is fried to a perfect crunch while retaining its juiciness inside.

Thai Style Kang Kong - Morning Glory 4/5

We opted for the Thai Style Kang Kong - Morning Glory ($12.90) as our vegetable dish. While the taste was as expected, the portion size was small for the price.

Thai Fried Kway Teow - Pad See Ew 3.5/5

One of our favourite Thai mains is Pad See Ew ($14.90), the classic Thai Fried Kway Teow. We ordered it here as well but were disappointed to find it lacked the wok hei.

Thai Train Fried Rice - Khao Pad Rod Fai 3.5/5

We were curious about the Thai Train Fried Rice ($13.90), which we later learned was named after a popular dish sold by vendors at train stations. It was average on its own, but it was better when paired with a side of Thai fish sauce and cut chillies.

Green Curry Chicken with Roti 4.2/5

If you prefer less thick and creamy Thai green curries, go for the Green Curry Chicken with Roti ($15.90). The fragrant curry was loaded with assorted vegetables and chicken bites. Make sure to dip the roti pieces while it's hot for that crisp.

Yum Salmon 4.2/5

Yum Salmon ($26.90) is one of the raw marinated seafood dishes on the menu, next to Yum Raw Prawn ($20.90) and Yum Puu Maa — Flower Crabs ($39.90). The salmon sashimi comes in thick chunks, tossed in a salivating tangy-spicy Thai sauce mix.

Tom Yum Soup - Seafood 4/5

Between the creamy and clear Tom Yum Soup ($24.90), we went with the former. Fourgather's rendition leaned a bit more to the sweet end while staying decently fragrant with the classic tom yum herbs of lemongrass, galangal and kaffir lime. Apart from Seafood, you can choose other toppings, such as Vegetable ($13.90), Chicken ($16.90) and Prawn ($19.90).

Fisherman’s Harvest - Fried Fish Miang 4.2/5

Consider trying the fried whole fish dishes when dining here in a group. The Fisherman's Harvest - Fried Fish Miang ($44.90) was perfect for sharing and presented impressively. The fried fish chunks, conveniently boneless, boast a meaty texture with a light crispiness. Served with a whole tray of vibrant condiments and various chillies, diners are encouraged to wrap the fish chunks with vegetables and select their preferred condiments, akin to our familiar Korean BBQ wraps. It was refreshing and interactive, ideal for enjoying in a group.

Coconut Ice Cream 4.2/5

Our desserts started with the classic Coconut Ice Cream ($8.90) served with fresh coconut meat and crushed peanuts. Although it was quite pricey, it was good, mildly sweet, and creamy.

Freshly Made Red Ruby 3.5/5

Next was the Freshly Made Red Ruby ($9.90) served with jackfruit and coconut meat. While the red rubies were expectedly crunchy, we found the chewy tapioca flour exterior to be too thin in ratio.

Thai Butter Toast 4/5

Seeing the Thai Butter Toast ($9.90) reminded us of Thailand's popular After You Cafe! Choose between steamed or toasted toasts, and they will be served with housemade pandan custard dip and Thai milk tea dip. The portion could definitely do with more toasts at this price tag.

Although the prices may be on the higher side, we found the overall experience and ambience at Fourgather to be enjoyable. The food was generally well-balanced in flavours - being flavourful and avoiding being too oily, overly sweet or salty. Surprisingly, the sides impressed us more than the mains.

The restaurant also serves Lunch Sets available between 11.30am to 3pm (last order at 2.30pm) at more attractive price points.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Fourgather
76 Telok Ayer Street
#01-02
Singapore 048464
Tel: +65 8071 2946
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Nearest MRT: Telok Ayer MRT (DT Line)

Opening Hours:
Mon-Sat: 11:30am - 11:30pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Great Nanyang Heritage Cafe 大南洋 @ 111 Somerset - The Eatery’s Second Outpost Decked in Retro Decor and a New Store-Exclusive Menu

Great Nanyang Heritage Cafe first started introducing its range of nostalgic kopitiam-style fare and beverages at its flagship in Tanjong Pagar. Walking around 111 Somerset, you will surely notice this new second outpost boasting retro decor meticulously curated by founder Keith Kang. Diners can look forward to these Instagram-worthy corners around the eatery, paired with a store-exclusive menu.

Sai Ka Hor 3.8/5

We were first introduced to new beverages such as the Longan Tea ($3.80) and Sai Ka Hor ($3 for Hot, $5 for Cold). The Sai Ka Hor, a traditional concoction blending teh and milo, was done with a pleasant amount of sweetness. Hor Ka Sai is also available for coffee lovers ($3 for Hot, $5 for Cold).

Milo Toast 3.5/5

We started with a slice of Milo Toast ($3.50 for 1 Slice, $4 for 2 Slices) before moving on to the savoury offerings. The toast was decent, featuring thick yet crisp bread topped with a layer of Milo powder and a drizzle of condensed milk. It's definitely more ideal for those with a sweet tooth. If you prefer savoury options, there are choices like Cheesy Ham Egg Toast, Garlic Toast, and more.

Curry Chicken Toast 3/5

Following that, the Curry Chicken Toast ($7.90) was served. It featured a bowl of chicken curry accompanied by three slices of buttered toast for dipping. While the toast had a satisfying crunch, the smaller-sized chicken chunks were rather bony.

Curry Chee Cheong Fun 3.8/5

With a slight top-up, my dining companions and I found the Curry Chee Cheong Fun ($9.90) to offer better value for money. The thin strips of chee cheong fun were coated in their house-made curry, paired with french beans, deep-fried beancurd skin, and more substantial chicken chunks. Their curry is decently hearty with a manageable level of heat.

Claypot Mee Tai Mak 3/5

The Claypot Mee Tai Mak ($9.90) came next. The mee tai mak noodles were doused in a base of savoury gravy and topped with prawns, minced meat, mushrooms, and onions. Unfortunately, it lacked wok hei, and its flavours felt somewhat one-dimensional after a while. Dig into it while it is hot and mix in the egg yolk to avoid the mee tai mak becoming soggy.

Mee Goreng 3.5/5

Our next main was the Mee Goreng ($8.90). This eggy rendition carried a mild heat.

Penang Assam Laksa 3.5/5

It was a pity that the Penang Assam Laksa ($8.90) fell slightly short of expectations. While I appreciated that they used the classic thick assam laksa noodles, the broth lacked the ginger flower fragrance and tangy punch.

Popsicles 3/5

Continuing with the retro theme, desserts are the old-school Popsicles ($3) in Sour Plum, Hor Ka Sai, Kopi-O, Ribena, and more flavours. The portion of each popsicle is pretty big, but we also found it challenging to consume conveniently due to how it's packaged. The flavoured juice and ice could be better blended as well.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Great Nanyang Heritage Cafe
111 Somerset Road
#01-09
Singapore 238164
Tel: +65 8753 1850
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Nearest MRT: Somerset MRT (NS Line)

Opening Hours:
Daily: 730am - 830pm

Direction:
1) Alight at Somerset MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Fireplace by Bedrock @ One Holland Village - Brand New Wood-fired Grill Concept by Bedrock

Fireplace by Bedrock, nestled in the vibrant enclave of One Holland Village, emerges as a captivating extension of the renowned Bedrock brand. Inheriting the DNA of its popular steakhouse lineage, Fireplace beckons diners with a welcoming warmth and convivial ambience. The restaurant masterfully utilises fire to enhance each ingredient's innate rustic flavours, crafting a chic yet relaxed atmosphere distinct from its sister establishments.

Watermelon Salad 4/5

Our dinner commenced with the Watermelon Salad ($14), a delightful ensemble of fresh watermelon cubes, red onions, cucumbers, toasted pine nuts, feta cheese, and coriander. Elevated by a coriander lime dressing, the salad resonated with vibrant hues and bright flavours.

Avocado 4.2/5

The Avocado ($12), grilled over an applewood-fired grill, revealed a perfectly creamy texture. Crowned with roasted corn kernels and diced tomatoes, the dish boasted a harmonious interplay of sweetness and creaminess, accentuated by a drizzle of ponzu dressing.

Coal-Roasted Sweet Potatoes 3.8/5

Coal-Roasted Sweet Potatoes ($10) underwent a transformative journey from boiling to grilling on the applewood-fired grill. Seasoned with salt and blended fennel seeds, the dish showcased the sweet nuances of purple sweet potatoes, intensified through the grilling process and paired with sour cream.

Octopus Tentacles 4/5

The Octopus Tentacles ($28) underwent tender simmering before meeting the applewood-fired grill. Adorned with housemade coriander pesto sauce, celery cress, and Japanese 7-spice blend, the dish flaunted a delightful marriage of textures and flavours.

Bone Marrow Toast 4/5

The Bone Marrow Toast ($28) presented a rich indulgence as beef bone marrow graced a toasted housemade brioche bread. Caper, parsley, caramelised onions, and pickled shallots adorned the ensemble, contributing to a balanced and delectable finish.

Half Spanish Suckling Pig 4/5

Transitioning to mains, the Half Spanish Suckling Pig ($240) took centre stage, slow-cooked over the fire pit for three hours until the meat achieved tender succulence and the skin crisped to perfection. Ideal for sharing, this dish embodied a celebration of flavours.

Dirty Duck 4.2/5

The Dirty Duck ($48) showcased an Irish duck rubbed with a medley of aromatic spices and sous vide and finished on the grill. The succulent meat, smoky char, and infused spice aroma resonated harmoniously, complemented by the thoughtful addition of grilled plum to cut through the richness.

8 Hours Wood-fired Roasted Whole Lamb 3.8/5

A testament to its dedication, the 8 Hours Wood-fired Roasted Whole Lamb, 300g ($50), featured Australian Lamb slow-cooked for eight hours over the fire pit. The result was a tender and juicy delight devoid of any gamey undertones.

Lemon Pound Cake 3.8/5

The Lemon Pound Cake ($13) showcased a unique twist for a sweet ending. Grilled on the applewood-fire pit after being brushed with melted butter, the cake's charred surface provided a delightful contrast. It was a symphony of textures, served with creme fraiche and mixed berries compote.

Grilled Spiced Rum Pineapple 4/5

Concluding our feast, the Grilled Spiced Rum Pineapple ($14) offered a sweet and tangy finale. Soaked in rum and grilled over the fire pit, the pineapple slices were served with spiced rum syrup and a scoop of rum and raisin ice cream, creating a memorable conclusion to our dinner experience.

Fireplace by Bedrock embodies a fusion of rustic charm and finesse, inviting diners to savour the nuanced artistry of fire-kissed flavours.

Note: This is an invited tasting.


Fireplace by Bedrock
One Holland Village
7 Holland Village Way
#03-27/28
Singapore 275748
Tel: +65 9337 7491
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 6pm - 10pm
Fri-Sat: 1130am - 3pm, 6pm - 1030pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - Relish in a 7-course Autumn Menu of Fusion Southeast Asian Flavours in Hidden Private Dining Restaurant

Led by Chef-owner Law Jia-Jun, Province stands as a private dining restaurant in Joo Chiat dedicated to exploring the diversity of Southeast Asian ingredients and flavour combinations. Chef finds inspiration in many sources, from his childhood memories to his travels, the people he has met, and more. A meal here is perfect if you're looking for something different yet still done brilliantly.

Locating the restaurant, nestled discreetly within 808 Eating House, is the first adventure for diners. It may be tricky initially, but head on in via the main entrance of 808 Eating House, and the staff will provide guidance.

The intimate space, accommodating only eight guests, is perfect for a date night or a cosy celebration with friends and family. The chef refreshes his menu every season, curating the finest ingredients for his creations. The 7-course prix fixe menu begins with smaller bites, progresses to larger-sized proteins, and concludes with desserts. During this visit, we had the opportunity to try the Autumn menu.

Rice ‘Toast’ with Charcoal Seared Prawns 4.8/5

We were impressed right from the first dish, the Rice 'Toast' with Charcoal Seared Prawns. Inspired by grilled onigiri, the toast here was made of rice, giving it a unique texture, topped with fresh and sweet seared prawns from Ah Hua Kelong.

Ah Ma’s Popiah 4/5

Next was a dish inspired by Chef's grandma - Ah Ma's Popiah. With a chewier skin base with a hint of butter fragrance, this elevated rendition of popiah featured cured pork belly, sweet sauce and fried beancurd.

Yakitori 4.2/5

Instead of the traditional choice of chicken, the Yakitori at Province uses local deboned frog leg. It is charcoal grilled and served with a charred calamansi for a drizzle of acidity.

Cephalopod 4.5/5

The Cephalopod highlights squid in two ways. First in a smoky grilled style and second as fried. Paired with pomelo, betel leaf, and pickled spring onions, the dish was a harmonious mix of savoury, sweet, tangy, and subtle bitterness.

Into the Brassica Garden 4.2/5

Into the Brassica Garden showcases ingredients which were all sourced from Cameron Highlands. The dish features various forms of broccoli, including a warm and creamy broccoli puree as the base, complemented by kohlrabi and mustards. The addition of calamansi vinaigrette provides a delightful brightness to the ensemble.

Golden Cap Farms 4.5/5

Mushroom lovers would surely be delighted with Chef's Golden Cap Farms. This dish combines a medley of King Blue Oyster mushrooms and fermented mushrooms topped with caramelised onions, croutons, and chives. The dish, reminiscent of a mushroom pie, impressed with its layered flavours, even though the caramelised onions stole a bit of the spotlight.

Finned 4.5/5

Finned has fork-tender local halibut served with Ah Hua Kelong's clams, garlic scapes and a lightly savoury barigoule sauce. It was a delightful take on halibut.

Feathered 4.8/5

The most surprising dish for many of us was Feathered. Despite its unassuming appearance, it delivered a remarkable depth of flavour. The chicken, meticulously prepared by removing the skin and stuffing it with various chicken parts, including liver and heart, was marinated in whisky and homemade five spices before being roasted. The succulent meat was paired with a scoop of nutty roasted yam, coriander oil, and a black vinegar reduction infused with a 10-year-old Chinese Hua Diao wine.

Fruit I 4.8/5

We thought using starfruit in Fruit I, our first dessert, was genius! It was made up of variations of starfruit with attap seeds as the icy base. I've never been a fan of attap seeds as well, but the use of them here for their sweetness and crunchy texture was excellent. It was lovely paired with a topping of tangerine gem, which provided citrusy floral notes.

Fruit II 4.8/5

Our second dessert of Fruit II was equally impressive. Here, we had a base of Indonesian vanilla chantilly between crunchy mille-feuille, sweet Berangan bananas poached in rum and spices, and a scoop of rum ice cream. It reminded us of a childhood sweet treat, but much more elevated.

While some may find the overall portion of food to lean smaller, I thoroughly enjoyed Chef Jia-Jun's innovative creations. The team provided attentive and warm service, taking the time to explain each meticulously prepared dish passionately. It was a delightful experience worth a visit!

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]