Tuesday, June 26, 2018

The Spot @ Marina One - Modern European Cuisine With Southeast Asian Ingredients And Mastery Of Sauces

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Many new restaurants have opened in the new Marina One building such as Wakanui Dining and Majestic Restaurant. Joining the vibrant F&B scene in the same building is a multi-concept venue - The Spot which is opened by the people behind 1855 F&B Pte Ltd. The Spot comprises of all day dining, cafe, restaurant, bar and a cigar lounge.

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The Spot covers a huge 5000 square feet space which includes retail space for customers to purchase wine and whisky. These are strategic partnerships with 1855 The Bottle Shop and Macallan.

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Roasted Carrot Soup 4.2/5

Dinner at The Spot started with the Roasted Carrot Soup ($18). Peeled young ginger is added to the blend of roasted carrots, orange juice and coconut cream for a warm gingerly finishing. Rounding off is the sharpness from the kaffir leaves. The addition of the salty chorizo bits give the soup the needed balance.

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Scallop Carpaccio 4.8/5

I have drank buah long long drink but I never expect the chef to use it to make it into a sauce and pair with the Scallop Carpaccio ($30). The green colour buah long long vinaigrette sauce is so good. The sourness of the sauce complements the sweetness of the scallop excellently. The jicama remoulade and green apple provides the extra crunch to the dish.

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Charred Grilled Octopus 4/5

I have eaten quite a number of Charred Grilled Octopus ($25) but the Spot has given me something new to appreciate the tentacle. Once again the sauce stands out. This time round, a blend of peanut, red miso and mirin forms the base of the sauce, which tasted somewhat similar to those peanut sauce for our local satay. This is freshened up with the preserved green papaya slaw.

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Local Skate 4.2/5

The Local Skate ($25) is pan fried and served on a bed of risotto which has been wrapped in blanched butter lettuce leaves. What brings the hold dish together is the beautiful broth made from fish stock, salted plum, tomato, young ginger, dried sole powder and dried shiitake mushrooms. A very comforting and hearty dish which reminds me of our local fish soup porridge.

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Pan Fried Red Snapper 4/5

The Pan Fried Red Snapper ($28) has a Thai influence to it with the green curry emulsion. It even comes with Thai ping pong eggplant that has been peeled and confit until soft. It is given a coat of charred from the blow torch before serving.

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Glazed Local Duck Breast 4.5/5

Cooked to a beautiful pink and seared to crispy on the skin is the Glazed Local Duck Breast ($28). The duck is then glazed with house-made chrysanthemum honey which gives it a hint of sweetness. Once again the sauce stands out with the delectable plum ginger vinegar jus. that elevated the usual plum sauce. On the side is the smooth and creamy butternut squash puree.

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Pork Cheek BBQ 4/5

The Pork Cheek BBQ ($26) is grilled to a nice tender. The marination for the pork jowl tastes like our local bak kwa with a mix of sweetness and smokiness, using a mixture of soy sauce, oyster sauce, rice vine vinegar, dark soy sauce, five spice and more. This is paired with the house made caramel vinegar sauce with potato mousseline at the side. It is topped with pork floss before serving.

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Beef Short Ribs $40

The Beef Short Ribs ($40) falls short against the other dishes I have tried, which have been excellent so far. The beef short ribs with the Java long pepper sauce was beautiful on its own. However the aerated porridge and pickled oyster mushroom were kind of misfit on the dish and more of a distraction, instead of complementing it.

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Licorice Root Ice Cream 3/5

The Licorice Root Ice Cream ($15) is an egg-based ice cream made with licorice root powder and malt extract. Not a big fan of liquorice but it is still acceptable with the help of the coffee crumble covering the acquire taste of the liquorice.

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Sea Coconut Brulee 4/5

You can find chunky pieces of sea coconut underneath the Sea Coconut Brulee ($14). I was kind of surprise in the choice of fruit, as sea coconut is seldom used in modern cuisine. The creme brulee is topped with kaffir lime foam for the zest, while the house-made sour cream ice cream round it off with a milky sweet finishing.

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I have to say I am really impressed with the food at The Spot. Offering an eclectic menu, Chef Lee Boon Seng has creatively and masterly fuses modern European cuisine with Southeast Asian ingredients. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.

Note: This is an invited tasting.


The Spot
Marina One The Heart
5 Straits View
#01-26/27
Singapore 018935
Tel: +65 62842637
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 730am - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

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