27 Mezze Bar and Grill @ Robertson Quay - Singapore's first Contemporary Turkish Restaurant by a Turkish Couple Who Runs a Top-Rated Restaurant in Turkey

27 Mezze Bar and Grill, located in the cosy enclave of Robertson Quay, is Singapore's first contemporary Turkish restaurant. Opened by a Turkish couple who also runs a top-rated restaurant in Turkey, the kitchen is led by experienced executives and Head Chefs who have honed their skills in some of Istanbul's and overseas finest establishments. The name '27' reflects their passion for food culture, which led to a well-curated menu of 27 dishes showcasing Turkey's rich culinary heritage across its seven regions, all with a contemporary touch. Authentic Anatolian flavours are achieved using herbs and spices sourced directly from Turkey, complemented by selected alcohol and local drinks.

Mezze Platter 5/5

We began our dinner with an impressive Mezze Platter, one of the best I've experienced. Even common choices like Babagannuş and Hummus were elevated in flavour and texture.

Babagannuş

Hummus

The Babagannuş featured a finishing touch of sweet and tangy pomegranate molasses and a sprinkle of pumpkin seeds for a nutty crunch. The Hummus was enhanced with black currants and pomegranates for sweet contrast and texture pops.

Girit Ezme

Do try Girit Ezme, made with sharp and salty white "Ezine" cheese (sheep and cow), balanced with creamy "Kaymak" Lor cheese, similar to ricotta, blended with basil, garlic, and pistachio.

Muhammara

Fava Tekmil

Both the Fava Tekmil and Muhammara were delectable. The Fava Tekil, made with pureed broad beans, was brilliantly nuanced with aromatic dill and red onion. Equally well thought-out was the Muhammara, which appeared to be a regular roasted red pepper dip but elevated with walnuts for a nutty flavour and textural play.

Kopoglu

The Kopoglu was also a highlight. It was a tasty mix of fried eggplant and tomato with contrasting creamy and refreshing cold garlic yoghurt.

(tasting portion) Mucver 5/5

(tasting portion) Hellim & Sucuk 4.5/5

For appetisers - we had Mücver, zucchini fritters with white "Ezine" cheese, served with creamy salted yoghurt, which was deliciously crispy on the outside and soft inside. The Hellim & Sucuk featured charcoal-grilled cured "Turkish" beef sausage and halloumi cheese, served with Turkish cucumber "Ankara Çubuk" pickle and pita bread, making it a highly flavorful dish ideal for pairing with a drink.

(tasting portion) Dana Şaşlık 4.5/5

(tasting portion) Tavuk Şiş 4.8/5

For the mains, they were prepared in a charcoal barbecue way. We tried the sirloin, chicken thigh, hand-minced lamb kebab, and lamb shoulder. The Dana Şaşlık, a 24-hour marinated sirloin, had a very delectable tender texture, a flavour accented with aromatic herbs, and a hint of smokiness from the charred ends. I reckon slightly less salty would be perfect. The Tavuk Şiş, a 24-hour marinated chicken thigh, was equally tender and more spice-forward with a distinct marination.

Kuzu Tandir 4/5

Tire Kebap 4.2/5

Between the Kuzu Tandir, a weekend special of seven-hour slow-roasted boneless lamb shoulder, and the Tire Kebap, I preferred the latter for its flavour combination. Tire Kebap is hand-minced lamb meatballs paired with a complementary tomato puree and smoked yogurt, finished with an indulgent dose of beurre noisette. I prefer an even more robust tomato puree. The lamb shoulder would be ideal if you are into a gamier taste.

Turkish coffee, Baklava

The dessert was simple but still delightful - Turkish coffee was served with a piece of Turkish Delight and Baklava. As my dining companion noted, it transported her back to Turkey, reminiscing about enjoying the same treat while overlooking the coast during her travels.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


27 Mezze Bar and Grill
Village Residence Robertson Quay
30 Robertson Quay
#01-02A
Singapore 238251
Tel: +65 9227 9086
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 5pm - 1030pm
Fri-Sat: 5pm - 12midnight

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction of Clemenceau Ave and River Valley. Cross the road. Turn left and walk down Clemenceau Ave. Turn right onto Unity Street. Then left onto Merbau Road. Walk to destination. Journey time about 8 minutes. [Map]

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

IL Clay Supper Club & Pizzeria @ Clarke Quay - Inviting Patrons to an Unique Dining Experience Reviving the Golden Era of Supper Clubs

Located in the heart of Clarke Quay, IL Clay Supper Club & Pizzeria is a stylish addition to the vibrant dining scene. This Neapolitan-style pizzeria and bar concept is helmed by renowned Naples-born chef Ciro Sorrentino, whose pizzeria Magherí in Italy earned a spot in the 50 Top Pizzeria Eccellente Italia in both 2022 and 2023. His restaurant in Ho Chi Minh City was also recognised in the 50 Top Pizza Asia-Pacific 2024 award. The supper club aims to bring the authentic flavours and ambience of a traditional Neapolitan pizzeria to Singapore, promising an exceptional dining experience.

Regina Magheri 4.5/5

What sets Neapolitan pizzas apart is their very thin base and a light, airy crust that puffs up around the edges. Neapolitan pizzas focus on the simplicity and freshness of the toppings, typically using San Marzano tomatoes and either Fior di latte or mozzarella di Bufala. The Regina Magherí ($32) is a testament to this tradition, featuring San Marzano tomato sauce, fresh buffalo cheese, pesto sauce, oregano, tomatoes pacchetelle, basil, and extra virgin olive oil. The combination of fresh, high-quality ingredients makes this pizza a must-try.

6 Cheese and Honey Pizza 4.5/5

Another standout is the 6 Cheese and Honey Pizza ($55), which includes mascarpone cheese, fior di latte, smoked provolone cheese, pecorino cheese, gorgonzola mousse, and parmesan chips, drizzled with truffle acacia honey. This pizza offers a luxurious, creamy, and sweet experience. While the taste is exceptional, the price might be steep for some.

Wagyu Beef Cube Skewer 4/5

The Wagyu Beef Cube Skewer ($39), served with parsley salad, tuna sauce, and capers, was our first small plate. Though the beef cubes were slightly dry, the accompanying sauce was outstanding, making us wish for some bread to mop it up.

Burrata Tomato Agrodolce 4/5

Next, we enjoyed the Burrata Tomato Agrodolce ($22), featuring a delicious ball of burrata paired with marinated peeled cherry tomatoes and gremolata oil. The creamy burrata and sweet tomatoes were a delightful combination, whetting our appetites for more.

Roasted Eggplant 3.8/5

We also sampled the Roasted Eggplant ($18), which was appetising when combined with whipped feta cream and candied chilli sauce, enhancing the dish's overall flavour profile.

Smoked Eel and Japanese Scallop 3.8/5

The Smoked Eel and Japanese Scallop ($26), served with capers, green olives, and dill, was light and clean-tasting. The moist, smoky eel and plump, sweet scallop created a harmonious pairing.

Sicilian Grilled Squid 3.5/5

Among the large plates we shared was the Sicilian Grilled Squid ($32), stuffed with saffron risotto and served with a chorizo peperonata sauce. While the bright chorizo sauce was delightful, the stuffed risotto's mushy texture was less enjoyable.

Antarctic Cod Fish 4/5

The other large plate, Antarctic Cod Fish ($46), was pan-seared and accompanied by apple onion relish, charcoal-smoked cauliflower purée, and pistachio crush. The simple execution highlighted the fish's freshness and buttery texture, cooked to perfection.

Gelato Cremoso 4.2/5

We had the Gelato Cremoso ($16), a unique champagne vanilla gelato with mascarpone cheese, honeycomb, and cookie crumbs for dessert. This refreshing and well-balanced dessert provided the perfect sweet ending to our meal.

Whether you're in the mood for excellent pizzas or seeking a new date night spot with a touch of glamour, IL Clay Supper Club is a great option. Personally, I would visit the place primarily for their pizzas and might skip the other items. Please note that pizzas are available for indoor dining only, daily from 12 PM to 6 PM, with the last order at 5 PM.

Note: This is an invited tasting.


IL Clay Supper Club & Pizzeria
Clarke Quay
3D River Valley Road
#01-04
Singapore 179023
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 12pm - 12midnight
Fri-Sat: 12pm - 2am

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Esora @ Mohamed Sultan Road - Celebration of the Organic Beauty and Purity Found in the Finest Seasonal Produce

Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.

Foie Gras Monaka 4.5/5

Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.

The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.

Snowcrab 4.2/5

The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.

Fugu 4.8/5

The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.

Esora Winter Hassun

The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.

Himi Kanburi - Winter Yellowtail Fish 4.5/5

Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.

Ankimo - Monkfish Liver 4/5

Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.

Ruri'lro Nasu - Blue Eggplant 4.5/5

The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.

Kasujiru 4.8/5

In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.

Akamutsu - Black Throat Sea Perch 4.2/5

Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.

Omi Wagyu 4.5/5

The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.

Donabe 4.5/5

The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.

Setoka

Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.

Sweet Potato 4/5

The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.

Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.

Note: This is an invited tasting.


Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
Facebook
Instagram
Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]