808 Eating House @ Joo Chiat Road - Accessible Style Of Inventive Contemporary Southeast Asian Cuisine

A new kid on the block in Joo Chiat enclave is 808 Eating House. The casual eatery by young chef Eugene Chee has conceptualised a menu inspired by Southeast Asian cuisine and regional produce. Chef Eugene wants to move away from the traditional fine dining atmosphere and create a livelier and more local vibe, fuelled by inventive and satisfying dishes prepared with finesse and thoughtfully-sourced local or regional quality ingredients.

Chicken and Egg 3.5/5

We started with some snacks - Chicken and Egg ($4) and Pickled Quail Eggs ($6). The Chicken and Egg is one of the dishes Chef Eugene frequently made during his stint at Bar Crenn while the Pickled Quail Eggs is a crowd favourite during a pop-up collaboration with Chooby Pizza. It felt like Chef Eugene was bringing us into his culinary world, the journey that brought him to where he is today.

Pickled Quail Eggs 4.2/5

The Chicken and Egg is a layered chicken fat chawanmushi with creme fraiche and a generous topping of finely-chopped chives. However, my favourite is the Pickled Quail Egg, which surprised me with its tartness and sweetness from the black vinegar.

Duck Fat Financiers 4/5

Everyone at the table paused momentarily when the Duck Fat Financiers ($10) was served. I was wondering whether this is a savoury or dessert dish. It is interesting to pair the buttery duck fat with a creamy and flavourful chicken liver mousse. The combination may sound weird, but it works for me.

Crispy Baby Squid 4.5/5

The Crispy Baby Squid ($16) is highly addictive, coated in a thin layer of potato starch and deep-fried to golden brown. They are enhanced with a shichimi togarashi sprinkle and are best enjoyed with the squid ink aioli dip.

You Mai Chai 3/5

The You Mai Chai ($12) is served as a salad, tossed in pandan oil, honey and mustard dressing, and topped with prawn and coconut flakes. I am not used to having the greens as a salad. I still prefer to have it stir-fried.

Sweet XL Clams 4.2/5

One of my favourite dishes for the night is the Sweet XL Clams ($24), topped with egg floss. The clams were huge, plump and juicy, swimming in a fragrant and delicious Hua Tiao broth, perking the enjoyment.

Buah Keluak Pork Belly 4/5

A change from the usual buah keluak chicken is the Buah Keluak Pork Belly ($26) paired with achar at the side. The tender pork belly is topped with coconut serundeng and ginger flower, elevating the taste profile. The accompanying achar is a welcoming side to balance the pork belly's richness.

Barramundi 3.5/5

The Barramundi ($28) was cooked beautifully with perfectly seared crispy skin, perched on a lightly-spiced garam masala pumpkin puree. While I enjoyed the fish, I wouldn't say I liked the use of Indian spices in the dish. The idea is good, but more tweak is needed to bring the dish together.

Cold Bee Hoon 4/5

If you need your carbo, the Cold Bee Hoon ($6) will fill you up. The rice vermicelli is packed with flavours from the ebi sakura, shallot oil and chives, worked beautifully together.

Ice Cream Sandwich 4.2/5

The desserts at 808 Eating House are also crafted with a focus on local and regional flavours. The Ice Cream Sandwich ($12), a local childhood treat, comes in a modern take of black sesame parfait sandwiched between two wafer biscuits, topped with coconut caramel, mushroom crumble and mint.

Peanut In A Cup 3/5

The idea behind Peanut In A Cup ($5) is akin to savouring a bowl of local peanut soup. First, concentrated peanut milk is rendered by steeping roasted peanuts in warm milk. Then, it is poured into a glass of muscovado syrup at the base. Please give it a good swirl to enjoy the creamy texture and rich flavour.

Overall I find 808 Eating House has a lot of potential. I get what the chef is trying to do. It is creative, but more work and tweaks are needed to combine the concept and flavours. Saying so, I do look forward to their next menu.

Note: This is an invited tasting.


808 Eating House
153 Joo Chiat Road
Singapore 427431
Tel: +65 89468089
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Thu: 6pm - 11pm
Fri-Sun: 12pm - 3pm, 6pm - 11pm

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]

Au Balcon @ The Summerhouse - Parktake In Comforting, Classic French Fare With The Reinvented Au Balcon

Formerly known as the French Dining Room at The Summerhouse, Au Balcon, located on the second floor of the historical building, refreshed its menu to focus on classic French flavours with a twist.

Octopus & Prawn Nicoise Salad 3,5/5

We kickstarted our dinner with several entrees, starting with the Octopus & Prawn Nicoise Salad ($28). It is an elevated take on the salad featuring a smoky, tender grilled octopus leg on a bed of fresh butterhead lettuce, sweet cherry tomatoes, haricot verts, olives, fingerling potatoes and local Kelong-farmed prawns. I am not a salad person, but the accompanying ingredients liven the enjoyment of the boring greens.

Florentine 65℃ Organic Egg 3.5/5

Next is the Florentine 65℃ Organic Egg ($18). A farm egg sits on a bed of garlic-sauteed spinach, cauliflower puree and is finished with a flourish of fresh truffle shavings, pecorino and truffle vinaigrette. It may look simple but do not be deceived by it. It is packed with lovely flavours.

Seared Atlantic Scallop 3.8/5

Seared to perfect golden brown is the plump and sweet Atlantic Scallop ($24), paired deliciously on a swath of smooth, vibrant romesco sauce, topped with sweet caper raisins and coriander cres from The Summerhouse's edible garden.

Pluma Iberico 4/5

Moving to the mains, we had the Pluma Iberico ($48) beautifully seared and paired with a sweet-sour apple celeriac puree and moreish garlic brussels sprouts. It is sprinkled with toasted almonds for a layered bite and a nutty finish.

Kuhlbarra Barramundi 4/5

The Kuhlbarra Baramundi ($36) is sustainably sourced, paired with creamy polenta and roasted heirloom carrots. A rich, savoury crustacean reduction beautifully ties the dish together, binding every component together in harmony.

Wagyu Striploin 4.2/5

Another delicious protein is the richly marbled Wagyu Striploin ($98), charcoal grilled to perfection. The melt-in-the-mouth beef is served with a buttery, smoked potato puree and crispy broccolini.

Citrus Creme Brulee 3.5/5

Wrapping our meal is the Citrus Creme Brulee ($16). The smooth and creamy vanilla custard is given a citrus lift with the addition of orange zest. However, I preferred the other dessert. The Paris Brest ($16) fares much better with airy choux pastry rings piped with a rich, nutty praline diploma and finished with a light dusting of icing sugar.

Paris Brest 4/5

Having dined at The Summerhouse previously, the new menu fell below my expectation. It is good, but the dishes felt safe without many surprises or its own character. They are classic French fare, which can be found in any French restaurant.

Note: This is an invited tasting.


The Summerhouse Dining Room
Seletar Airport
3 Park Lane
Singapore 798387
Tel: +65 88095840
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Nearest MRT: Punggol (NE Line)

Opening Hours:
Dinner
Mon, Wed-Sun, Eve of PH & PH: 6pm - 10pm
Brunch
Sat-Sun, PH: 1130am - 3pm

Direction:
1) Alight at Punggol MRT station. Take Exit C. Walk to Punggol Bus Interchange (Stop ID 65009). Take bus number 117. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 30 minutes. [Map]

Jelebu Dry Laksa @ Vivocity - Popular Home-Based Dry Laksa Opens Physical Outlet

We first heard of Chef Renee's Jelebu Dry Laksa during the Circuit Breaker period for their popular home-based dry laksa that came with various toppings. After a pop-up collaboration last year, Tipsy Collective and Jelebu have joined hands to open their first physical space in Vivocity! Their menu has expanded further than laksa, with several dishes inspired by Chef Renee's family recipes.

Scallop & Otah Pillow 3.5/5

In the Scallop & Otah Pillow ($18/3pc), you have avruga caviar, torched Hokkaido scallop and otah mousse sitting on a crunchy nori cracker. The otah mousse was rich and spiced well, but we wished it didn't mask the scallops' sweetness as much.

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Larb Moo on Perilla Leaf 4/5

The Larb Moo on Perilla Leaf ($18/3 Pieces) was the crowd's favourite. It's best eaten like a taco. The perilla leaf forms the base, with Thai-spiced minced pork, shallot, pickled cherries and crispy pork crackling on top. I usually find the taste of perilla leaves slightly overpowering, but here, you get a lovely minty freshness that complements the flavourful minced pork. It doesn't look like it, but this mouthful also packed a solid kick of heat.

Grilled Tiger Prawn Jelebu Dry Laksa 3.8/5

You can't miss out on trying the signature Grilled Tiger Prawn Jelebu Dry Laksa ($18). Unlike the usual thick bee hoon, Jelebu uses thin rice noodles simmered in a house-made laksa broth with an add-on of their secret rempah recipe.

The spice level here is moderate, and the flavours were surprisingly less rich than we expected. I prefer one that's stronger and richer in crustacean sweetness. The tiger prawns were torched to a smoky fragrance, but we were slightly disappointed with the mushy texture. However, we did enjoy the crunchy shrimp for added texture.

Duck Confit with Teochew Braised Risotto 4/5

The Duck Confit with Teochew Braised Risotto ($26) is inspired by Chef Renee's grandma's braised duck, featuring modern touches like an onsen egg and a bed of risotto while not forgetting the traditional elements like beancurd and a tangy chilli on the side. It's not like your typical risotto, as it boasts a softer and wetter texture, with distinct five-spice flavours that reminded us of kway chap and Teochew braised duck porridge. The duck confit was super tender and fell off the bone with ease.

Assam Barramundi Fillet 4/5

If you're looking for a sharing dish that pairs well with rice, the Assam Barramundi Fillet ($32) is a good option. The tangy assam curry sauce is fragrant with generous use of julienned ginger flowers and is paired with tomatoes, brinjal and lady fingers. The chunky fillet came tender with crisped skin, while the extra crunchy tau pok topping worked great for texture and soaking up the curry.

Kaya Goreng 3/5

For dessert, the Kaya Goreng ($12) features coconut ice cream, chocolate soil, salted peanuts and mini cones filled with kaya coconut mousse. The recommended way to have this is to scoop up some ice cream and have it topped on the cone. However, most of us found it sweeter than we would have liked and would prefer a better balance.

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.


Jelebu Dry Laksa
VivoCity
1 Harbourfront Walk
#02-48
Singapore 098585
Tel: +65 97216560
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Nearest MRT: Habour Front (CC Line, NE Line)

Opening Hours:
Daily: 1130am to 10pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Supergreek @ Raffles City - Singapore's First Greek Fast-Casual Concept

Have a taste of Greek flavours and traditions at Supergreek. Nothing fancy but wholesome souvlaki grain bowls, pita wraps, and salads loaded with ingredients and dips freshly made daily such as traditional Greek hummus, yoghurt avocado sauce and even Harissa. And speaking of yoghurt, Supergreek serves its proprietary homemade authentic Greek yoghurt, made daily through a process that spans 30 hours. Souvlaki is the highlight of Supergreek’s menu offerings. An everyday Greek street food of small pieces of meat or vegetables grilled on a skewer, Supergreek dresses it up with herbs such as oregano and dill, as well as tomatoes, onions and Greek vinaigrette, then grilled, roasted, or steamed, but never fried. Conceptualised by the team behind Omakase Burger and Picnic Food Park, the chef imparting his knowledge and culture into the food is Head Chef Altin “Alex” Mata, an Albanian immigrant who ran his own Greek restaurants in Athens, Greece for 20 years.

Lamb Kebab 4.2/5

The meat that best represents the concept is this Lamb Kebab ($10.90). I'm definitely not a red red-meat person, but the combination of the souvlaki of minced lamb kebab, the zesty house-made hummus and the spicy-sweet harrisa did get me thinking about it for a couple of days. The souvlaki of minced lamb was well-seasoned with spices and herbs, and I was surprised by how juicy it was when I took my first bite. The harrissa sauce spread on the pita was punchy and bright, with just a hint of heat. Another key element is the specially imported Greek pita bread - soft with a very toasty aroma. To balance the richness of the meat, the accompanying ingredients are basmati rice, grilled zucchini and eggplant, purple and white cabbage, cherry tomatoes and onions, with a little drizzle of orange vinaigrette.

Fresh Seafood Roasted Barramundi 4.2/5

With eight types of souvlaki grain bowls, you can choose to enjoy these combinations within a traditional pita, or in a hearty salad. We had Roasted Barramundi ($12.90) as a salad, which seemed to be one of the most popular picks. Within the bowl are a dill-marinated Barramundi fillet, quinoa, mixed salad, arugula, mashed potato, roasted broccoli and cauliflower, onions, cherry tomatoes and Greek vinaigrette. The Barramundi fillet was very tender and moist, and the mashed potato was a texture boost to the salad. And I think what makes this salad so appealing to our appetite is the creamy homemade Parmigiano sauce that binds the ingredients together.

Grilled Steak 3/5

Grilled Steak ($13.90) uses a premium USDA choice roast beef, paired with house-made Tzatziki and hummus, and served with brown rice, arugula, lettuce, roasted broccoli and sweet potatoes with a sprinkle of sunflower seeds. Using its housemade yoghurt as the base, the Tzatziki was refreshing with bits of pickled cucumber, and its creaminess goes well with the beef. The steak was a bit tough to chew though, which is a pity.

Grilled Chicken Steak 4/5

Grilled Chicken Steak ($9.90) salad gets a lot more exciting when you have a dollop of creamy Greek yoghurt avocado sauce and zingy hummus to go with. Grilling the chicken breast accentuates its herbs marination along and releases a hint of smoky flavour, which complement the smoky-sweet grilled capsicum and roasted pumpkin.

The Roasted Vegan 3.8/5

For a 100% Plant-Based meal, the Roasted Vegan ($7.90) hydrates your body with a myriad of crunchy vegetables - cured beetroot, purple and white cabbage, roasted broccoli and cauliflower, corn, cucumber, onions, cherry tomatoes and quinoa, bind together with a dollop of creamy house-made hummus and roasty mango capsicum sauce. A dash of orange vinaigrette at the end makes it even more refreshing.

Greek Classic 4/5

Not just as a base for its sauce, the triple-strained greek yoghurt has a texture almost like dry ricotta cheese, rich and creamy, making it a very suitable choice for a healthy snack or dessert. To appreciate it's natural milky taste of the yoghurt, go for the Greek Classic ($4.90), fresh Greek yoghurt topped with the classic pairing of honey and walnuts.

Each souvlaki grain bowl is scrumptious in its own right, and what stands out is really its kebab!

Written and photography 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.


Supergreek
Raffles City Shopping Centre
252 North Bridge Road
#B1-54
Raffles City
Singapore 179103
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 10am to 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit C and D. Walk to destination. Journey time about 3 minutes. [Map]

Gake @ Carpenter Street - 7-Course Omakase For $88

I got to know Chef Angus Chow when he was the Head Chef of Boruto. After bagging the Chef of the Year award at the 18th Word Gourmet Summit Awards of Excellence in 2018, Chef Angus Chow embarked on a new venture to open his own restaurant, Gake at Carpenter Street, offering contemporary Japanese cuisine.

Seasonal Otoshi 3.5/5

We had the new $88 omakase menu which started with Seasonal Otoshi. Like an amuse-bouche, the Japanese nibble comes in the form of a Smoke Quail Egg with Caviar and Potato Mille-fuille with Truffle Rugout. I preferred the potato mille-fuille as there are more textures at play.

Sashimi Mori 3 Kinds 4/5

Next, we have Sashimi Mori 3 Kinds. From the day's fresh selection, we have the sea brim, bluefin tuna and hamachi.

Kulhbarra Barramundi 4/5

From the local farm is the Kulhbarra Barramundi. The fish is grilled to a nice char on the exterior while the meat remains moist. It is paired with butter ponzu and orange marmalade sauce, which complemented the fish excellently.

USDA Beef Hayashi 4/5

Hidden under the espuma of potato and seasonal vegetables is the USDA Beef Hayashi. The beef must have been cooked for hours, with melted in the mouth texture that is packed with lovely flavour.

Uni & Ikura Donburi 4.2/5

Asari Miso 3/5

The highlight of the omakase dinner probably lies in the Uni & Ikura Donburi. The sushi rice uses 6 different kinds of grain and crowned with bafun uni, caviar and ajtisuke ikura, A luxurious bowl of sushi rice indeed. A bowl of Asari Miso is also served which comes with plump and juicy clams in a miso bonito broth.

Dessert of the day 3.5/5

Wrapping up the omakase meal is the Spong Cake drenched in a chocolate cream cheese sauce and gula melaka. A decent dessert of the day to wrap up the meal on a sweet note. However, I was craving for something for Japanese instead.

Charcoal Chicken Karaage 4.2/5

Beside offering omakase on the menu, Gake also has an ala carte menu with some signature items. One of them is the Charcoal Chicken Karaage ($12.80). The juicy morsels of spiced chicken are coated in their famous charcoal-infused batter, served with a side of tobiko mayonnaise. They are crispy on the outside, tender and juicy on the inside.

Truffle Hiyashi Somen 4/5

A crowd favourite is the Truffle Hiyashi Somen (With Uni $38.80, Without Uni $18.80). The cold rice noodles are drenched in an addictive creamy truffle emulsion. It is then topped with sakura ebi, Avruga caviar, tobiko and shaved truffle. We opted for the uni, which gives it an unami finishing on top of all the complex but robust flavours.

I find that the new omakase menu at $88 for seven courses is really value for money. Of course, you won't get the traditional Japanese cuisine which is focused on showcasing the freshness of the seafood and seasonal ingredients. Over at Gake, European cooking techniques and local flavours are infused into Japanese cuisine.

Note: This is an invited tasting.


Gake
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 67813603
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm - 11pm
Sat: 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to destination. Journey time about 5 minutes. [Map]