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
Facebook
Instagram
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]

Alma by Juan Amador @ Goodwood Park Hotel - Homecoming of Executive Chef Yew Eng Teng, Leading Alma to a New Chapter

Excitement filled the air as I stepped into Alma by Juan Amador, eager to explore the new chapter under the helm of Executive Chef Yew Eng Teng. With a remarkable career quietly etched in Michelin-starred kitchens and the prestigious role of the winning Team Captain for Singapore at the Culinary Olympics 2014 in Germany, Chef Yew brings a wealth of experience and accolades. His journey extends beyond national borders, with participation in various international competitions further highlighting his culinary prowess.

Cauliflower Tartlet 5/5

The 8-Course Dinner ($248++ per pax) unfolded with two snack bites, starting with the Cauliflower Tartlet. Delicately crafted with raw cauliflower, creme, and marinated raw seafood in a pie tee cup, it danced with flavours of white shoyu, fried white kombu, salted finger, and arctic char skin crisp.

Takoyaki Potato Gratin 4.2/5

Following suit is the Takoyaki Potato Gratin, inspired by the dish created at the esteemed Bocuse d'Or competition. This delightful morsel is a symphony of flavours, blending potatoes, cream, and Parmesan, encasing a core of pink garlic-infused cream. Adorned with a dab of black garlic, it's a testament to Chef Yew Eng Teng's artistry and ingenuity.

Blue Fin Tuna 4.8/5

An exquisite presentation graces the palate with the Blue Fin Tuna at Alma by Juan Amador. A delicate "fish bone" potato crisp sits atop a grilled squid ink brioche, housing luscious tuna tartare adorned with smoked mayonnaise and truffle parfait. The culinary ballet unfolds as flavours and textures dance in harmony, a testament to Chef Yew Eng Teng's culinary finesse.

Artic Char 5/5

The meticulously crafted Artic Char undergoes a flavourful journey. Brined and seasoned, it transforms into a roulade through sous vide cooking, encased in a layer of pickled radishes and sushi vinegar jelly. Sliced into perfection, it is crowned with N25 hybrid caviar and passionfruit gel, resting on a vibrant watermelon and salsa bed. The result is a symphony of bursts, amplifying this cold-water fish's mildly sweet and pristine essence. Chef Yew Eng Teng orchestrates a palate-pleasing masterpiece.

Egg 4.5/5

The Egg course takes center stage. A sous-vide 65-degree egg, bathed in hollandaise, accompanies sautéed cep with chicken velouté in a cep broth. This seemingly simple ingredient, the egg, transforms in taste and the overall experience. Chef Yew Eng Teng's mastery elevates this humble component into a symphony of flavours, creating a memorable moment for the diner.

Mantou Bread 4.8/5

Indulging in the Mantou Bread at Alma by Juan Amador is a delightful experience. Crafted as a homemade multi-seed bun, it undergoes a unique preparation — steamed and fried to perfection upon order. Each bite is topped with a blend of chia seeds, sesame, and flaxseed, revealing a soft and fluffy texture. The true magic happens when paired with the smoked Bordier butter and prawn head espuma, creating a symphony of flavours that lingers on the palate, making it a must-try sensation.

Blue Lobster Tail 4.2/5

The Blue Lobster Tail is truly a feast for the senses. Glazed with an assam balsamic glaze and seasoned with a harmonious blend of curry and Japanese rice seasoning, the lobster tail is char-grilled over an open flame, ensuring it retains a delectable moist texture. The inherent sweetness of the lobster is elevated by Chef Juan Amador's signature purple curry sauce, creating a symphony of flavours that dance on the palate. Adding ladyfinger in ponzu and pickled mustard seed adds a delightful touch, completing this delicious masterpiece.

Glacier 51 toothfish (Turbot) 4.5/5

The Glacier 51 Toothfish was replaced by Turbot, pan-seared and served with crustacean cream, chive, carrot and prawn oil, caviar vinaigrette, seaweed tempura crisp, and carrot puree. The dish's finesse is further accentuated by the textural contrast of seaweed tempura crisp and the smoothness of carrot puree. This dish is a culinary dance of lightness and robust flavours, which is a testament to Chef Yew Eng Teng's ingenious marriage of diverse elements.

Miyazaki Wagyu A5 4.2/5

The exquisite Miyazaki Wagyu A5 is captivating with its charred leek ash coating, perfectly complemented by a luscious cocoa jus. The simplicity of the execution allows the exceptional quality of the ingredient to shine, offering a melt-in-the-mouth texture and pure, unadulterated flavour.

Red Ruby 4/5

In a creative interpretation of the Red Ruby, a beloved Thai dessert, it presents a delightful composition featuring water chestnut with rose gelatine. This exquisite treat is immersed in lemongrass coconut soup, accompanied by coconut espuma with a hint of mint oil, and crowned with a delicate milk crisp. The dessert achieves a perfect balance of textures, offering a contemporary twist while preserving the authentic taste of the traditional Thai sweet.

Poached Peach 5/5

Expressing adoration for the dessert, the Poached Peach takes centre stage, accompanied by soursop sorbet on a bed of salted buttermilk sago. The ensemble is elevated with Sakura espuma and purple shiso salt and crowned with Sakura and purple shiso meringue. Despite the challenge of capturing its essence in words, the combination stands out as one of the most exceptional desserts experienced.

Petit Fours

The Petit Four concludes the dinner experience, featuring the Burnt Calamansi Tart, Pandan Financier, and Mochi Bread. Often regarded as mere baked confections, these petite fours at Alma showcase a distinct passion and commitment. They go beyond the ordinary, infusing a soulful touch into each bite, ensuring that the dining experience concludes on a high note, leaving a lasting impression.

Note: This is an invited tasting


Alma by Juan Amador
Goodwood Park Hotel Singapore
22 Scotts Road
Singapore 228221
Tel: +65 6735 9937
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 1030pm
(Closed on Sun & Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes.[Map]

Ginger @ PARKROYAL on Beach Road - A Collaboration with One MICHELIN Star Khao for a Taste of Thailand's Finest Treasures

For the month of October 2023, Ginger at PARKROYAL on Beach Road brings the vibrant flavours of Thailand to Singapore in a unique collaboration with One MICHELIN Star Khao from Bangkok. The 'Flavours of Siam & Home' buffet dinner, available from 6 to 29 October 2023, promises an exciting and delicious taste of Thailand curated by Ginger's Chef Vincent Aw, Khao's Found-owner Ms. Pradinan Arkarachinores, and Celebrity Chef Andy Yang.

With much anticipation fueled by the rave reviews from friends who have visited Khao in Bangkok, I couldn't contain my excitement to savour these dishes right here in Singapore. While the buffet spread also includes an array of local favourites and international offerings, my focus was undeniably on Khao.

River Prawns wand Glass Noodles in Claypot 4.8/5

I dived straight into the Goong Ob Woon Sen, a tantalising dish of River Prawns with Glass Noodles in a Claypot. The glass noodles turned out to be an unexpected delight, skillfully soaking up the opulent and hearty essence of the crustacean, creating a harmonious marriage of flavours that left a lasting impression.

Phad Thai with Prawns 4.2/5

Next on my plate was the Phad Thai Goong, Phad Thai with Prawns. While it may appear as a simple dish, achieving the right balance in Phad Thai is an art. The chewy noodles were spot on, and the harmonious blend of sweet, savoury, and tangy notes made this dish a standout.

Beef Shank with Green Curry 4.5/5

Usually accustomed to green curry with chicken, I ventured into new territory with the Gaeng Kiew Wan Nua Nong Gae, Beef Shank with Green Curry. This variation of green curry was less sweet and creamy compared to what I've had before. Still, it boasted a saucy consistency with a subtle hint of spiciness that perfectly complemented the tender beef shank.

Lamb Shank with Massaman Curry 4/5

Continuing my exploration of Khao's dishes, I had the Massaman Nua Nong Gae, Lamb Shank with Massaman Curry. Massaman curry, sweeter in nature compared to green curry, had no traces of spiciness. The lamb shank was tender and devoid of any gamey flavours.

Wok-fried Minced Chicken with Holy Basils 4.2/5

One of my favourites, Phad Gaprao Cai, Wok-fried Minced Chicken with Holy Basils, delivered an unforgettable punch. The dish was fiery, with a level of spiciness that may be too intense for some. However, the boldness of the flavours here remained authentic.

Crispy Fluffy Catfish with Spicy Mango Salad 4.2/5

The Yum Pladouk Foo, Crispy Fluffy Catfish with Spicy Mango Salad, was a delightful contrast of crispy bites paired with a tantalizingly spicy mango salad.

Crabmeat Omelet, served with Sriracha Sauce 4.2/5

The Khai Jiew Poo, a Crabmeat Omelet served with Sriracha Sauce, arrived with eager anticipation. While it boasted an enticing aroma of eggs without being overly greasy, I couldn't help but wish for a more generous serving of crabmeat to fully savour its sweetness. As it stood, it leaned slightly more towards an egg omelet, albeit a well-prepared one, especially when paired with the zesty Sriracha sauce.

Northern Thai-style Egg Noodles Curry with Chicken 4.5/5

Delving into lesser-known territory, I tried the Khao Soi Gai, Northern Thai-style Egg Noodles Curry with Chicken. It presented egg noodles in a sweet and creamy sauce—a bowl of pure comfort with tender poached chicken.

Boiled Water Chestnuts coated in Thin Flour 5/5

To wrap up this memorable dining experience, I couldn't resist the Tub Tim Grob, Boiled Water Chestnuts coated in Thin Flour, served in refreshing coconut water. This version stood out with its unique twist, perhaps attributed to the fresh coconut water. The addition of jackfruit added an extra layer of flavour and texture, making it a must-try dessert.

'Flavours of Siam & Home' is exclusively available during buffet dinner, with prices at $78++ per adult and $39++ per child from Monday to Thursday, and $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and the eve of public holidays. Additionally, UOB cardmembers can enjoy an exclusive 20% discount on their total bill when using a UOB credit or debit card.

Note: This is an invited tasting


Ginger
PARKROYAL on Beach Road
Level1
7500 Beach Road
Singapore 199591
Tel: +65 3138 1995
Facebook
Instagram
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Buffet Lunch – 12pm to 2.30pm
Buffet Dinner – 6pm to 10pm
À La Carte Dining - 8am to 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Sonder @ Henderson - Bakery Bistro by Day, Euro-Asian Restaurant by Night, by Chef Joe Leong

Sonder, by Chef Joe Leong, is tucked in an industrial area in Henderson. It might be a little inaccessible to travel to, but it takes on a charming space and offers quite an exciting menu. It's a bakery-bistro by day and a Euro-Asian restaurant by night. Along with the Euro-Asian flavours are incorporated Thai, Chinese and local elements, which tie in with the Chef's cultural background.

If you are here for lunch, the 2-Course Menu is at $30/Pax, while the 3-Course Menu is at $45/Pax. A number of dishes are available a la carte as well.

For dinner, there are three menus to choose from. The Petit Menu of 4 Courses ($88/Pax), the Classic Menu of 7 Courses ($138/Pax) and the Gourmand Menu of 9 Courses ($188/Pax). We tried dishes from across these menus, with the majority of them focusing on local and Thai-inspired flavours.

Fresh Bakes

Before diving into dinner proper, we got a taste of their bakery items with a bread basket of freshly baked Butter Croissant ($3.50), Rye Sourdough ($5 for Half, $8 for Full) and Focaccia ($9). On the side, we had three housemade butter - classic salted butter, kombu and garlic. Our favourite was the light yet crisp focaccia that came with a lovely chew, paired with the classic and kombu butter. These bakes and more are available for walk-in purchases in the day, but try to make reservations before heading down to avoid disappointment.

Sea Urchin 4.2/5

We had a lovely start with an amuse bouche of Sea Urchin. It was a mouthful of sweet and creamy uni on a crispy sesame crumble, topped with refreshing calamansi foam.

Mapo Spinach Tofu 4/5

Part two of the amuse bouche was Mapo Spinach Tofu. The smooth, silky tofu is deep-fried and topped with Sichuan-infused minced pork. It was appetising and boasted a mild heat.

Aubergine 3.8/5

For our starter, we had the Japanese Aubergine paired with an interesting red curry sorbet, pearl onions, sundried cherry tomatoes and housemade crispy chips. It was a fun dish, especially with the contrasting addition of the red curry sorbet, but we also thought the tangy sorbet masked the aubergine a little more than we liked.

Risotto 4.2/5

Who would have guessed the Risotto is Chef Joe's take on our local classic chicken rice? With a roulade of chicken, spring onion pesto and ginger tuile, it's finished off with drops of housemade chilli and dark soya sauce. The risotto was fragrant and creamy, retaining a pleasant bite. Our ginger tuile was a tiny bit burnt, but it was an enjoyable dish. It is also available a la carte during lunch for $20.

Seasonal Fish 4/5

The Barramundi arrived with a distinct fragrance. It was served two ways - steamed and fried in a garlic lime jus. The fish was firm yet tender, and while the broth looked mild, it packed a robust, tangy punch.

Kurobuta Pork Collar 4.2/5

Inspired by many's favourite Thai street food, moo ping, the Kurobuta Pork Collar features burnt apple and a coconut glaze. Marinated and glazed in a coconut glaze, the pork collar is first sous vide, then grilled over a charcoal fire where the smokiness gets locked in. The skillfully cut apple is made into a roll and lends a tangy sweetness to the tender pork.

Red Ruby 4.5/5

We honestly did not expect to enjoy this Red Ruby ($15) as much, but Chef Joe's modern and delicate rendition wow-ed us. On a base of coconut crumble, you have coconut sorbet and a thin rose-flavoured milk skin layered on top with crunchy red rubies on the side. It's mildly sweetened and a refreshing way to end the meal.

Apple Crumble 4.2/5

As an additional dessert, Chef Joe recommended his signature Apple Crumble ($20). Lightly breaking through the thin-shelled “apple” will reveal caramelised apple cubes in brandy and apple mousse. These paired delightfully with the chocolate crumble base.

Petit Fours

Our meal ended with Petit Fours of dragon fruit, chocolate tart, and a strawberry mousse macaron.

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.


Sonder
217 Henderson Road
Singapore 159555
Tel: +65 65134502
Facebook
Instagram
Website
Nearest MRT: Redhill MRT (EW Line)

Opening Hours:
Tue-Sat: 12pm - 5pm, 6pm - 10pm
(Closed on Mon and Sun)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus 145. Alight 5 stops later. Walk to destination. Journey time about 10 minutes [Map]

2) Alight at Telok Blangah MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Telok Blangah MRT station (Stop ID 14169). Take bus 176. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]