FOC Restaurant @ Keong Saik - Relocates to Its New Home with an Elevated Menu

FOC Restaurant has recently resettled on Keong Saik Road. Since their debut on Hong Kong Street 11 years ago, FOC has been beloved for dishes steeped in Catalan tradition yet reimagined with bold, energetic flair that speaks FOC in every way.

Hand-cut Ibérico Jamón 4.5/5

Toasted Bread with Tomatoes 4/5

We began with snacks and tapas. A plate of skillfully hand-cut Ibérico Jamón (100% Acorn, cured 36 months, $36) was paired with Toasted Bread with Tomatoes ($6 for 2 pc). Draping the unctuous jamon over the tomato toast brought everything together, with the richness of the ham balanced by the refreshing juiciness of the tomatoes, all anchored by the crunch of the bread.

Smoked Cantábrico Anchovies on Charcoal Brioche 3.5/5

Smoked Cantábrico Anchovies on Charcoal Brioche with Salted Caramel Butter resembled a patisserie treat, with the butter piped elegantly on the charcoal brioche, and a whole smoked anchovy laid atop. Visually stunning, it offered an intriguing interplay of sweet and savoury with the toffee-like butter against the briny anchovy, alongside a pleasing textural contrast between the rich topping and crunchy toast. I would have preferred a saltier, darker caramel to heighten the contrast of the flavours.

Dry-aged Wagyu Beef Tartare 4.5/5

A playful spin on a beef tartare dish is the Dry-Aged Wagyu Beef Tartare, served on Dry Chipotle Brioche with Caramelised Onion Ice Cream ($20 for 2pc). Similar to the previous dish, there was a textural contrast between the creamy beef tartare and the crunchy Dry Chipotle Brioche, alongside a boost of mouthfeel and a sweetness from the Caramelised Onion Ice Cream to round out the flavours.

'Patatas Bravas' FOC Style 5/5

'Patatas Bravas' FOC Style ($6 for 2pc) were simple yet utterly satisfying. Each bite offered a crisp exterior with a soft, tender, layered potato inside, enriched by creamy aioli and spicy brava sauce that provided both punch and an indulgent mouthfeel.

Momotaro Tomato 4.5/5

Having access to new ingredients such as the Momotaro Tomato allowed the team to present a seasonal dish commonly found in Spain during tomato season — the Momotaro Tomato Salad ($20), elevated with Tomato Sorbet, Chive Oil, Spanish Onion, and Hazelnut. Two types of vinegar were used to create a lightly acidic dressing that highlighted the natural sweetness of the tomatoes. At the same time, the sorbet kept the dish chilled, amplifying its refreshing character. Croutons were tossed in as well, soaking up the delicious dressing left at the bottom of the plate, made even tastier by the tomato juices drawn out from the fruit.

Charcoal-grilled Octopus 4.5/5

Another new tapas to savour is the Charcoal-grilled Octopus with Pork Jowl, Cabbage 'Trinxat' & Paprika Ajada ($34). The rustic trinxat, chunky with cabbage, potato, and fatty pork jowl cubes, paired beautifully with the octopus, which was cooked just right with a satisfying char on the exterior.

Braised Oxtail 4/5

For mains, we had one of FOC's long-time signatures — Braised Oxtail stuffed with Foie Gras, served with port wine sauce, parsnip purée, parsnip chip, and basil pesto. A classic Spanish comfort dish made more indulgent with a slab of foie gras terrine nestled in the middle, its funkiness amplifying the deep beefy notes of the oxtail. The thick port wine sauce offered a sweet, tart, and aromatic lift that cut through the richness of the gelatinous oxtail. The herbaceous basil pesto felt a little muted against the stronger flavours, hence a touch more could have helped layer and lift the dish.

Seafood 'Senyoret' Paella 4.5/5

At FOC Keong Saik, paella is now served in cast-iron pans instead of the traditional carbon steel ones. The switch allows for a generous layer of socarrat to develop a deeply charred crust that contrasts beautifully with the rice, which was plumped with crustacean flavours. The Seafood 'Senyoret' Paella ($42) features succulent Mediterranean red prawns, while the scallops are well-seared on the outside yet tender at their core.

Molten Chocolate & Hazelnut Gianduja Cake 4/5

To close, we indulged in a decadent Molten Chocolate & Hazelnut Gianduja Cake. Its thick, luscious chocolate lava oozed luxuriously onto the plate, paired with a scoop of nutty pistachio ice cream for balance.

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


FOC Restaurant
32 Keong Saik Road
Singapore 089139
Tel: +65 62065810
Facebook
Instagram
Website
Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 1130pm
Fri-Sat: 12pm - 12midnight
Sun: 6pm -1130pm
(Closed on Mon)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

54° Steakhouse @ Amoy Street - A Contemporary Steakhouse Redefining the Classics

Located in the heart of the CBD along Amoy Street, 54° Steakhouse is the newest contemporary steakhouse concept by Food Concepts Group (behind Altro Zafferano and Griglia). Its name pays homage to both its address and the precise internal temperature (54 °C) of a perfectly cooked medium-rare steak. Unlike the group’s previous Italian concepts, 54° Steakhouse reinterprets the classic steakhouse through a globally inspired, modern lens.

Potato Brioche 4/5

A must-try to begin is the Potato Brioche ($8), served with three types of housemade butter – Original, Whipped Caramelised Onion, and Beillevaire Salted Butter. Fluffy and pillowy, the brioche offers a comforting start, elevated by the rich butters.

Yellow Tuna 4.2/5

Beef Tenderloin Tartare a la Parisien 4/5

Seafood lovers will appreciate the Yellow Tuna ($24), inspired by smoky Korean beef tartare. Wild-caught Australian tuna is seasoned with smoked ponzu, sesame oil, and crowned with cured egg yolk, its freshness balanced by sweet nashi pear. Alternatively, the Beef Tenderloin Tartare à la Parisien ($28) delivers a more classic rendition. Finely chopped Black Onyx beef is combined with Dijon mustard, gherkins, capers, shallots, and Worcestershire, then topped with egg yolk and accompanied by crisp paprika chips.

Amela Tomatoes 4.2/5

For something refreshing, the Amela Tomatoes ($22) makes a delightful Mediterranean-style salad with Japanese Amela tomatoes, French beetroot, and smoked Greek yoghurt. Each element is carefully prepared — the beetroot marinated French-style with orange juice and sherry vinegar, while the yoghurt is smoked with applewood, giving depth to the vibrant dish.

Capellini 4/5

Pan-Seared Hokkaido Scallops 4/5

The Capellini ($58) is an elegant cold pasta inspired by Japanese noodles, topped with raw Mozambique langoustines and caviar. Seasoned with truffle oil, shio kombu, and Sichuan pepper, the dish is refined yet indulgent. Another highlight is the Pan-Seared Hokkaido Scallops ($32), paired with smoked Snake River Kurobuta bacon and truffle leek velouté — a surf-and-turf interpretation that strikes a balance of richness and delicacy.

Satsuma Wagyu A4 4.2/5

Of course, the stars of the menu are the steaks. Using a signature method, each cut is first seasoned with a proprietary spice blend before being grilled over Australian ironbark wood for a smoky depth, then finished over white binchotan charcoal for that perfect caramelised crust.

USDA Prime Linz Heritage Angus 4.2/5

Black Onyx Angus by Ranger Valley 4/5

Australian Sanchoku Wagyu 4.5/5

- Satsuma Wagyu A4 ($98/170g) from Kagoshima impresses with its silk-like texture and snowflake marbling.

- USDA Prime Linz Heritage Angus (from $98/320g) delivers bold, full-bodied flavours.

- Black Onyx Angus by Ranger Valley (from $78/250g) is prized for its buttery richness from long grain-feeding.

- Australian Sanchoku Wagyu (from $48/300g) balances tenderness with clean, juicy flavours.

To further enhance the experience, housemade sauces ($8++ each) are available — from the house-blend 54 Steak Sauce to Café de Paris, Chimichurri, Pepperberry & Brandy, and Béarnaise.

The Lemon 4.2/5

Burnt New York Cheesecake 4.5/5

Desserts are no afterthought here. The signature The Lemon ($18) surprises with its citrus parfait encased in a delicate white chocolate shell, revealing a refreshing yuzu gel core with lemon sorbet and crumble. For something more indulgent, the Burnt New York Cheesecake ($14), double-baked with French cream cheese and paired with vanilla-blueberry compote, hits the spot. Chocolate lovers will adore the Cold Fondant ($16) — layers of sponge, praline, mousse, and a liquid Gianduja hazelnut-chocolate centre, crafted with Valrhona chocolate for a decadent finish.

Cold Fondant 4.2/5

54° Steakhouse is not just another steakhouse in the CBD. With its meticulous approach to steaks and a globally inspired menu that strikes a balance between creativity and comfort, it stands out as a destination for both meat lovers and those seeking contemporary dining flair. From refined appetisers to showstopping mains and inventive desserts, it delivers a complete dining experience worth seeking out.

Note: This is an invited tasting.


54° Steakhouse
54 Amoy Street
Singapore 069880
Tel: +65 8893 7701
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 11pm
Sat: 6pm - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 6 minutes. [Map]

Uoharu (魚治) @ IOI Central Boulevard Towers - Celebrates 1st Anniversary with Limited-Time Menu and Fun Interactive Activities

Renowned Tokyo izakaya Uoharu (魚治) marks its first anniversary in Singapore with a lineup of limited-time dishes and engaging activities from 14 August to 19 October. Since opening its doors a year ago, Uoharu has impressed diners with fresh produce sourced directly from the famed Toyosu Market. The izakaya has now expanded its offerings to include premium seafood and fish flown in from Hokkaido, further elevating the authentic Japanese dining experience.

To celebrate the occasion, Uoharu has introduced a series of interactive activities such as the Egg-slide Challenge (win your dish for free if you succeed!), mochi pounding, Polaroid snapshots with a complimentary sake shot, and a lucky-draw Fuku Stick with prizes including free beer and dishes.

Seared Miso Sashimi Tartare 3.5/5

The Seared Miso Sashimi Tartare ($14.80) arrives dramatically, fire-torched tableside. Wrapped with seaweed and creamy egg yolk, each bite is rich, smoky, and texturally layered. It is a fun and flavourful start to the meal.

Akita Smoked Radish with Cream Cheese 5/5

The Akita Smoked Radish with Cream Cheese ($10.80) is a simple yet outstanding dish that stole the show. The crunchy, smoky-sweet radish paired with smooth cream cheese was so addictive that we immediately ordered a second serving.

Japanese-Style Tomato Salad 4.2/5

Refreshing and light, the Japanese-Style Tomato Salad ($12.80) showcased tomatoes with an incredible natural sweetness, enhanced by a nutty goma sesame dressing.

A4 Wagyu Baguette with Cured Egg Yolk 3/5

Priced at $16.80 for two pieces, the A4 Wagyu Baguette with Cured Egg Yolk ($16.80 for 2pc) comes with its own Egg-slide Challenge. While the wagyu itself was tender and savoury, the highlight here is the fun activity rather than the flavour.

Grilled Seasonal Shellfish 3.8/5

Grilled Seasonal Shellfish ($38.80) comprises a trio of scallop, turban shell, and surf clam.. The scallop and clam were sweet and delightful, though the turban shell proved tough and less enjoyable.

Beef Tongue and Daikon Nitsuke 4/5

The Beef Tongue and Daikon Nitsuke ($21.80) was a comforting and flavourful simmered dish. The tender cubes of beef tongue practically melted in the mouth, balanced beautifully by the sweetness of slow-cooked daikon.

Beef Bone Marrow with Baguette Toast 3/5

The Beef Bone Marrow with Baguette Toast ($25.80) delivers rich, buttery marrow spread over crisp baguette, making it a decadent drinking snack. Indulgent as it is, the heaviness may not appeal to everyone.

Jumbo Sea Tiger Prawn with Mentai Aburi 4/5

The Jumbo Sea Tiger Prawn with Mentai Aburi ($26.80) impressed with its sweet, briny flesh crowned with creamy, smoky mentai, which is decadent and indulgent. Personally, I felt the bold topping overshadowed the natural sweetness of the prawn, though I can see how the punchier flavours would appeal to the younger generation.

Oden Moriawase 4.5/5

The Oden Moriawase ($18.80 for 7 kinds/ $32.80 for 20 kinds) is a quintessential Japanese comfort dish. The lightly seasoned dashi broth, sweet daikon, and variety of fish cakes made this a must-order, especially for sharing.

Chicken Wing 4.2/5

Grilled and perfectly executed, the Chicken Wing was juicy with a crisp skin, which is always a crowd pleaser.

Premium Seafood Donabe 4/5

Packed with crab, hotate, aka ebi, salmon, and ikura, the Premium Seafood Donabe ($29.80) was brimming with oceanic flavours. The donabe sealed in all the goodness, with fluffy rice soaking up every drop of umami essence.

Uoharu Singapore celebrates its milestone in true izakaya spirit with great food, premium seafood, interactive fun, and plenty of sake to go around. While not every dish hit the same high note, highlights such as the Akita Smoked Radish with Cream Cheese, Oden Moriawase, and Jumbo Sea Tiger Prawn with Mentai Aburi make this anniversary menu well worth a visit.

Note: This is an invited tasting.


Uoharu (魚治)
IOI Central Boulevard Towers
2 Central Boulevard
#01-16
Singapore 018916
Tel: +65 6931 2733
Facebook
Instagram
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line)

Opening Hours:
Mon-Sat: 11am - 10pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit E or F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Shenton Way MRT station. Take Exit 4. Cut across Asia Square Tower to Commerce Street. Cross the road. Walk to destination. Journey time about 5 minutes.[Map]

665 Degrees Fahrenheit (665°F) @ Andaz Singapore - 'Tastes & Tunes', Strum Up an Unforgettable Night by Guitarist Dansen John

We had a thoroughly enjoyable night out at 665°F, which is perched on Level 38 of Andaz Singapore. Specialising in meat-centric cuisine with Southeast Asian influences, the restaurant boasts an imported PIRA oven from Barcelona. Fuelled by a mix of charcoal and wood, it reaches a searing 665 degrees Fahrenheit, imparting bold, authentic grilled flavours and the irresistible aroma of barbecue to every dish.

On this occasion, we were treated to the full experience of 665°F. First, we had our dinner in the main dining room, enjoying some of their signature dishes. Then, we adjourned to The Cellar for their 'Tastes & Tunes' experience, where guitarist Dansen John serenaded us.

The Cellar is an elegant, cosy, and dimly lit space that offers an extensive selection of Old and New World wines, all set against the stunning backdrop of Marina Bay. Within this understated, luxurious lounge setting, Dansen's soulful blend of jazz, blues, and acoustic pop creates a rich, contemporary soundscape. It's a sophisticated way to unwind, and guests can enjoy a curated selection of fine wines, small plates, and nibbles, such as sliders, olives, cheese and ham, wings, and fries. Cellar Sessions take place every Saturday from 8:30 PM onwards.

Signature Sourdough Bread and Seasonal Dip

Dinner began with a serving of their warm Signature Sourdough Bread, accompanied by a seasonal dip that was especially satisfying, complemented by a touch of their freshly ground pepper.

Crudo Of Hiramasa Kingfish & Yellowfin Tuna 4.2/5

Next, we were served a cold appetiser of Crudo of Hiramasa Kingfish and Yellowfin Tuna dressed in a zesty tomato ponzu. The dish was garnished with tomberries, crunchy pickled cucumber, and a drizzle of gamtae oil. The textures were lovely, and it made for a light, refreshing start that whets the appetite for the courses to come.

Tomato Salad 4/5

For my dining companion, who doesn't take raw fish, they thoughtfully offered a bright and refreshing Tomato Salad instead.

Traditional French Onion Soup 4.5/5

Next, we were served their Traditional French Onion Soup, a dish I was particularly excited about, as I absolutely love French onion soup. Presented in a deep bowl, their version featured a rich, slow-cooked onion broth that was hearty and delicious. In place of the usual croutons, it offered a local twist with crispy youtiao, topped with a golden, savoury layer of melted Gruyère cheese.

665°F Wagyu Tasting, 4.5/5

For the main event, we savoured three exceptional cuts of beef, each showcasing distinct qualities. The first was the Tajima Cross-Bred Wagyu Bavette, with a Marble Score of 4-5, offering a tender yet robust flavour with a satisfying balance of fat and meat.

Next, the Robbins Island 100% Full Blood Wagyu Tenderloin, with an impressive Marble Score of 7-8, stood out for its rich depth of flavour and melt-in-your-mouth tenderness.

Finally, the Satsuma Full Blood Wagyu Striploin, graded at Marble Score A4, was juicy and buttery, enhanced by the accompanying beef fat.

Among these cuts, the Robbins Island Full Blood Wagyu Tenderloin was our favourite! The beef was served alongside tomatoes, roasted garlic confit and a Sumac Selection of Mustards and Sauces, complementing each cut well.

We were also presented with three side dishes to accompany our wagyu tasting plate:

Roasted Yukon Potatoes 4/5

Potatoes are a must-have when enjoying steak, and this side dish did not disappoint. Golden and tender Roasted Yukon Potatoes were tossed with fragrant curry leaves and a touch of dried chilli.

Crispy Brussels Sprouts Sesame 3.5/5

Crisp-fried Brussels Sprouts are elevated with nutty sesame seeds, a kick of fresh jalapeño, and topped with delicate shavings of smoky bonito from Cameron Highlands.

Padron Peppers 'A La Plancha' 3.8/5

Charred to perfection on a hot griddle, these mild Padron Peppers are served with a cooling drizzle of tangy hung yoghurt, balancing smoky heat with creamy freshness.

Whiskey-Fired Ice Cream S'more 3.8/5

For dessert, the Whiskey-Fired Ice Cream S'more is a showstopper. A cube of Madagascan Vanilla & Salted Caramel ice cream is drizzled with hot fudge sauce, then flambéed with whiskey tableside. It's served alongside a graham cookie for the perfect finish. I only wish there had been less ice cream and a bit more marshmallow and hot fudge sauce instead!

In addition to their à la carte menu, 665°F offers 3- to 5-course signature dinner sets, along with an enticing $68++ unlimited steak frites deal available on weekends and public holidays. The service here was also excellent, and the team was warm, professional, and attentive throughout our visit. It's worth checking out for a relaxing night out or a special occasion.

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.


665°F
Andaz Singapore
Level 38
5 Fraser Street
Singapore
Tel: +65 64081255
Facebook
Instagram
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 23pm, 6pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit F. Walk to destination. Journey time about 5 minutes. [Map]