G7 Teochew Restaurant @ Jalan Mas Puteh (West Coast)

A new Teochew restaurant has recently opened up near my place and I have been wanting to check it out. The opportunity came when we had a gathering for the foodies staying in the West. Hence I recommended to have our dinner at G7 Teochew Restaurant located at Jalan Mas Puteh, along West Coast Road. The restaurant is owned by the G7 Restaurant Group across the island.

Teochew Frozen Pig Trotter 2.8/5

Pork Trotter Aspic is a traditional Teochew dish rarely find at restaurant nowadays because of the labour intensive required to prepare the dish. Long hours is needed to remove the fats and bones from the pig trotter, marination, stewing for more than 10 hours to extract the gelatin from both the trotter and pig skins and then freezing it to form into jelly. Unfortunately I find the marination of the Teochew Frozen Pig Trotter ($14 small) is on the salty side. Actually I already can tell from the dark coloured appearance.

Teochew Braised Duck and Beancurd 4/5

Teochew is known for their braised duck so it is inevitable that we have to order the dish to try. The Teochew Braised Duck and Beancurd ($30) is braised in a light braising sauce with a a slight hint of herbal taste. The sliced duck meat is also cooked to a nice tender accompanied with a thin layer of fat under the skin.

Teochew Fish Maw Clear Soup 3/5

I was actually not quite expecting the version of Teochew Fish Maw Clear Soup ($42 large) from G7 Teochew restaurant. Besides the fish maw, the bowl of soup comes with other ingredients such as fish balls, fish dumplings, minced pork, tofu and fish slices. I don't find any special about the soup except throwing all the different ingredients into it. In fact it felt more like having seafood tofu soup.

Fried Oyster Omelette 4.2/5

It may look like an ordinary fried omelette when it is served to the table. The star is actually hidden underneath the Fried Oyster Omelette ($14). The plump and juicy oyster complemented by a special sauce accentuated the whole enjoyment of this simple but yet delicious dish.

Steamed Pomfret 4/5

Teochew is known for their steamed fish and my favourite is the Teochew Style Steamed Promfret ($64). It is about $8 per 100 gram. The promfret is steamed to a nice moist texture. Together with the salted vegetable and sour plum, it brought out the flavour of the dish even more.

Nai Bai in Supreme Broth 4.2/5

For greens, we had the Nai Bai in Supreme Broth ($24 large) which has a nice crunch, layered with an aromatic and hint of sweetness from the garlic and supreme broth.

Chye Por Dry Hor Fun 4.5/5

While I was browsing through the menu, I noticed Chye Por Dry Hor Fun ($12 medium) and I know I must order it. I am glad that I did as the group enjoyed the rice noodle dish that is well packed with the wok hei aroma. The crunchy bites of char por tossed with the rice noodles, provided the additional boost in flavour.

Scallop with Yam 2.8/5

I though the Scallop with Yam ($50 large) would be an interesting dish to try but it turned out quite disappointing. The scallop has probably shrunk and lost its juiciness after deep frying. It is kind of one dimensional with the scallop lost in the yam basket.

Pumpkin Yam Paste 4.2/5

Last but at least, a must have to end the dinner is the Pumpkin Yam Paste ($18 large). The warm dessert with its thick and creamy texture, together with the sweet pumpkin paste provided the fitting ending to the whole dinner.

Overall we have a satisfied meal at G7 Teochew Restaurant. I would go back again to try the other dishes on their menu, especially the cold crab which was sold out during our visit. I would recommend ordering the braised duck, steam pomfret, chye por hor fun and yam paste which were the dishes I enjoyed during my visit.


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G7 Teochew Restaurant
9 Jalan Mas Puteh
Singapore 128615
Tel: +65 68732089
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Website
Nearest MRT: Clementi (EW Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 1030pm

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Verre Modern Bistro & Wine Bar @ Rodyk Street

Verre at Rodyk Street has transformed from a wine bar to a full fledged restaurant with a new chef on board as well as the goal to craft a cuisine that does justice to the superb collection of wines. Renamed as Verre Modern Bistro & Wine Bar, Verre is the French word for glass. Just like the mature of fine wine with time. the restaurant offers a extensive menu that is fitting to pair with its excellent fine wine collection.

Chicken Liver Parfait 4.5/5

We started the dinner with the Chicken Liver Parfait ($24) and French baguette slices. I love parfait and I will gladly give up the butter for the chicken liver parfait spread on the bread.

Tarte Flambee Forest 4/5

A delectable appetizer especially for sharing is the Tarte Flambee Forest ($22). The thin bread dough is topped with button mushroom, gruyere cheese, espellete pepper, creme fraiche with raw egg yolk mix and caramelised onion.

Half Lobster Salad 4.2/5

Mentioned earlier that Verre means glass in French. Hence throughout the restaurant you will notice the various touches to have the glass element such as the glass cloches for the dishes. The Half Lobster Salad ($38) is served on a smooth guacamole base. The Maine lobster cooked in court-bouillon broth is bouncy in texture and surprisingly goes well with the avocado base.

Black Garlic Soup 4.5/5

For those looking for a comforting bowl of soup, I would recommend the Black Garlic Soup ($19) served with a dill bread, bamboo charcoal wheat flour crisp and black garlic clove, The aromatic soup is a good change from the norm with a touch of exquisiteness.

Papillote Octopus & Clams 4/5

The Papillote Octopus & Clams ($30) interestingly is served on a bed of shells. Initially I thought the shells were part of my dinner until we cut open the parchment paper, revealing the seafood such as tiger prawns, white and bamboo clams, and octopus inside that are oven baked for 4 minutes.

Pan Seared Scallop with Sweet Corn 4/5

The Pan Seared Scallop with Sweet Corn ($38) with its plump and juicy scallop is beautifully paired with a sweet corn sauce. I like sweet corn and hence this combination managed to satisfy my palate.

Suckling Pig 4.5/5

On the bed of mash is the Suckling Pig ($42) slow roasted for up to 5 hours. In addition, it also comes with pork shoulder slow braised for 12 hours. The crackling skin and tender pork was so delicious that my stomach seems to have grown bigger that I wish for another plate.

Filet of Wagyu Beef 4.5/5

The Filet of Wagyu Beef ($62) is served with Truffle Fries. The Australian wagyu tenderloin is pan fried to a beautiful pink, juicy and flavourful. A good piece of steak does not need any fancy accompaniments when it is flavoursome on its own.

Lamb Chop with Moroccan Couscous & Mint Sauce 3/5

I love having a good piece of lamb with a glass of red wine. Unfortunately the Lamb Chop with Moroccan Couscous & Mint Sauce ($46) did not manage to impress me. The oven roasted Australian lamb finished on pan seems pale in flavour compare to the other meat dishes.

Vanilla Cheese Cake 4/5

Moving on to the dessert, we tried the Vanilla Cheese Cake ($17). The deconstructed cheese cake comes with a scoop of banana-passion fruit sorbet. The light and yet refreshing dessert awakens my senses after all the richness in the savoury dishes.

Jasmine Tea Verrine 4,2/5

The Jasmine Tea Verrine ($16) is another pleasing and delicate dessert that my internal self is screaming for more. The Jasmine flavoured granite, calamansi flavoured jelly and espuma foam together with marmite crumble and milk sherbet grows on me after each taste until I realized it was gone and it felt like I was waken up from a sweet dream.

Saint Honore 4.2/5 and Canele 4/5

For the warm dessert, we have the Saint Honore ($10), Cancele ($4) and Apple Mille-Feuille ($16). The trio of French pastry demonstrated the culinary experience of Chef Masashi Horiuchi who is trained in classic French technique. I have tried chef Masashi's cuisine before but I have never known of his dessert forte. All the desserts here are really good. I am not a sweet tooth person and the fact that I enjoyed them surprises myself.

Apple Mille-Feuille 4.2/5

In summary the new revamped Verre Modern Bistro & Wine Bar has created a menu that fits the huge collection of wines. The staffs are also very knowledge in the wine pairing for your dishes. Foodies who like to enjoy fine wine with great food, you have another great place to go to now at Verre Modern Bistro & Wine Bar.


Verre Modern Bistro & Wine Bar
8 Rodyk Street
#01-05/06
Singapore 238216
Tel: +65 65091917
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Website
Nearest MRT: Chinatown (NE Line, DT Line), Tiong Bahru (EW Line)

Opening Hours:
Mon-Thu: 4pm - 12midnight
Fri-Sat: 4pm - 1am
Sun: 4pm - 11pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite Subordinate Court (Stop ID 06171) along Upper Cross Street. Take bus number 51 or 186. Alight 2 stops later. Cross the overhead bridge. Cross the river. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 123. Alight 5 stops later. Cross the river. Walk to destination. Journey time about 18 minutes.[Map]