Bridge Restaurant @ Seah Street - Fine Dining Without Fuss Nor Pinch

Bridge Restaurant along Seah Street has recently revamped their menu with the introduction of the new Head Chef, Ace Tan who used to work in Pollen. The new menu focused in 3 main categories, creativity, haute and experimental-piquant illustration while not diverting from the motto of offering fine dining meal with reasonable pricing.

Our dinner started with some sourdough and anchovy butter. On top of their ala carte menu, the revamped menu has also introduced 3-course ($55) and 5-course ($85) set menus, offering a wallet friendly experience. The downside is that it is a fixed menu without any choices of starter, mains and dessert. I understand the restaurant is working towards that though.

Amuse Bouche - Oyster Leaf with Yuzu Gel 3.5/5

Amuse Bouche - Buckwheat Pikelet with Foie Gras Mousse 3/5

The set course started with two Amuse Bouche to kick start the dinner. First is the Oyster Leaf with Yuzu Gel, followed by the Buckwheat Pikelet with Foie Gras Mousse.

Textures of Crab 4.2/5

Moving on to the starters, we tried the Textures of Crabs ($20) and Foie Gras and Samphire ($22). For both the dishes, the staff will pour the sauce at the table upon serving.

Beginning with the Textures of Crabs, I like the play of cold and hot from the sweetness of the crab meat and deep fried crispiness of the soft shell crab. All these is held together by the lovely umani gazpacho, for a light and refreshing finish.

Foie Gras and Samphire 4.5/5

Another impressive starter on the menu is the Foie Gras and Samphire ($22). It is common to pair foie gras with fruity jam or even a rich and heavy sauce but having it with smoked shitake consomme is something interesting that works excellently. Even my friend who don't really take foie gras, felt that it masked the gaminess of the foie gras perfectly, giving it a total new dimension.

Ink Risotto and Purple Octopus 4.5/5

I am not a big fan of squid ink dishes as I find it very one dimensional. However the Ink Risotto and Purple Octopus ($28) changed my mind totally. Cooked together with paramsan cheese, it gives the risotto a multi flavours experience. I enjoyed how the cheesy flavour infused with the squid ink for a harmoniously bite of the rice grains.

Chrysanthemum Infused Snapper 3.8/5

What I like about the Chrysanthemum Infused Snapper ($30) is the crispy fish skin that has been separated from the fish meat. This is probably my first encounter of such execution. The chrysanthemum is actually quite untraceable but I like the lemon tobiko that gives the fish meat a zesty kick.

Kagoshima Japanese A4 Wagyu and Fennel Spice 3.8/5

Another main dish we tried is the Kagoshima Japanese A4 Wagyu and Fennel Spice ($70 for 100g / $120 for 200g). The meat is cooked to a beautiful sear on the exterior. However I thought the flavour of the beef was a little disappointing. It did not have that sweet beefy flavour that I prefer.

Native Fruits of Singapore 3.5/5

Moving to dessert, the Native Fruits of Singapore ($18) showcases the local fruits such as jackfruit, lychee, topped with culture cream and almond crumbs. It is served with a scoop of Okinawa organic tofu gelato.

Sweet Potato Cake with Honey Cider Custard 3/5

Last but not least I had the Sweet Potato Cake with Honey Cider Custard ($16). I like all the components on the bowl such as the coconut jelly, sesame micro sponge and purple sweet potato gelato, except for the sweet potato cake which was on the heavy and dry side to wrap up the night.

The dining experience at Bridge is like bridging the gap between fine dining and casual dining. I can see and taste what it is trying to do and applaud it. While I enjoyed both the starters and mains, I felt that the desserts need some fine tuning to match the excellent start.

Note: This is an invited tasting.


Bridge Restaurant
31 Seah Street
Singapore 188387
Tel: +65 63334453
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Wed: 3pm - 11pm
Thu: 12pm - 11pm
Fri: 12pm - 1am
Sat: 11am - 1am
Sun: 11am - 5pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

Chef's Table by Chef Stephan Zoisl @ Tras Street - A Menu With Seasonal Produce Around The Globe

Omakase experiences are common, but one that allows you to choose your ingredients out of a list is rare. That makes the first Chef's Table Only Restaurant in Singapore by Owner and Chef Stephan Zoisl, unique and intriguing. Over here, without having to step out of this island, you get to try dishes crafted using some of the best of seasonal produce and gourmet products from around the globe. Part of the Chef's Table experience includes having the chefs serving the dishes right up to your table personally, and share with you the philosophy behind each dish. With such friendly chefs, you are also encourage to interact with them at their open kitchen, if you are curious to know what's going behind your food for the evening.

With 28 ingredients on the menu, cross out those that you are not keen to have on your plate, then leave the rest to the chefs to work their magic. Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person, 6 course at $128+ per person.

Crabmeat with Cucumber, Cucumber Flower, Gazpacho of Cucumber and Yogurt 4.5/5

For starter, we had Crabmeat with Cucumber and Cucumber Flower. Chefs came forward and poured a portion of gazpacho of cucumber and yogurt over the crabmeat. I was awed by it. The crabmeat, aromatic with dills, was sweet and savoury. Every bite into the bright tobiko pearls was a surge of flavour. Before it turned too savoury, the diced cucumber and the cold Spanish soup drew it back with their sweet and refreshing flavours, along a light touch of astringency from the microgreens.

Hamachi with Peas with texture, Bouchot Mussels and Saffron sauce 3.8/5

We slowly built up our appetite with a light main - Hamachi with Peas Puree, Bouchot Mussels and Saffron sauce. I googled and learnt that this specific type of mussel was grown on ropes strung from wooden poles in the sea, resulting in grit and barnacle-free mussels with full meats and a cleaner flavour. Indeed, the mussels doesn't taste briny at all. Instead, it is plump with a sweeter and sharper taste than usual, giving nice punches to the oily Hamachi.

Cod Fish with Parsley Risotto, Green Asparagus, Lobster stock and Jamon Iberico 4/5

Every dish is indeed a surprise. The next item is crafted with an another unusual combination of Cod Fish with Parsley Risotto and Jamon Iberico. Once again, chefs poured the mustardy Lobster stock over the lush green and dark red. Just like the mussles, the savoury Jamon Iberico punches intensity into the sweet, buttery cod, while the herbaceous risotto, being firm and chewy, supports these heavy-weights with a nice textural contrast.

Veal Ragout with White Butter Bean Puree, Horseradish, Mustard and Salad Burnet 4.5/5

Meat was introduced to us subtlely with Veal Ragout, served with White Butter Bean Puree, Horseradish, Mustard, and a green highlight by Salad Burnet. With such a tangy profile, this meat dish is oddly light and appetising. Diced into similar size as the pickled beets, eating veal's tongue in this manner is alot less intimidating. It has texture like luncheon meat, meaty and chewy, hence in every mouthful, I had a mixture of crunch, mash and chewiness. The grilled horseradish, though small, surprised my taste buds with its charred bitter-sweetness.

Muscovado Duck with Foie Gras 3/5

Our last main was Muscovado Duck with Foie Gras, Fermented Grains, Shallot, Chanterelle Mushroom, highlighted with Nasturtium Leaves. The fermented grains was interesting, somewhat like miso. The duck meat was light and tender with a juicy layer of seared fat. However, pairing the meat with the savoury sauce and grain plus the Foie Gras on top, was really a bit too much for the evening.

Flavours of Black Forest with Cherry, Chocolate, Cream (liquid nitrogen) 3/5

For dessert, we had a deconstructed Black Forest, presented to us with the ice cream still brewing with liquid nitrogen. I like the cherry sorbet, which was sweet and tangy but the chocolate was a little too sweet for my liking.

Similar to the food menu, Chef's Table also boasts a wine menu with over 100 wine labels, each personally selected and curated in small batches by General Manager and Sommelier, Per Drews.
What I really appreciate about Chef's Table is that every dish is highly engaging and intriguing. The play of colours, ingredients, be it big or minute, all seem to tease each and every individual nerve of my senses. Even the toilet is inviting. Don't forget to visit their toilet before you leave for the night.

Written and photograph 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. Note: This is an invited tasting.

Chef's Table by Chef Stephan Zoisl 
61 Tras Street
Singapore 079000
Tel: +65 62244188
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel via Wallich Street. Turn right onto Tras Street. Walk to destination. Journey time about 5 minutes. [Map]