The newly opened Wine & Chef along Keong Saik Road is the brainchild of SG Wine Cellar in partnership with wine distributor Papawines from Italy. The new establishment offers a cosy destination for affordable Italian boutique wines paired with homestyle Mod-Sin cuisine. It is also a wine shop boasting over 250 exclusive Italian wines from boutique family-owned wineries, making them Singapore's largest collection of Italian wines.
Tofu & Century Egg 3/5
The kitchen is helmed by Executive Chef Wilson Ang who has worked at DB Bistro, Spruce and Fordham & Grand. Starting with the small bites, we tried the Tofu & Century Egg ($6). The dish is served cold. The soft and silky tofu is made from homemade organic soya milk. It is then garnished with creamy century egg yolk sauce, sesame dressing, extra virgin olive oil and pok chui crackers.
Steamed Black Mussels 4/5
Next, we had the Steamed Black Mussels ($18) which is one of their popular dishes. The Chilean mussels are steeped in chicken broth, Chinese rice wine, minced ginger and garlic. This is topped with chillies, shallots, cliantro, and finished with a spritz of lime juice.
Salmon Confit Risotto 4/5
I was told that the Salmon Confit Risotto ($18) is inspired from the local fish porridge, I have to admit it was a bit hard sell for me. However, this is really a yummy dish. Instead of rice, it is replaced with mascarpone barley. A while Norwegian salmon fillet is used instead of fish sices. It is finally crowned with ikura, tobiko and celery leaves, and dressed with lemon juice for a zesty finish.
Crab Meat Hokkien Mee 4.2/5
The Crab Meat Hokkien Mee ($26) is a upgraded version of the chef's mum recipe. The linguine pasta s tossed in a seafood broth and top quality dark soy sauce from a local producer, giving it a Hokkien touch. Seafood such as blue swimmer crab, tiger prawns, black mussels and squid are added with a generous lashings of pork lard, imbuing a richness to the dish.
Curry Pork Knuckle 4.2/5
An incidental creation when someone spilled leftover curry sauce onto the pork knuckle is the Curry Pork Knuckle ($20). For the portion and pricing, this is value for money and good for sharing among a group of friends. The pork knuckle is cured for 12 hours i a proprietary spice mix and then sous vide for 24 hours. It is deep fried and blanket with a homemade curry sauce before serving. I applauded the achar side that helps to cut through the richness of the dish.
Venere Rice Pudding 4/5
For dessert, we had the Venere Rice Pudding ($8). Basically this is pulut hitam or black rice cooked with pistachio paste and a bit of gula melaka for sweetness. Topped with a vanilla bean ice cream and coconut crumble for a cold and crunchy finish.
For diners that enjoy having a drink or two to pair with their food, you will be delighted to know that their house pour is only $6 per glass. The extensive wine list offers over 250 wines from 42 different wineries spanning North to South Italy to complement the food menu.
Wine & Chef
7 Keong Saik Road
Singapore 089115
Tel: +65 62219279
Website
Nearest MRT: Outram Park (EW Line, NE Line)
Opening Hours:
Mon-Sat: 12pm - 12midnight
(Closed on Sun)
Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]
