The Spot @ Marina One - Modern European Cuisine With Southeast Asian Ingredients And Mastery Of Sauces

Many new restaurants have opened in the new Marina One building such as Wakanui Dining and Majestic Restaurant. Joining the vibrant F&B scene in the same building is a multi-concept venue - The Spot which is opened by the people behind 1855 F&B Pte Ltd. The Spot comprises of all day dining, cafe, restaurant, bar and a cigar lounge.

The Spot covers a huge 5000 square feet space which includes retail space for customers to purchase wine and whisky. These are strategic partnerships with 1855 The Bottle Shop and Macallan.

Roasted Carrot Soup 4.2/5

Dinner at The Spot started with the Roasted Carrot Soup ($18). Peeled young ginger is added to the blend of roasted carrots, orange juice and coconut cream for a warm gingerly finishing. Rounding off is the sharpness from the kaffir leaves. The addition of the salty chorizo bits give the soup the needed balance.

Scallop Carpaccio 4.8/5

I have drank buah long long drink but I never expect the chef to use it to make it into a sauce and pair with the Scallop Carpaccio ($30). The green colour buah long long vinaigrette sauce is so good. The sourness of the sauce complements the sweetness of the scallop excellently. The jicama remoulade and green apple provides the extra crunch to the dish.

Charred Grilled Octopus 4/5

I have eaten quite a number of Charred Grilled Octopus ($25) but the Spot has given me something new to appreciate the tentacle. Once again the sauce stands out. This time round, a blend of peanut, red miso and mirin forms the base of the sauce, which tasted somewhat similar to those peanut sauce for our local satay. This is freshened up with the preserved green papaya slaw.

Local Skate 4.2/5

The Local Skate ($25) is pan fried and served on a bed of risotto which has been wrapped in blanched butter lettuce leaves. What brings the hold dish together is the beautiful broth made from fish stock, salted plum, tomato, young ginger, dried sole powder and dried shiitake mushrooms. A very comforting and hearty dish which reminds me of our local fish soup porridge.

Pan Fried Red Snapper 4/5

The Pan Fried Red Snapper ($28) has a Thai influence to it with the green curry emulsion. It even comes with Thai ping pong eggplant that has been peeled and confit until soft. It is given a coat of charred from the blow torch before serving.

Glazed Local Duck Breast 4.5/5

Cooked to a beautiful pink and seared to crispy on the skin is the Glazed Local Duck Breast ($28). The duck is then glazed with house-made chrysanthemum honey which gives it a hint of sweetness. Once again the sauce stands out with the delectable plum ginger vinegar jus. that elevated the usual plum sauce. On the side is the smooth and creamy butternut squash puree.

Pork Cheek BBQ 4/5

The Pork Cheek BBQ ($26) is grilled to a nice tender. The marination for the pork jowl tastes like our local bak kwa with a mix of sweetness and smokiness, using a mixture of soy sauce, oyster sauce, rice vine vinegar, dark soy sauce, five spice and more. This is paired with the house made caramel vinegar sauce with potato mousseline at the side. It is topped with pork floss before serving.

Beef Short Ribs 4/5

The Beef Short Ribs ($40) falls short against the other dishes I have tried, which have been excellent so far. The beef short ribs with the Java long pepper sauce was beautiful on its own. However the aerated porridge and pickled oyster mushroom were kind of misfit on the dish and more of a distraction, instead of complementing it.

Licorice Root Ice Cream 3/5

The Licorice Root Ice Cream ($15) is an egg-based ice cream made with licorice root powder and malt extract. Not a big fan of liquorice but it is still acceptable with the help of the coffee crumble covering the acquire taste of the liquorice.

Sea Coconut Brulee 4/5

You can find chunky pieces of sea coconut underneath the Sea Coconut Brulee ($14). I was kind of surprise in the choice of fruit, as sea coconut is seldom used in modern cuisine. The creme brulee is topped with kaffir lime foam for the zest, while the house-made sour cream ice cream round it off with a milky sweet finishing.

I have to say I am really impressed with the food at The Spot. Offering an eclectic menu, Chef Lee Boon Seng has creatively and masterly fuses modern European cuisine with Southeast Asian ingredients. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.

Note: This is an invited tasting.


The Spot
Marina One The Heart
5 Straits View
#01-26/27
Singapore 018935
Tel: +65 62842637
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 730am - 11pm
Sat: 530pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit D. What to Straits View road. Turn right on Straits View road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Walk to Marina Way road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Un Yang Kor Dai @ South Bridge Road - Singapore’s First-ever Community Restaurant

Driven by the mission to give back to the local community, Un Yang Kor Dai was opened so that individuals from all backgrounds could showcase their love for food. To keep the spirit of Un Yang Kor Dai, which means “anything goes”, this Singapore venture at South Bridge Road is made possible by a group of friends who have various expertise and backgrounds. Back in Khao Yai, Thailand, Un Yang Kor Dai is the biggest community restaurant where both the young and old come together to share their culinary passion.

Thai Papaya Salad 3/5

On top of serving Thai cuisine, this 70-seater restaurant also serves Isaan (Northeastern Thai) cuisine which is what makes it unique. First, tuck into the refreshing Thai Papaya Salad, a popular Thai starter and also an appetiser that has it roots in Isaan. Also called Som Tam, expect crunchy leaves, cubed papaya, succulent prawns, and a kick of spice.

Crispy Spicy Minced Pork Sticks 3.5/5

A really interesting dish was the Crispy Spicy Minced Pork Sticks, which reminded me of spring rolls. It was so crisp with every bite. Served with a homemade sweet and sour sauce, this is a delightful snack to share amongst your friends or family.

Tom Yum Fresh Prawns 4/5

You would definitely expect this super popular dish to be served in a Thai restaurant. The Tom Yum Fresh Prawns (with coconut milk) is freshly prepared every day, and was so creamy and spicy. There was so much ingredients in it like fresh prawns, oyster mushrooms, lemongrass, tomatoes, etc. You could tell how much effort went into making this soup in one mouthful.

PenLaos Signature Grilled Chicken 4.5/5

The PenLaos Signature Grilled Chicken is made using a time-honoured recipe from Thailand. The meat of the spring chicken is marinated with a mix of fresh coriander and white peppercorn for 3 days, and served with a homemade spicy sauce. Even though this dish reminded me of our chinese zichar cuisine, it stood out with its flavours.

Grilled Pork Neck 3.5/5

Another dish you would expect from Thai restaurants is the Grilled Pork Neck. Marinated with a homemade marinate, the meat has a good amount of fat on it which made it so tasty. For a better experience, dip it with the Isaan spicy dipping sauce made with tamarind sauce, cilantro and chilli powder.

Deep-fried Whole Sea Bass 3.5/5

I loved how the Deep-fried Whole Sea Bass with Premium Fish Sauce & Mango Salad was filleted and fried, making it easier to eat. I recommend to have the fish with a scoop of mango salad as it was pretty bland on its own, but prepare for a kick of spice from the mango salad.

Stir-Fried Lobster with Salted Egg Sauce 4.5/5

Customising to Singaporeans taste buds, the Stir-Fried Lobster with Salted Egg Sauce used live lobster, making the meat so juicy and fresh. Drenched in a spicy and fragrant salted egg sauce, Singaporeans will love this dish.

Instead of plain white rice, Khao Niew Dum is used to accompany all these dishes. It is a common staple in Isaan culture which is glutinous brown rice, also known as sticky rice, and is served in a katip. Katip is a Thai basket, made with bamboo and palm, that is handcrafted by the children in Thailand and brought over to the outlet here.

Mango Sticky Rice 4.2/5

Of course, end of your meal with the Mango Sticky Rice and Thai Milk Tea Pudding here. I love mango sticky rice and the one served here definitely did not let me down. On the other hand, the pudding was so unique as it really held up to its name with the taste of fragrant thai milk tea in every bite.

Thai Milk Tea Pudding 4/5

Photos and words by Vanessa Chia. A girl who has a passion for taking photos. Determined to always get better at what I am doing. Note: This is an invited tasting.


Un Yang Kor Dai
57 South Bridge Road
#01-02
Singapore 058688
Tel: +65 67878575
Facebook
Nearest MRT: Clarke Quay (NE Line)

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

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to the end of Hong Kong Street towards South Bridge Road. Cross the road at South Bridge Road. Walk to destination. Journey time about 5 minutes. [Map]