Folklore @ Destination Singapore - Have A Jolly Heritage Eurasian Christmas At Folklore

For the festive season from 14 to 31 December 2018, Folklore will be introducing lesser known heritage dishes from Chef Damian's grandfather's repertoire, as well as well received festive dishes from past celebratory menus.

Dry Curry Mutton 4/5

I have a weak spot for curry mutton and I love the rendition of the Dry Curry Mutton ($42) prepared Indian-style at Folklore. Cooked in a blend of dry and wet spices, the meat though a bit tough, is well infused with the spices' aroma. It's hard not to ask for a plate of steamed rice to soak up that delicious gravy.

White Debal 4/5

The White Debal ($42) is Chef Damian's family rendition of the curry devil, traditionally served on boxing day which are cooked with the leftover meat and vegetables. Over at Folklore, the white debal comes with tender chicken pieces and housemade achar cooked in rempah, vinegar and mustard seeds.

Feng 4.5/5

Making a come back on the festive menu is Feng ($30). It is a traditional European curry dish created during the sea expedition days of the Portuguese, which is original known as Sarpotel in Goa. The dish is further localised as it travelled south towards Malacca. Requiring 2 days to prepared and cok the dish, Feng is assortment of pig's offal cooked in a blend of 18 spices. It may sounds acquire for some diners but this is absolutely delicious. Unknowingly I was going back for more, having it like a snack.

Beef Brisket Semur 4/5

The Beef Brisket Semur ($28) is another beautiful dish with fall of the bone meat in a rich and flavourful stew. I simply ditched my table etiquette and pick the bone up for a finger licking good meal.

Vindaloo 4.8/5

The Vindaloo ($35) is a dish originated from Goa. Chef Damian replaces the pork ribs with bone-in pork chops, just like how his grandfather did it. The pork chop is rubbed with cumin and mustard seeds and set aside to dry. It is then cooked in a blend of vinegar, garlic, ginger, tumeric, dry chillies and brandy. This is the best pork chop I have eaten and definitely the favourite among the group.

Bolu Cocu 3.5/5

The Bolu Cocu ($8 per slice) is a rare Eurasian dessert. It is a traditional coconut cake made in a brass mold. No oil or butter is used, the oil is from the coconut itself. I find the texture quite similar to the Chinese "Huat Kueh'.

Sugee Cake 3.8/5

Last but not least we end our meal with the Sugee Cake ($10 for 3pc). The buttery and nutty cake comes with a hint of brandy sweetness which is brushed onto the cake, everyday for a week. Having tried Lynnette's Seah's sugee cake, Chef Damian's version is still not moist enough compared to hers.

Folklore's Christmas menu will be available for lunch and dinner from 14 December to 31 December. Festive meal takeaways are available with an advance booking of 5 working days (last day to order is 25 December). Takeaways are available for all items except Eurasian Christmas Pie and Bolu Cocu.

Note: This is an invited tasting.


Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]

The Gyu Bar @ Stevens Road - Launches Omakase Menu For Beef Enthusiasts

The Gyu Bar at Dine At Stevens, a 35-seater yakiniku restaurant offering premium quality Japanese beef has recently launched a beef-centric omakase menu for both lunch and dinner. I dropped by for dinner to try their 10-course dinner omakase menu priced at $138. It also have a 6-course lunch omakase menu priced at $68.

Truffle Edamame & Assorted Namuru

Our Amuse Bouche is a trio of Truffle Edamame, Marinated Bean Sprout and Housemade Leek Kimchi. A great way to nibble on them, with a few glasses of sake before starting on the omakase meal.

Uni Yukke Cone 4/5

Next is the house signature, Uni Yukke Cone. The waffle cone is stuffed with beef tartare and crowded with fresh Japanese uni. It is small but luscious with the tender beef and sweet uni. The fussy me felt that the sweetness of the waffle cone distorted the appreciation of the uni's sweetness. Maybe using plain waffle cone would be a better choice, allowing the main stars to shine.

Rib Finger Salad 4.2/5

For the cold starter, I had the Rib Finger Salad. It comes with seared beef and cucumber in a chef's special dressing. The sweetness of the dressing complemented the slightly fatty seared beef, resembling the local char siew. The crunchy cucumber provided the refreshing touch some what like our local achar.

Truffled Chicken Somen 4/5

The hot starter is the Truffled Chicken Somen. Love the smooth and silky somen, paired excellently with the boneless chicken thigh and truffled mushroom puree.

Scallop Croquette 3/5

The Scallop Croquette is the chef's daily special. The hokkaido scallop is lightly wrapped in a crispy breaded layer and seaweed, paired with uni sauce. I thought the uni sauce can be more piquant to brighten up the dish.

Yakiniku 4.2/5

Moving to the Yakiniku, we have 5 different cuts of beef and a pork. The chef will showcases the fresh meat to the diners before sending them to the grill. The five different cuts of beef are Wagyu Tongue, Top Round (Rosu), Chuck Rib (Karubi), Shoulder Clod (Misuji), Rib Eye. For the pork, we are served the Pork Neck (Tontoro)

Yaki Shabu 4.5/5

My favourite has to be the Yaki Shabu. The thinly sliced sirloin is grilled and paired with Japanese egg yolk (Miyaki egg) and black truffle. Surprisingly the egg yolk is very fragrant. Not only giving the beef a subtle coating of creaminess but also elevated the flavour.

Ishiyaki Beef Fried Rice 4/5

If you are still not full, worry not as the next course is Ishiyaki Beef Fried Rice. The fragrant bowl of fried rice is further perfumed by the fats from the Ishiyaki beef.

Matcha Ice Cream with Okinawa Brown Sugar 4.2/5

Wrapping up the meal is the Matcha Ice Cream with Okinawa Brown Sugar. I really enjoy the creaminess of the matcha ice cream, ending the meal on a sweet note.

For this December, The Gyu Bar also launches their Japanese celebratory package which includes the thrilling "Kagami-biraki Ceremony" for all corporate/group lunch or dinner bookings, where guests get to wield a wooden mallet to break open their own sake barrel in full Japanese tradition. The corporate/party package is open to anyone who wish to have an intimate sit-down meal from 25 pax or a larger event for mingling with up to 100 guests. From $2,500, all bookings come with their own sake barrel and a delectable menu, with the entire restaurant to themselves.


The Gyu Bar
30 Stevens Road
#01-08
Singapore 257840
Tel: +65 67320702
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Website
Nearest MRT: Stevens (DT Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Stevens MRT station. Take Exit A. Turn left and walk to bus stop at Stevens Court (Stop ID 40229). Take bus number 105, 132, 190 or 972. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]