Zorba The Greek Taverna @ River Valley Road - Presents A Classic Hellenic Dining Experience By The Singapore River

Zorba The Greek Taverna located along the waterfront of Singapore River in Clarke Quay is a modern Greek eatery. The restaurant offers scenic river views from its tranquil location, and a classic Hellenic dining experience with a slew of authentic dishes from appetisers, pristine seafood, meats and desserts. Rooted in Greek heritage and culture, Zorba uses only the freshest of traditional ingredients sourced directly from Greek suppliers. Its interiors are primarily inspired by the charming architecture of the Santorini island, decorated in white and blue hues, which made you feel like as if you're dining in Greece. Perfect for those seeking respite from the hustle and bustle of the city.

Dips Platter 4/5

We started off the meal with their Dips Platter ($28) which consists of a huge platter selection of dips including 5 homemade dips - the Tzatziki Salad dip, Taramosalata dip, Hummus dip, Tirokafteri dip, and Paprika dip. Served with soft and fluffy pita bread, perfect for pairing with the different flavorous sauces.

Chef Salad 3.8/5

The Chef Salad ($20) was a refreshing vegetarian dish filled with avocado, cucumber, orange, lettuce, quinoa, red onion, sliced almonds, sundried tomatoes pressed into a patty shape, and dressed in a fragrant balsamic lemon dressing.

Lamb Kleftiko 4.5/5

Zorba's take on the oldest Greek speciality - the Lamb Kleftiko ($36) is perfect for meat lovers. The traditional dish comprises of the finest New Zealand lamb, marinated in Mediterranean herbs, vegetables, garlic and lemon juice for many hours and slow-roasted till fork-tender. The succulent lamb chunks just fell off the bones readily. Complete with a side of crispy oven-roasted potatoes.

Garides Saganaki 3.5/5

The Garides Saganaki ($28) showcases a homegrown Greek shrimp recipe which is prepared in two-handled heavy-bottomed frying pan called 'Saganaki'. It features pan-fried jumbo prawns sauteed in olive oil, deglazed with ouzo and spicy tomato, garlic, shallots, and feta cheese. We felt the tomato sauce base lacked the spiciness and robustness in it, but the addition of feta cheese was a brilliant touch and adds a satisfying creamy texture to the sweet tomato sauce.

Greek Baklava 3.8/5

End the meal on a sweet note with the Greek Baklava ($12) - the dessert is stacked with layers of crispy, flaky pastry made of layers of filo and filled with crunchy nuts, held together with honey syrup. If you're a fan of nuts, you'd definitely love this dish.

Secret Garden 4.2/5, Popcorn Colada 4/5

Round up the night with some drinks from their bar, Yin which was located just right opposite the restaurant. For something lighter and sweeter, go for the Secret Garden ($21). We loved the concoction of floral gin with elderflower liqueur, chrysanthemum tea, honeycomb syrup, and lemon juice, topped with egg white foam. As for the Popcorn Colada ($21), it boasts a unique combination of popcorn syrup with bourbon, salted caramel sauce, pina colada mix and pineapple juice.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Zorba The Greek Taverna
The Riverhouse
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 85581704
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

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

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Lai Bao @ Toa Payoh Lorong 1 - A New Affordable 1960s-inspired Zichar Stall

Lai Bao is a brand new 1960s inspired zichar stall at Toa Payoh Lorong 1 opened by the Baoshi F&B Management Pte Ltd. The zichar stall seeks to bring affordable Singaporean zichar cuisine to the masses with recipes passed down by their grandmas as well as family recipes from their childhood friends. Diners can look forward to a menu rooted in Chinese traditions but sprinkle with some unique twist.

Charcoal Silken Tofu 4/5

Charcoal seems to be the new trend for Chinese restaurants lately, and now we can even have it at the neighbourhood zichar stall. The Charcoal Silken Tofu ($5/$8/$10) modernise the classic dish, giving the soft silky tofu a contrasting layer of crispy charcoal-coasted exterior.

Old School Sweet & Sour Pork 3/5

Another classic dish that incorporates the charcoal powder is the Old School Sweet & Sour Pork ($8/$10/$12). I am not sure whether it is due to the black vinegar used or the charcoal powder, it lacked the zestiness I was expecting from a dish that I enjoy.

Duck Fried Teochew Duck Fritter 3.8//5

Both creamy in the interior and crispy on the exterior is another classic Teochew dish, Duck Fried Teochew Duck Fritter ($10). Smoked duck meat is mixed with hand-mashed yam and encased in deep-fried popiah skin.

Ginger Spring Chicken 4/5

A simple but yet tasty dish is the Ginger Spring Chicken ($6 half/ $12 whole). Not only is the chicken moist and juicy, the hand-cut ginger and garlic sauce gives it a subtle fragrance, allowing each bite to be savoured with relish.

Lai Bao Wok Fried Fine Bean 4.2/5

Lai Bao Wok Fried Fine Bean ($7/$9/$11) is a vegetable dish that is packed with textures and flavours. Stir-fried to a delightful crunch is the fine bean complemented by the crispy yam strips for extra bite. It is further flavoured by the dried cuttlefish, Chinese sausage and chye poh head for a fragrant finishing.

Crispy Fried Aubergine & Pork Floss 4/5

The Crispy Fried Aubergine & Pork Floss ($7/$9/$11) is a vegetable dish that will be enjoyed by both young and old. The aubergine or eggplant is thinly sliced, deep-fried and drizzled with savoury pork floss.

Grandma's Recipe Pork Belly 3.8/5

Braised over low heat until soft and tender are the mouth-watering Grandma's Recipe Pork Belly ($12). However, I felt that the braising sauce was lacking the richness and the robustness that I would seek for a tasty braised pork belly dish.

Lai Bao 13 Spices Black Pepper Crab 4.5/5

Not to be missed is Lai Bao 13 Spices Black Pepper Crab ( $30 for 1 Crab / $50 for 2 Crabs). Each crab weighs around 600-700g. Besides the peppery kick, the crustacean is elevated by an aromatic blend of 13 spices, allowing the sweetness of the crab meat to come through even more.

Seafood Lala Ying Yang Hor Fun 3.5/5

Good for sharing or as a one-dish meal is the Seafood Lala Ying Yang Hor Fun ($5/$7/$10). The hor fun is packed with wok hei, drenched in a light and sweet lala gravy. The rice noodle dish also comes with clams, prawns, fish slices and topped with deep-fried hor fun for that extra crunch. It is a hearty dish, but I would prefer the gravy to be heavier in flavour to match the smokiness of the wok's breath.

Sixties Fish Head Charcoal Steamboat (Grouper) 4.2/5

The highlight at Lai Bao has to be their Sixties Fish Head Charcoal Steamboat (Grouper $15/$25/$35, Snapper $10/$18/$24), using traditional recipes and cooking methods. The all-natural collagen soup is simmered over charcoal for 10 hours brimming with fresh ingredients such as hand-minced meat pie, cabbage, seaweed, yam, black fungus, cherry tomato and tofu.

Lai Bao
Blk 168 Toa Payoh Lorong 1
#01-1040
Singapore 310168
Tel: +65 62615825
Facebook
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 12pm - 10pm

Direction: 
1) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus 141 or 231. Alight one stop later. Walk to destination. Journey time about 5 minutes. [Map]