Poonsti @ Owen Road - Sister Brand of Old Hen Kitchen Offering a Specialised Rösti Menu Made Fresh Daily

Situated on Owen Road, Poonsti is Old Hen Kitchen's brand new rösti concept, offering a full menu of rösti dishes that are crafted entirely from scratch. Each rösti is meticulously prepared, with potatoes freshly shredded and handmade in small quantities, ensuring the utmost quality. The menu boasts five delightful variations of rösti, including a classic rendition paired simply with sour cream. Exclusively available at the Owen Road outlet, these delectable offerings are available daily, starting at 9:30am until they are sold out.

Rösti with Bacon 4.2/5

Each dish features a crispy and airy golden brown rösti base, served with different toppings. One of their signatures is the Rösti with House-cured Bacon and Fried Egg ($18) that comes with hot tomato jam, cream cheese and pickled radish. What sets Poonsti's house-cured bacon apart is its sumptuous and fatty texture, a result of a carefully crafted marination process. At the same time, the tomato jam contributes a fusion of sweetness and tanginess. This innovative combination creates a truly well-balanced dish that marries the satisfyingly fatty bacon with the nuanced flavours of the tomato jam.

Rösti with Smashed Avo 4.5/5

The Rösti with Smashed Avo ($17) comes with mango salsa and fried shallot, topped with a jammy egg and paired with a dollop of basil pesto cream. While I love the contrast between the crunchiness of the rösti and the creaminess of the avocado, what elevates the dish is the refreshing and zesty mango salsa that adds a burst of tanginess and tropical flair, complemented by the savoury crunch of fried shallots. The addition of a jammy egg adds a rich and velvety touch to the dish, while a dollop of basil pesto cream infuses a herbaceous and aromatic note. The combination here is executed with finesse, resulting in a symphony of flavours that intertwine seamlessly on the palate.

Rösti with House-cured Salmon 4/5

The Rösti with House-cured Salmon ($19) introduces an elevated take on a classic pairing. Unlike the conventional rösti with smoked salmon, Poonsti's rendition showcases their commitment to creativity and refinement. This dish presents a beautifully composed plate featuring a golden-brown rösti base topped with a generous portion of their house-cured salmon. The salmon's succulent and rich flavour is enhanced by adding creamy ricotta, which creates a luxurious contrast against the crispy texture of the rösti. Adding fried capers and pickled onion also contributes a sharp, vibrant note to the dish, turning this classic pairing into anything but ordinary.

Overall, the rösti dishes at Poonsti showcase creativity and refinement, featuring unique pairings and meticulous preparation. From the Rösti with house-cured salmon adorned with ricotta, fried capers, pickled onion, and dill to the Rösti with smashed avo complemented by zesty mango salsa and fried shallots, each dish is a symphony of flavours and textures. Do note that their rosti is only available in limited amounts daily, so head down early to avoid disappointment!

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.


Poonsti
127 Owen Road
Singapore 218931
Tel:+65 6818 3333
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 930am - 3pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit D. Walk down Race Course Road to Owen Road. Turn left onto Owen Road. Walk to destination. Journey time about 5 minutes. [Map]

Bedrock Origin @ Oasia Resort Sentosa - The Great Beef & Reef Series Returns For the 3rd Edition With New Zealand Culinary Voyage

Bedrock Origin's The Great Beef & Reef Series has recently launched its 3rd edition for 2023 - New Zealand Culinary Voyage. From 2 August to 2 November 2023 (Sundays to Thursdays), this edition presents a 6-Course Dinner Tasting Menu (from $168++ per person) - with an option to include a curated 4-wine pairing (add $68++) with a selection from Cloudy Bay.

Cold Serve NZ Oysters 4.5/5

Our evening started with fresh Cold Serve NZ Oysters served in 2 variations - one waking up the senses with chilli-lime granita and lime caviar, the other that whets the appetite with ikura. To complement the brininess of the oysters, this course is paired with the Cloudy Bay Sauvignon Blanc for its bright acidity.

Confit Ora King Salmon 4.5/5

The next course, Confit Ora King Salmon served with wasabi cream, showcasing the New Zealand King Salmon from Ora King, which is prized for its buttery texture and slightly sweet flavour. After curing for up to two days, the salmon is confit with fragrant aromatics. What is also notable is the thin sheet of nori that was placed delicately atop the fish, mimicking the appearance of the salmon skin! The wasabi cream not only brought the elements together, but it also enriched the fish's already luscious texture of the fish and imparted a hint of the sharp herbaceousness that cut the richness of the dish. There is an option to add on Oscietra caviar for an additional $45++. Balancing the complexity of this dish is the Cloudy Bay Te Koko, which possesses citrus and savoury notes of soft woodsmoke on the nose and mellow oak notes on the palate.

Braised Paua Abalone 4.8/5

Third course, which is my favourite dish on the menu, is the Braised Paua Abalone featuring New Zealand Black Wild Paua Abalone. It is braised in kombu and sake to enhance its tender texture and bring out its sweetness. What made this dish exceptional was the accompanying applewood-smoked cauliflower and leek cream that added a dimension to the dish, completing the experience with its contrasting creamy texture and tantalising umami flavour. The wine pairing for this dish is Cloudy Bay Chardonnay, which entices with white peach and ripe citrus notes.

Pan-seared South Island Lamb Rump 3/5

The fourth course features a pan-seared South Island Lamb Rump, carefully selected from Lumina Farms. Raised in a natural, free-range environment on specially cultivated chicory herb pastures, the lambs are known for their superb marbling and unique flavour. The lamb is sous vide for three hours before being pan-seared and finished on the applewood fire grill. It was incredibly tender with very pronounced marbling, delivering a much stronger and wilder flavour. The accompanying beluga lentils with green olives were delicious. Simmered in sundried tomato sauce, every spoonful packed a punch. The chosen wine for pairing is the aromatic Cloudy Bay Pinot Noir.

Beef-Fat Aged NZ Wagyu Striploin 3.8/5

The final course is the Beef-Fat Aged NZ Wagyu Striploin, featuring the 100% grass-fed F1/F2 Wagyu from Hastings, New Zealand. Dry-aged for 21 days, the 150g striploin is steeped in beef fat before grilling over applewood to concentrate the flavour and create a crust. While the aged beef delivered the expected flavours, the experience was slightly let down by the challenge of slicing the steak due to its notably thick cut. The hearty house-made eggplant parmigiana served alongside was a standout in its own rights with its cheesy top crust and layers of well-seasoned tender eggplants. To match the rich flavours of the dish, an intense Cloudy Bay Te Wahi is chosen for its dense tannins and vibrant freshness.

Pavlova 4/5

Completing the New Zealand Culinary Voyage is Pavlova, a national dessert often enjoyed on special occasions. Vibrant with tangy lemon custard, tart raspberry compote, and fresh berries, the well-executed meringue was the perfect vehicle to harmonise the beautiful flavours.

3 August to 2 November 2023:
6-Course Dinner Tasting Menu, $168++ per person
6-Course Dinner Tasting Menu with Oscietra Caviar, add $45++ per person
Wine Pairing Top-Up, $68++ per person
Available Sunday to Thursday for dine-in reservations made from 6pm to 8.30pm (last seating)
*A one-day advance reservation is required.

Words and photos 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.


Bedrock Origin
Oasia Resort Sentosa Hotel
#01-02
23 Beach View
Palawan Ridge
Singapore 098679
Tel:+65 6818 3333
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 7am - 11am, 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Harbour Front MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]