Firebake @ East Coast Road - Launches New Item And A Refreshed Lunch Menu

Firebake at East Coast Road has launched a refreshed lunch menu and new items. It has also adjusted its opening hours. It now opens from 9am on the weekend to accommodate breakfast and brunch crowd. As for weekdays, it has added more variety for its lunch menu, giving diners more choices.

It can't be any better to start your morning with fresh, warm woodfire bakes at Firebake. A modern take of our traditional breakfast is the Milk Buns with Traditional Kaya ($3.50). For the price, this is a steal to kick start the day. There are also the Firebake Morning Buns with almond, lemon and cinnamon ($3.50), savoury Cheesymite of cheddar cheese and vegemite ($3.50) and Firebake Croissant Rolls ($3, $3.50 with chocolate).

Firebake Tartine 4/5

The Firebake Tartine ($18 full portion) is an open-faced sandwich featuring a slice of Seedy, topped with mortadella with sundried tomato pesto draped over a pool of cheese fondue. The toppings will vary from time to time. The full portion is definitely good for sharing.

Seafood Risotto 4.2/5

The Seafood Risotto ($26) is now available for brunch, lunch and dinner. The Arborio rice is well fragrant by the seafood stock and white wine. It also comes with succulent cubes of scallop, sweet prawn tails and tender bits of mussels. That is not it. It even comes with stalks of grilled green asparagus and a whole grilled Mediterranean seabass fillet.

Firebake Wagyu Cheese Burger 4.5/5

The sight of the melted cheddar flowing down the Firebake Wagyu Cheese Burger ($18) already got me drooling before sinking my teeth into the juicy medium-done Australian wagyu patty. The patty is sandwiched between house-baked wood-fired sourdough potato buns. What brings the burger together is the thick tomato-based beef sauce, inspired by the traditional pastitsada stew.

Grilled Argentinian Striploin 4/5

For something more substantial, there is the Grilled Argentinian Striploin ($28). The 220g steak is grilled to medium over Firebake's traditional wood stove and served over a slice of rye bread, topped with a vibrant salsa verde. The steak though lean, it is packed with intense flavour with a delightful smokey char.

During weekday lunch, guests can now have a pick of an appetiser, main and desserts to add a little more variety for lunch. They can also choose between the 2-course menu (from $22) and a full 3-course menu (from $25).

Note: this is an invited tasting.


Firebake
237 East Coast Road
Level 1
Singapore 428930
Tel: +65 64401228
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Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Tue-Fri: 1130am - 10pm
Sat-Sun: 9am - 10pm
(Closed on Mon)

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 7 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel - Michelin Starred Restaurant Brings Flavours Of Summer With New Six-course Seasonal Menu

Michelin-starred Cantonese restaurant Jiang-Nan Chun introduces a luscious six-course summer menu this season. Specially crafted by Executive Chinese Chef Tim Lam, the menu showcases some of the finest produce and ingredients. It is intended to nourish and aid wellness during the warm season to relieve, rebalance and reenergize. The summer menu is priced at $158 per person and is available from 17 June to 31 August 2019 at both lunch and dinner daily.

Deep-Fried Cod Fillet and Chilled Sliced Whole Abalone 4.2/5 

The Deep Fried Cod Fillet with Rose Wine Sauce and Chilled Sliced Whole Abalone makes for a refreshing start to the meal. The bite-sized cod fillet is judiciously coated with sweet rose wine sauce and deep-fried to give a thin crisp to the succulent meat. The plump and juicy chilled abalone was a luscious enjoyment with each delicate slice as well.

Double-boiled Pork Shoulder Soup with Cordyceps Flower and Figs 4/5 

The second course is the Double-boiled Pork Shoulder Soup with Cordyceps Flower and Figs. The light fragrance lifts the palate effortlessly with realigning the internal energy flow. The accompanying pork shoulder meat is slow-cooked to lock in the natural flavours and moisture while retaining a soft and tender consistency.

Steamed Crab Claw with Egg White and Chinese Wine 4.2/5 

The Steamed Crab Claw with Egg White and Chinese Wine features an amazingly tender and fresh steamed crab claw. It has been soaked in an umami broth of egg white and Chinese wine to complement the natural sweetness of the seafood.

Cabbage Roll with Winter Melon, Kombu Seaweed and Mushrooms 3.8/5 

The Cabbage Roll with Winter Melon, Kombu Seaweed and Mushrooms delivers a crunch with a myriad of vegetables encased within the unassuming cabbage roll. I love the light fragrant flavour of the dish and contrasting textures within.

Braised Flat Noodles with Pork Collar 4/5

For something more substantial, the al dente Braised Flat Noodles with Pork Collar features tender pork collar that boasts the right amount of lean and fattiness ratio.

Chilled Coconut Pudding with Bird's Nest 4.2/5 

Round off the meal with a nourishing Chilled Coconut Pudding with Bird's Nest. This tropical-inspired dessert hits all the right notes with fresh coconut pudding served in a coconut husk, and generous helpings of bird's nest atop for a luxurious treat.

The Summer Delights Menu is available at $158 per person, from 17 June to 31 August at both Lunch and Dinner Daily.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]