I don’t know about you but I like to be pleasantly surprised. And this was exactly the experience I got recently when I visited a well-known restaurant here in its relocated premise at the Ascott at Raffles Place. A stone’s throw from Raffles Place MRT, right in the heart of Singapore’s CBD.
Firstly, I was surprised that such an intimate and cosy restaurant can be found right in the heart of busy CBD. The 140-seater restaurant with its minimalist vibe opts for a dichotomy of simple black and white opulence that exudes a sense of minimalist classiness. Elegant but not too stiff. Furthermore it is kid-friendly, providing delicious, healthy and wholesome meals for the little-ones a far-cry from the nugget and hot dog eateries.
Perhaps the minimalism in the color scheme and general design has another purpose – to enhance and contrast the colours, texture and taste of their fusion dishes created by chef Derrick Ow, which I was eagerly waiting to experience shortly.
Remember the adage “Good things come to those who wait?” Well, sometimes it’s true except here in Froth, I didn’t have to wait too long to experience a series of pleasant surprises through its creations.
Hot & Cold Foie Gras:
This was my starter – a dish with Foie Gras cooked seared in a pan (hot) and another chilled with a liquid center of apple and kiwi puree. The pan seared Foie Gras was done very well. The seared exterior juxtaposed with the smooth and creamy interior of the Foie Gras was just exceptional and actually forces one to slow down and slowly savour this fine creation.
Then comes the chilled ‘cousin’. With this, it would be the first time I use the term ‘OMG!’ in this blog. The chilled Foie Gras with a sweet / sour center is simply mind-blowing. Words can’t easily describe one’s feeling when textures, tastes and temperature create a fission of experience that literally stopped this patron in his tracks. A must try!
‘SioBak’ – which means ‘Roasted Pork’ served in Aglio Olio style would be the ultimate in the marriage of East and West. A curious dish at first read and was clearly my first choice for the mains.
The SioBak was done to crackling fineness with its outer surface laced with textures while the underlying meat was just soft, succulent, and well-done to a fine finish. This combined with fine linguine, done absolutely al-dante by the fine kitchen team was a match made in heaven. The slight spiciness, signature of any Aglio Olio dish, lifts the dish above what was expected and gives this dish a rightful place of its own in this list of wonderful creations by Chef Derrick.
Ngor Hiang ‘5 Spices’ Wagyu Patty Burger:
The marriage of East and West is really done exquisitely well here at Froth.
The use of 5 spices is common in Asian dishes but how would it fair with the renowned tenderness of Wagyu beef patties served encased in a burger bun? In short: Fantastic.
The exclusively homemade 5 spices is not too overpowering and with that it is significant in enhancing the natural flavours of the fresh and succulent wagyu beef. The beef is done to my choice of wellness and together with the texture of the crispy beancurd skin; its reaction with the soft fresh brioche burger buns makes this burger a truly eventful item in itself. Pleasantly surprised to the core.
“What?” I muttered to myself, is this a typo? There listed in the menu are three words that I’ve never seen exist together. Bak-Kut-Teh is a traditional Pork Rib soup cooked with a myriad of Asian herbs. It’s a Chinese dish popular in these regions. But with DUCK??
The dish is, to me, is the most aesthetically pleasing, served in a wide arty bowl with thin slices of melon co-existing with slices of duck meat and a colourful mix of veggies, including purple edible flowers. It is served complete with a tea-pot consisting of duck consommé that is brewed for 12 hours (!!).
When presented, the serving staff would pour the consommé over the ingredients in the bowl in where, in reaction to the hot consommé, the melons and the duck strips would seem to ‘blossom’ as if to signify its completeness.
The Duck-Kut-Teh is lightly flavoured, not as heavily masked in herbs like its conventional counterpart. Its lightness allows one to taste the subtle textures and flavor of the duck slices and melon slices in an unusual but nevertheless exciting marriage.
This is a dish that brings two worlds into one – Dorito Chips and Fried Winglets making this the ultimate snack dish. However more that what it symbolizes, this is surprisingly tasty. The Dorito chips is not too spicy but adds that crunchy texture to the winglet which is so well cooked, the juices from the meat are retained and oozes out as you sink your teeth in. Need I say more?
Kids Menu: Volcano Mash
There’s something about kids and volcanoes. Rest assured this is not a science experiment but perhaps a culinary experiment that has passed with flying colours!
Finely mashed potatoes created into a shape of a small volcano served with well-blanched fresh garden vegetables and smoked chicken bratwurst. Pour the home-made sauce into the volcano and watch it ‘flow’ with goodness. This is a healthy balanced meal that no parent needs to force their kids to eat.
Desserts: French Toast Waffles
Can you imagine, I actually wasn’t going to pick this dish? Verdict? Thank God I did!
These piping fresh waffles are first half-cooked in the waffle iron, then coated with in-house French toast batter and deep fried to perfection. And perfection it was – the outer layer offers a light crispy texture accompanied by rich quality ice-cream of your choice to drive home the indulgent experience.
Other Dishes Featured:
Alas, I’m human and as much as I love food, there’s only so much I can stomach in one sitting. So for the other dishes that were featured, the bloggers who were present agreed that we would each try a different variety and share our reviews so that our readers can get a complete view of the dishes featured today. Do click on the blog post of the following bloggers listed at the end of this post.
Aburi Lobster Salad
A colourful dish comprising torched squid ink mentai mayo, homemade goma sauce, white and purple cabbage, arugula, pickled radish, pomegranate and 64-degress poached egg.
Chilli Crab Pasta
Any interesting twist of an iconic dish with chilli linguine in homemade chilli crab sauce, with soft shell crab and fried man-tou pieces.
Ponzu Soya Cod
A refreshing dish with glazed cod with wasabi Edamame puree, smoked mash, baby peaches and Bok Choy.
Grilled Lamb Rack
A flavourful dish of herb marinated grilled lamb rack with dried fruits couscous, pickled vegetables and mocha sauce.
Kids Menu: Burger Builder
A ‘hands-on’ dish where kids get to build their very own burger with chicken breast, lettuce, tomatoes and mini buns. Plated separately, the kids can customize their own dish!
This is too cute to eat: Two hard boiled eggs fashioned in to look like two birds roosting in their nest made of buckwheat soba noodles which are tossed with an in-house sauce.
For infants, Froth does provide homemade wholesome pumpkin puree or sweet potato puree that’s a sure winner in taste as well.
KIDS EAT FOR FREE PROMOTION
Calling all parents, kids eat for free on weekends! Check out Froth’s FB Page for more details.
2 Finlayson Green
Ascott Raffles Place
Open all day: 7am to 10.30am (Breakfast); 11.30am to 10pm (Lunch and Dinner)