Avenue 87

Comforting bowl of soup feature DUCK wrap in Sze Chuan salted vegetables & savoy cabbage with tomberries.

For dinner, there are two sets of chefs tasting menu, with the Journey ($125++) to the Experience ($168++), a multi-course meal that pays homage to Chef Glen and Chef Alex’s past culinary voyages and memories from their growing up years. To complement each of the dishes, there will be a beverage pairing menu with tipples such as Moscato, red, white and cocktails that have been specially concocted and chosen, with an additional top-up of $144++ if you are taking the Experience menu.

The Experience starts off with a variety of one-biter snacks with the pork jelly to represent the Teochew pork trotter jelly appetizer to kueh pie tie, tofu, a molecular explosion of laksa topped with caviar and a bread & butter dish with uni. The next starter was the Foie Gras of goose liver drizzled with a braising jus before the comforting bowl of Duck, a soup of Sze Chuan salted vegetables with shredded duck paired with the freshness of savoy cabbage and tomberries. Perhaps the dish of the evening and star of the show was the Frog Legs that is reminiscent of the times in Thailand, and this time round, the deboned meat is cooked in a Thai green curry style with lemongrass and Thai basil. Absolutely stunning of a dish with excellent flavours and presentation that is topped with a coconut cloud and eggplant chip.

The following Toothfish was a delicate piece of fish that is similar to cod with its buttery texture that is topped with ikura and this dish was inspired by the Chinese hairy crab that Chef Glen used to enjoy a lot back in China. For this dish, he topped it with crab roe to give it the additional boost of umami with a baijiu reduction sauce. The main course was an Aged Yamaguchi Wagyu served with a Taiwanese claypot rice that has been infused with wild mushrooms, another dish that left a lasting impression. The sweets were followed next starting with the Calpis course of a yuzu sorbet, kiwi and a milk meringue before the curtain call of an amazing Toast of buttered brioche with a kaya pandan coconut ice cream.
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✨ Avenue 87
📍 47 Amoy Street, Singapore 069873
🌐 https://avenue87.sg/
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Many components are prepared from scratch. The results are nostalgic yet contemporary and always comforting.

Feature my fav dishes form new set menu Experience (7 courses ) :
💕FOIE GRAS.
Foie gras served with chinese celery, confit tomato and mandarin orange
💕FROG LEGS
This is really good, the frog legs tender,not chewy, served with Thai green curry , lemongrass and thai basil
💕TOOTHFISH
Succulent toothfish wirh crisp skin served with crab roe, ikura and bajjiu
💕TOAST
This dessert is good, soft inside with crispy edge , served with kaya, pandan and coconut

💰$168++ ( with Beverage Pairing 312++)

📍Avenue 87.
47 Amoy Street

Another lightlight of 7-course tasting menu features the FOIE GRAS with chinese celery, confit tomato & mandarin orange

Location: Avenue 87, 47 Amoy St, Singapore 069873

This is my 3rd visit to Avenue 87 @avenue87.sg, I love their creativity and never fail to impress. Located at Amoy Street, Avenue 87 serves a Modern Asian cuisine of well-known dishes transformed by the memories, travels, and professional discourse of co-Chef-Founders Glen Tay and Alex Phan.

Inspired by foods that Glen and Alex loved growing up, the dinner tasting menu comprises either the five or seven courses, with the beverage pairing option specially curated by our team. Highly recommend going for the 7-course tasting menu for an immersive gastronomic experience.

1st course consist of a medley of SNACK such as tofu, kueh pie tie, pork jelly, laksa, bread & butter. It's so delicate and amazing.

Location: Avenue 87, 47 Amoy St, Singapore 069873

Soft shell crab.

My favourite course from the current tasting menu so far. A harmonious marriage of oriental cuisine and plating, with the re-interpretation of a western salad. The sourdough and paneer here were used as a creation to mimic the croutons usually found in salads, topped with a crispy piece of soft shell crab. I thought the addition of leek and some alliums fried till slightly charred was a good demonstration of wok hei. Finally upon serving, black balsamic vinaigrette was drizzled over as a dressing like an olive vinaigrette would be in a salad.