The beef unfortunately fell alittle short of expectations, but maybe because the latter was built too high. Flavour was there, but alas, the meat too chewy for my liking.
The puffed rice on the side however, I thought was an ingenious idea. It had a good truffle flavour which thankfully was not overpowering, and further elevated by the creaminess of the beautifully poached egg.
I can't say I've had mussels cooked with Indian flavours before, but I was extremely pleased with the result. The juicy mussels paired surprisingly well with the spices and while the papadum was a great addition, all my attention was on the intriguing flavours of the seafood. This to me, was the star of the meal.
To the chef's credits, all the elements together do taste like the original egg foo yong, though I still prefer the latter because of its simplicity. The chicken bits in this reminded me of the fried bits in the Indonesian Ayam Penyet (not a bad thing, just not my favourite) and the scrambled eggs were a tad too runny. This wasn't a bad dish at all, just not particularly outstanding among the other stellar dishes in the menu.
Homemade balsamic strawberry jam, fresh strawberry cubes, lavender panna cotta, lemon ice cream
I have to admit the whole table was rather apprehensive about the lemon ice cream but NO. The lemon ice cream totally blew our socks off and was in fact our favourite element in the dessert, not to say the others werent enjoyable. It was creamy, fresh and definitely not overly sour. Come down and try it to believe it! Lavender panna cotta seemed slightly out of place despite it being very aromatic but the chef has expressed that he only thought of adding it recently so he's still experimenting with getting various elements to gel. Once again kudos to his adventurous spirit and u can be sure the dishes are only going to get tastier.
Soft launch 40% off total receipt ends on 23rd april, sunday, but the chef is considering the soft launch so stay tuned!!! Hope everyone is as excited as i am :)
Duck with cranberry quinoa and beetroot textures
Duck was perfect as previously reviewed, and im really sorry i didnt take a picture of the insane sear on the duck skin as the plating was just too pretty.
Cranberry quinoa with citrus flavours as well as pickled beetroots and beetroot powder definitely complemented the duck better than the previous rendition of carrot curry puree. The chef's cooking just keeps evolving and getting better. This was his original idea and would have been on the lunch menu last week if not for supply problems. What a pleasure to try the duck again!
Clams, mussels, stingray, barley, seaweed, mushroom
Topped with dehydrated enoki. Barley provided a nice chew and the stingray was super flaky. All in all an unexpectedly strong umami bomb that stuns u from dish 2.
Lunch set changes everyday so dont be surprised if you dont find what you went tor as the chef only confirms the menu early in the morning. That being said, u can count on the food to be good so just place and reservation and go for it
First time this is served here. Charred broccoli gazpacho with raw broccoli stems and dehydrated broccoli chips. Variety of textures and the gazpacho has a really deep flavour due to the charring. Great starter and perfect portion to serve its purpose of whetting the appetite
The Tenderloin Tartare was prepared slightly differently - torched, to give it a smokey aroma and dotted with wasabi mayo to give it an additional kick. The blend of flavours was incredible, and the beef, deliciously tender.
The Mussels were presented with a cultural twist, marinated in a garam marsala sauce and topped with a generous hand of Parmesan shavings.
Just a few more days to enjoy Brine's menu at 40% off. Reservations are recommended! #burpple
We began our 5-course dinner ($35+) at @brine.singapore on a promising note with this serving of toasted multigrain. The bread was had a beautiful textural crunch from the grains, with a light, crispy interior. It was so fragrant that I enjoyed it thoroughly on its own, without having to dip it into the accompanying condiment of blueberry yogurt and basil oil which I felt was a tad confusing on the palate. As an opening special, Brine's menu will be at 40% off till 23 April. An exquisite meal at affordable prices, what's not to love? :) #burpple #burpplegotjio
As pictured, dessert was homemade coconut ice cream with corn purée, honey mango cubes and salted corn kernels to finish. I'm usually not a fan of corn but I finished this up entirely and was left wanting for more. The saltiness of the corn purée, combined with the sweet and rich coconut ice cream, each spoonful was a delightful mix of flavours. Other favourites from the night were the poached egg on mash with cheese foam and truffle powder, as well as the tenderloin tartare. Definitely recommended to give this place a try! Also with 40% off everything from now till 23 April, it shouldn't be missed!
Scrambled eggs on toast ($12)
I was initially skeptical about this dish, after all it's just egg and toast. But this was something else - it tasted pretty much like a extra-reduced cream of mushroom. Textures were on point with the use of the prawn roe and flavours were well-balanced although slightly too creamy imh.
Service was impeccable though, you could tell that they really had passion for cooking.
5 course set dinner (S$35+)
Available at @Brine.Singapore in @HotelClover
Currently having 40% off until 23 April 2017.
Located in the ground floor of the hotel, with a dine in area for 18 paxs.
Address 🏠 : 775 North Bridge Road, Singapore 🇸🇬 198 743
Tel ☎️ : 8748 0788
Open 💈 : 12pm - 3pm, 6pm - 10pm
MRT 🚇 : Lavender
Note 📝 : Only accepts cash and NETS
Got service charge but no GST
4 course lunch set (S$25+) available during weekday
A la carte brunch menu available during weekend
The tenderloin tartare, part of a $25++ 4-course tasting menu, was definitely the highlight of my meal: the beef, having been lightly torched, was tender, chewy and extremely flavorful. Along with the mild wasabi mayo and crunchy dehydrated lotus root chips, there was a simple yet sublime presentation of flavours that seriously left me wanting more!!!
I feel like this is THE main to go for: ribeye served medium rare (of course) with earthy mushroom pate + puffed rice and a lovely sous vide hen's egg. The beef was elevated to a whole new level having been soaked in ponzu for 5 days; it was sweet and tender, with notes of citrus and truffle, delicate yet brimming with intense flavour. 😍
As the dinner draws to a close, i couldnt help but think whats not to love abt this restaurant. They keep improving the recipes as can be seen from this dish. After feedback that the lemon panna cotta was too sour, they changed the dessert to mango, coconut, CORN.
The corn's sweetness definitely help offset the mango's sourness and create a balanced dessert. The restaurant is still young tho so apparently they ran out of ice cream after the lunch set and had to make a new batch after lunch ended which means it didnt completely set when dinner started. Flavour wise it's spot on. I know of some places that makes a coconut sorbet and doesnt use coconut milk but this establishment doesnt shy away from the coconut milk. The coconut ice cream was super creamy and its really impressive considering it's homemade. Moreover they dont add stabilisers so eat fast before it melts.
Mango was rather sour and works well with the sweet and rich ice cream. Blowtorching the mango for a smokey finish was a great idea but it was more subtle than the chef had hoped for so i guess they're still tweak that in the future.
Kudos to the spirit of excellence and striving to improve their craft. I'm sure they will only get better from here on out.
Meanwhile if u havent reserved a seat before 23rd april u really shld drop everything and make time for this. Run out their ingredients as many times as needed haha