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Address

775 North Bridge Road
Hotel Clover
Singapore 198743

Monday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Tuesday:
Closed

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Saturday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Sunday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Phone
Price

~$25/pax

What you should order at Brine

You should order these at Brine

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Reviews at Brine

Reviews of good food at Brine

Coffee Infused Frozen Milk Profiteroles

These were definitely the highlights for me. Light and fluffy frozen milk coffee served with profiteroles filled with rich vanilla cream. A great way to end the 3 course lunch!

Beef Flank

The main course was this Beef Flank served with blobs of curried carrot, wasabi mayo, marmite and topped with crunchy chocolate crumble. Overall a pleasant sensory experience as you decide which dip you would like your beef to go with. Curried carrot was aromatic, wasabi mayo had a slight hint of nosediving heat and the bitter sweetness from the chocolate crumble went surprisingly well with the perfectly cooked beef too! Only gripe was the portion size which would probably not fill most stomachs.

Coconut Lime Risotto Balls

One of the starter options @brine.singapore , coconut lime risotto balls with black truffle mayonaise. Looks rather unassuming especially when put beside the other options like the torched beef tartare and mussels but never only judge food based on its looks. The crispy risotto balls packed so much flavour in each ball and when dipped with the truffle mayonnaise, this really whetted the appetite! The balls felt a little like nasi lemak riceballs made more aromatic by the truffle mayo. This starter was part of my 3 course lunch set meal which only costs $23!

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1. All that glitters is not gold, it can simply be a 64 degree onsen egg with edible gold. The best part is the crunchy onion "soil" and mushroom soup that went perfectly well w it. 🀀
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2. I got the hen w cauliflower textures for my 2nd course. Sous vide chicken thigh, finished on the stove with dehydrated & pickled cauliflower. Corn purΓ©e on the bottom and sprinkled w pea powder. Everything went surprisingly well tgt! The center of the thigh is where all the goodness is, it's the most tender and has the most flavour! .
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3. Last weds menu didn't consist of our favourite risotto. We highlighted our sadness and Chef Chris whipped it up for us 😱😱😱. Risotto cooked in dashi stock and topped w tempura shiitake and flakes. Nobody could have imagined that this was cooked on the spot! 🀀🀀
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4. I opted for the angus flank for my main and it was perfectly cooked. Tender and melts in your mouth. Went well w the truffles, wasabi sauce & marmite Mayo. The yellow dots are mash and the orange purΓ©e is curries carrots. There is even a secret touch that throws you off, and it's the burnt chocolate cake crumbs just beside the beef. It adds a savoury crunch to the beef even though you would think it will be sweet. πŸ˜‹πŸ˜‹ Every bite was like a symphony in the mouth πŸ˜‹
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5. The meal was ended with lemon ice cream on milk curd and a tinge of balsamic strawberry. Just a light dessert to end the satisfying meal. .
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We absolutely love this place! Their lease at laneway market is ending soon, and they will be consolidating and expanding brine instead. Yay to more good food! .
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#burpple #brinerestaurant #fusionfood #sgfood

A tiny terrarium of textures, topped with gold dust. Ethereal flakes of lemon snow, frozen basil dewdrops and summery strawberry compote make a refreshing trio that's terrifically light. The smooth, sweet milk curd at the bottom lends the other components some much needed body - grounding them before they dissipate and giving every spoonful a lingering silken finish.

On its own, the unctuous creamy-pink trout is tempered and very mild. Only in texture does it shine - collapsing like butter at the tip of the tongue. When paired with the glistening orbs of umami-packed roe, does it then become outstanding, with all the ocean freshness finally condensing and solidifying in each forkful. A pale orange purΓ©e keeps any overpowering saltiness at bay

A bright, clean-cut combination of soft poached chicken breast and unexpectedly bold rice paper-thin carrot slices, resting atop sweet kernels of chewy corn. Swipes of purΓ©ed carrot round off the textures in this trifecta, alongside a welcome salty snap from glassy shards of crackly chicken skin.

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Focaccia bread is fried to give a nice toasty touch. Tomato basil dip and salt for added flavour πŸ‘πŸ»
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First course
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I chose the tuna tartare for my starter. Slightly seared tuna with an eggplant sesame sauce and apricot bits. Apricot bits refreshes each bite and cuts the fishiness. The red radish and dill truly compliments the tuna as well! .
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Second course
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Kombu risotto with steamed shimeji and fried shimejji and dehydrated enoki. The kombu risotto was on the sweet side and reminded me of the seaweed rings I used to have as a kid.(does anyone know what I'm talking abt?) Shimeiji was presented in two textures of fried and steamed, and was delightful with the risotto! But we both felt that the dish could be boosted even further. We recc to Chef Christopher to add the dehydrated shiitake powder, the thing that blew us away the previous time. He immediately took out his dehydrated shiitake and shaved on top of our risotto for us. It truly boosted the flavour of the risotto and added oomph to the risotto! Glad that Chef Christopher was so open to our suggestion and added the shiitake powder subsequently to the other customers too.
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Main course
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I went with the salmon mi-cuit with coconut curry and gnocchi. The salmon was perfectly half cooked. With a texture that melts in your mouth. 🀀 Never thought that such a delicate cut would go so well with the creamy, slightly spicy coconut curry. The amount given was just nice to give a slight kick without being overly heavy. The gnocchi was also well done with a slightly crisp exterior. .
Tim had the wagyu flank w pommes aligot. The pommes aligot was the bomb, cheesy and almost stretchy kinda texture. πŸ˜‹πŸ˜‹. The wagyu flank was perfectly cooked till medium rare, though we felt that the fried shallots weren't the best to complement the beef. Still tasty though!
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Brine does it with a touch of Japanese flavor by pairing with furikake, dried "hae bee" and topped it off with tobiko for an extra popping mouth sensation.

Sorry for the bad camera angle but else i wouldnt be able to capture the bottom 2 layers.

Lemon ice cream, gold dust, basil oil, balsamic strawberries, milk curd

Apparently you're supposed to eat it like a jar cake(which i didnt realise until the end) as the lemon ice cream is sour and the milk curd is rather tasteless in comparison so they were supposed to balance each other out.

Anyways i preferred the previous rendition of the lemon ice cream where it wasnt so sour but the chef tweaked the recipe and added more lemon as there were many people who feedbacked that the previous version wasnt sour enough. Guess im not "most people" then lol

Balsamic strawberries were thoroughly enjoyable and reviewed in my previous post.

The basil oil actually melts when it reaches the mouth from body temperature so there's a slight fragrance. Ingenious idea from the chef to start and end with a same ingredient. It really etches the restaurant in your mind and brings forth association since basil oil isn't a very common ingredient.

Also eating gold dust was a thrill only the second time of my life. It's tasteless but pretty to look at(much like some celebrities nowadays).

Overall do come and check this place out esp with the lunch set which is a steal(w or w/o the burpple deal actually). The dishes just keep evolving with feedback from customers and the chef is so particular about the freshness of the ingredients(he rejected entire batches of ingredients if he doesnt deem it fresh enough). It's so much of a steal they actually lost money during the soft launch >

Super lucky to try this. Apparently they ran out of barramundi for the lunch set so they offered to replace it with the fjord trout(which is from the dinner menu). If u didnt know what fjord trout is, it's basically a better salmon haha. Super super buttery thanks to a sous vide(which the restaurant had to test many times to perfect, kudos to them), i only used a fork throughout the whole course. The chef mentioned that there's only one source for this trout during this time of the year so i guess it's pretty precious haha.

Mini ikura provided extra brininess for the fish and the salmon bone reduction was intense. The elements dont seem to meld on paper but the dish was actually really harmonious.

First of thanks burpple for making it possible to have brine's 3 course menu at the price of 2 courses!
Flank was done to a perfect medium rare, and it was so tender! Well seasoned, but the truffle oil overpowered the other ingredients imo

Reviewed their amazing crispy toaste before. Smoked tomato was really novel and enjoyable. They seem to come up with endless combinations of dips and none of them are trite, yet they always deliver. It's really the small things that are game-changers :p

@sir.fried.chicken reccomended @brine.singapore to me some time ago (totally tempted me with photos and descriptions of the food 🀀) but I couldn't get a reservation during its soft launch period. With @timchee Birthday coming up, I recalled this place that I really wanted to bring him to. He is usually not overly adventurous but I was pleasantly surprised when he agreed.
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Definitely glad he agreed. A pretty small cosy setup with 18 seats, it's open concept kitchen allows you to watch the chefs at work. @timchee was definitely in awe watching them torch and shave stuff and plate etc. 🍴
1st course.
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Tenderloin tartare, rillettes OR Garam masala mussels. Tenderloin tartare was seated on the exterior and had a dehydrated lotus. The searing really gave another dimension to plain old raw tartare! As for the rillettes, I absolutely loved the texture and flavour! For the mussels, we would never have thought how well garam masala goes with mussels. It was super tasty and the pappadum really gave that extra crunch! πŸ‘πŸ»πŸ‘πŸ»
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2nd course.
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Scallop ceviche w compressed apples, topped with pickled daikon and onion ash OR Chocolate mustard beef cheeks w Parmesan espuma. Was good but didn't blow our minds as much as the 1st course. I liked the Parmesan espuma, making cheese lighter while still bringing out its flavour. Though I did wonder why was a cold dish served after a hot dish πŸ€”. .
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3rd course.
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Daikon risotto w mushroom textures. @timchee absolutely loved this dish! It was total umami explosion every time we put this into our mouths. The daikon kombu stock used was sooooo good 🀀 I really liked the complexity of flavours the dehydrated shitake shavings and dehydrated enoki gave to the risotto!

Yes, it was named as just that on the menu. Nothing pretentious, as was this dessert. Ice cream was of an iciness to my liking, and went so well with the other elements. A delightful dessert to end our meal, and a reshreshing treat in the sweltering heat.

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Burpple Exclusive
Complimentary Dessert
Till 31 Oct 2017
Brine Bugis

Terms

1. Enjoy a complimentary dessert of the day with every 2-course set lunch ordered

2. Applicable from 12-2pm daily except Tuesdays

3. Flash the promotion on the Burpple App upon ordering to redeem

4. Not valid with any other ongoing promotions, vouchers or discounts

5. Not available on eve of Public Holidays, Public Holidays and on Special Occasions

6. The management reserves the right to change the terms and conditions without prior notice

close
Burpple Exclusive
15% Off Dinner Bill
Till 31 Oct 2017
Brine Bugis

Terms

1. Available from 630-830pm daily except Tuesdays

2. Flash the promotion on the Burpple App upon ordering to redeem

3. Not valid with any other ongoing promotions, vouchers or discounts

4. Not available on eve of Public Holidays, Public Holidays and on Special Occasions

5. The management reserves the right to change the terms and conditions without prior notice