Chilled out with my ladies at Chef-owner @rishinaleendra’s @foolwine.sg, a boldly stylish yet very comfortable and welcoming place that’s great for exploring and enjoying diverse wines, while smashing plate after plate of amazing food by Head Chef Marcus (@tanzybra) and his team.
Deciding what to drink here is fun. You either flip through their gorgeously designed magazine of a menu, or leave it to one of their friendly Sommeliers to tempt you with the curated bottles in their steel basket. Which is what @iamjaynedoe, @amanda_tan, @fionating and I did, and @davistanjj didn’t disappoint.
Once our wines were poured, we pored over the food menu. Really wish we had bigger stomachs to get one of everything because all the items we picked to share were winners!
Heard from a few folks that the absolute must-have at @foolwine.sg is the Chicken Liver Eclair with Date and Madeira ($16++) - true enough, it was perfect with a flawless ratio of pastry to filling.
The Dark Rye Rolls with Vegemite Butter proved soooo addictive, a repeat order was necessary.
Then came what’s possibly the cleanest tasting of sweetbreads I’ve met. Fried to a crunch, the veal’s thymus glands, seasoned with some aromatic spices, were presented on blue corn taco with burnt eggplant and pickles ($16++).
We got the day’s special of crunchy Fried Frog’s Legs with a herb salad, aioli and caviar as well.
Looked simple but the Pan-Fried Saganaki Cheese with chopped beans and fermented green chilli blew my mind ($18++). Who knew such epic tastiness lurked in that combo?! I could have inhaled three of it by myself.
Must lick the plate clean - that’s my opinion of the Pacific Flying Squid served with a crazy fragrant squid ink daal and tarragon toum ($24++). Don’t miss out on getting this if you love your seafood.
Thanks to Chef Marcus (@tanzybra), we got to try his new dish of Jerome Galis Spring Asparagus with soft-yolked quail’s eggs dressed in a funky goat cheese dressing and finished with fine shavings of Tasmanian pepperberry-cured venison ($24++).
Our tastebuds were amazed at how charred Baby Romaine tossed in a Green Goddess dressing and finished with toasted hazelnuts could be so huge in flavour ($16++). Loved it.
Naturally, we had to have the only pasta on the menu and naturally, the Spaetzle was stellar. Some might find the Pecorino Romano and Kampong pepper sauce a little salty but I lapped like my life depended on it. Cooked to a perfect al dente, the pasta also came with crispy kale for extra texture ($18++).
Because @amanda_tan was craving red meat, we couldn’t disappoint her. The slab of tender Wagyu was accompanied by a super delish side of crispy potatoes that triggered much raving.
The title of the prettiest dish of the night belonged to the Wagyu-Fat Confit Celeriac plated with onion jus and burnt mustard seeds ($22++). It wasn’t a case of style over substance either because deliciousness was delivered in spades.
The two desserts of Creme Caramel ($12++) and Szechuan Peppercorn Cherries with Sour Cherry Sorbet and Coconut ($16++) were polar opposites that brought out the best in each other.
Thank you Chef Marcus (@tanzybra) and team for cooking up all the unabashedly flavourful dishes to enjoy with our wines.
It was also lovely to see Chef @rishinaleendra when he popped in for a while - congratulations again on @cloudstreet.sg being ranked No. 44 on #asias50best!