More Reviews at GastroSmiths

More Reviews of good food at GastroSmiths

Had this a while ago with the Burpple Beyond. Too bad they are closed now

While I was ecstatic to finally have a chance at trying Gastrosmith’s new private dining concept, I was also saddened to hear that this will be their final month at their current location in Katong i12. The good news is they intend to open in town sometime in the future.

Their exclusive Burpple set dinner has got to be one of the best quality and value-for-money #burpplebeyond deals around, with 3 sharing plates for 2 and a substantial main each, all for the princely sum of $62+. Chef Dillon is the sole cook in the kitchen, and still he manages to execute astoundingly flavourful and well-balanced dishes across a broad spectrum of cuisines, all in a very timely fashion.

First dish to hit the table is an absolute stunner – achingly sweet vine-ripened tomatoes over silken Japanese tofu, languishing in a bath of olive oil and barrel-aged balsamic vinegar. The sweet tartness of the the latter and richness of the former worked well with the lighter main components, with hints of citrus and the crunch of pine nuts adding delicious complexity.

Taste: 4/5

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I’m always impressed by chef Dillon’s ability to consistently take Asian classics and successfully add his own personal twist to them. Who would’a thought of chicken siew mai, and that it would taste this good? The dumpling is so tender and meaty and is wrapped in a paper-thin skin. That would have been good enough for me, but here at Gastrosmiths good enough ain’t enough. The kicker is the deeply earthy porcini and truffle sauce that unexpectedly works amazingly well with the siew mai.

This was the second third plate of Gastrosmiths’ exclusive Burpple set menu for 2, which is a steal for only $62+ for #burpplebeyond subscribers. Hurry before they shut their doors at the the end of May!

Taste: 5/5

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The undulating sheets of handmade pasta proved to be the perfect carrier for the luxuriously cheesy and earthy cacio e pepe sauce, made from porcini butter, parmesan and pepper, complemented by the deep flavours of hen-of-wood and chanterelle mushrooms.

This was 1 of 3 mains from Gastrosmiths’ exclusive Burpple set menu for 2, which is a steal for only $62+ for #burpplebeyond subscribers. Hurry before they shut their doors at the the end of May!

Taste: 3.5/5

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The intoxicating aromas of pork and brandy hit you the second the lid is lifted off the claypot, making your mouth salivate in anticipation. Flavourwise, this is very good, and the chestnut-fed duroc pork practically melts in your mouth, but I would have preferred the beehoon to have more bite as the uniformly soft textures of all the components gets a little one dimensional.

Taste: 3/5

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Of all the multitudes of cauliflower starters I’ve had, this has got to be one of the best. Every floret boasted a smoky char, yet retained their crunchiness. The egg and smoked paprika puree below doesn’t look like much, but is an inspired stroke of genius, possessing an addictively creamy moreishness that paired excellently with the cauliflower. Cutting through the richness are the sweet tang of raspberry pickled onions and the salty burst of capers. Simply delicious.

Taste: 4/5

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Impressive how something as innocuous as mortadella is rendered so tasty with dobs of umami tuna aioli and lashings of olive oil, chilli and orange honey. The salty meatiness of the ham is tempered by the sweetness, spiciness and richness of the aforementioned ingredients, working harmoniously together. Even the humble arugula has it’s place on the plate, contributing crunch and peppery herbaceousness.

This was the second sharing plate of Gastrosmiths’ exclusive Burpple set menu for 2, which is a steal for only $62+ for #burpplebeyond subscribers. Hurry before they shut their doors at the the end of May!

Taste: 3.5/5

Many reasons why Gastrosmiths lends itself as one of my favourite restaurants in Singapore. While the new menu first left me sad, with the thought that their signature breakfast scrambled eggs for brunch and somen broth for dinner was now only an experience to remember; my burpple menu was a excellent dinner to end off a long work week. @ the mains was a meticulously delicious plate of pasta; made with a few vegetarian ingredients but exceedingly satisfying and appropriately rich. The “lu rou fan” was also a burst of flavours while I wish the meat was slightly more tender for my childish palate.

Many reasons why Gastrosmiths lends itself as one of my favourite restaurants in Singapore. While the new menu first left me sad, with the thought that their signature breakfast scrambled eggs for brunch and somen broth for dinner was now only an experience to remember; my burpple menu was a excellent dinner to end off a long work week. @ the mains was a meticulously delicious plate of pasta; made with a few vegetarian ingredients but exceedingly satisfying and appropriately rich. The “lu rou fan” was also a burst of flavours while I wish the meat was slightly more tender for my childish palate.

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Many reasons why Gastrosmiths lends itself as one of my favourite restaurants in Singapore. While the new menu first left me sad, with the thought that their signature scrambled eggs for brunch and somen broth for dinner was now only an experience to remember; my burpplebeyond menu was a excellent dinner to end off a long work week.

If I had to rank the dishes, the Argentinean Wild Caught Prawns sits at the top of the table as fresh and one of the most succulent rendition of the shellfish I had. This was not to say the other appetisers were not outstanding; far from that they were each good in their own ways. Some things that left an impression was the surprising pairing of mortadella ham and tuna aioli that worked, then cauliflower and eggplants.

Many reasons why Gastrosmiths lends itself as one of my favourite restaurants in Singapore. While the new menu first left me sad, with the thought that their signature scrambled eggs for brunch and somen broth for dinner was now only an experience to remember; my burpplebeyond menu was a excellent dinner to end off a long work week.

If I had to rank the dishes, the Argentinean Wild Caught Prawns sits at the top of the table as fresh and one of the most succulent rendition of the shellfish I had. This was not to say the other appetisers were not outstanding; far from that they were each good in their own ways. Some things that left an impression was the surprising pairing of mortadella ham and tuna aioli that worked, then cauliflower and eggplants.

Many reasons why Gastrosmiths lends itself as one of my favourite restaurants in Singapore. While the new menu first left me sad, with the thought that their signature scrambled eggs for brunch and somen broth for dinner was now only an experience to remember; my burpplebeyond menu was a excellent dinner to end off a long work week.

If I had to rank the dishes, the Argentinean Wild Caught Prawns sits at the top of the table as fresh and one of the most succulent rendition of the shellfish I had. This was not to say the other appetisers were not outstanding; far from that they were each good in their own ways. Some things that left an impression was the surprising pairing of mortadella ham and tuna aioli that worked, then cauliflower and eggplants.

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This was the dish we looked forward to the most, a luxurious bowl of scallops, snow crab meat and somen served in a flavourful lobster broth. I really enjoyed the distinct yet delicate seafood sweetness you get in each spoon! If you’re a fan of spice, you’d be happy to see the noodles served with a special spicy chili oil - a surprisingly good complement for a change in flavours in between.

This smaller portion was for their set meal that starts at $35/pax for a bread course, 1 main and 1 dessert to up to $70/pax for more dishes. Gastrosmiths is also on Burpple Beyond with 1-for-1 deals for their mains! Reservations are required and it can be done via SMS/Whatsapp to 97729511.

Thank you @gastrosmiths for having us and @burpple for the kind invite! ✨

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With their recent revamp, you’ll need to call in if you want a seat at GastroSmiths, and you might as well reserve this hen while you’re at it (only available with advanced booking).

Lightly seasoned, this free range hen has been dry aged, so you‘re really getting the flavours of the chook here. The skin is crisp (but don’t wait too long), and meat is tender, but we also really enjoyed the duck fat potatoes underneath.

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Fresh sea bream but thought it could be a lot more tender. Unfortunately, the fish’ natural sweetness and aroma of herbs didn’t come through that well. Although we expected grilled vegetables for the sides, they were more of pickled vegetables that I personally found too sour.

Gastrosmiths is also on Burpple Beyond with 1-for-1 deals for their mains! Reservations are required and it can be done via SMS/Whatsapp to 97729511.

Thank you @gastrosmiths for having us and @burpple for the kind invite! ✨

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This usually comes with bone-in galician turbot but since it ran out, Chef very kindly prepared a portion for us done with shellfish and vegetables instead. I’ve got to say that curry isn’t usually something I’d go for, but this was good albeit a little pricey. It was thick, aromatic and mildly spicy. Not the typical combination of ingredients you’d think of but worked out well with no hints of fishiness. The highlight for me was the roti though! Served fresh and hot, it was crisp yet fluffy. Good even on its own!

Gastrosmiths is also on Burpple Beyond with 1-for-1 deals for their mains! Reservations are required and it can be done via SMS/Whatsapp to 97729511.

Thank you @gastrosmiths for having us and @burpple for the kind invite! ✨

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Twist on a traditional dessert - an ‘orh nee’ with no orh (yam)! This is done with chestnuts and kuromitsu, topped with candied oranges and served with fresh soy milk. I’m not a a big fan of candied oranges, but the smooth ‘orh nee’ was surprisingly pleasant. The flavours here are more on the lighter end, which makes a pretty good end to a heavy meal. Would have liked a little more variation in texture though!

We had this as part of their set meal that starts at $35/pax for a bread course, 1 main and 1 dessert to up to $70/pax for more dishes, but it’s also available ala carte. GastroSmiths is also on Burpple Beyond with 1-for-1 deals for their mains! Reservations are required and it can be done via SMS/Whatsapp to 97729511.

Thank you @gastrosmiths for having us and @burpple for the kind invite! ✨

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Innovative in many ways but taste wise it's almost exactly like a mont blanc. Can be a good or bad thing depends on how you look at it.

Soy milk reduction seems like an interesting choice to keep the dessert vegan while the labour-intensive candied orange peels definitely paid off with bursts of zing

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Normally comes with turbot but they ran out today. An extremely unique curry, both because the acidity is from the white wine compared to usual Indian curries(which uses lime juice or lemon juice etc), as well as the combination of cauliflower and shellfish. Usually with such a unique combination of ingredients it's either a complete harmony where the tastes meld together, or its haphazard and doesn't work. Here however, the two ingredients seem to coexist happily without combining flavours, binded together by the curry.

While definitely not sticking to tradition, the taste flavours were on point and the thick curry tasted surprisingly authentic. However since the base is made from fish reduction there can be some fish bones in it so be careful

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Deserves special mention as it's a solid rendition. Surprised how they can easily surpass many hawkers' version even though they don't specialise in this. Needless to say they probably spent a lot of time perfecting their recipe(which is also the case for their pride, the curry as well)

Positively crispy, yet light as well and aromatic, it seems like whenever I thought I've discovered my new favourite prata there comes along another one that's totally different yet not any less charming. Enchanted all of us the moment it was served and greatly saddened all of us as well when it was returned to the kitchen as the order of dishes served was wrong haha