Pilot Kitchen

@pilot.sg run of divine dishes doesn’t just end at the big plates (mains), their fantastic form carries over to the deceptively simple sounding desserts.
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The dessert on the specials menu, which was the Apples & Berries ($15++) is equally simple yet equally satisfying. Poached apples are married to a mascarpone berry compote, candied walnuts and milk ice cream for a perfect finale to a delightful dinner. All the vital textures and flavours are represented here: sweet, sour and salty are accompanied by crunchy, creamy, crisp and tender textures to maximise engagement with your whole palate.⠀
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Even though Pilot is a little out of the way, I can definitely see myself flying down here a couple more times to dine at this small but superb restaurant.

@pilot.sg run of divine dishes doesn’t just end at the big plates (mains), their fantastic form carries over to the deceptively simple sounding desserts. The Butter Cake ($12++) sounds so painfully pedestrian that you’d pass over it without a second thought, but you’d be cheating yourself out of a shockingly superb dessert. The butter cake was astonishingly moist but not oily, and each soft & fragrant crumb of cake was a class complement to the salty & sweet camembert ice cream.⠀
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Even though Pilot is a little out of the way, I can definitely see myself flying down here a couple more times to dine at this small but superb restaurant.

@pilot.sg Beef Short Ribs were long on flavour and tenderness, and was well worth the order despite the steep asking price of sixty eight bucks before taxes. Sixty eight. We were on the verge of greatness. We were this close. Besides being huge on flavour, the beef portion was pretty ponderous, ideal for sharing between four people or for sharing with you, yourself and thyself.⠀
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The Black Angus short ribs were as tender as a quality ribeye, and the amount of effort put into making the short ribs this tremendously tender and perfectly medium rare is commendable. Each bite is blissfully beefy, the seasonings kept simple with a blend of salt, pepper and smoke from the grill allowing the superior quality of the beef to dazzle. ⠀
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However, Pilot Kitchen serves the short ribs with a pinch of their own gunpowder spice mix, and a dollop of tzatziki. The beef didn’t require it, but firing a dash of that gunpowder spice on your beef resulting in an explosion of fantastic flavours. The spicy, salty and nutty qualities of the gunpowder spice blend made the beef even more exceptional, and I found myself sprinkling that gunpowder spice on everything. The tzatziki was nice and creamy, but felt out of place on the plate.⠀
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Pilot’s main courses were magnificent, but their desserts are divine too.

Just to balance out the onslaught of meat, we got a portion of Pumpkin ($24++). The pumpkin was sweet & tender, and was roasted so well that even the rind was edible. The leek cream tended toward the sweeter side, but it was still quite addictive and we were busy scraping every last drop of it off the plate. I would say that the Pumpkin was more of a sweet dish, and could theoretically be a dessert.

The regular menu ain’t no slouch either, with the Peri Chicken ($32++) being a fine example of how delicious chicken can be in talented hands. The large, joyously juicy chicken leg was meticulously marinated in a Pilot’s own peri peri marinade, and the salty spiciness of that penetrated deeply into every last morsel of chicken. It’s like a cheeky Nando’s but way better. The watercress salad on the side was an exemplary refresher, resetting your tastebuds to better appreciate the chicken. The sunchoke purée was sweet & creamy, and could be a cracking carb replacement.

Due to @pilot.sg inherently experimental nature, their weekly specials board always has something that’s sure to tickle your fancy. We had the Blackened Tomahawk ($52++), which wasn’t as blackened or as beefy as its name may suggest, but it is still supremely sumptuous all the same. The bone-in cut of pork chop is gargantuan, and is chargrilled to porcine perfection. The fatty, juicy and tender pork is simply but superbly seasoned, relying solely on salt, smoke and a little pepper to tantalise your tastebuds, and it works wonders.⠀
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The hot honey wholegrain mustard is a classic condiment, and the spicy heat of the mustard breathes fiery life into the pork. The roasted cabbage slaw brought a fresh crunch to accompany the smokiness along with what I think is curry powder tossed into the slaw. I couldn’t get enough of that stellar slaw, and I was bummed when it finished too early.