I have read a number of thumbs up review about FYR Cycene Ond Drinc at Boon Tat Street. In addition, I read a number of recommended dishes such as Baked Freshly-Shucked Oysters, Grain-fed US Holstein Cow Ribeye 365 Days, Whole Maine Lobster, Seafood Linguine, Baked Pistachio Melt with Pandan Ice Cream. These are mainly my favourites. This set me eager to check out FYR Cycene Ond Drinc for myself.
We went for lunch on a weekday. Luckily, I made a reservation as almost all the tables were reserved.
FYR was serving either a 2-course or 3-course during lunch. As we wanted to try as much dishes as we could, of course, we went for the 3-course.
Interestingly, it was highlighted on its menu that all its dishes were cooked in Josper Wood Charcoal Oven. I have no idea what the effect of the food would be. Does it enhance the test of the food? No idea.
The first course was termed as “Small Plate”. Three selection with one vegetarian option, Grilled Seasonal Vegetables & Goat Cheese. We went for the other two instead.
The first was the Roasted US Bay Scallop served with Fennel, Raspberry Walnut Vinaigrette and Local Basil Pesto and a few Fish Roe was scattered on top of the scallops. The scallop was fresh with nice sweet seafood fragrance. The dish was excellent, except for the fish roe which has a fishy-like taste. I am sensitive to this taste.
The second was the Roasted Duck Foie Gras with Buttered Toasted Brioche, Mixed Berries, Gula Melaka. The Roasted Duck Foie Gras was lightly salted with some salt grains on it. It melted in upon the tongue. With a little berries and gula melaka balances the strong taste of the Foie Gras.
We enjoyed both the Small Plates.
Moving into Mains, there were 4 selections. With two having to top up an additional $13; Grain-fed US Holstein Cow Striploin 365 Days and the DeRaza Iberioc Pork Collar. We weren’t interested in both the Pork and Beef on that day. Some how we were drawn to the Salmon and especially the Seafood Linguine.
I was kind of surprised to see the Norwegian Salmon in such as squarish steak. On it were the Roasted Baby Potatoes, House Salad and Orange Cream Sauce. I was pleasantly surprise that the Salmon did not taste fishy like most that do. This certainly changed my perception of cooked Salmon. Nothing much to comment about the salad and potato. Lastly for the Orange Cream Sauce, neither of us enjoyed it. It is really a matter of personal preference here.
Our second Mains was the Seafood Linguine. I was glad this wasn’t with Tomato Sauce Base instead it was with Lobster Bisque, Laksa Leaves and Thai Basil. This dish is a little spicy by the way, in case some do not take spicy at all. I would highly recommend this Pasta dish too all. Together with the Laksa Leaves and Thai Basil, the dish has a nice herb fragrance which differentiated FYR against their competitor. With the unique Lobster Bisque base instead of Tomato Sauce, it brought out the seafood sweetness to the max. I am craving for this dish while writing this post.
Among the 2 Mains, the Seafood Linguine is the more outstanding Mains.
Final part of our meal, that’s my favourite part of the meal is the dessert, the Sweet Plate. On the menu, there were only 2 selections. We went for both.
The fruits in the Exotic Fresh Fruits & Local Basil Sobert were Skillet-grilled and it was richly flavoured with Red Wine. The Red Wine flavour is really strong. It garnered 1 like and 1 neutral. In case, you were wondering what fruits were in it. I remember eating mango, Lychee, Pineapple and Kiwi.
Last dish of our meal was the Baked Pistachio Melt & Pandan Ice Cream. The first comment was “Sweet”! The Baked Pistachio Melt was in Pandan Creme Anglaise, Pistachio and a Cinnamon Stick. It was full of Pandan aroma, from the cake to the sauce to the ice cream. Comparatively, the taste of Pistachio was weak. It would be perfect if they could attain a balance between the Pandan and Pistachio.
The uniqueness with FYR Cycene Ond Drinc is the usage of herbs in many of their dishes. The herbs brought out the best in the dish. We certainly have enjoyed our lunch. No doubt about returning as in addition to the good food, service was excellent; friendly, warm and prompt on the day of our visit.
FYR Cycene Ond Drinc
19 Boon Tat Street Singapore 069619
Tel: +65 6221 3703
Monday – Friday 1200 to 2300; Saturday 0900 to 2300; Sunday 0900 to 1600
- Downtown line – Telok Ayer station; North-South or East West line – Raffles Place station
- alight at the bus stop opposite GB Building along Cecil Street 57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
- alight at the bus stop after Capital Tower along Robinson Road 10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
- alight at the bust stop at UIC Building along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 131, 162, 186, 196, 196e