The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - FYR

The Evolution OF FYR: Revamped, Reloaded And Still Smoking Hot At Boon Tat Street – Telok Ayer, Singapore

FYR Cycene Ond Drinc (pronounced FIRE Kitchen and Drink) was opened in 2015 at Boon Tat Street which we first visited. After 2 years, they changed its rustic decorations and the new look brings it to the modern age, with a warm, cosy interior that is conducive to fun, casual gatherings.

 

The restaurant retains its signature of cooking with fire in all forms – grilling, barbequing, roasting, searing and smoking. Diners can savour delectable classic grills that are given a modern, Asian twist, served up in sharing plates (from $14) and main courses (from $22) that are ideal for a gathering of friends or after-work chill-outs.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Facade

 

 

Small Plates

Freshwater Prawns (with prawn jus, saffron rouille, lemon dust) . Grilling is an ideal way to cook prawns because prawns need quick high heat to keep it juicy and flavorful. The freshwater prawns are grilled in the shell which keeps all those delicious juices from escaping, guaranteeing much tastier, moister meat.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Freshwater Prawns

 

Pan Seared Foie Gras (with Spanish onion, spring onion crêpe, mango jelly, peanut sauce). It is superb for when you feel like going fancy schmancy. The foie gras is delicious, plain and simple. Decadently rich with a distinct sweetness from the spanish onion.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Pan Seared Foie Gras

 

Wagyu Striploin (with asparagus, oyster vinaigrette, date sauce, basil) was cooked medium rare. The wagyu is at its juiciest and most tender with the fat is melted throughout the meat.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Wagyu Striploin

 

Iberico Pork Secreto with roasted rum infused pineapple, chilli, pistachio crust (secreto is “secret” in Spanish) is a one of Spain’s best kept secrets! A fantastically tender and highly prized cut from the shoulder.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Iberico Pork Secreto

 

Sides

Paris Mushroom (with poached egg, laksa beurre blanc, chilli flakes). After a few rounds of plates with strong flavour of different kind of sauces, the Laksa flavour did not come out as strongly as I have expected.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Paris Mushroom

 

Brussels Sprout (crispy brussel sprouts with bacon, hot & sour sauce), the sweet and sour taste immediately increases your appetite, now I am ready for the main courses.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Brussels Sprout

 

Mains

Prime Ribeye (with momotaro tomato, basil, fried crisp shallot). The Ribeye was cooked medium rare, it allows more play with flavours and changes in texture between meat, fats and the slight charred lines.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Prime Ribeye

 

Other than having great steaks, the seafood here is really fresh. The baked platter, Scallop, Prawn and Chorizo Rice (with prawn broth, garlic aioli, shaved bonito) comes with Sea Scallops and Prawns. These delicious classics made for a great main course.  It definitely didn’t disappoint with its oceanic freshness.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Scallop, Prawn and Chorizo Rice

 

Iberico Pork Tomahawk (with roasted rum infused pineapple, chilli, pistachio crust) tastes like Char Siu and my favorite is the little fatty part.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Iberico Pork Tomahawk

 

Sweet plates

Black Sticky Rice (with sesame tuile, grapes, coconut ice-cream) – The Coconut ice-cream is very smooth and creamy. It is truly a very refreshing dessert.

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Black Sticky Rice

 

The Evolution OF FYR: Revamped, Reloade And Still Smoking Hot At Boon Tat Street - Lime Panna Cotta

 

Lime Panna Cotta (with meringue, vanilla-almond chip, lime zest), it is a traditional Italian dessert which has been given a tasty tropical twist.

 

 

NAHMJ Verdict

 

With a nice selection of grilled meats and seafood, friendly service, and a pleasant atmosphere of music and chatter, FRY is a great place to chill out after work.

 

 

 

FYR Cycene Ond Drinc

19 Boon Tat Street, Singapore 069619
Tel: +65 6221 3703

FBhttps://www.facebook.com/FYRBTS

 

Opening Hours

 

Mondays – Thursday  1130 to 2300  |  Fridays and Eve of Public Holidays  1130 to 0000  |  Saturdays  1730 to 2300  |  Closed on Sundays and Public Holidays

 

Getting There

 

By MRT:

  • Downtown line – Telok Ayer station 
  • North-South or East West line – Raffles Place station

[Exit Telok Ayer MRT station, walk along Telok Ayer Street, before turning into Boon Tat Street.]

 

By Bus:

  • Opposite GB Building along Cecil Street   57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
  • After Capital Tower along Robinson Road   10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
  • UIC Building along Shenton Way   10, 10e, 57, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 131, 162, 186, 196, 196e

 

Rating: 9/10

 

 

*Disclaimer: This was a media invite.