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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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

FB: https://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.

The post The Evolution OF FYR: Revamped, Reloaded And Still Smoking Hot At Boon Tat Street – Telok Ayer, Singapore appeared first on NAHMJ.

The restaurant occupied level 2 and 3 of Capitol Theatre with balconies stretching out receiving natural sunlight through the glass panel covering Capitol Galleria. The restaurant is decorated in European style.

From the menu, it has mainly the Hungary, Bohemia and Austria highlights with set lunch menu offering 3 different Mains. The Set Lunch comes with a soup of the day and a drink with choice of Soft Drink or Home-made Ice Tea.

I decided to give its Set Lunch a try.

The soup of day was a clear soup with shredded omelette-like pieces in the soup. After my first spoonful, it tasted crepe-like instead. The soup was flavourful but a tad salty.

Among the 3 choices of Main; Mussels, Stuffed Bell Pepper and Grilled Chicken Salad, I chose Stuffed Bell Pepper as I thought it sounded more appealing.

According to the menu description, it is a Hungarian specialty. The bell pepper was braised and stuffed with marinated minced pork & beef together with rice. And it was sat on a bowl of tomato-paprika sauce accompanied with a slice of olive bread.

The ice tea has a strong scent of tea aroma. Add your desire amount of syrup to sweeten the drink.

The Apple Strudel is not part of the lunch. I ordered separated. The strudel was filled with caramelized apple slices and some cake like plus raisin on a shallow pool of cream.

Kaiserhaus Restaurant showcasing an array of European cuisines and it in a partnership with Zauner, a renowned Austrian patisserie who is the exclusive supplier of confectionery to the Austrian Royal Family in the 19th Century, offering delectable pastries and cakes that are very inviting. And it offers Julius Meinl coffee to pair with the desserts. All these sounded and looks fabulous which I am keen to try more. For the alcohol drink, you might be interested to know that Kaiserhaus has imported quite some craft beer and reds and whites from Austria and Northern Italy.

Kaiserhaus Restaurant

Capitol Theatre 17 Stamford Road #02-06 / #03-06, Singapore 178907
Tel: +65 6377 0013

Website: http://kaiserhaus.sg/
FB: https://www.facebook.com/kaiserhaussg

Opening Hours

Sunday – Thursday 1030 to 0000; Friday – Saturday 1030 to 0100

Getting There

By MRT:

• North-South line and East-West line – City Hall

By Bus:

• alight at St Andrew Cathedral along North Bridge Road   61, 124, 145, 166,  174, 174e

• alight opposite Peninsula Plaza along North Bridge Road   32, 51, 63, 80, 195, 851, 961

• alight at Capitol Building along Stamford Road   7, 14, 14e, 16, 36, 77, 106, 111, 128, 131, 162, 162M, 167, 171, 175, 700, 700A, 857

The post Kaiserhaus Restaurant – Capitol Theatre, City Hall, Singapore (Closed) appeared first on NAHMJ.

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.

Small Plate

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.

Mains

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.

Sweet Plate

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.

Verdict

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

FB: https://www.facebook.com/FYRBTS

Opening Hours

Monday – Friday 1200 to 2300; Saturday 0900 to 2300; Sunday 0900 to 1600

Getting There

By MRT:

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

By Bus:

• 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

Rating: 8.5/10

The post FYR Cycene Ond Drinc – Boon Tat Street appeared first on NAHMJ.