Bistro Soori
A new chef has taken over the reins at Bistro Soori, a fusion restaurant that was opened late last year by chef Jimmy Chok of the famed but now defunct Fig Leaf Restaurant and low-key The Academy Bistro at the Supreme Court. In a short span of time, chef Chok's modern, minimalist approach to food, using Asian ingredients and French techniques, has put this tiny 30-seater restaurant firmly on the food gourmands' radar, and the I.S. Restaurant Guide 2011.
The new chef, (I think he said his name was Ashton, I was too distracted) however, is not to be dismissed lightly. He hails from the high-end Alila Villas Soori Resort in Bali, where he conceptualised and oversaw the menus at all of their award-winning restaurants. In time, the affable chef (who's extremely good looking, and buff, and tall, and broad) will revamp and update Bistro Soori's already very refined menu.
Lips and I had dinner here when we met up. It was very intimate, quiet and unintrusive, yet unpretentious and friendly.The wait staff regularly checked in to ask how the food was and to fill up our glasses of iced tap water.
We opted for the daily special of Sauteed Scallops ($19) that complemented the mild sweetness of baked butternut squash. A sprinkling of rocket leaves and toasted sunflower seeds, and a drizzling of balsamic set off the dish brilliantly with bitter and piquant undertones.
We also loved the Truffle Oil infused Toasted Baguette with Warm Mozzarella and Serrano Ham ($19). The salty fatty silky pink ribbons of ham balanced out the plain buttery cheese, while truffle oil lent fragrance and arugula provided a bitter dimension to the starter dish.
For our mains, we shared the Yellow Cod ($35) which is actually grouper fish, and not a type of cod as one might be led to think. Which explains why this had the texture, taste and look of firm flaky clean-tasting grouper, than oily smooth fatty cod. Fish roe provided a burst of seafresh flavours while a shower of orange cardomon sauce complemented the fish with its summery fruity flavours.
The plastic-fork-tender Braised Wagyu Beef Cheek ($39) with wilted spinach, heirloom tomatoes, and red wine jus, was Lips' favourite. This must have been braised for hours, it was incredibly soft, moist and flavoursome, with a tinge of sweetness from the searing caramelization.
The Warm Chocolate Cake ($13) is a must-try here with its rich oozy sweetness, and premium vanilla bean ice-cream. This was heavenly. And decadently indulgent.
Update 20 April 2012: Their opening times have now changed slightly, they're now open on Sundays for brunch from 11.30am to 3.30pm, and no longer open on Saturdays for lunch.
Bistro Soori
2 Teck Lim Road
Tel: 6438 3802
Open Mondays to Saturdays only from 11.30am to 2.30pm for lunch and 6.30pm to 10pm for dinner
Website: www.bistrosoori.com
The new chef, (I think he said his name was Ashton, I was too distracted) however, is not to be dismissed lightly. He hails from the high-end Alila Villas Soori Resort in Bali, where he conceptualised and oversaw the menus at all of their award-winning restaurants. In time, the affable chef (who's extremely good looking, and buff, and tall, and broad) will revamp and update Bistro Soori's already very refined menu.
Lips and I had dinner here when we met up. It was very intimate, quiet and unintrusive, yet unpretentious and friendly.The wait staff regularly checked in to ask how the food was and to fill up our glasses of iced tap water.
We opted for the daily special of Sauteed Scallops ($19) that complemented the mild sweetness of baked butternut squash. A sprinkling of rocket leaves and toasted sunflower seeds, and a drizzling of balsamic set off the dish brilliantly with bitter and piquant undertones.
We also loved the Truffle Oil infused Toasted Baguette with Warm Mozzarella and Serrano Ham ($19). The salty fatty silky pink ribbons of ham balanced out the plain buttery cheese, while truffle oil lent fragrance and arugula provided a bitter dimension to the starter dish.
For our mains, we shared the Yellow Cod ($35) which is actually grouper fish, and not a type of cod as one might be led to think. Which explains why this had the texture, taste and look of firm flaky clean-tasting grouper, than oily smooth fatty cod. Fish roe provided a burst of seafresh flavours while a shower of orange cardomon sauce complemented the fish with its summery fruity flavours.
The plastic-fork-tender Braised Wagyu Beef Cheek ($39) with wilted spinach, heirloom tomatoes, and red wine jus, was Lips' favourite. This must have been braised for hours, it was incredibly soft, moist and flavoursome, with a tinge of sweetness from the searing caramelization.
The Warm Chocolate Cake ($13) is a must-try here with its rich oozy sweetness, and premium vanilla bean ice-cream. This was heavenly. And decadently indulgent.
Update 20 April 2012: Their opening times have now changed slightly, they're now open on Sundays for brunch from 11.30am to 3.30pm, and no longer open on Saturdays for lunch.
Bistro Soori
2 Teck Lim Road
Tel: 6438 3802
Open Mondays to Saturdays only from 11.30am to 2.30pm for lunch and 6.30pm to 10pm for dinner
Website: www.bistrosoori.com
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