Flutes at the National Museum
The last time I was at Flutes was when it was first named 'Flutes at the Fort'. That was a lifetime ago, and it's since moved out of the heritage colonial which used to home the ex-fire chief of Singapore. It's now about a block away from its old premises, at the National Museum, and aptly named 'Flutes at the National Museum'.
The cuisine at Flutes is modern Australian, occasionally fused with a touch of Asian elements. Its elegant and sophisticated fare is reflected in the posh and swanky setting. That said, the vibe is relaxed, with nary a whiff of stuffy pretentiousness. We liked the service too, attentive but discreet, knowledgeable without being overbearing. I love it. If we'd decided to hold a wedding on Singapore's shores instead of a destination wedding, Flutes would have been perfect.
Dinner kicked off on a high note with an exquisite amuse bouche of Cold Smoked Salmon balanced against lashings of refreshing green apple dice and onion pickles. Really awesome salmon, and I'm so very picky about smoked fish, so that's quite the compliment.
The Queen Victoria's Green Pea Soup ($18) was perhaps the loveliest green pea soup I've ever had. Velvety smooth, and amazingly complex, this, together with the next 3 mains, made it to the must-try list.
This was texturised with a block of sockeye salmon mi cuit, creme fraiche to add creaminess, and lemon to lend a bright accent.
The Twice Cooked Spanish Suckling Piglet ($46) was excellent. Skin had a satisfyingly crackling crunch, and the flesh was lusciously fork-tender. This was contrasted with a dollop of caramelised apple compote, toasted grains, radish, and cup of sherry jus.
The Chilli Crab Pasta ($38), with oodles of freshly shredded king crabmeat weaved into a roll of angel hair, and crowned with a gargantuan crab leg, was subtly spiced, redolent of crab essence, was fantastic. This was also sided by a fried mantou (not pictured).
The perfectly cooked Pan Roasted Fillet of Barramundi ($42) possessed incredibly crisp skin and moist flaky meat. This was set on a mashed potato bed, and served with rainbow heirloom tomatoes, rocket leaves, and a drizzling of olive emulsion.
The Grilled Margaret River Wagyu Striploin ($120 500gm for 2 to share), done to a medium-rareness as requested, and sided by a crisp peppery watercress salad and red wine jus, was the only weak link of dinner. We didn't like the meat, which we thought too full bodied and this was quite forgettable.
We opted for the accompanying sides of a beautifully caramelised casserole of Sweet Potato Dauphinoise ($12 ala carte price but complimentary with the striploin) and Roasted Broccoli ($12 ala carte price) sliced with a flavoursome sesame sauce and decadently plaited with smoked bacon lardons.
The complimentary Foccacia was wonderfully aromatic, and cushiony-soft. So damn good we wiped this clean, crumbs and all.
Flutes at the National Museum
93 Stamford Road #01-02
National Museum of Singapore
Tel: 6338 8770
Open weekdays from 11.30am to 2pm for lunch; 6.30pm to 10pm for dinner;
Saturdays from 10.30am to 2.30pm for brunch; 6.30pm to 10.30pm for dinner;
Sundays from 10.30am to 4pm for brunch; Closed for dinner
Website: flutes.com.sg
The cuisine at Flutes is modern Australian, occasionally fused with a touch of Asian elements. Its elegant and sophisticated fare is reflected in the posh and swanky setting. That said, the vibe is relaxed, with nary a whiff of stuffy pretentiousness. We liked the service too, attentive but discreet, knowledgeable without being overbearing. I love it. If we'd decided to hold a wedding on Singapore's shores instead of a destination wedding, Flutes would have been perfect.
Dinner kicked off on a high note with an exquisite amuse bouche of Cold Smoked Salmon balanced against lashings of refreshing green apple dice and onion pickles. Really awesome salmon, and I'm so very picky about smoked fish, so that's quite the compliment.
The Queen Victoria's Green Pea Soup ($18) was perhaps the loveliest green pea soup I've ever had. Velvety smooth, and amazingly complex, this, together with the next 3 mains, made it to the must-try list.
This was texturised with a block of sockeye salmon mi cuit, creme fraiche to add creaminess, and lemon to lend a bright accent.
The Twice Cooked Spanish Suckling Piglet ($46) was excellent. Skin had a satisfyingly crackling crunch, and the flesh was lusciously fork-tender. This was contrasted with a dollop of caramelised apple compote, toasted grains, radish, and cup of sherry jus.
The Chilli Crab Pasta ($38), with oodles of freshly shredded king crabmeat weaved into a roll of angel hair, and crowned with a gargantuan crab leg, was subtly spiced, redolent of crab essence, was fantastic. This was also sided by a fried mantou (not pictured).
The perfectly cooked Pan Roasted Fillet of Barramundi ($42) possessed incredibly crisp skin and moist flaky meat. This was set on a mashed potato bed, and served with rainbow heirloom tomatoes, rocket leaves, and a drizzling of olive emulsion.
The Grilled Margaret River Wagyu Striploin ($120 500gm for 2 to share), done to a medium-rareness as requested, and sided by a crisp peppery watercress salad and red wine jus, was the only weak link of dinner. We didn't like the meat, which we thought too full bodied and this was quite forgettable.
We opted for the accompanying sides of a beautifully caramelised casserole of Sweet Potato Dauphinoise ($12 ala carte price but complimentary with the striploin) and Roasted Broccoli ($12 ala carte price) sliced with a flavoursome sesame sauce and decadently plaited with smoked bacon lardons.
The complimentary Foccacia was wonderfully aromatic, and cushiony-soft. So damn good we wiped this clean, crumbs and all.
Flutes at the National Museum
93 Stamford Road #01-02
National Museum of Singapore
Tel: 6338 8770
Open weekdays from 11.30am to 2pm for lunch; 6.30pm to 10pm for dinner;
Saturdays from 10.30am to 2.30pm for brunch; 6.30pm to 10.30pm for dinner;
Sundays from 10.30am to 4pm for brunch; Closed for dinner
Website: flutes.com.sg
Comments