Avenue 87, a tale of two Singapore chef friends Glen (of three Michelin Star Ultraviolet) and Alex (previously from Park Hotel Clarke Quay) who trained and started their careers at the same place and are now back to start this Modern Asian restaurant at Amoy Street.
Well-loved Asian favourites (the chefs' childhood favorites and memories) are given a creative twist using traditional and contemporary techniques here, and presented in a four or six course dinner menu ($76/98). Wine pairing is available, as curated by Avenue 87's Beverage Specialist, Si Hao, a Certified Specialist of Wine.
We started with snacks of chicken skin chips (think keropok) and kueh pie tee with a take on curry fish head albeit meatless.
Hidden under the curry crema are thinly sliced baby eggplants, lady’s fingers, semi-dried cherry tomatoes, and curry leaves. Best way to eat your veg is to hide them!
The first dish was a Japanese inspired salmon sashimi dish, topped with a refreshing icy soy wasabi granita, and accompanied by ponzu pickled wakame, dill oil, and sour cream.
This was followed by a super comforting fish soup with deep-fried egg floss no less! All components are made from scratch here, with an anchovies and roasted sea bass bone broth with an anchovy buttermilk sauce for that creamy base, balanced with the sweet tanginess of confit tomatoes and sliced bittergourd. The sliced poached sea bass is from Ah Hua Kelong for extra freshness because #supportlocal. So dang good.
Sambal octopus anyone? Think Peranakan rempah and sambal with a blanched octopus, topped with stir-fried greens (and beansprouts urgh) and a confit egg yolk, wrapped in a attap house looking banana leaf. I didn't quite like the texture of this as it was pretty flat and the sambal could have more kick.
The main course was a baby lamb rack inspired by Alex’s memories of Vietnamese local meat skewers. The New Zealand lamb was marinated with a Vietnamese-style blend of herbs and spices which gave a satay-like flavor to it. The use of a sweet tangy sauce made from locally-sourced stingless bee honey was genius actually, and helped to balance any gaminess. A rotating choice of sides comes with the meat. My vote goes to the fluffy coriander rice.
Endings made sweeter with 2 sweets thanks to Alex's sweet tooth. The first, a house-made coconut ice cream served with pound cake crumble, papaya, and caramelised pineapple. It had a gula melaka kind of milky flavor to it which was absolutely delish.
The second dessert, “pisang no goreng" was more than what meets the eye. The fried parcel contained a coconut custard and the banana was found in the ice cream instead. I enjoyed this in more ways than i do a goreng pisang.
Gotta love the variety of eats at Amoy Street and Avenue 87 certainly stands out with their cuisine. They also do offer a lunch set for that midday craving. Their confit duck with yam rice and salted vegetables is calling out to me.
47 Amoy Street Singapore 069873
Tel: +65 9838 8401 / +65 6970 5491
Monday to Friday: 11.30am - 2.30pm, 5.30 - 10pm
Sat: 5.30 - 10pm