After a much anticipated wait, award-winning celebrity chef Gordon Ramsay has finally opened his restaurant Bread Street Kitchen in Singapore’s Marina Bay Sands. Offering a selection of classic and reinvented British European delights that are inspired from the brand’s London flagship restaurant, Bread Street Kitchen seems ready to excite the Singaporean palate. Indulge in items such as the Spicy Tuna Tartare, Potted Salt Beef Brisket to even familiar favourites such as the Traditional Fish & Chips to even the good ol’ Lamb Chops. Finish off the meal with a selection of desserts and a highly recommended Chocolate Fondant with Salted Caramel and Mint Chocolate Chip Ice Cream. In a nutshell, Ramsay’s culinary style for Bread Street Kitchen offers a well-rounded experience with flavours that come together, leaving one a sense of comfort with each bite.
The basement dining area
Bread Street Kitchen at Marina Bay Sands is led by Executive Chef Sabrina Stillhart, a seasoned member of Ramsay’s staff being in the group for almost a decade. The restaurant portrays itself as true to its London concept, riding on British artisanal and gourmet products and a range of seasonal fare.
Toasted, warm bread to begin the meal
The restaurant features two levels.The ground level has an “interactive” bar area where a communal table is set up for mixologists to offer a more personal and lively drinking experience. At the basement level, diners will enjoy a more intimate, private dining experience or be seated near the open kitchen for a peek into the buzz that happens whether Ramsay is in town or not.
The meal was started with a serving of Spicy Tuna Tartare, chilli, garlic, sesame oil and wonton crisps ($19++). Crisp and full of flavour, I thoroughly enjoyed the well seasoned tuna that was texturally contrasted with the deep-fried wonton skins topped with a dollop of sour cream. The tuna is at first a little spicy, with its flavours developing further with each chew. Excellent.
The restaurant’s signature Roasted Veal Carpaccio, dill pickles, quail’s and tuna dressing ($26++) was also another dish worth the mention. While the serving portion on a piece of log provided a earthy, visual appeal, I was more taken aback with how meaty each veal slice was. It was brimming with a savoury and hearty scent that goes well with the tangy dill pickles. Not what I was expecting from the thin slices of meat. Halved quail eggs provide a nice garnish, and the occasional, differentiated bite.
When it comes to the Potted Salt Beef Brisket, grain mustard, piccalilli, Caraway crackers ($19++), the dish was a little more ordinary but still filled with a good dose of flavour running through each portion. Pairing each bite with a small piece of caraway cracker is key here as the fragrant, musky herb softens the beef’s heaviness. A nice starter but my thumbs up will still go to the spicy tuna tartare and the roasted veal carpaccio.
I was expecting quite a bit from the Tamarind spiced chicken wings, spring onions, coriander ($18++). The description itself already evokes a sense of wonderful wings well coated with spices and a good dose of sour assam. However, the tamarind was distinctly toned down and made into a sauce that resembles a bitter sweet curry. Nonetheless, while the dish was good, the extent of memories you will have depends on your relationship with that beautiful assam.
As the server placed down the portion of Flatbread, butternut squash, taleggio cheese, mushrooms, pine nuts, basil pesto ($20++), my first impression was “wow”. This was one dish that struck a strong visual contrast that its image would leave a strong imprint in the memory. The golden hues of sweet squash was layered between the crisp flatbread and tender mushroom, while the intense green from the basil mixed with pine nuts provided a sharp topping. However, it could be that as my visual expectations were set at a high, I really thought the flavours needed to be brought out a little further. Somehow, the sweet squash and earthy mushrooms was a little lacklustre, and the taleggio cheese a little too subtle for my liking.
For the mains, go for the selection of Traditional Fish & Chips, Crushed Peas, Tartar Sauce ($26++). Although the fish was a little salty, it was well seasoned and brimming with flavour all on its own. I enjoyed it with the tartar sauce by the side, or if you can get your hands on it, a portion of the shop’s Wilkin & Sons Tomato Ketchup. Never have I raved so much about ketchup. This particular one was sweet and tart, providing a sublime contrast against the deep fried fish or even the crisp fries. Mint-scented green peas complete the dish.
Alternatively, go for the Lamb Chops ($48++). The secret possibly lies in the marinade and seasoning that did the work in toning down the lamb’s gamey scent to a tantalizing contrast. A layer of crisp, melt in the mouth fat in each piece makes this serving a must order the next time I’m back.
Although the Slow-roasted Dingley Dell Pork Belly, spiced apple puree ($28++) may be the restaurant’s signature, I thought that it was hidden in the background when compared against the likes of the traditional fish & chips or the lamb chops. The pork belly’s skin was a nice crisp, and the meat tender even if it was a little dry. But the real steal here is really the spiced apple puree that cuts the heaviness, bringing back a fresh tartness to the palate. A little more of it could be good.
The Roasted black cod with crushed potatoes, salted capers, artichoke, red wine and lemon sauce ($44++), carried with it a good medley of flavours from the various ingredients designed into the dish. I thought that the fish was perfectly cooked, with a slight cottony texture that still carried a hint of the fish’s oily nature. The red wine and lemon sauce complemented with a zest, and the crushed potatoes provided a good base to ground the fish’s flavours in. A good dish.
As the mains are served, make the meal a little heartier with a selection of sides such as the Macaroni cheese with garlic roasted crumbs ($16++). Comfort food at its best, I loved it that the cheese was not overtly strong and simply blended in nicely with the tender macaroni.
Spiced honey carrots ($10++) that makes you think its Christmas!
I completed the meal with a selection of four desserts to share. My absolute favourite out of what was served goes to the Chocolate fondant with salted caramel and mint chocolate chip ice cream ($20++). The first break into the fondant allows a thick, chocolate sauce to ooze slowly out. Pair the cake with some richly flavoured mint ice cream that is classically embedded with crisp, chocolate chips and you are set! I thought that the Pineapple carpaccio, passion fruit, coconut sorbet ($15++) was also an interesting creation. It was certainly unique to tuck in to pineapple, albeit thinly sliced and contrasted with a sorbet that melted away while we took pictures. The Monkey Shoulder Cranachan cheesecake with roasted balsamic strawberries ($18++) and Coffee and white chocolate parfait with poached blackberries ($18++) were also some other options to try. Good and texturally pleasant, but I’d prefer the chocolate fondant.
Or just end in true British fashion with some Treacle tart with creme fraiche Ice-cream ($18++).
It’s great to note that Bread Street Kitchen also offers a variety of unique cocktails on top of the traditional liquors and spirits that can accompany you throughout the night. These drinks are grounded in a philosophy that they are best served to beat away Singapore’s heat.
The open kitchen
1st floor bar area
Personally, I’ve enjoyed the dishes that Gordon and his team prepared for us. However, because of Gordon’s fame in Masterchef and Kitchen Nightmares, diners will enter Bread Street Kitchen with expectations. While not all dishes hit the mark or left me with a deep, memorable impression, I must still say that each dish presented carried a good amount of thought and flavour within. It becomes obvious then that the restaurant’s culinary style is good, well-rounded ingredients whose flavour complements each other. If one is willing to spend for a night’s out at Bread Street Kitchen, it is hard not to fill sated with the collection of grounded, homely tastes that make it casual enough for almost everyone to enjoy. Gordon Ramsay’s Bread Street Kitchen will probably be the next must try restaurant in Singapore for at least the next half year. It definitely is worth a visit, even more so as the restaurant tweaks its menu along the way to play with the Singaporean palate.
Thank you Marina Bay Sands and Bread Street Kitchen for the invitation.
|Bread Street Kitchen|
Marina Bay Sands
Level 1 and B1
Daily: 11.30am to 5.30pm
Sun – Wed 5.30pm to 10pm
Thu – Sat 5.30pm to MidnightBar
Sun – Thu 11.30am to 1am
Fri – Sat 11.30am to 2am