So where exactly can you get to taste and enjoy fine quality cuisine at a lower reasonable price? Yes! Bridge Restaurant is one of the places in Singapore or probably it is the only one that offers.
This started as Lawrence Ngan, the owner of Bridge Restaurant observed a lack of affordable options in Singapore’s fine dining scene. Having good food with fine-dining standard where more people can enjoy while yet at the same time feel a sense of satisfaction after meal. It is what he has always been seeking out for instead of coming out the restaurant and still feeling hungry.
BRIDGE the Gap of Fine-dining & Bistro
After 10 over years in the banking industry, Lawrence has finally decided to materialise his vision. This worked out with Chef Sky, Chan Wai Khang who has a strong background in French cuisine and has formerly worked in fine restaurants such as Jöel Robuchon, Corner House and Jaan as well as being trained under international culinary greats including Swedish Chef Ebbe Vollmer and French Chef Julien Royer. He believes in a “less is more” approach, with quality ingredients and fresh produce. The team sources for the best ingredients they could ever find and they make sure that everything within the plate pairs well with each other when they idealise their concept.
New Contemporary Dinner Menu
Always seeking out improvements and wanting to catch customer’s attention on the type of price which they are offering, Lawrence together with his Head Chef has played around with some Japanese ingredients in their new menu.
Before the meal, complimentary freshly homemade Bread with Truffle Honey Butter & Sea Salt and original butter is being served. The interior of the bread is fluffy while its exterior gives a lightly crunch. Oh yes, it is really nice!
The thinly sliced tentacles are refreshing when it goes together the icy Japanese Yuzu Sorbet. The Yuzu citrus actually elevates saltish flavours of the octopus while the tiny pearls of kombu, shallot chutney and topiko gives an additional burst kick to this crunchy frisee salad dish. The overall dish is well balance in terms of individual flavours of the sea.
Blackfin seabass was pan seared to golden crisp brown with a well retain moisture and texture within its meat. Do not be mistaken by the ‘look a-like tomato base beans’ with Heinz’s. They are actually called Coco de Paimpol Beans from France. Those beans are buttery and creamy which melts in your mouth adds on texture to the white wine foam which is rather thick yet does not make one feel overdose. Perhaps slightly more grated botargo (salted, cured fish roe) will enhance the dish flavour even more.
Mary had a little lamb. These frenched racks of New Zealand baby lamb were pan seared to medium rare. And fear not for the ‘strong smell of the lamb’ as they are not heavily presence in these meats. Besides the key main ingredient, we actually loved – the al dente fregola which is actually a type of risotto which has rather a similar texture and nutty flavour as our pearl barley (大麦). Two ways of presenting the parmesan cheese where one is presented in foam while another in chips. One way recommended to enjoy this dish is to simply cut the lamb put it on top of the chip together with some smoked rosemary pumpkin that adds a little natural sweetness together with the fregola.
What a scientific name! Using whole live Boston lobster is in fact a bargain given its price. Sous vide at 56 Degrees Celsius, the lobster is perfectly cooked with a succulent texture. Needless to say that the meat is really sweet and savoury with hint of smokiness while we also enjoyed the moist kombu flavour couscous which are mixed with diced squid that adds on an interesting chewy texture. The squid ink foam gives a contrast colour while the coral sauce which is in a form of lobster bisque like foam let one enjoys the richness of the lobster deeper.
Sous Vide Chicken
Extremely tender with great moisture in the breast meat! It is also rather interesting design that looks like a garden around the ‘clouds high up in the mountain’. You will love this dish that is served with the crepes, parmesan foam and smashed potato with bacon chips. *Dish was replaced with another new item in the midst of creating.
Holy Cow (per 100g) – Presentation are subjected to changes
Holy Cow in a garden is the way to describe the presentation. Kagoshima A4 Grade Wagyu is being used. We are supposed to enjoy the Kagoshima A4 ribeye in 3 ways. First is with the tube of egg yolk where you are able to enjoy the maximum original flavour of the A4 GradeWaygu. Second is with the truffle jus where you suppose to get a balance of truffle flavour and the Wagyu. Third is presented together with the sweet onions. The dish was beautiful however as the level goes up, the condiments must be way reduced so that the key focus still lies within the fatty juicy original flavour of the Japanese Wagyu beef that burst in one mouth. Chef promised an improved version that will be way better for the updated version of this Kagoshima A4 Wagyu Beef.
68% St. Dom dark chocolate is used for the mousse. The richness is just right with a higher note on bitterness over its sweetness while the hazelnut nougatie is just like having a crunchy honey comb. Shikuwasa which is common lime from Okinawa, its juice is made into sorbet that aids in clearing one palate off the chocolate’s richness. And yes something is hidden within the mousse in the shell.
This sums up the deconstructed cheesecake dessert altogether with ingredients using homemade raspberry jam, passion fruit puree, parfait and lemon cream cheese foam. It is light yet creamy and importantly it does not over doses you with the richness of the usual cheesecake therefore you will not feel heavy after meal with this dessert. The sourish and sweet raspberry jam is hidden in the centre of the cheese foam. You will enjoy it at the best is when you eat everything together as all the taste compliments and balance one another with a crunchy feel given by the crumbs with the parfait in this soft foam.
Once again, we are so looking forward to more interesting concept and delicious yet reasonable priced dishes by BRIDGE Restaurant. Do visit them to try out other hot dishes by them before it is gone for the season as well as their weekend Brunch!
31 Seah Street, Singapore 188387
Tue to Thur: 3:00 pm – 11:00 pm, Fri: 3:00 pm – 1:00 am
Sat: 11:00 am – 1:00 am, Sun: 11:00 am – 5:00 pm
Contact: 6333 4453