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The feel of comfort home dining and awesome company with friends is always happening at Tess Bar & Kitchen. Talk to the head chef and bartender, you will know what we meant! As a drink-centric and food-centered concept with a modern interpretation of cocktails and food, creativity never stops. Well yes, we definitely agree for all the F&Bs! Now let’s check out what Tess Bar has to offer.
Credit: August Man Magazine
Before we head on further, let’s welcome the new Head Bartender Boo Jing Heng who has succeeded over Steve Leong in Tess Bar. Mr. Boo Jing Heng (center), is the Diageo World Class 2016 Singapore Champion and 2017 Judge. Immensely creative and highly driven, Jing has the makings of a great bartender with a fun and impish personality. Jing Heng has a flexible approach to bartending, experimenting with different flavour combinations through his free-flowing inspirations.
REBUJITO | Fino Sherry, Angostura Bitters, Fresh Lemon Juice, Lemonade & Mint Leaves
Not your usual Mojito; Simply Light Dry & Refreshing.
Starry Night | Chardonnay, Pear Liqueur, Maraschino Cherry Liqueur
Beautiful Combination of Aromatic Sweetness with a hint of the floating Star Anis.
Chef Martin Wong
World Association of Chef Societies (WACS) gold medallist & alumni of L’Atelier de Joel Robuchon (Singapore)
Chef’s Martin’s Passionfruit Sambal Squid
Marinated & Grilled, served with Pickled Vegetables (Cucumber, Turnip, Green Papaya, Pineapple & Chili)
Springy well cooked texture with a hint of smoky on the surface of the squid. Interesting way to use passion fruit to replace lime’s sourness while the strong characteristic of tartness did not overpower the sambal except for its fragrant sweetness. Some would prefer it to to be spicier.
Roasted Cauliflower
Oven-roasted with Aged Cheddar & Smoked Havarti Cheese Dressing & Toasted Cashew Nuts
Love the nutty flavours and crunch texture of cashew in contrast with the soft cauliflower’s sweetness. Not too cheesy.
Baked Camembert Cheese
Half-wheel Camembert, Minced Forest Mushrooms with White Truffle Oil, served with Sweet Pumpkin Purée & Bread
Want to indulge in more cheese? Try out the baked camembert which is still available on their menu. Good to pair a with a glass of wine!
Sangria #38
Shiraz Wine, Remy Martin V.S.O.P, Cointreau, Home-made Passion Fruit Syrup, Green Apple Syrup, Lemon, Orange & Assorted Berries
A seriously good sangria … floral, fruity, and fragrant. Indeed, a good half time. Fruit Salad or Cocktail? We are overwhelmed by the colours yet rejuvenated with vitamins and antioxidants. One more glass for each of us, please!
Lamb Rack
Let’s start with the medium plate for our mains. This is one of the best Lamb rib we had which is so tasty on its own without the strong lamb smell. Leave the fork and knife and pick up the rib bone to start appreciating the aroma of the exterior crust charred and then bite it off the soft and moist meat. The melty fats richness goes well with the brown sauce with the sweetness of the carrots!
Pacific Halibut Fillet
Pan-roasted with Ginger Miso & served with Roasted Whole Baby Carrots
Melts like a Japanese Cod Fish’s nutritious omega fat. Not a red meat person, get the roasted halibut fish and you will not regret too even if you love lamb. In fact, you might even want the whole plate to yourself!
It is the time to relax and chill over some drinks after dinner while enjoy your dessert if you fancy one.
GODFATHER
Monkey Shoulder Whisky, Amaretto Liqueur, Chocolate Bitters & Burnt White Chocolate
Marlon Brandon would have been proud of this.
GUATEMALAN OLD FASHIONED
Ron Zacapa 23 Rum, chocolate bitters, Pedro Ximenez sherry & cacao nibs
Don’t be old fashioned … it’s time for rum to take over this classic.
Layered Cheese Cake
Nuts & Biscuit Soil with fruits & Spiced Blueberries Compote
A good ending with homemade cheese cake that doesn’t make you feel overdose with food. Look simple but the classic blueberry cheese is different only when you taste it. Don’t just read and see. Scope and Eat it.
Tess Bar & Kitchen will be coming out with more new dishes and drinks. Meanwhile do check out the Four Hands Dinner with Cocktail and Wine Pairing, Featuring: Martin Wong (SG) and Jack Trooper (NYC). RSVP with Chope Singapore.
Tess Bar & Kitchen
38 Seah St, Singapore 188394
Operation Hours:
Monday to Thursday12:00 pm – 1:00 am
Friday12:00 pm – 2:00 am
Saturday3:00 pm – 2:00 am
Closed on Sundays
Contact: +65 6337 7355 / tess@tessbar.com
