Fish soup, sambal octopus: Local dishes get a creative spin at this new restaurant
The local dining scene is back to its usual frenzy, and while Singapore certainly isn't lacking in excellent food spots, new kid on the block Artery 87 is set to spice things up with an intriguing menu replete with all our local and Asian favourites.
The eating place, which opened its doors on Sep 7 (Monday), is helmed by two Singaporean chefs and proficient friends, Glen Tay and Alex Phan. While both chefs started their careers at Tippling Club, Phan was most recently Executive Chef at Park Hotel Clarke Quay, while Tay was Executive Sous Chef at Shanghai'southward three-Michelin-starred eatery, Ultraviolet past Paul Pairet.
Located in the heart of Amoy Street, Artery 87 is a Modern Asian eatery that embodies the two chefs' personal journeys – beginning with its proper name. "87" holds special meaning for Tay and Phan, who were both born in 1987. Both chefs also grew up in Hougang – Tay at Avenue eight, and Phan at Avenue 7.
At Avenue 87, Tay and Phan are serving upwardly well-loved Asian favourites with a creative and contemporary twist. As advocates of local food, the duo works closely with Singaporean producers like Ah Hua Kelong, Farm Please and Hong Spices to supply its foodstuffs.
The restaurant also procures its spirits, java and tea from local and Asian growers and roasters, providing them a platform to showcase their products.
Dishes on the menu are inspired past babyhood memories, travel experiences and professional soapbox of the two chefs. The dinner tasting menu comprises either four (S$76++ per person) or six courses (South$98++ per person).
Highlights of the menu include kueh pie tee. A meatless accommodation of its familiar flavours, the kueh pie tee shell is filled with piquant sauce and thinly sliced babe eggplants, lady's fingers, semi-dried ruby-red tomatoes, and back-scratch leaves – a take on curry fish head, a favourite tze char indulgence of the 2 chefs.
The humble fish soup, a local favourite, is also given a contemporary twist, with each component made from scratch. The dish is prepared with freshly poached seabass from Ah Hua Kelong, while anchovies and roasted seabass basic are used to recreate the signature savouriness of this comforting bowl of soup.
The chefs have also reimagined another local favourite – sambal stingray. The dish combines Tay'southward beloved for his Peranakan mother's spicy rempah and sambal, and the ii chef's mutual love for Spanish octopus. The result is sambal octopus – a meaty tentacle meticulously tenderised and brined over three days.
The main course presents an aromatic, succulent babe lamb rack served with charred eggplant. This dish is inspired by Phan'southward memories of street nutrient during his travels to Vietnam. Here, New Zealand lamb is marinated with a Vietnamese-style alloy of herbs and spices including lemongrass, shallot, garlic, galangal, and Chinese parsley, so cooked till medium-rare and served with sugariness tangy sauce made from locally-sourced stingless bee dearest.
Dessert offerings at Avenue 87 are worthy of mention too. "Pisang no goreng" is Phan'southward playful take on his favourite sweetness snack. While regular pisang goreng is essentially deep-fried banana, in this twist, the deep-fried treat consists of kokosnoot custard enveloped in a golden shell. Instead, the "banana" is presented as bootleg ice foam on the side, paired with salted gula melaka.
While dinner at Artery 87 is an indulgent gastronomic affair, lunch at the restaurant is described as "unproblematic" and "fulfilling". Choose either a two course (S$29++ per person) or 3 course (S$38++ per person) meal, with highlights such equally tempeh salad, fried chicken with spiced polenta and infant spinach, Ah Hua Kelong seabass with potatoes and confit duck with yam rice and salted vegetable.
The food at Artery 87 is also complemented by a beverage experience. Helming the bar is Drinkable Specialist Tan Si Hao, formerly of award-winning Native Bar.
In line with the restaurant'south guiding principle of supporting artisanal producers, the beverage programme highlights spirits, coffees, and teas from producers in Singapore and beyond Asia.
All guests at Avenue 87 will be welcomed with a tasting portion of the house-brewed herbal blend of the day. The AVE87 Tea, a twist on the traditional eight treasures tea, while the refreshing Lotus Root Tea revitalises the senses with balmy bitterness and astringency from aged Standard mandarin peel.
Cocktails are also given an Asian twist. Highlights include Kelapa Krub, an Asian-centric pina colada, and Mulan, a refined martini-style cocktail fabricated with house-fabricated vermouth and Impact Arts and crafts Gin.
For reservations, click here or email info [at] avenue87.sg
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Source: https://cnalifestyle.channelnewsasia.com/experiences/avenue-87-new-restaurant-singapore-236581
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