![]() ![]() As I chewed on the “Bloody Mary” tomato, it was tangy and the heat of the Sriracha quickly took over, followed by the sharp acidity of the vinegar. I expected the tomato to burst in my mouth, but in reality, it was juicier. This allowed the tomatoes to absorb the spicy flavours and resemble a Bloody Mary drink. The cherry tomatoes were blanched, sous vide and left in a vinaigrette infusion (which contained Sriracha) for a month. This dish was definitely one of my favourites! While the fresh crab meat was sweet and tender, the aerated shrimp bisque had a tinge of spiciness from the freshly cut fennel pollen, which was placed on top of the bisque. The initial taste of coconut was really strong and it reminded me almost of Thai green curry, but as I continued to scoop through the layers, I was met with an intense crunch from the freshly roasted coconut flakes. We were told to alternate a scoop of The Cocktail with a “Bloody Mary” tomato. The shrimp bisque had a cream-like texture and looked like mousse or whipped cream. It was such an experience watching Executive Chef Steven Snowdon dispense the aerated shrimp bisque right in front of my eyes. Next, The Cocktail was a savoury dish that had freshly picked crab meat, aerated shrimp bisque with kaffir, lime and curry, coconut flakes and “Bloody Mary” tomatoes. What I really liked about this dish was the balance of flavours and textures the edible herbs gave the dish a peppery kick and the pickled cucumbers and melons were crunchy and piquant. ![]() The ginger and lemon gel added a little tanginess to the sweet scallops, which made every bite refreshing and appetising. The Hokkaido scallops were tender and incredibly sweet. The dish was topped off with edible herbs, which were grown and harvested from the restaurant’s in-house herb garden. Delicately plated and beautifully presented, this dish comprised of cured Hokkaido scallops, lemon and ginger gel, pickled cucumbers, melons, baby radish, smoked caviar and salmon roe. The first course is an amuse-bouche, called Fresh is Best. I could spot flecks of truffle in the butter, which was a sure sign that the restaurant used real truffles rather than truffle oil. These freshly baked buns went hand-in-hand with Subrosa’s house-made truffle butter, which was smooth, mildly sweet, with a touch of rustic earthiness and saltiness. I was delighted to see fresh steam coming out of the bread. Soft, warm and fluffy, they were firm and crusty on the outside and pulled apart easily. We were told that not only is the bread freshly baked in-house right before being served to guests, the dedicated chefs actually wake up at 5am in the morning to kick-start the entire bread-making process. Starting off our seven-course menu was the Artisan Bread Selection, including wholemeal buns, garlic buns and white bread buns. We were treated to a seven-course menu during our tasting session, but do note that Subrosa Private Dining only has three-course business lunch ( S$78++), five-course (S$108++/lunch, S$128++/dinner) and seven-course (S$148++/lunch, S$168++/dinner) menus. Subrosa Private Dining definitely gets points for thinking and executing its concept through. It originates from the ancient practice of hanging roses above dining tables and meeting chambers, symbolising that everyone in that room was sworn to secrecy.Įach table had a pretty metal flower decoration which reminded me of Beauty and the Beast, and our red napkins were tied firmly into a rose-like shape. ![]() Subrosa comes from the Latin word ‘ sub rosa‘, it translates to ‘under the rose’, which means confidentiality in English. Do note that you need a minimum spend of S$1,000 to book the second floor. You can request for bespoke menus with personalised services to suit your private party’s every need. Its second floor is designed for more intimate gatherings for up to 22 pax comfortably. The first floor of Subrosa Private Dining sits 22 pax comfortably.Ĭonsidering that Subrosa’s Executive Chef Steven Snowdon has cooked for Michelin-starred restaurants in London and also for some of the most elusive individuals in the world such as the British royal family, I was incredibly excited to see what he and Consulting Chef Francis Lee had in store for me that day. The frosted glass doors and the discreet side door that leads to the second floor certainly contribute towards the restaurant’s ‘private dining’ experience. The restaurant is easily recognised by its signature bright red signboard. In addition to the breads and truffle butter that are made from scratch, the meats served at Subrosa are dry aged in-house as well. Not only does it pride itself in giving diners an exclusive experience, but it also prides itself in bringing in some of the freshest ingredients you can get in Singapore. Tucked away in a beautifully restored shop house along Jalan Besar is a farm-to-table restaurant, Subrosa Private Dining. ![]()
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