Read full review
2015-11-09 98 views
Here we are at Cato Singapore, a new bar-cum-restaurant born in September 2015. Keeping to its shophouse, retro pub style on the second floor, that's where we enjoyed the evening with good drinks.The picture above shows the second floor. The first floor, boasts a more modern black and white theme. (Sorry, didn't manage to get any pictures.)Let it flow.This is one beer I would highly recommend. Very awesome, even for someone like me, who doesn't take much beer.Modern Times Beer Black House Coffee
This is one beer I would highly recommend. Very awesome, even for someone like me, who doesn't take much beer. Modern Times Beer Black House Coffee Stout
Prawn bisque with homemade cod fishball & coriander leaf ($12), listed under the Tapas menu, is flavourful. The bowl looks small because this is a tasting portion. The actual portion is bigger. Anyway, this was pretty comforting and a good starter to whip up your appetite. Some interesting finger food included the Garlic Fries ($8), the Crispy squid in thai style glaze ($12) and Cato Wings in homemade chilli glaze ($15). The squid and the wings are table favourites. Chilli lovers, you will find the Chicken Noodle Salad ($16) a delight, Ghost Chilli seasoned noodles paired with Chinese tea smoked chicken and fresh greens. The ghost chilli makes it interestingly spicy. There is also a healthier option available - Acai Cured Salmon ($18). Acai berries were freshly purchased from the Amazon, where Acai sprouts from. The portion was a tad small, we should take cue from the categorisation from the menu. Yes, this is parked under appetisers and probably would make a good one as it is topped with a light and refreshing calamansi creme fraiche. Moving on to the mains, they have interesting ones like Aunty Jasmine's Fish Curry ($25) and the Steam Baked Pork Cheek ($28). They serve the curry separate in a pitcher and will pour it in front of you. The dish is a Asian-Western fusion, combining a homemade family recipe for the indian-style curry and a New Zealand Ling Fish. The pork cheek is tender, sealed in 'Fata' cooking foil and steam-baked in a Port Wine Mustard sauce together with veggies. We also got to try the only 2 desserts served on the menu: Valrhona warm pistachio chocolate cake ($14) and the Papaya Nougat Glace ($14).
The glace is homemade, marrying the nougat and fresh papaya chunks and caramelised almonds. We saw many customers enjoying this dish and is probably one of the more special desserts they have to offer here. The chocolate cake was rich, in fact, a little too rich for my liking. But chocolate lovers, this might just be your thing. This lava cake, however, did not flow well when cut. Overall, Cato would be a place where you would probably want to hang out if you would like to chill over some nice finger foods and taste their awesome alcoholic beverages.
This is an invited media tasting session.