6221 3703
fȳr is a modern grill restaurant that serves up moreish food. continue reading
Opening Hours
11:30 - 22:00
Mon - Tue
11:30 - 22:00
11:30 - 22:00
11:30 - 00:00
18:30 - 22:00
Payment Methods
Visa Master AMEX Cash
Other Info
Online Reservation
Alcoholic Drinks Available
Pork Free
Takes Reservations Details
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Baked Freshly-Shucked Oysters Kurobuta Pork Collar Baked Pistachio Melt & Pandan Ice Cream
Review (4)
Level4 2015-10-30
The restaurant is located at one end of a row of shophouses. The interesting thing about this restaurant is that all dishes are cooked using Josper Wood Charocal Oven and lychee wood. The restaurant serves modern European-style cuisines with an Asian touch. The walls of the restaurant is covered with colorful murals which looks great. The only thing that annoys is the loud surrounding music.Grilled Fresh Fruit Juice ($5)There is 2 choices of fruit for the juice today : pineapple or orange. I have selected pineapple for the drink. Unlike the usual sweet bright yellow fruit juice, the drink is a dirty green in color, with smoky, and savoury taste. Very interesting.Honey Lemonade ($5)Lemon, HoneyIt is a soda drink with hint of lemon flavour at the bottom. So remember to stir before drink.Tonight we are having the 3-course dinner which is available during the restaurant week and costs $35++ per person.For the small plates, we are having : Grilled Salmon Tartarewith Mixed Herbs, IKan Bilis, Spring OnionIt is different from the usual version, serving with pieces of crispy pita bread. Quite creamy and rich.Sauteed Shimeji Mushroomswith Truffle Oil, Salted Egg Becurre Blanc The dish smells great and yummy with the creamy sauce, but I could not taste the salted egg in it.This is followed by the mains : Altantic Cod 160gwith Garlic, Water Spinach Fondue, Salted Fish, Asian Herbs SauceThe fish is well cooked and tasted meaty and chucky. It goes quite well with the spicy Kang Kong.Pork Ribs 350gwith Barbecue Glaze, Roasted Baby Potatoes, House Salad, Sweet Hot SauceAlthough the rib looks dry with barely any sauce on it, the meat is very tender and flavourful with asian flavour on it. The meat tears easily off the bones. The sweet hot sauce kind of reminds one of a certain asian sauce. The greens is dressed in a light tangy dressing.Lastly for desserts, we have Chocolate Gateau & Mint Ice Creamwith Devon Cream, Strawberry Pate, Coconut FlakesI am disappointed with the version of chocolate gateau served here which looks more like a flat piece of chocolate cake with little chocolate taste in it. The stawberry pate has a quite interesting firm jelly texture. The devon cream is quite rich although it seems a bit overwhelming in taste.Grilled Pineapple & Ginger Ice Creamwith Rum, Gula Melaka, CinnamonThis dessert fares better than the former. The ginger ice cream is the star here with bites of ginger in it without being overwhelming, giving cruch to texture and hints of heat. The pineapple is sliced into paper thin ribbons, although would prefer them in smaller pieces, as it is quite hard to eat with the tea spoons given, as well as, difficult to cut them into smaller pieces.Overall the food is great. Water is refilled regularly. We are given small plates as both of us are sharing. Before the mains are served, the staff also clears the small plates, as she makes clear to us that there will not be enough space for the small plates. But interestingly when the mains are served by another staff, we are given small plates. Lastly when desserts are served, we are not given small plates again. Service seems uneven to me. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2015-08-21
If you've seen Telok Ayer on the Downtown line and wondered what is good there other than office buildings in the see-bee-dee... here's a game changer tumbling its way towards you. FYR Cycene Ond Drinc is the next popular place to hit up on weekends, proving that brunch doesn't have to be eggs benedict, honey pancakes and all that uninspired jazz. Tune in for a hearty, fiery good menu here:FYR Cycene Ond Drinc's kitchen serves up modern European grilled meats and seafood enlivened by Southeast Asian spices. Their smoky, mouthwatering flavours is created by the Josper Charcoal Oven ande lychee wood to infuse the dishes. To keep you hydrated, woozy and happy, FYR Cycene Ond Drinc has aplenty in its shelves. They've put a snazzy twist to the usual OJ, the Roasted Orange Juice emerges from the rites of fire as the more sophisticated and sexy twin. Get this, you won't regret it. FYR’s unique house blend coffee is made using the premium La Marzocco Espresso machine, an instant pick-me-up and one of the better coffees I've had ever since Melbourne spoilt me (for life). Their very fragrant Sangria is also available pre-noon. I approve. There's something for every mood, very well-played.Grilled Steak and Eggs (SGD28) or Baked Blinis (SGD15)? The choice is clear for me because I absolutely cannot resist grilled salmon, with the generous heaping of ikura, Avruga caviar and grated bottarga. Friends who love salmon, no more menu dilemmas. Order this! Steak, on the other hand, has not impressed me yet... This succulent Baked Beef Hash (SGD18) served in a sizzling hot pan is one of the highlights. It is a ribeye mash comprising corned beef, baked beans, subtle flavours of paprika and made juicy with a runny egg. It is quite filling and definitely makes a good choice for brunch.For sides, what have we got here? The Skillet-Roasted Escargots (SGD12), while the freshness and chewiness can't be compared to Parisian fare, are very value-for-money considering how many escargots there are in this tiny little pot. I kept fishing them out non-stop and they don't seem to end. The savoury sauce should be mopped up by the baguette slices on the side. With the invention of Yam and Sweet Potato fries (SGD8), truffle fries should officially go into retirement.. they're such a treat! The Grilled Squid (SGD12) was beautifully plated, with a whole row of tantalizing squid rings made especially tasty with the dash of lime, tumeric, garlic base and paprika powder. The portion makes it quite a steal - it seems like there isn't much when it was set, but there's plenty to go around.This little darling of a dessert! I ain't sharing this Baked Pistachio Melt & Pandan Ice Cream (SGD10), a beautiful invention by the chefs at FYR. It is almost like a lava cake, but better, every single bite was such a blessing! Smooth, soft and pandan-infused flavours in the cake coupled with crunchy bits from the pistachio nuts and the occasional waft of cinnamon. One is not enough.More: www.amiehu.com continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full review on http://herpenandfork.blogspot.sg/2015/05/fyr-cycene-ond-drinc-review-media.html Just off Telok Ayer Street, FYR Cycene Ond Drinc is a fairly new establishment run by a first-time F&B owner. Despite so, they have been almost always fully booked since their opening. Never mind the slightly mind-boggling hard-to-read name (pronounced Fire, Kitchen and Drink in Medieval English). .The menu surprises as it is different from the usual with its Josper oven-grilled meats being the specialty.The restaurant's atmosphere has a medieval. almost back-to-primitive-age vibe, with a bar counter in place for those who just want to wind down with drinks only. The 'grill' theme even has a presence in their drinks menu. They have a Grilled Fresh Fruit Juice - choice between orange or pineapple. The Grilled Orange Juice is so very evident and brought the drink one level up. It was really interesting to have it. The pineapple juice was also refreshing, but it didn't have much of the smokiness of the Orange.Lime Mint ($4.50) and Hibiscus Mint ($4.50)Homemade Rice CrispiesAs a starter before the starters, we were served their homemade rice crispies with a sauce that had a tom yum zing to it. These can totally replace the bag of nachos for a movie because it is so addictively good. Would be even better if they could have held back a little on the salt on each crisp. Still, we are off to a good start.AppetisersBaked Freshly Shucked Oysters ($15)The star of the starters was the baked, freshly shucked oysters. Instead of serving it with the classic lemon juice and salt, this version is served in a lightly seasoned juice that included paprika and garlic. Really fresh, and the seasoned juice didn't mask the natural seafood taste of the oyster.Baked Aubergine & Chickpea Ragout ($10)Baked Half Bone Marrow ($15)We also sampled the aubergine and grilled Half Bone Marrow. If you aren't squeamish about bone marrows, this version is worth a try. The marrow is blobby in texture and tasteless on its own, though there was a faint hint of beefiness to it. Good to smear on the bread.Half Marrow spread on breadMainsSpiced Deboned Red Snapper ($25)For the mains, go for the Spiced Deboned Red Snapper. I love that you can easily eat up the whole fish - it really is completely deboned and served whole. That aside, the grilling technique was spot on. Moist fish meat, with a smoky exterior and just the right sprinkling of salt for taste. The housemade sambal belacan also delivers a good kick, if you feel that the natural sweetness retained in the grilled fish meat isnt' enough. This was the best main for the night.U.S Holstein Cow Ribeye ($32)But, their grilled meats do not pale much in comparison. The U.S Holstein Cow Ribeye 365 Days with java curry dressing was juicy, tender, and again, chockful of smoky flavour. Of course you can choose the done-ness of the meat you prefer, but here you can leave it to the chef to grill it to the best cooked-ness to have it.Five-spice Half Chicken, Striploin, Asian-spiced Tiger PrawnIf you feel like having everything, the sharing plate of Five-spice Half Chicken, Striploin & Asian-spiced Tiger Prawns will more than do to satisfy. Everything is grilled of course. The striploin was as good as the ribeye, but a less fatty and a slightly thinner cut. The prawns were baked to a just-right level of suppleness. Chicken was a tad dry at some parts though.Whole Maine Lobster ($35)We also had the Whole Maine Lobster, Seafood Linguine and Seafood Risotto (for 2 to share), The Lobster was overcooked, resulting in tough and rubbery meat. The linguine and risotto shared the same base flavour, perhaps from the same lobster broth used. These were just alright. making the other mains are more worth it. Saffron Seafood Risotto - made with lobster broth ($48) Seafood Linguine ($18) made with lobster bisqueThe sides here are no afterthought too. Apart from the choices like baked cassava, mashed potato, baked potato, the salad dressed in a 'jawa' spices blend dressing was delicious and exquisite. I can just have it as a main and still enjoy it very much.DessertsBaked Pistachio Melt & Pandan Ice creamBaked Pistachio Melt & Pandan Ice Cream ($10)It is rare that I have a really satisfying dessert where the lava cake and ice cream are both done right and the entire dish together isn't too sweet. First it was watching the pandan lava flow. Then it was tasting the pandan ice cream that was every bit full of pandan fragrance and flavour, which is unprecedented for me. Plus the warm lava cake and the molten sauce that flowed. This is a must-try over here. Too good.The menu only offers three desserts, and we managed to sample the Banana Parfait. It consisted of a chocolate-crusted vanilla ice cream atop grilled bananas and gula melaka. However, the ice cream seemed more like a mousse-like in texture and totally unlike ice cream. We also detected a hint of ginger in this. The combination sounded tantalising, but the experience itself was lacking, perhaps because of the weird ice cream.Banana Parfait ($10)The sincerity of the staff showed through, even if it was a media tasting and it made the dining experience all the more enjoyable. The diners that went that night got to leave with a box of housemade chocolate truffle, courtesy of FYR.If you are one for smoky-flavoured dishes or want something that is unconventional yet still reliably good, FYR would fit right in. Most of the dishes tasted as good as they sounded and surprised. Prices for mains may be a tad pricey, but the quality more than makes up for it. There do have a lunch promo starting from $25 for two courses and $29 onwards for 3 courses, which is good value-for-money if you want to try. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Full review: http://nkikichua.blogspot.sg/2015/04/fyr-cycene-ond-drinc-boon-tat-street.htmlFYR Cycene Ond Drinc (pronounced as FIRE Kitchen and Drink) is a modern European-styled cuisine in a casual dining restaurant located along central business district, Boon Tat Street. Expect exotic herbs and spices of South-East Asia can be found in every dish, intensifying the taste and enliven the dishes. The dishes are whipped up using the Josper Charcoal Oven. Start with FYR's special concoctions, it's simply refreshing and fizzy. I think it's suitable for cleansing the palate after each heavy-flavoured dish. For the mains, I personally love the Seafood Linguine [$18], tossed with al dente pasta is a potpourri of seafood ingredients as well as lobster bisque, laksa leaves and Thai basil, they are pretty generous with the seafood. Whole Maine Lobster [$35] is also worth a try, the lobster is topped with shallot lemongrass bechamel, the sauce can be subjective, I think the lobster itself is good enough, fresh and juicy. For the meat dishes whist, I think there can be room for improvements and the sharing platter is slightly on the steep side.Last but not least, ending the meal with a sweet note is a must! Therefore you must try the Baked Pistachio Melt and Pandan Ice Cream [$10], this dessert is like a party in my palate. Though wish there is a stronger pistachio taste in the lava and the pandan ice cream blew my mind, no wonder it needs 24hours to prepare it. While stock last daily. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)