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Introduction
The food and beverage team at Orgo is headed by top Japanese bartender, Tomoyuki Kitazoe. The impressive drinks menu at Orgo includes combinations such as watermelon and chili, apple and shiso and peach and rose. Also, in adhering to the “organic” theme at Orgo, usage of artificial flavorings and syrups is avoided.
The food menu at Orgo further extends this emphasis on using fresh ingredients. The primarily French menu focuses on the innovative use of Asian ingredients of the finest quality with traditional French ingredients.
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Opening Hours
Mon - Wed
18:00 - 01:00
Thu - Sat
18:00 - 02:00
Sun
18:00 - 01:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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Fine dining here is definitely enjoyable and make you feel warm and welcome by the friendly staffs and manager. The seats are very comfortable and restaurant is cooling as well. Have bought their Watermelon with Rose salt fresh margaritas (with alcoholic) and really love the icy icy feel and the fresh watermelon flavour is refreshing and appetizing. Alcohol is not that strong and suitable for me. Penne, which is cooked with lots of thinnly sliced smoked salmon, that are chewy and fresh. Penne is not too soggy and filled with generous amount of butter cream and some vodka as well. Paid nearly $60 for this meal but is worth the money.
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For a more detailed review, please see http://thehungrybunnie.blogspot.com/2011/01/orgo-bar-lab-esplanade.htmlI suggest making a reservation for the glass enclosures (each of them houses about 15 people) if you aren't a fan of Singapore's balmy weather because Orgo is completely open-air. That way, you can still enjoy the beautiful view and yet be sweat-free.We had:1) Parma Ham & Melon ($12) - classic simple and yummy with simple and fresh ingredients2) Chorizo & Prawn Skewer ($12) - prawns were very sweet 3) Mushroom & Wagyu Beef ($16) - beef strips were incredibly tender and flavoursome4) Seafood Paella ($32) - very good. Aromatic, moist and flavourful with the essence of seafood stock, this was also choc-a-bloc with prawns, huge succulent scallops, clams, squid and mussels
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Helmed by Nick Yen, a taiwanese american, and celebrity Japanese mixologist Tomoyuki Kitazoe. Orgo is short for 'Organic Chemistry' but the bar boasts more than just drinks made with organic ingredients for the trained palate. Book in advance as I went without a reservation and it was close to impossible to get a seat on a friday night without one.Avante garde cocktails coupled with panoramic views of the Marina Bay area and 'ice cubes' are what set Orgo apart from the rest of Singapore’s bar scene. Chilli salt, soursop, calamansi, dragonfruit and just some of the ingredients they use in their extensive range of cocktails.I tried the strawberry margarita which comes with a huge frozen top that resembles a mini 'ice kachang', The soursop and calamansi which men will be afraid to admit that they like it too. While a friend tried an extra dirty martini and a mojito.While the drinks were refreshing. needless to say after 4-5, you'll kinda need a glass of water to dispel the effects of alcohol. What came as a surprise was Orgo does not serve water from the tap. Not even after we asked for it thrice. We then had to settle for a bottle of Fiji water.Orgo offers two options for seating. From an expansive outdoor deck or the indoor "Ice cube" areas.Drinks were about 18 on the average. I'll love to go back but my only grouse is their "We do not serve water policy". Before we left as well, we had to wait for over 15minutes to get our bill even though there was close to on one left at the bar.Opening hours: Daily: 5pm-2amHappy Hour: 5-8pm
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The title says it all, really. Orgo, is short for "Organic Chemistry" and sits on the roof top of Esplanade offering pretty sights of the city skyline, but that's about it. Perhaps it was the inflated reviews about renowned Japanese mixologist Tomoyuki Kitazoe and the promise of using Asian and French ingredients of the finest quality that set expectations somewhat high, like that of its roof, but their food was far from expectations. Perhaps it is because we didn't order their signature dishes, but with the kind of prices that could get us a 3-course fine dining meal at other restaurants, we were expecting tasty and organic, and they were organic alright, but far from tasty.Still, I gotta admit, the grapes in cocktail glass and well-design red menu as a start was a nice introduction to our evening. Then came our first shared dish for the night: the Escargot in a Puff Pastry with Tomatoes and Garlic Butter for $18. It came in six pieces and mediocre to say the least. And mediocre could also be used to describe Pan Roasted Rack of Lamb with Cucumber & Yogurt Salad, Sautéed Potatoes and Port Jus that I had for my main course at $34. We were still hungry so we ordered the Creme Brulee with Light Custard with Caramelized Top flavored with Raspberry ($11) and Date Cake topped with Toffee Sauce served with Vanilla Ice Cream, both of which I say was less than mediocre: it sucked. Doesn't help that service was inefficient and inattentive, but hey we already read that from somewhere.Then what happens when it rains? There is no shelter and you're lucky, you get a chance to move into the glass room which is limited to only 10 px or move to the corner with no views.Alcoholic were diluted and not mixed very well. Possible that mixologist Tomoyuki Kitazoe wasn't around?
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