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2015-10-24 66 views
Sunrise Bistro & Bar offers diners a quaint place to chill with its repertoire of cuisine, an extensive wine list and a good mix of small bites and sweets. Helmed by its co-founder and chef with an impressive 22-year culinary experience, Chef Vincent Teng is affectionately known for his specialised skills in Sous Vide cooking, modern European cuisine with a contemporary twist and a fine blend of creativity. Accessibility:Approx 10mins drive from Eunos MRT StationOutside the restaurant is a place
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Sunrise Bistro & Bar offers diners a quaint place to chill with its repertoire of cuisine, an extensive wine list and a good mix of small bites and sweets. Helmed by its co-founder and chef with an impressive 22-year culinary experience, Chef Vincent Teng is affectionately known for his specialised skills in Sous Vide cooking, modern European cuisine with a contemporary twist and a fine blend of creativity.

Accessibility:
Approx 10mins drive from Eunos MRT Station
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Outside the restaurant is a place to chill out with your friends, watching soccer matches and having a beer. Al fresco style.
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The restaurant boosts a spacious area which is comfortable to dine in, no squeezing and cramp feeling, yay!

Let’s
Eat!


Seafood Chowder Soup ($12)
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The photo shows a tasting portion, that's why it looks small! I recommend this creamy seafood as a warm starter. It tastes lovely and comforting, the seafood was fresh too.

Seared Foie Gras ($19)
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Again another tasting sized portion. But I savoured every bite of their foie gras. Layered in mango, citrus jam and berry compote for a touch of zing. One of the better foie gras I've had so far!

Sunrise "Fish & Chips" ($26)
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Deep fried and off wowing people for its presentation, the red snapper fish is deep fried and laid on fries, with mango salsa and tartare sauce on the side. Amazing thing is that the flesh was free of bones, so no worries if you want to order this! Personally I felt this was an interesting attempt to recreate the good ol' fish and chips.

Cereal Crusted Cod Fish ($28)
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A dish for the fish lovers, the cod fish is baked with cereal crust and set on top of seasonal vegetables braised in sesame oil and ginger shoyu broth. Its seasonings helped balanced out the good fatness of the cod fish.

Asian Five Spice Duck Leg Confit ($28)
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Made via Sous vide for 8 hours straight, the cripsy duck leg is infused with five spices. A lovely presentation also helped to spike up my appetite as we take on the interesting marriage of the passionfruit sauce (served as a light dip) with the duck meat.

Marmite Canadian Pork Shoulder ($26)
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This dish had been sous vide with marmite for 12 hours, and tastes like bak kwa! The meat was tender and softer than usual shoulder meats. An overall interesting dish.

BBQ Beef Short Ribs ($32)
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This beef short ribs is no joke. Before being served to you, it had been sous vide for 24 hours (yes, an entire day!) straight.Served with mixed spice, this was super tender with the right amount of fat. Would recommend this to meat lovers.

Luncheon Chips ($9)
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We also tried their super yummy luncheon chips! It was so thin and well fried, and it just melted away upon popping into the mouth. Goes so well with beer, would come here just for this!
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Tiramisu Semi Freddo ($12)
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A light ending to a heavy meal, if you've had the mains. Featuring the semi frozen mascarpone cheese layered with coffee liqueur jelly sponge topped with milo crunch and tuile biscuit.

Salted Egg Yolk Custard Molten Chocolate Cake ($14)
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This was crazy nice. The warm chocolate cake was rich and lovely. Cut it open, and a beautiful yellow salted egg yolk comes flowing out.
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The ice-cream on the side, while nothing to shout about, balances the richness of the cake very well. A really well-balanced, lovely dessert that I want to eat again. This is what I call a heavenly dessert! A must order when you visit!

Overall, I felt that the food here was above average, and is a place I would visit again!

This is an invited media tasting session.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
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Value
Date of Visit
2015-09-01
Dining Method
Dine In