Item: The Quarters
Rating: 3
Author: Jellylovesfood

Level3

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[ The Quarters ]
Location: Icon Village 16 Enggor Street #01-09 S(079717)
Deco: The Quarters gives me the kind of warehouse feel, with Aluminium sheets laid as roofing. Grey concrete walls are accompanied by wooden table & chairs.
The Boss, Deming, tells me about his Singapore Fusion food concept and his confidence to draw crowd with his food to the usual quiet icon village in Enggor street.
Marinates, sauces, food, ice cream are all freshly made daily and made in-house.
(Food served)
Drink:
Quarterade- Fresh lemon juice, mint & dill $6. Very refreshing with minty aftertaste that lingers in mouth.
Starters:
Salted Egg Fries $9- Normal skinny fries with salted egg dipping sauce. Sauce is thick & sandy, can taste the fine s.egg granules. Bottled ones are on sale too.
Calamari $13.80- Eating fried squid alone is bland therefore must go with curry dipping sauce provided. Dip is thick, creamy but with only minimal hint of curry. Quite spicy though.
Har Cheong Gai $9.50- Chicken was well marinated, flavourful and crispy. But I felt the balachan chilli is the limelight here. Fiery, goes well with any other starters too.
Umami babi $10.80- Braised pork marinated with Chinese wine & dark soya sauce. Meat texture is dry, should have served wif gravy. Man tou: How I wish they were deep fried

Samsui Chic salad $12.80- Salad dressing with mashed ginger wasn't strong enough to be named Samsui. Chicken meat is bland. A rather flat salad dish.
Wafu Beef Salad $14.80- As for beef, I couldn't comment because I don't take consume cows.
Mains:
Ma Jie indulgence (chili crab pasta) $18-
Chili crab taste wasn't distinctive enough, too much of heavy tomato base. Ends with sourish sweet aftertaste rather than Chilli crab.
The Great escape $18.80 - Baramudi fish pan fried to a crispy finish on the skin. Fishy freshwater taste still lingers in the mouth probably because fish is only marinated with salt. To enjoy this dish better, fish & sauce definitely has to go together. Lemongrass, ginger flower cream sauce, very creamy with oni little lemongrass/ ginger aftertaste. My suggestion? Has to be bolder.
Satay burger- As told by the boss, marinating ingredients were made from scratch & the meat was marinated for 24hrs to achieve the flavorful, spiced results. Grilled to perfection, this Satay chicken thigh is really tender. Love the crisp part of the rice patty, like tasty 锅巴. Satay sauce was filled with peanut bits but tastes slightly on the sweet side.
Dessert:
Wonderffle $12.80- emongrass ice cream is really yum. The other Pandan ice cream not only smells good, but also creamy & not too sweet. **Ice cream are all made inhouse oh!! Texture of Waffle is slight crisp outside & soft inside (Not my kind of waffle) Probably we poured too much caramel sauce causing it to be overly sweet.
Affogato $8.80- Pandan ice cream blends really well wif the espresso.
Bibik's brownie $10.80- Bibik's brownie- This dessert is rather a surprise to me. "Buah Keluah" that is used in Peranakan dishes is now made into buah keluah ice cream. Rather unique & mind-blowing, good try!! Brownies tasted choco-licious & sinful. Love the slight crisp on the outer surface of the brownies too.
Duriancanboleh $8.50- signature item. Eggy, smooth texture but durian portion can be bolder. Boss tells us, pair this dessert wif white wine, can actually bring out the fruity sweetness of the wine before & after having the brûlée.
Verdict: Food still needs fine-tuning but overall experience is decent. Prices are reasonable too. A great place for colleagues and friends gatherings.