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I was introduced to Sunrise Bistro & Bar which is located at Big Splash, East Coast of sunny Singapore last month. The bistro serves all day breakfast dishes and also dinner dishes. Sunrise Bistro & Bar also offers extensive wine and beer list with small bites and savory ala-carte to enjoy as well.
It was a private food tasting session with a group of foodies. We were introduced to Executive Chef & Owner, Vincent Teng (41 years old) of the bistro.
Seafood Chowder Soup
Creamy seafood soup S$12.00++ with seasonal fresh seafood topped with chopped chives and extra virgin olive oil. There is a slight sweetness taste with tomato based in the soup. Although the price is a the steep side for starter, the soup has the seasonal seafood ingredients included.
Seared Foie Gras S$19.00++ was my favourite. Seared goose liver on brioche bread layered with mango with citrus jam and berry compote. The goose liver texture was literally rich and smooth flavour texture with the fruity taste to kick off the night.
Sunrise “Fish & Chips” S$26.00++ is served with crispy fried red snapper with lemon myrtle pepper served with mango salsa, tartare sauce and French fries. Instead of dory fish which is commonly used for fish & chips, Chef Vincent opt for red snapper. It gives me a fusion taste of this dish.
Cereal Crusted Cod Fish S$28.00++ is the baked codfish with cereal crust served with seasonal vegetable braised in sesame oil, mirin and ginger shoyu broth.I am totally in love with the fish texture. Crispy crusted codfish skin and soft fish meat in the inner part. Along with the sides served, this dish is well-received that night.
Asian Five Spice Duck Leg Confit.S$28.00++ Delicately sous vide 8 hours crispy duck leg infused with five spice served with citrus salad and passionfruit sauce. Crispy skin with tender meat is perfect for a meal.
Marmite Canadian Pork Shoulder S$26.00++ is also one of the dish that is sous vide for 12 hours. The pork shoulder is marinated with marmite before grilling it and followed by sous vide and served with seasonal vegetable. Thus, the texture of the pork shoulder is juicy and tender. Diners can comfortably enjoy with smooth cut on plate.
BBQ Beef Short Ribs S$32.00++ is sous vide for 24hours so that it can be tender and roast with homemade BBQ sauce served with seasonal vegetables. I would recommend you to give this a try with the delicate preparation of long hours to achieve the tenderness and juiciness of the meat.
Tiramisu Semi Freddo S$12.00++ served in semi frozen mascarpone cheese layered with coffee liquer jelly sponge topped with milo crunch and tuile biscuit.60% of the mascarpone cheese gives a tangy finish for tiramisu and the idea of adding in milo crunch is to give the texture of the dessert. It’s a different way of serving tiramisu that gives a touch of asian mixture.
Salted Egg Yolk Custard Molten Chocolate Cake S$14.00++ was the dope that night. Warm chocolate cake with melting salted egg yolk custard in the centre served with vanilla ice-cream.
Luncheon Chips S$9.00++. Luncheon meat thinly sliced and tasted so crispy that we couldn’t stop eating. It’s best to pair it with beers.
French fries with truffle oil S$5.00++
In summary, the foods served here are delicately created by the Chef Vincent with the French and Chinese inspired cuisine. Although the location seems to be out of place, it is ideal for some romantic dinners or celebration choice. The prices are within the range of general restaurant pricing but you can enjoy the luxury spacious dining ambience here. They also served breakfast brunch during the day time. You can always opt to give a try on their daytime menu.
Table Wait Time: 15 minute(s)
Date of Visit: Aug 19, 2015
Dining Offers: 試食活動Other Ratings: