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Telephone
6688 5665
Introduction
Internationally-renowned chef Gordon Ramsay has brought his successful concept from London – Bread Street Kitchen – to Singapore. The double storey restaurant and bar serves British European fare in a lively and bustling space facing the spectacular waterfront of Marina Bay.
Guests can savour British favourites reinvented by the multi-Michelin starred chef, including Roasted Veal Carpaccio, as well as BSK Burger.
The “interactive” bar area features a communal table and allows for mixologists to offer a lively drinking experience, perfect for an after-work catch up, serving both classic and innovative cocktails with fresh ingredients and a selection of world wines.
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Additional Information
Dress code: Smart casual
Opening Hours
Today
11:30 - 01:00
Mon - Thu
11:30 - 01:00
Fri - Sat
11:30 - 02:00
Sun
11:30 - 01:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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農曆年初一在新加坡的晚餐最好是選擇吃西餐，因為唐人餐館大部分都暫停營業，選擇在濱海灣金沙酒店下面，因為晚上有得睇放煙花。兒童餐的餐牌內容非常豐富，價錢也非常吸引，今次是一位外國人侍應招呼我哋及推介兩款主菜和特飲， 我以為佢記性真係咁好全枱七樣食物+兩杯飲品，沒有即時用筆記錄下來，但最終都是漏咗兩杯飲品和一碟食物，Cod Fish漁肉味道一流、配菜和伴汁配合得天衣無縫 。Pork Belly即是中式燒腩肉，伴碟是蘋果蓉、肉質又淋滑又香口無得頂。
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After our first acceptably decent experience at Bread Street Kitchen some 2 over months back (http://www.timelessfacade.com/2015/06/bread-street-kitchen-gordon-ramsays.html), we were back with a couple of friends to see if things had changed for the better (or worse). Reservations for dinner were made well over a month in advance (gosh!) and no, we didn't get the promised window seats even though we arrived earlier than requested. The place was packed with people and very noisy from people trying to make themselves heard over the bar music.Tagliolini, Lobster, Chili, Spring Onions, Parsley and White Wine - We started off with something from the hot appetiser section, the lobster tagliolini. Small pieces of crunchy (but lacking in natural sweetness) lobster meat coupled with a less than al dente (tad overcooked) tagliolini that featured an almost overwhelming alcoholic taste to it and finished with a mild punch from the chilli; average at best and definitely not something I would order again.Roasted Sea Trout, Summer Vegetables, Lala Clams, Aromatic Broth - The roasted sea trout is a rather interesting species as it looks very similar to salmon and the key difference is in the taste of the flesh, which is supposedly finer and more delicate. BSK's roasted sea trout dish didn't quite expound on the subtle flavours of the trout, choosing to roast the not very fresh piece of trout (mildly crisp skin) and pairing it in a salty, oriental style broth which masked the delicate flavours in my humble opinion. Palatable but hardly impressive.Dingley Dell Pork Chop 10oz - The steak I had during my previous visit was pretty good but it had been a substantially "beefy" week for me so I went with the pork chop instead. A tad charred on the surface and along the edges of the fat and seasoned with a dash of salt; flavourful right down to the bone. Only issue I had was that the meat came across as a wee bit too dry and there was a huge chunk of fat in one corner which was pretty nauseating to consume. At $44++ for 10oz, the pork wasn't exactly cheap but thankfully it tasted a few notches above average.Our share of the bill came up to almost $132, which was rather expensive for the quality and quantity of food. The service staff tried to be friendly but came across as hurried and insincere in some instances.At such a price point, I'm writing off BSK for now until things (general food quality and service) improve. Or until Beef Wellington gets introduced into the menu, which is a totally different matter altogether.See all my pictures at http://www.timelessfacade.com/2015/09/bread-street-kitchen-ii-revisit.html
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