All New Harry’s, Same Old Vibe | OpenRice 新加坡開飯喇

Local bar Harry’s ditches its dark and grimy pub-look for a clean and brighter contemporary style at its Marina Bay Link Mall outlet, celebrating the makeover with a refreshed menu crafted by Chef Daniel Sia from The Disgruntled Chef.

In keeping up with the times, the iconic local bar now sports a classy-chic interior. Look up and you’ll notice their lights come modelled in the form of trumpets and trombones. (No naked light bulbs here.) What remains here are the same old laidback vibes, which make for a great place for dining in big groups or just a couple of your mates over a party of small plates, big plates, platters and desserts. For starters, we’d go for Love Me Tandoor ($18), where six divine chicken skewers come marinated with a feisty tandoori blend, served with mint yoghurt for spice control. Also leaving us wanting seconds was the Mushrooms & Truffle Oil Flatbread ($20), which we’d like to think of as a healthy pizza. Under the "Big Plates" section, highlights include a generously portioned "Curried Lamb Shank ($29)" that has been braised till fork-tender and served with rice pilaf and raisins.

Already popular amongst its diners are two new desserts featuring classic flavours that most of us would love. In the Black Forest Sundae ($16), cubes of baked mini brownies are paired with chocolate, vanilla ice cream and dark cherries. Sweet indulgence, we say. A lighter but more comforting end to your meal would be the warm Apple & Pear Crumble ($15). Just who can resist a buttery crust? We couldn’t. Harry's new menu is available at all outlets. Text by Peh Yi Wen, Images by Harry's See Also: Bars and lounges worth checking out Don't miss the best eats in town - check out OpenSnap now!