Harry's Newest Outlet at Clarke Quay | OpenRice 新加坡開飯喇

Harry's is a familiar local brand that has been around since their first outlet in Boat Quay in 1992, and from there expanded across the various hotspots in Singapore.

Their newest outlet that recently opened, sits in the heart of Clarke Quay – with a revamped menu to boot. From bar bites and beers, Harry’s has evolved to serve you lunch and dinner with their new menu encompassing 50 dishes (small plates, platters and big plates) and a selection of wines. Naturally, we had to check it out. Together with 12 of our OpenRice reviewers, we eagerly headed there for a tasting session with alcohol pairing last month. The outlet’s spanking new interior sees a strong influence from the theme of Wanderlust (travel) and mixes a variation of furniture. Be sure to check out our reviewers’ complete comments here.

Starters, also known as Small Plates (above) here, were paired with a pint of their signature Harry’s Premium Lager ($13). What we had: Harry’s Signature Wings ($13 for 6pcs, or $19 for 10pcs), Crab & Potato Cakes ($19 for 6pcs) and Fish Cracklings ($13), which had a pleasantly crisp texture.

For Platters, we had the Jalapeno Steak Sliders ($13, above) – a trio of mini burgers with juicy beef patties, grilled capsicums, and jalapenos, which gave it a subtle fiery taste.

Bring on the Big Plates! The Crabmeat Spaghettini ($25) with blue swimmer crabmeat and Chicken Masala ($23, above) were served with a refreshing glass of Dirty Harry ($16). The Chicken Masala served with toasted charcoal bread emerged as the favourite amongst the reviewers in their feedback. The chicken is grilled prior to adding it into the Masala base, ensuring that the smoky taste of the meat just right and not too overwhelming - kudos to their technique!

The evening ended with not 1 but 2 sweet treats – the Toffee Apple Crisp Tart ($14, above) and a glass of fruity Moscato ($13.50). Unlike the usual tart, the former was presented open faced with sliced apples on crusty pastry, topped with a scoop of vanilla ice cream and a spread with salted caramel sauce. With that, we ended the meal with big smiles on our faces – a sure reflection of our full bellies.

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Written by Reka Sadagopal and Mandy How