2
0
0
電話號碼
6694 0807
開飯介紹
The Naked Finn was a temporary restaurant within A Curious TeePee and lasted for 3 months. It has now found itself a permanent location along Malan Road. Most of the area is alfreso, except for the small indoor kitchen. Their intention is to offer high quality seafood, predominantly locally sourced crustaceans, cooked simply, and most importantly, priced reasonably. 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:00 - 22:00
星期一至四
12:00 - 15:00
18:00 - 22:00
星期五至六
12:00 - 15:00
18:00 - 22:30
星期日
全日休息
付款方式
Visa Master 現金
其他資料
網上訂座
團體聚會
酒精飲料
前往餐廳網站
http://www.nakedfinn.com/
招牌菜
Steak tartare Wild-caught coho salmon
食評 (2)
等級4 2016-02-20
75 瀏覽
Pictures are at http://thehungrybunnie.blogspot.sg/2016/01/the-naked-finn.htmlSince dining almost 2 years ago, The Naked Finn has moved to new premises, barely 100 meters away from their old haunt, which is, incidentally, now its sister bar. Its greenhouse aesthetic is maintained, so you get an expansive view of the lush surrounds of Gillman Barracks. It's a terrific escape from the hustle and bustle of city living. Be sure to make reservations though, it was a busy full house on a Friday afternoon when we popped by for lunch.Very little is done to the seafood, which is fresh and sweet. If you thought that read bland food, you'd be mightily mistaken. The food here is hearty and soulful, and robust with flavour. It's just that when the ingredient's that fresh and sweet, very little needs to be done to it.We had:1) Grilled Indian Baby Squid ($8) - seasoned simply with a flick of sea salt and slick of olive oil: must try. Soft, sweet and succulent2) Beef Burger ($23): At first blush, it looked disappointingly minuscule. But (some, not all) good things come in small packages, and this turned out an indulgent, finger-licking-good powerhouse. The decadent grass-fed dry-aged Japanese wagyu patty, dripping with juices, came together with the Boston lettuce, American cheese, and special sauce brilliantly. Just be sure to get double (or triple) orders of this if you're hungry.3) Pan-fried Barramundi Fillet ($20): paper-crisp skin and moist flaky meat. This was seasoned with olive oil and finished with sea salt, accompanied by a mound of blanched kangkong tossed in kalamansi juice, dried shrimp, and shallot oil, and vermicelli oiled in sesame and fried garlic bits, both served refreshingly chilled4) Hae Mee Tng ($25): a medley of farmed giant tiger prawns, Salmon Creek Farms pork belly, in a blended soup of 9 prawn species and simmered pork bones. This was rich and sweet but not cloying, as The Naked Finn resists the addition of MSG or sugar. Get the vermicelli for a traditional option, or the Japanese somen for a twist on the classic.5) Homemade Naked Chendol ($13) with coconut sorbet: deconstructed version of a local classic, but refreshingly lovely6) Homemade Gula Melaka Sorbet with Sea Salt ($10): a twist on the flavour du jour, salted caramel. An absolute must-try.7) Homemade Sour Plum Sorbet ($10) with osmanthus jelly: recommended if you prefer a tangy refreshing end to your meal 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
I had heard about the rather exclusive (served in limited quantities on a first come first serve basis and only during lunch) but delicious lobster rolls at The Naked Finn and decided to try my luck one weekday afternoon.But first, getting a table. Strolling into the place at 12pm sharp got me the very last counter seat. And boy was I grateful. The place is tiny, with approximately 10 counter seats and another 10+ table seats inside the seemingly make shift premises. Outside there are probably another 10 seats but unfortunately those are not open during lunch.Lobster Roll With Homemade Mayonnaise - 90g of warm, sweetly succulent lobster chunks wedged between a crisp on the outside yet soft on the inside, pan fried brioche that boasted a smooth butteriness. The dollop of homemade mayonnaise imbued a smooth and creamy finish with a nice piquant aftertaste. Very good! Only gripe I had was pertaining to the fries, which were double fried till extremely dry and in some cases, burnt. Good fries should retain a certain degree of moisture beneath a crisp surface in my humble opinion.Lobster Roll With Crème Fraîche - As I was still hungry after my first lobster roll, I had a go at another one but this time opting for the other alternative on the menu; Lobster roll with crème fraîche instead of homemade mayonnaise. And the verdict? The crème fraîche was noticeably lighter on the palate but it killed the butteriness of the brioche and dulled the crustacean sweetness of the lobster. Homemade mayonnaise is definitely the way to go in my humble opinion. Did I also mention that shortly after my order was sent to the kitchen, the place ran out of lobster rolls for the day? And it was barely past 1pm!ps: I skipped the fries, naturally.A cholesterol level busting lunch cost just shy of $70, which isn't expensive for lobster rolls, especially in Singapore. Quality was very good and just a wee bit below that of Burger & Lobster in London (http://www.timelessfacade.com/2015/01/burger-lobster-london-finger-licking.html) but marginally better than Luke's Lobster in New York (http://www.timelessfacade.com/2014/12/lukes-lobster-new-york-value-for-money.html). Service was good and I liked that sky juice was served free of charge as well. There were other things on the menu that seemed interesting as well but somehow I can't quite reconcile paying almost $30 for a bowl of prawn noodles vis-à-vis topping up a few dollars more for a lobster roll. I'll definitely be back!Update - And I went back 3 times in the space of 3 weeks, with varying degrees of quality in the fries (twice burnt and once perfectly fried with a touch of salt. Quality control issues?). The lobster rolls remained delicious though but during my third visit, the buns seemed to have lost a bit of their butteriness and came across as a tad dry.See all my pictures at http://www.timelessfacade.com/2015/04/the-naked-finn-home-to-deliciously.html 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)