Gorgeously plated dishes at Bridge Restaurant & Bar

SINGAPORE (THE NEW PAPER) - Bridge Restaurant & Bar offers European fare at friendly prices.

That would have been great except that this concept seems to be the core idea behind many other restaurants in the vicinity.

What help it stand out are the gorgeously plated dishes created by head chef Sky Chan (formerly of Joel Robuchon, Corner House and Jaan). It is a tiny menu, but every dish is so pretty.

I ate there twice - once unannounced - and I cannot say that Bridge was the most amazing dining experience. The food was good, but only a couple of dishes were memorable. Those that stood out are etched in my mind.

For the price you pay, you are getting a lot more in terms of food quality, fantastic service and atmosphere.

Fresh but foamy


Hokkaido scallop carpaccio from Bridge Restaurant and Bar. PHOTO: THE NEW PAPER

The Hokkaido scallop carpaccio ($16) is fresh, but the yuzu foam overwhelmed it. The foam also turns watery quickly.

Cod piece


New Zealand blue cod from Bridge Restaurant and Bar. PHOTO: THE NEW PAPER

I love every bite of the New Zealand blue cod ($29). The seaweed and savoy cabbage were delicious too, adding a layer of salty flavour to the crispy fish. Both times I ate this, I fell in love.

Boston strong


Whole Boston lobster with kombu couscous from Bridge Restaurant and Bar. PHOTO: THE NEW PAPER

Another must-order is the whole Boston lobster with kombu couscous ($48). It is as tasty as it is beautiful. The diced squid and squid ink foam add dimension too.

Chicken out


Truffle chicken from Bridge Restaurant and Bar. PHOTO: THE NEW PAPER

The truffle chicken ($26) comes with a side of earl grey barley, which adds a strange flowery and unpleasant scent to the dish.

Shelve it


Shellfish capellini from Bridge Restaurant and Bar. PHOTO: THE NEW PAPER

Give the shellfish capellini ($28) a miss. While the seafood was fresh, the dish was flavourless. Such a waste of a pretty dish.

weeteck@sph.com.sg


Bridge Restaurant & Bar
31 Seah Street
11.30am-10pm (Tuesday to Thursday), 11.30am-1am (Friday), 11am-1am (Saturday) and 11am-5pm (Sunday)
6333-4453

 


This article was first published on July 22, 2015.
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