(THE NEW PAPER) - As Marina One quickly becomes an Instagram hotspot, its F&B offerings are shaping up to be attractions too.
This office/residential building in Marina South has food outlets that should fulfil different budgets, from the low (my favourite Fun Toast is there, also the upcoming Malaysia Chiak) to the high-end (Wakanui Grill and Majestic Restaurants have both opened there).
But the first to appear was Nude Grill And Chill, two concepts by the same group behind Nude Seafood.
Like Seafood, the Grill offers food dressed up to look more expensive than it actually is, so you get value and a good meal while you are at it.
In the evenings, expect lots of grilled items meant to be shared and you can get your alcohol from Chill.
For lunch, it is fuss-free one-dish meals meant to be consumed quickly.
I pop in for dinner and there is none of the madness and speed of the lunch rush. The servers are as relaxed as the patrons, offering cheerful greetings and conversation as the dim restaurant winds down. It is a nice place to chill out at after a long day at work.
The centrepiece of the Nude Grill menu is beef and Time ($16 for 100g) - named because it takes a lot of time to get this dish on the table - a 35-day dry-aged Cote de Boeuf, served with a 60-day housemade black garlic, potato and a very delicious rosti. There is a 45-minute waiting time for this too. But you will be rewarded for your patience.
For me, the Poussin ($29) is the best thing on the menu. The chicken is stuffed with glutinous rice and bacon, but the herbal woody aroma of the dang gui (angelica root) flavours the bird, adding another dimension to the dish. It feels like a glammed-up version of the humble herbal chicken and is equally addictive.
The Cuttlefish Risotto ($18) may be pretty, but fails to live up to expectations. While the ikura sauce is competent, some bits of the cuttlefish are overcooked, rendering it tough and too much of a chew. The black barley risotto is bland and does not register.
I enjoy the Secreto of Iberico Pork ($35) tremendously. The pork is tender and flavourful, with the cherry adding a touch of tart. But my favourite part is the unexpected inclusion of tang-oh (garland chrysanthemum), a vegetable more associated with steamboat. It adds a tinge of the bitter, which elevates the dish.
Those looking for a vegetarian option has Pumpkin ($24). This version comes with a duck egg sauce, so remember to ask to leave the sauce off. The roasted pumpkin is sweet, smokey and comforting. Each bite is creamy and crunchy, with the pumpkin seeds.
Nude Grill & Chill
Where: 01-22 Marina One, 5 Straits View, tel: 6581-9306; open: 11.30am to 2pm and 6.30 to 9pm (weekdays, except public holidays)
