SINGAPORE - (THE NEW PAPER) The recently opened 5th Quarter brands itself as a "contemporary grill with a strong focus on meat curing".
But to me, it's an exciting place for interesting small plates.
Executive chef Drew Nocente from Australia has a menu that features cuts from all parts of an animal, with elements of smoking, curing and pickling.
So far, the food is not outrageous but I hope as the kitchen matures, we see and taste more risky choices.
I was also taken up with 5th Quarter's decor - it's red, dark and sexy. And the restaurant's location is brimming with vitality and colour.
All this really contributes to a great dining experience.
Salt 'N' Pepper Tripe
Pork tail
Beef tongue
Carabinero prawn
Lamb shoulder
5th Quarter
39, Syed Alwi Road
Noon to 2.30pm; 6.30pm to 10.30pm, daily
6291-1936
This article was first published on September 30, 2015.
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