One year after our review of Nectar, we returned for a staycation to find, to our delight, that the food on new menu has improved tremendously. Helmed by Chef Jeffrey Cheong, the chic modern restaurant complements the fusion food, a menu of Western cuisine with Asian influences. Jazz is played, ideal for romantic dates.

We didn’t try the specialties (warm seafood salad; wild mushroom cappuccino soup; lamb rack; and wild mushroom tagliatelle) but went for the new menu.

Appetizers

Drizzled with balsamic jus, the tender collagen-packed oxtail terrine ($16) is served warm on toasted brioche, topped with baby radish and shallot confit. The oxtail, which tastes like Asian claypot stewed beef, melts in the mouth while the brioche is crispy, providing an excellent contrast in textures and flavors and yet working well together.

Marinated in citrus yuzu vinaigrette and surrounded by telegraph cucumbers, the yellowfin tuna tartare ($16) is decorated with trout caviar, bonito flakes, and pomegranate. The tuna is diced, not minced, yielding a great mouthfeel. While Mr NGFL thinks the dish may be too light on the palate, Wise Guy savors it as the tanginess is subtle, leaving one to crave for more.

Mains

Onglet, also known as hanger steak, is little known but gaining popularity these days. The difference between onglet and tenderloin/sirloin is that onglet has more of a bite but is also more flavorful. When the wagyu beef onglet ($45) was served, there was a mild but noticeable odor. It also appeared quite messy as it comes in many bite-sized pieces. But our worries were put to rest on the first bite. Served with shallot confit, tomato fondue and thyme jus, the steak is juicy and tender.

Poached duck foie gras with caramelised Granny Smith apples, mille-feuille of duck rillette, mustard cress and Old Port wine reduction ($38). This is not a new dish but what can we say? We love foie gras. This foie gras is much better than the last time we had it here. It is firm on the fork but butter in the mouth. Well executed dish but given the size, this should work better as an appetizer than a main.

Desserts

We find common weak spots in both desserts, baked apple tart  ($13) and molten lava chocolate cake ($14): there is actually nothing wrong with them but if we are picky, we can say that there is no depth and variation. Both desserts are sweet. We thought the desserts can be paired with, say, a sourish or citrusy ice cream.

Besides the well-executed, though not unusual, food, the score we give Nectar is higher than many restaurants because the service and ambience also come up tops. This is an all-rounder restaurant that is dependable for a good date. If you stay at Wangz Hotel, you enjoy 25% off dining privilege at both Nectar and Halo, the rooftop bar.

Nectar

231 Outram Rd
Wangz Hotel
Singapore 169040
7am – 10pm
T: 6595 1388
Website

Rating: 3.777/5 stars

PS: Thank you, Zhiling, Chef Cheong, and Wangz Hotel for the tasting.