Open mid 2014, Pluck is late to the game of small plates. But the food was not bad. Helmed by Singaporean chef Brandon Teo, his food is like taiji; there is no style, move as you wish. Or rather, his style is boundary-less.

For instance, in the set lunch (2-course, $17.80), the breaded prawn as starter could belong to both Japanese or Singaporean cai fan. As a main, the Japanese tsukemen ramen (above), with slow-cooked egg, and roasted pork belly, was ok.

Instead of the so-so set lunch, the a la carte fared much better. The bone marrow croquettes and onion parsley nage ($15, above) was creative. The whole grilled squid ($22, below) came with an umami red wine potato dashi emulsion.

The French poussin, aubergine, braised turnips sesame puree,  glazed cockscomb ($28)

Chocolate mousse, coffee jelly, puffed wild black rice, candied hazelnuts, condensed milk ice cream ($14)

If there was something I didn’t like, it was the desserts. They weren’t bad, but they just weren’t creative, but trying too hard to be creative. Save the calories, and skip desserts.

Battered bananas banana meringue, calamansi, malt ice cream ($12)

On a whole, it was a pleasant, if unmemorable, experience at Pluck. We were quite content and paid $45 each, or $135 for three.

Pluck Singapore

90 Club Street, Singapore 069458
T: +65 6225 8286
M-Th 9am-12am, F 10am-1am, Sat 5pm-1am
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Rating: 3.5/5 stars

Written by A. Nathanael Ho.