{"id":11049,"date":"2012-06-27T09:45:54","date_gmt":"2012-06-27T01:45:54","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=11049"},"modified":"2016-05-09T16:43:37","modified_gmt":"2016-05-09T08:43:37","slug":"nosh-rochester-park-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2012\/06\/27\/nosh-rochester-park-singapore\/","title":{"rendered":"Nosh Restaurant & Bar, Rochester Park"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Newly opened in March, Nosh takes over the space of Krish restaurant at Rochester Park in the same historical black-and-white colonial bungalow.<\/p>\n

\"\"<\/a><\/p>\n

Decor<\/strong>: Nestled in verdure, the restaurant has mostly al fresco sitting, done in a country style<\/strong>. Not the edgy hard-core country but a softer, laid-back white chairs, pink cushions. In bad weather, there is a retractable awning.<\/p>\n

\"\"<\/a><\/p>\n

There is a bar area<\/strong>–air-conditioned–with outdoor billiard table, swings and sofas.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

If you want air-condition, the country decor is extended indoors.<\/p>\n

Something, however, must be done with the music<\/strong>; songs get interrupted and changed mid-way and the genres swing from country to pop to rock to 1940s music.<\/p>\n

\"\"<\/a><\/p>\n

Really romantic<\/strong> at night huh? Good for date nights.<\/p>\n

\"\"<\/a><\/p>\n

Cocktails<\/strong><\/p>\n

\"\"<\/a><\/p>\n

The affordable cocktails, all priced at $15, are made with premium spirits and\u00a0fresh fruit juices<\/strong>. The Essential<\/strong> (green) consists Chinese pear, kiwi and vodka, interacting to give a refreshing and appetizing tanginess and a slight sourness, not at all bitter, while the fragrant red drink,\u00a0Easy,<\/strong>\u00a0does it with watermelon, lemongrass and gin and is sweet but stronger.<\/p>\n

Food<\/strong><\/p>\n

Western food with Asian dressing and sauces. Many vegetarian<\/strong> options. A compliment has to be paid to the beautiful<\/strong>\u00a0plating<\/strong>: it has a homely, rustic charm,\u00a0<\/strong>which matches the decor. For instance, in the Kurobuta Pork Belly dish<\/strong>, it appears like the mashed sweet potato is laid on first and the pork is used to shove the mash aside, as if the chef forgets that s\/he has pork. It appears very random and haphazard but, on the contrary, there is careful design. A+ for aesthetics<\/strong>.<\/p>\n

Appetisers<\/strong><\/p>\n

\"\"<\/p>\n

The Maryland crab cake<\/strong> ($16), which comes with cucumber-apple salad<\/strong>, tastes of sweet, fresh crab without any embellishment except for the crispy, thin layer of bread crumbs. The problem of its slightly over-salted-ness can be circumvented by dipping it in the red coconut curry<\/strong>–more coconut than heat–although it would also mask the sweetness of the crab. An accomplished but safe dish.\u00a0\"\"<\/a><\/p>\n

While Maryland crab cake is the specialty, we prefer the flavorful seared scallops<\/strong> ($18) that is sprinkled with candied walnut<\/strong>, lemon zest<\/strong>, garlic<\/strong> and herbs<\/strong>, giving the usually plain scallops character, texture and depth. Don’t mistake the parsnip puree<\/strong> for mashed; it’s like the child of carrot and potato, creamy and sweet. The Swiss chard<\/strong> vegetable is delicious with garlic–quite similar to a Chinese dish, spinach stir-fried with garlic–and has a pleasant bitterness and leaves an pungent, ammonia-like aftertaste, which we like. Despite the plethora of ingredients, the dish comes together beautifully, using the walnut, lemon zest, garlic to connect the scallop, parsnip puree and vegetables; this must take some skill.<\/p>\n

Mains<\/strong><\/p>\n

\"\"<\/p>\n

While the tangy (Indian?) toppings, apple chutney<\/strong> and roasted nutmeg<\/strong>, exude a festive and playful feel, the fatty Kurobuta pork belly<\/strong> ($25) is crispy at the skin but dry within. We don’t quite understand the sweet potato chips<\/strong>\u00a0flanking the sides.<\/p>\n

\"\"<\/a><\/p>\n

Like the pork, the Indian-inspired\u00a0tamarind marinated beef tenderloin<\/strong> ($33) can be a tad dry at medium-rare and can be warmer. However, the sauce–is it red wine-sauce?–is very sweet and delicious, tasting almost like a char siew<\/em> sauce, giving much flavor to the beef. The beef comes with braised leeks<\/strong>–and leeks go with beef as we know from Chinese stir-fried beef-leeks–and purple potato gnocchi<\/strong>, which tastes, according to Chiobu, like abacus seeds<\/strong>. Different from gnocchi elsewhere, this one seems to be fried, giving the outside a crispiness. The fusion innovation of this dish scores points with us: we like its originality and its taste and its balance of carbs, proteins and fiber. A complete meal in itself.<\/p>\n

Desserts<\/strong><\/p>\n

The desserts are crafted in collaboration with celebrity dessert chef, Janice Wong<\/strong>, from 2am:dessertbar<\/strong>, probably the second most famous dessert chef, after Chef Pang Kok Keong of Antoinette<\/a> fame.<\/p>\n

\"\"<\/p>\n

Our expectations, however, are not met in the 70% chocolate Sacher cake<\/strong> ($12). While I disagree with Chiobu who finds pairing of chocolate with apricot pulp<\/strong> and blood orange sorbet<\/strong> weird, we both agree that the cake is too dry and, for 70% chocolate, isn’t intense. This is Janice Wong’s favorite<\/strong>, as stated on the menu.<\/p>\n

\"\"<\/a><\/p>\n

The toffee date cake<\/strong> ($12) fares much better. While the cake is less dry than the chocolate cake, it cannot be considered moist. But still, the light\u00a0vanilla custard<\/strong> and caramel add dimensions to the cake; in this case, the whole is more than sum of its parts.<\/p>\n

The service<\/strong> is a bit shaky, as if they don’t know how to handle customers. That said, they are polite and prompt. And the establishment is new. They can learn and grow.<\/p>\n

Overall, while there are some teething problems, Nosh has several winning factors: great romantic location, a decor that blends with the foliage, innovative fusion food, and affordable fruity, vitamin-loaded cocktails that you feel healthy drinking.<\/p>\n

Nosh Restaurant & Bar<\/strong>
\n9 Rochester Park\u00a0Singapore 139220
\nT: 6779 4644
\nWebsite<\/a>
\nFacebook
\n<\/a>\"chope-reservations\"<\/a><\/p>\n

<\/a><\/h3>\n

\n
\n

T-F: 6pm-midnight
\nSat & Sun 10.30am-2.30pm, 6pm-midnight
\nClosed on Mon<\/p>\n

Rating: 3.281\/5 stars\u00a0<\/strong><\/p>\n

PS: Thanks Ravin and Nosh for the invite.<\/p>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Newly opened in March, Nosh takes over the space of Krish restaurant at Rochester Park in the same historical black-and-white colonial bungalow. Decor: Nestled in verdure, the restaurant has mostly al fresco sitting, done in a country style. Not the edgy hard-core country but a softer, laid-back white chairs, pink cushions. In bad weather, there […]<\/p>\n","protected":false},"author":263488,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[525271,86793,9283,61120261,948728,6147,53189,64679,321278,23207,11880],"tags":[],"class_list":["post-11049","post","type-post","status-publish","format-standard","hentry","category-40-60","category-86793","category-asian","category-barschill-out","category-buona-vista","category-dates","category-fusion","category-holland-village","category-large-group","category-vegetarian","category-western"],"yoast_head":"\nNosh 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Decor: Nestled in verdure, the restaurant has mostly al fresco sitting, done in a country style. Not the edgy hard-core country but a softer, laid-back white chairs, pink cushions. 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