{"id":25299,"date":"2014-03-18T07:25:00","date_gmt":"2014-03-17T23:25:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25299"},"modified":"2014-06-21T06:45:52","modified_gmt":"2014-06-20T22:45:52","slug":"antidote-fairmont-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/03\/18\/antidote-fairmont-singapore\/","title":{"rendered":"Anti:dote, Fairmont Singapore"},"content":{"rendered":"

\"antidote
\nForgive Anti:dote for its hipster name; in all other aspects, it was fantastic. It was a comfortable setting<\/strong>: lounge music softly in the background with ambient lighting, tables far apart to enable private conversations. Service<\/strong> was professional and attentive.<\/p>\n

\"AntidoteAmerican bartender, Tom Hogen<\/strong>, 28, formerly from Bernard’s Bar in Chicago, has some delicate hands for we found both our cocktails delicious and balanced: treat of kings<\/strong> ($23), tangy and sourish from pineapple, Lillet Blanc, lemon, pisco and mint; and a sparkling, refreshing, Asian-inspired Tonic #2<\/strong> ($19) with lemongrass, ginger, parsley, Gentian, rum and lemon. I liked Tonic #2 so much they ought to name it after me.<\/p>\n

The food<\/strong> is handled by Catalan Chef Carlos Montobbio<\/strong>, 26, who has worked 3 years at one Michelin-starred Cinc Sentits (Barcelona) and half a year with the Roca brothers at best restaurant in the world<\/strong> in Catalonia.<\/p>\n

<\/p>\n

\"Antidote
\nSince it is more of a bar<\/strong>, there are only 10 items for small bites and we had 8 of them<\/strong>. Three occupied tables but nobody was eating except my BFF and me. My BFF’s favorite was a bao<\/em><\/strong> ($20), inspired by Tim Ho Wan<\/a>‘s famous char siew bao<\/em>. The skin could be thinner but the braised veal cheeks within was bold and strong.<\/p>\n

\"Antidote
\nMy favorite was\u00a0yellow fin tuna skewers\u00a0<\/strong>($16), imported from Japan weekly. It was drizzled with jalapeno ponzu, and topped with green apples, kaffir lime, and Kaluga caviar; its lightness of being was approaching bliss.<\/p>\n

\"Antidote
\nOne of the Roca brothers came down to Singapore and his favorite was the\u00a0pizza<\/strong>\u00a0($12). The crust was actually a thin crisp of parmesan, topped with pesto, olive oil caviar, and basil “from our garden,” said Montobbio.<\/p>\n

\"Antidote
\nAnother two dishes that I’d recommend are 72-hour braised short rib<\/strong> ($18), influenced by the Rocas, and\u00a0clam sphere<\/strong> ($14, below) with crispy bacon, samphire and parsley oil, a play on traditional clam chowder.<\/p>\n

\"Antidote<\/p>\n

Skip this<\/strong>: the most expensive dish,\u00a0scrambled eggs <\/strong>($24) with caviar, wasn’t worth the buck for us because the flavor was wholly dependent on sea urchin. I was more interested in the gorgeous artisan mother-of-pearl spoon, used for the dish, which I hope Montobbio will gift me after reading this review.
\n\"Antidote<\/p>\n

For\u00a0desserts<\/strong>, the petit four,\u00a0passionfruit marshmellow with chorizo\u00a0<\/strong>($4\/pc), was exciting, with an aftertaste of bacon-like fragrance. The slow-roasted beetroot<\/strong> ($12) was really<\/em> slowly roasted and took some time to come. It came with goat’s cheese espuma, cucumber and lime sorbet, and a ginger ice cream. Individual items were great, but they didn’t come together as a whole.
\n\"Antidote<\/p>\n

For a 26 year-old chef, the food was fantastic, passing the test of my fussy BFF. But we thought the food, in general, was tentative, lacking a certain finesse that comes with experience. For instance, the truffle on the\u00a0bao<\/strong> was extraneous since the veal overpowered it. So were the green apples on yellow fin tuna<\/b>, and the\u00a0langoustine<\/strong>\u00a0($16, below) on the peanut tofu in tom yum broth.
\n\"Antidote<\/p>\n

Of course, we are being difficult and finicky. In truth, the food was more than delicious, the service immaculate, and the ambience soothing. We paid $215 for two<\/strong>.<\/p>\n

Tip: For reservations for two, request for window armchair seats. The rest are benches, which may not be as comfortable.<\/em><\/p>\n

Antidote Fairmont\u00a0<\/strong><\/a><\/h1>\n

80 Bras Basah Road, Fairmont Level 1, Singapore 189560
\nT: 6431 5315
\nBar: 5pm-2am
\nDinner: M-F: 6-11pm, Sat, Sun & Eve PH: 6pm-12.30am
\nRating: 3.563\/5 stars<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Forgive Anti:dote for its hipster name; in all other aspects, it was fantastic. It was a comfortable setting: lounge music softly in the background with ambient lighting, tables far apart to enable private conversations. Service was professional and attentive. 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