{"id":29397,"date":"2014-08-25T07:25:00","date_gmt":"2014-08-24T23:25:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=29397"},"modified":"2014-08-26T03:55:42","modified_gmt":"2014-08-25T19:55:42","slug":"naked-finn-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/08\/25\/naked-finn-singapore\/","title":{"rendered":"The Naked Finn, Gillman Barracks: (Almost) Zero-Calorie Seafood Lunch, 100% Sincere, Honest & Delicious"},"content":{"rendered":"

\"Naked
\nThe blurb for the new lunch menu reads, “After experimenting with more than 86 species in 19 months…” They got me at “species.” When I visit RWS’s S.E.A. Aquarium, I get so hungry:\u00a0so many species of seafood swimming around. I wish Naked Finn\u00a0got me to taste-test the species for them. I love how their menu lists\u00a0the scientific nomenclature\u00a0of species. Nerds united!\u00a0<\/span><\/p>\n

Huccalyly was excited for a totally different reason. “Hey! We are eating seafood; seafood is zero calories, right?” One of us got her priority right, and damn! that’s why I’m fat.<\/span><\/p>\n

\"Naked
\nThe simple lunch menu has only 5 mains, and we ordered 4. The unanimous favorite, lobster roll<\/b> ($29), was 90g of Maine lobster meat stuffed in a bun (supplied by an old school bakery), toasted to bring out the fragrance. The lobster was served\u00a0Connecticut-style (warm), instead of the usual soaking of lobster in cold water. Homemade mayo was applied directly on the bun, instead of mixing with lobster. As a result, the bun and lobster interacted\u00a0to give two types of natural sweetness, and a texture that was creamy, pillowy, and\u00a0crunchy. Umami! <\/span><\/p>\n

One more thing: Naked Finn seems more honest than other lobster shops<\/strong>. \u00a0Unlike other lobster shops that claim their lobsters are 500g each (yielding about 100g of meat) and charge $45+, Naked Finn says their meat is 90g (from live, not frozen, lobsters) and costs $29.\u00a0<\/span><\/p>\n

\"Naked
\nOur second favorite, angmohized\u00a0hae mee tng\u00a0<\/strong>($25), came with a bright, robust prawn soup. (We licked every drop.) The spot prawn is stir-fried with dried sakura shrimp in olive oil, and then added to pork stock to simmer for 7 hours, without sugar and MSG. The Japanese somen was soggy, which is how I think Asian style noodles should be, none of the al dente nonsense. Wild-caught green tiger prawns, each 40g, were deliciously bouncy but the Kurobuta pork belly was just so-so. It\u00a0also came with a condiment, Iberico<\/strong>\u00a0pork lard in olive oil<\/strong>, and although it did nothing to the already-perfect dish, fancy pork lard was always welcome.\u00a0<\/span><\/p>\n

\"Naked
\nThe other two mains did not fare as well. The fish and chips<\/b> ($25) used line-caught lingcod in a vodka-beer-honey batter, deep-fried in olive oil. Bland for us. Huccalyly said, “The reason why this is the most requested dish at Naked Finn is because Singaporeans are boring.”\u00a0The ladies liked the bite of\u00a0secreto Iberico pork\u00a0<\/strong>($18); “secreto” is a cut of flap connecting the ribs. But tough for me; I, boh-gay<\/em>. For both dishes, the sides,\u00a0chips<\/strong> and\u00a0a tangy, limey, pick-me-up\u00a0chilled vermicelli\u00a0<\/strong>respectively, outshone the mains. Pinky Piggu<\/a>\u00a0quipped, “It should be called chips and fish.”<\/span><\/p>\n

\"Naked<\/p>\n

Sides: The\u00a0grilled baby Indian squid <\/strong>($8) was simply seasoned with sea salt and olive oil, but what a delight. Smoky, but still nicely chewy. Now I want to eat the other species, angmoh, Chinese, and Malay squids. I’m an equal opportunity eater.<\/span>
\n\"Naked<\/p>\n

Desserts: Choose\u00a0chendol<\/strong> ($13) over overpriced\u00a0ice cream in Guinness<\/strong> ($20). Chendol consisted coconut sorbet, gula melaka, and frozen pandan: the aroma of the coconut arrived after the initial taste of mild sweetness. Refreshing.<\/span>
\n\"Naked<\/p>\n

There are many endearing things about Naked Finn. The setup resembles a makeshift shack<\/strong> with plastic covers, cosy but may get hot in the afternoon. The\u00a0service<\/strong> was top-notch. The chio<\/em>\u00a0and friendly female server (boss?) could answer enthusiastically and patiently all the difficult food questions we put forth to her. <\/span><\/p>\n

But what I liked most about the restaurant was how the food defies categorization by using global ingredients yet has a very local taste of nostalgia. Is it angmoh food? Singaporean? \u00a0I didn’t care, I seafood, I eat food. It was sincere, familiar food made by people–I’m guessing, Singaporeans–with passion,\u00a0and it was delicious. Now I’m considering to return for their exorbitant\u00a0dinner. Judging from their lunch, the price may be worth it. We\u00a0paid $162 for three persons<\/strong>, or $54<\/b> for one. (We over-ordered, but if you only order a main each, you can get away with $20-$30 per person for lunch.)<\/span><\/p>\n

Tip: Make reservations. It’s a small place, and people who queued were turned away.\u00a0<\/em>
\nTip for drivers: You may park along the road outside the shack. Other customers did that.<\/em><\/span><\/span><\/p>\n

The Naked Finn<\/strong><\/a><\/span><\/h1>\n

41 Malan Road,\u00a0Gillman Barracks,\u00a0Singapore 109454
\nT: +65 6694 0807\u00a0(Reservations, call between 2-6pm)
\nLunch: M-F 12-2pm
\nBrunch: Sat 12-3pm
\nDinner: M-Th 6-10pm, F & Sat 6-10.15pm.
\nLunch menu<\/a>
\nMenu<\/a>
\nfacebook<\/a>
\nRating: 4\/5<\/strong><\/span><\/p>\n

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

There are many things to like about Naked Finn. The setup, the service, etc. But what I liked most about the restaurant was how the food defies categorization. Is it angmoh food? Singaporean? I didn’t care, I seafood, I eat food, and it was delicious. Now I’m considering to return for their exorbitant dinner. Judging from their lunch, the price may be worth it.<\/p>","protected":false},"author":263488,"featured_media":29494,"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":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Almost 0-Calorie Seafood Lunch, But 100% Sincere, Honest & Delicious. @NakedFinn, Gillman Barracks http:\/\/wp.me\/p1DEqF-7E9 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The setup, the service, etc. But what I liked most about the restaurant was how the food defies categorization. Is it angmoh food? Singaporean? I didn't care, I seafood, I eat food, and it was delicious. Now I'm considering to return for their exorbitant dinner. Judging…","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-7E9","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/29397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=29397"}],"version-history":[{"count":25,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/29397\/revisions"}],"predecessor-version":[{"id":29612,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/29397\/revisions\/29612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media\/29494"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=29397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=29397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=29397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}