{"id":29769,"date":"2014-09-12T07:25:10","date_gmt":"2014-09-11T23:25:10","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=29769"},"modified":"2014-09-08T00:08:07","modified_gmt":"2014-09-07T16:08:07","slug":"gastrosmiths-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/09\/12\/gastrosmiths-singapore\/","title":{"rendered":"GastroSmiths, Tan Quee Lan Street: Unassuming, Small Restaurant, Big on Flavors"},"content":{"rendered":"

\"gastro
\nIn our Foodie Whatsapp group, Daniel Food Diary<\/a>\u00a0informed us excitedly that\u00a0GastroSmiths was\u00a0excellent. When Big Brother decrees, Small Brother obeys. I was there immediately that night.<\/span><\/p>\n

I was at first apprehensive about the unassuming small restaurant, allowing\u00a0perhaps 20-30 customers, because the decor <\/strong>appeared to be a cheap knockoff of tapas bars. But the excellent service<\/strong> put us at ease immediately. The female server was polite, helpful, and attentive. A roving chef, Jovin, walked among customers, saying hello, and answering questions. From him, I learnt that many of the kitchen staff are formerly from Gattopardo, a fine-dining Italian restaurant.<\/span><\/p>\n

\"gastro
\nThe food is a fusion of East and West<\/strong>. Our favorite that night was unquestionably the\u00a0200g Hokubee Ribeye<\/strong> ($28.50, additional $2 for 63 degree egg). Should be more accurately described as a beef donburi bowl. It was oralgasmic! Rich with umami! \u00a0The Japanese rice was sprinkled with furikake (Japanese seasoning of bonito flakes, sesame seeds, seaweed, and sweet vinegar). The medium-rare beef, charred and rough on the surface, and wonderfully chewy, and smooth inside, was placed on top of the rice, so that juices flowed down, and got absorbed by the rice. MUST add the egg, to enhance the richness and complexity of the dish.<\/span><\/p>\n

\"gastro
\nI liked it that the restaurant dared to use salt liberally, almost to the point it was too much, but fortunately didn’t cross the line. Like the\u00a0Basque seafood<\/strong> ($21, above), comprising Atlantic cod and deep-fried squid, was daringly salty, teasing\u00a0out the flavors of the fish. The specialty,\u00a0Not So Humble Eggs<\/strong> ($9.50, below), an appetizer, was so-so to us. The eggs were slow-cooked for 50 minutes at 63 degrees, and paired with jamon serrano, pickled onion, onion soubise, and house-made toast. On retrospect, I should have gone for a gorgeous\u00a0Atlantic cod fried mee sua<\/strong> ($24.50) that every table ordered, instead of the Basque seafood.<\/span><\/p>\n

\"Gastrosmiths<\/p>\n

For\u00a0desserts<\/strong>, I wanted\u00a0a deconstructed\u00a0apple “crumble”<\/strong>($12.50) made from ginger crumbs, but as Ms Atas doesn’t like ginger, we went for strawberry “shortcake”<\/b> ($12.50), a deconstructed version with sicilian pistachio ice cream. Very pretty, and tasted not bad. But I couldn’t\u00a0help but to think we should have gone for the more special apple crumble.<\/span>
\n\"gastrosmiths<\/p>\n

Including a glass of white wine ($16), we two spent $105<\/strong>. A little overpriced. $80 would have been more reasonable, but we enjoyed the food, and the service. Definitely a gem.<\/span><\/p>\n

GastroSmiths<\/a><\/span><\/strong><\/h1>\n

103 Beach Road, Singapore 189704
\n(The restaurant is along Tan Quee Lan Street.)
\nT: 6336 3689
\nSMS: 9772 9511 (for reservations, text your name, no. of pax, time, and date.)
\nGastrosmiths Menu<\/a>
\nT-Sat: 11.30am-9.30pm, Sun: 11am-3pm
\nRating: 3.469\/5 stars<\/strong><\/span><\/p>\n

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

In our Foodie Whatsapp group, Daniel Food Diary informed us excitedly that GastroSmiths was excellent. When Big Brother decrees, Small Brother obeys. 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