{"id":37015,"date":"2015-11-02T07:15:48","date_gmt":"2015-11-01T23:15:48","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=37015"},"modified":"2015-11-02T07:11:28","modified_gmt":"2015-11-01T23:11:28","slug":"bar-a-thym-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/11\/02\/bar-a-thym-singapore\/","title":{"rendered":"Bar A Thym, Gemmill Lane: This Is Not a Bar, By Chef of One of the Best French Restaurants in Singapore"},"content":{"rendered":"

\"barLeaving Restaurant Absinthe,<\/a> one of the best French restaurants in Singapore<\/a> while he was there, Chef Francois Mermilliod <\/b>joined Prive Group to start Bar A Thym, which is a play on the French word baratin, <\/i>meaning “sweet talk”. (Thym of course refers to the herb thyme, but Bar A Thym is not a bar.)<\/p>\n

\"bar
\nThat’s dill, not thyme!<\/em><\/p>\n

Bar A Thym takes over the space of Wolf Restaurant<\/a> (some of the decorations remain), which was also owned by Prive Group. The concept here is French omakase, <\/i>leaving the selection to the Chef, and focuses on seasonal seafood. Lunch omakase starts from $60, dinner from $80. A 3-course lunch at $38. We were there for lunch.<\/p>\n

\"barIn general, the food is delicious but overly salted. The tuna tartare<\/b> (above), <\/b>as starter, is too salty but when topped on the thin crispy tuile, is nicely balanced out by the carb. The warm smoked salmon salad <\/b>(below) is better: the snow pea leaves give a crunch and a peppery, almost anise-like flavor as the sweetness of shallot confit equipoises the saltiness. I felt clean and refreshed eating it.<\/p>\n

\"bar<\/p>\n

Both mains are excellent but the red drum fish <\/b>(below) <\/b>ends up being too salty from the salty-bitter olive tapenade. But, like the tuna tartare, the dish works well as a whole, not in parts, as the fregola, a small corn-sized pasta from semolina, padded the fish. More Italian than French.<\/p>\n

\"bar<\/p>\n

The other main, wagyu beef cheek<\/strong>, a French classic, is Mermilliod’s specialty since his Absinthe days, and is perfect all ways: fork-tender–I didn’t even use a knife–flavorful, and not gamy.<\/p>\n

\"bar<\/p>\n

\"barFrench are known for their elegant and elaborated desserts, but Bar A Thym keeps it simple. The most popular dessert, vanilla religieuse, <\/strong>made from two choux, is pretty but plain tasting, compared to the more complex chocolate eclair<\/strong>. The eclair is both crunchy and soft, sweet, bitter, with a tinge of salt.<\/p>\n

\"barOn the whole, Bar a Thym is a solid, sturdy, steady restaurant that toes the line. It is well-rounded in all areas: ambience (French pop songs); eclectic decor (different from the blah industrial chic); service (polite, knowledgable, friendly but not obsequious); and food (hearty and satisfying, although hardly surprising). We paid $90 for two<\/strong>.<\/p>\n

Bar a Thym<\/a><\/strong>
\n18 Gemmill Lane, Singapore 069255
\nT: +65 6557 2224
\nM-F 12pm-3pm, M-Sat 6pm-10.30pm, closed Sun
\nfacebook<\/a><\/h3>\n

Food: 7.25\/10
\nValue: 6.5\/10
\nDecor: 7\/10
\nService: 8.5\/10
\nRating: 3.656\/5<\/strong><\/p>\n

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

Bar a Thym at Gemmill Lane is a solid, sturdy, steady restaurant that toes the line. 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