{"id":39059,"date":"2016-02-12T07:15:32","date_gmt":"2016-02-11T23:15:32","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=39059"},"modified":"2017-05-05T16:56:09","modified_gmt":"2017-05-05T08:56:09","slug":"the-wagon-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/02\/12\/the-wagon-singapore\/","title":{"rendered":"CLOSED: The Wagon, Tras Street: Fune Small Plates, French-Japanese Cuisine Focusing on Hokkaido Beef"},"content":{"rendered":"

\"the-wagon-singapore-review\"Fine food and fun food may appear to be opposites—foie gras is fine, not fun; croquette is fun, not fine—but somehow\u00a0The Wagon at Tras Street <\/b>has managed to marry the two. I shall\u00a0call it “fune food.”<\/p>\n

\"the-wagon-restaurant-singapore\"Carrot mousse with tsubugai (whelk, $8); capsicum mousse with prawn consomme jelly ($8); foie gras creme brulee ($12)<\/em><\/p>\n

The Wagon is the brainchild of Tsukada Nojo \u7f8e\u4eba\u9505<\/a> and helmed by\u00a0Chef Makoto Deguchi, <\/b>former sous chef of Sola with 1 Michelin star in Paris. Leo Chue, <\/b>alumni from 28 Hong Kong Street<\/a>,\u00a0takes charge of the bar.<\/p>\n

\"the-wagon-tras-street-menu\"All food is made in-house from scratch. The food comes as small plates or mains. Small plates changes regularly and are served on a trolley (or a wagon<\/b>) and you can choose, like how old-school dim sum operates.<\/p>\n

\"the-wagon-singapore-review\"Lettuce with minced meat ($12)<\/em><\/p>\n

Most of the small plates are familiar and have clean flavors. The crispy breaded crust of the\u00a0blue cheese croquette\u00a0<\/strong>bursts in the mouth, spurting molten cheese. Wasn’t the first time I ate\u00a0foie gras creme brulee\u00a0<\/strong>($12), but this one combines the sweet and savory excellently, and acts\u00a0as a delicious spread on\u00a0crispy bread. The\u00a0bone marrow<\/strong>, our favorite among the small plates, tastes like smoky Fats Light—marrow has zero calories, right?—and we all know fats give flavor to food.<\/p>\n

\"the-wagon-singapore-menu\"Bone marrow with beans<\/em><\/p>\n

Perhaps because we have a heavier palate, we thought some of the other small plates we tried, such as the lettuce with minced beef<\/strong> ($12), capsicum mousse<\/strong> ($8), and carrot mousse with whelk<\/strong> ($8), were bland. That said, it is nice to provide a range of food, from light-tasting ones to heavier dishes we prefer.<\/p>\n

\"the-wagon-tanjong-pagar\"Deep-fried shirako, blue cheese croquette, endives in cream<\/em><\/p>\n

Another light dish, purportedly to be the star of The Wagon, consomme with homemade ravioli <\/b>($18, below) is too light for me, although it took up to 3 days to cook. The beef shreds within the raviolis are long and stringy and may come across chewy.<\/p>\n

\"the-wagon-restaurant-singapore-price\"The mains consist entirely of Hokkaido beef, aged 3-9 weeks.<\/b>\u00a0I never order\u00a0hamburg steak at restaurants because I don’t order things I can easily cook at home; it’s just a waste of money. But this\u00a0hamburg steak<\/strong> ($35, below), which sits on caramelized onions and mashed, is my favorite item here. The aged patty is intense! and although the demi-glaze, which takes 10 days to cook, is wonderfully and richly sweet, the beef doesn’t drown in it. A forkful of all ingredients in a mouthful gives umami bliss!<\/p>\n

\"the-wagon-singapore\"The grilled platter<\/strong> (180g, $65, below) consists of steaks aged at different weeks because of their different cuts. Meat-to-fat proportion is balanced, giving succulent, juicy flavors, ensuring there is still a nice bite.<\/p>\n

\"the-wagon-tras-street-menu\"Although the creative cocktails are divided into aperitifs and digestifs, they are good throughout the meal. Leo Chue likes to titillate three senses at once: sight, taste, and smell.\u00a0\u00a0Houji Your Truffle<\/strong> ($20, below) is made from houji tea vodka, egg white, and an aromatic whiff of truffle honey syrup; creamy and bittersweet. The\u00a0chocolate cocktail<\/strong> smells of smoke and drinks like chocolate milk.\u00a0Passionfruit cocktail<\/strong> is my favorite, creamy and balanced between sweet and sour, a suitable end to a meal.\u00a0Pandan pumpkin cup<\/strong> ($18) is an imaginative sorbet with pandan vodka, pistachio syrup, pumpkin puree, dehydrated coconut flakes, and tonka bean dark rum. All the cocktails are fantastic.<\/p>\n

\"the-wagon-singapore\"Chue’s excellent cocktails and Makoto’s delicious food have one thing in common: they both insist on doing everything from scratch, like carving ice for cocktails, and baking complimentary bread. But I wonder if their two styles can be more congruous. Chue’s seems to be more brash and American, while Makoto has a delicate touch found in Japanese and French cuisines.<\/p>\n

The concept of The Wagon is well thought out. If you want to have afterwork drinks and nibble, or a proper meal; if you want to hang out and relax after-work, or have a nice date, The Wagon provides a cozy space, serving superb food and drinks.<\/p>\n

The Wagon Restaurant Singapore<\/strong>
\n57 Tras Street #01-01\u00a0Singapore 078996
\n12pm-2.30pm, \u00a05pm-10pm,\u00a0Closed Sun
\nT: +65\u00a06221 6369
\n\"chope-reservations\"<\/a><\/h3>\n

Food: 7.25\/10
\nService: NA (tasting)
\nDecor\/Ambience: 7\/10
\nValue: 6\/10
\nOverall rating: 3.375\/5<\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>\n

This is a hosted tasting.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Fine food and fun food may appear to be opposites—foie gras is fine, not fun; croquette is fun, not fine—but somehow The Wagon at Tras Street has managed to marry the two. I shall call it “fune food.”<\/p>","protected":false},"author":263488,"featured_media":39081,"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":[525271,86793,61120261,6147,6135,53189,2811],"tags":[454173854,454173853,454173850],"class_list":["post-39059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-40-60","category-86793","category-barschill-out","category-dates","category-french","category-fusion","category-japanese","tag-the-wagon-restaurant-price","tag-the-wagon-singapore-menu","tag-the-wagon-tras-street-review"],"yoast_head":"\nCLOSED: 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