The Spot- Casual Fine Dining

Truth be told, i wasn't expecting much from The Spot when i first heard about it- multi-concept venue that is café, restaurant, bar, and cigar lounge? Well there's only that much that one can do well. But god it hits the spot and it definitely is one of the best restaurants of 2018. 

Located at Marina One, The Spot provides a seamless wine-and-dine experience together with its strategic partners- 1855 The Bottle Shop and South East Asia’s first and only The Macallan Boutique @1855. It sounds very drink-focused and the decor screams chi-chi bar but dayum the food has fine-dining hidden in every plate. #mindblown

The man behind the dishes is Executive Chef Lee Boon Seng – formerly of Osia and Curate, and he serves a ‘Contemporary European, South East Asian-sauce- centric cuisine.’ The secret is in the sauces, which consists of exotic South East Asian fruits, spices and herbs. Each sauce could take months to develop and you'd be surprised at how luscious they are!

An alternative Scallop Carpaccio ($18) is served with Jicama Rémoulade, Buah Longlong Vinaigrette, Green Apple at The Spot. I've never had Buah Longlong before- it's a local pong pong looking fruit that is usually sold as a juice in hawker center. Anyhow, the fruit is blended (skin on) with green apple and vinegar, and salted preserved plums. I've never had a minty grassy scallop carpaccio and i must say that it was rather refreshing (though not a favorite of mine). 

The Charred Grilled Octopus ($25) brings me to the back alleys of Thailand or Vietnam actually. The preserved green papaya slaw, mint, peanut red miso emulsion was part som tum and part goi cuon and part yusheng too. The octopus is grilled directly, not sous vide, and it was amazingly tender.

The Roasted Carrot Soup ($18) was not what i expected it to be! Instead of the usual creamy and sweet style, this was tangy, citrusy, and spiked with spice from the young ginger. Other Asian ingredients that went into the soup are coconut cream, orange juice, and kaffir lime. The soup is topped with a with lemongrass prawn chorizo salsa, which enhances the citrusy aroma of the soup.

As European as the Local Skate ($25) dish description might sound (it's served with pearl rice risotto), it actually is Chinese comfort food, like a Teochew steamed fish with pickled vegetables. The soul of the dish lies in the dried sole coriander broth which also uses salted plum, ginger, and tomatoes. So much yums!

What's possibly a hot favorite of mine is the Pan-fried Red Snapper ($28). The fish was firm with crispy skin yes, but the highlight was certainly the green curry emulsion which is damn legit. Plus those plummy ping pong eggplants that were cooked in vinegar and torched were an added surprise to what may be just another super good green curry. Eggplant and spinach purée. 

Tea smoked duck yes but a chrysanthemum flower honey Glazed Local Duck Breast $28) is a first and boy was it delicate! An elevated plum ginger vinegar takes the place of the usual plum sauce served alongside a roasted duck. A butternut squash puree accompanies the tender duck breast, lending a light sweetness that brings out the floral scent. 

Pork cheeks BBQ ($26) is Chef's rendition of a grilled bak kwa, with pork floss. The pork jowl is marinated Asian style with soy, rice wine vinegar, fish sauce, oyster sauce, dark soy sauce, five spice, fine salt, white pepper and pure honey for at least 1 day, and sous-vide in marinade at 80 degrees celsius for 2 hours. The meat, though sous vide, still maintained a lovely firm meat texture and the grill gave the meat a crispy candied exterior. Instead of a typical expensive balsamic vinegar, Chef caramelized Chin Kiang vinegar with butter, cream, chicken stock, and dark soy for a unique pairing for the meat. 

The Beef Shortrib ($40) is another lovely dish, sous vide and then grilled as well. I enjoyed the gelatine web woven into the firm meat, and the smoky char on the outside. The sauce here has a rounded peppery spice at the end, and is made with a reduction of shallots, huadiao wine, chicken stock, demiglace, and there's even some arrowroot slurry. The meat is served atop an aerated porridge and pickled oyster mushroom, and a touch of spring onion chimichurri for aroma. 

Desserts are equally spectacular. I would not share the Sea Coconut Creme Brûlée ($14) which is amazingly creamy and smooth. To cut the richness of the pudding, a refreshing kaffir lime foam and sour cream ice cream are added. I love how there the textures blend nicely into one another in each bite.

Don't let the Licorice Root Ice Cream ($15) put you off from ordering it, it's really more malty than any licorice at all. Oh and the coffee crumble with hazelnuts was awesome, so were the parsnip sticks and licorice meringue.

Super love The Spot really, i've been telling everyone i know to go check it out. I hear that their breakfast to go is great if you work in the area (coffee is from Toby's Estate). Oh and their unique bar snacks are great accompaniments to the cocktails. Or perhaps a nightcap at the Macallan Boutique which offers first access to limited editions and new releases. The full core range of Macallan bottlings, the 1824 Masters Series and a range of exclusive merchandise will be available. 

The Spot

5 Straits View #01-26/27 Marina One The Heart Singapore 018935 
Tel: +65 6284 2637 
Weekdays: 7.30am - 11pm
Sat: 5.30 - 11pm