Subrosa, along Jalan Besar, is a beautiful space. With a farm-to-table concept, its dishes are as fresh as you can get. We love the quiet and rather romantic ambience, where you can spend hours dining with your loved one, over delicious food, intricately prepared by their chefs. You can pick either the 5 or 7-course meal, which costs $108 and $128 per pax, respectively.
We started with homemade artisan bread selection, i didnt want to bank all my day’s calories on these carbs, but omigod, they are so gooood, we nearly ate all the varieties of bread. Especially when its served with their home-made truffle butter…. you just want more.
Here, we have the “Fresh is Best”, of scallops, fermented melon, cucumber, dill, lemon, smoked trout roe. This one here we were able to experience first hand, on how Executive Chef Steven Snowdon plates this dish, he explained every component on this dish. From the fermentation processes down to presentation. I really think its definitely not an easy feat.
We were already excited and looked forward to this dish, “The Cocktail” is not a cocktail (hehe). Its actually Crab meat, aerated shrimp, bloody mary tomatoes. Ok, this one got us really interested. The aerated shrimp is very light, flavourful and packs a punch! I love the occasional tomato treat to my palate after every few bites of the crab meat. All it does is to make me want more.
An Asian twist to this dish, “Quaking Cod That”, its a nice charcoal cod, nori, ginger, shimeji, is that delicious gravy of an aromatic duck consommé, its like another level up from the regular steamed fish we order in chinese restaurants. Omg chef? You can also do Chinese dishes so well, salute! Now, can we have a bowl of white rice to go?
Here comes the Palate Cleanser — Lychee, mandarin and morello cherry. The dishes were so far so good, we must take a break with a nice refreshing sorbet made in-house at Subrosa. This one here is very sourish and yet has sweet notes. A great mid-course perk-me-up, we are so ready for our next course please!
“Oh, ‘Dang!” a nice play on words. Actually an ox cheek dish with sugar cane, carrot, puri and coconut — giving us a different rendition of a familiar local dish, the Rendang. This ox cheek is fork tender, succulent and almost melt-in-the-mouth.
If you aint a fan of beef, you can choose to have the “Golden Duck”, a nice sous vide duck with foie gras, atop carrot cream, chutney and pickled blackberries. Personally, i would prefer this dish over the ox cheek. Its so savoury, has a balance of sweet, salty and sour. Plus, i get to have my favourite foie gras, i guess i am a little partial.
We have come to the last dish of the night, and we don’t wanna leave… The Tropical Passion is so pretty! A mixture of sweet and sour desserts, to end the evening nicely. Brought together using coconut pudding, mango, lime and passionfruit sorbet.
Overall, our experience here was a great one. Chef was so patiently explaining the details to us, from the farming, how they take care of their ingredients, to using fresh herbs by the counter, we could feel the burning passion for food and the pride in serving them to every of their guests.
Do remember to make your reservations, so as to avoid disappointment. We also got to tour around the second storey, their private dining space, which also comes with a tobacco room — yes they do sell cigars.
Subrosa Private Dining
Address: 369 Jalan Besar Singapore 208997
Reservations: +65 6610 0555
Operating hours: 11am to 12am
Website: www.subrosa.com.sg
Instagram: @subrosaprivatedining
