I N V I T E D T A S T I N G
With SPRMRKT’s move from McCallum Street to Cluny Court, residents and visitors to that part of Singapore now have a new option for all-day dining.
What makes the food here unique is that Chef-owner Joseph Yeo very much into drawing inspiration from his own life for the food he creates. I think that’s such a meaningful and lovely way to put a personal stamp on familiar dishes. For eg, the recipe for the “Cuka” or Indonesian-style vinaigrette dip that accompanied the Chilli Corn Fritters, came from his childhood nanny. She’s clearly an excellent cook because the sourish, spicy dip was a hit with all of us. Addictive and versatile, we found it paired well with other items like the Slow Roasted Pork & Goji Berry Rice Bowl ($20++) too.
From all the dishes served today, my top picks would be the Salted Egg Carbonara ($23++), the Salt-baked Beetroot with Anchovies (from the dinner menu), the aforementioned Chilli Corn Fritters ($9++) and the Matcha Red Bean Tiramisu ($13++).
I loved how the Carbonara tasted both familiar yet new. Cooked with “lap cheong”, bacon, a sous vide egg, salted egg sauce (made from freshly-grated salted eggs, not the ready-made powder), chilli padi, garlic, curry leaves, and finished with aged Parmesan, it was a most robust, spicy and very shiok pasta.
The beetroot dish, on the other hand, had a cleaner tasting profile. Chef shared that he encased the whole beetroot in salt to bake. This method retained its juiciness while muting its earthiness that some people find too strong. Having beetroot with anchovies was a first for me and I thought they were great together.

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