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Address

112 East Coast Road
#03-06 I12 Katong
Singapore 428802

Friday:
11:30am - 09:30pm

Saturday:
11:30am - 09:30pm

Sunday:
11:30am - 09:30pm

Monday:
Closed

Tuesday:
11:30am - 09:30pm

Wednesday:
11:30am - 09:30pm

Thursday:
11:30am - 09:30pm

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What you should order at GastroSmiths

You should order these at GastroSmiths

Reviews at GastroSmiths

Reviews of good food at GastroSmiths

Ease into the weekend mood with Gastrosmiths Bistro's Grilled Saint Paulin Toast with Strawberry Pepper Coulis ($9.50)! A intriguing take on the classic, the combination might sound odd to most… but superbly done, the melted cheese and sweet pepper coulis glazed loving atop worked together in perfect sweet-and-spicy harmony; possibly outdoing their Signature Grilled Camembert Toast. Specially imported, the creamy semi-soft cheese was surprisingly mild and instead matched up nicely with the smooth jam as well as charred toast without overpowering the individual elements. The touch of spice with the bits of pepper also balanced well with the savouriness and buttery hints from the gooey french cheese.

Exploring outside of their more familiar and casual grub, Gastrosmiths Bistro's latest menu sees quality indulgence in the form of their Specialty Claypots. Thus an easy favourite and the highlight of our meal, their 30-Day Dry Aged Natural Angus Bone-in MBS2+ Ribeye ($118/ 650G) was absolutely divine and overall worth the splurge for a sharing party of 2 to 3 pax.

Grilled on a cast iron and served atop a fragrant bed of claypot rice; the meat was all tender and succulent with a great aroma to boot. Done to an ideal medium-rare, the delectable chunks also possessed a fine charred exterior while having the lovely moisture locked in.

However, the heady, smoky perfume of the claypot rice was what ultimately drew me in. Flavoured with soy sauce, mirin, red wine, natural juices of the meat and beef stock made from the trimmings, the dish would certainly excite any beef lovers' taste buds. Furthermore, the added sweetness of the mirin complemented the smokiness nicely, giving the item a heavenly umami punch. So shiok!

*Note that the claypots are subjected to availability with an estimated waiting time of 20 minutes. Pre-ordering is encouraged.

Thank you @gastrosmiths for the warm hospitality and @Burpple for the invite!

This is in fact Gastrosmiths’ Signature Grilled Camembert Toast ($9), which is a pimped up version of the regular ones as it contains gooey French Camembert on top of grilled bread and finished with a dressing of rosemary honey. Camembert has a sharp cheesy contrast which might not appeal to many, but the floral sweetness from the rosemary honey cancels out some of the strong cheese aroma. For desserts, I would recommend the Warm Gula Aren Cake ($8.50), a housemade palm sugar coconut cake which is accompanied with a scoop of vanilla ice cream drizzled with more palm sugar.
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Gastrosmiths
Address: 112, East Coast Road, i12 Katong, Unit 03-06, Singapore 428802

From the Vegetables section, there’s the T.T.T. Salad ($9) which is constructed using grated black truffles vinaigrette, Roma tomatoes and Japan imported tofu, and the Charred Artichokes and Truffle Egg Tart ($9), which uses premium ingredients such as Italian artichokes than have been lightly charred to give it a smoky aroma.

Moving onto the Bread course, the chef has specially imported saint paulin cheese from France, grilled them over soft roasts and slathered some strawberry jam coulis for some sweetness to cut through the creaminess. The flavours permeating from this Grilled Saint Paulin Toast ($9.50) is absolutely amazing.

Last but not least, the piece de resistance and the highlight of the meal has got to be the 30-Day Dry Aged Natural Angus Bone-in MBS2+ Ribeye ($118, pictured). The beef was first grilled on a cast iron before transferred into a claypot atop a bed of claypot rice, which allows the rice to be flavored with the rendered beef fats and natural juices. This was so good that even the charred greens tasted amazing.
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Gastrosmiths
Address: 112, East Coast Road, i12 Katong, Unit 03-06, Singapore 428802

So damn good. The creamiest melted cheese which was thick and had no funk at all, with a combination of black pepper and strawberry coulis that surprisingly works perfectly. All on perfectly charred bread. JUST GET THIS

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Not a big fan of artichokes so I would reserve my comments but it seemed like it's good enough that others wanna takeaway haha. The truffle is just a hint and the artichoke was slightly sour

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Could be a little pricey for 2pcs but it's really worth it. Simple yet delicious, it's the best version of sardines wrapped in cabbage. The shiso mustard was rather light so don't worry about it overpowering the sardines

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Not a fan of salads but this was rather palatable esp with the super soft tofu. Truffle aroma is super strong so make sure u do sth about it before the next dish or every subsequent dish is gonna smell like truffle

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Between both, I much prefer the fish dish, in which the halibut has been baked in a salted herb butter, green onions and a dash of black pepper. Upon serving, squeeze a wedge of lemon to zing and liven up the dish and you will get a refreshing burst of flavours.
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Gastrosmiths
Address: 112, East Coast Road, i12 Katong, Unit 03-06, Singapore 428802

While still much more manageable than the usual strong French cheeses, the camembert still has a slight funk which could be disturbing for the uninitiated. The charred bits also have a unique smell which could be off-putting to some, but otherwise it's a really nice soft cheese complemented by the rosemary honey.

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

According to chef Dillon, gula aren differs from gula melaka in the place of origin, as well as being stronger in flavour while less sweet, making it more suitable for diabetics. The cake was rather dense with nice little chewy bits of coconut?(according to the label at least) inside, but while I know usually ice cream pairs well with baked goods I felt the vanilla seed ice cream paired with the dense cake even better than normal. Or maybe it's just me lol

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Quite lightly flavoured with the herbal broth and was rather tender, though it could partly be because it was sliced thinly.

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Halibut has a texture and taste that's really love it or hate it, and so I quite liked the dish myself. Particularly with the lemon and herb butter

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

Seems pricey for such an establishment but the taste more than justifies the price. (Consider the fact that the dry aged beef itself would be sold with that price tag at a steakhouse.)

The beef itself was supremely beefy from the dry aging process and had that signature funk due to dry aging as well. While the MBS2 might not seem high on paper, given the generous amount of fat it was served with it's more than enough to coat the whole inside of your mouth with beefy goodness. Beef was also grilled perfectly with a dark crispy crust and inside was cooked medium rare. The portion closer to the bone wasn't heated as well though but I guess it's hard to do anything about it.

The humble rice was packed full if flavour from the red wine, mirin and soy sauce so much so that it's alluring sweetness and nice soft slightly chewy texture makes it good enough on its own. However, it shines when paired with the beef due to the beef juice that drips into the rice and also because it was cooked in beef stock.

Only main problem is that some of the fats were still q tough or chewy and hard to swallow, but given that the beef is already well charred they couldn't possible overcook the beef just to render the fats.

Overall, I won't say it's a steal but it definitely is worth the price, esp if you've never tasted dry aged beef before

This was a hosted meal by @gastrosmiths and a huge shoutout to the amazing chef Dillon who was such a hospitable host as well as a big thank you to @burpple for the invite

This is not your usual kraft cheese and strawberry jam on toast! That first bite is full of flavour - salty, spicy & sweet altogether. It looks petite but can be just nice if you’re planning to have a light lunch or dinner. Goes well with the tea that has a hint of mint that is not overpowering.

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Katong / Marine Parade / Eunos I frequent these areas so often that I might consider staying there soon!!!