Western

The Violetta’s Gin-spot was a slight miss as the cocktail was overly sweet. Although the blend was smooth, there was a lack of taste in alcohol.

We ordered the Nacho Chips with Prawn Guacamole and Truffle Fries under the Tiki Tapas menu. (2 Tapas for $18) The prawn guacamole was spicy and creamy, and sour cream was a refreshing break from the greasiness. The nachos also seemed to be freshly made in the kitchen. The truffle fries were sufficiently drenched in truffle oil and the cheese was savory and not overpowering.

While the tapas were both good items, it definitely feels more of a miss considering the more remarkable mains!

The Tipsy Ebi Katsu Sando is served with breaded prawn and two layers of cabbage and tobiko slaw (in spicy mentaiko sauce) - all between two toasted brioche bread.

Each individual element was tasty in its own way. The ebi was still very crispy and juicy despite being left there for awhile. The mentaiko is not very spicy either. The taste of the mentaiko and amount of tobiko is not overwhelming compared to other places with mentaiko dishes. The brioche was a good brioche - nicely toasted and soft. You can taste each part of the Sando(bread, slaw and prawns) and they blend well together.

However, the Sando is quite thick and can be quite a mouthful. Slicing it can be a challenge as the brioche buns are soft and the Sando will end up falling apart.

The Tipsy Flamingo is a flamboyant addition to the Tipsy Collective!

The Dry Laksa with Prawn is served with Crayfish, Tau Pok and Otah, with an option of upgrading the Crayfish to Lobster ($5). The dish is slightly different from other places by incorporating many laksa elements.

The noodles used in the dish is not the typical pasta noodles but ‘thick’ beehoon noodles (粗米粉). The dish also uses hae bee hiam instead of a saucy mixture. The Crayfish served was slightly over-cooked and parts of the meat were stuck to the shell. Overall the dish has a bit of a kick and would still recommend Tipsy’s take on a local dish!

Interesting to note is the aesthetics of the entire place! The restaurant interior is centered around a ‘pool’ with tables placed inside, ‘poolside’ tables surrounding the pool. Comparatively the al fresco dining area is much less interesting. Do try to take a seat in the inside if possible!

A lamb cutlet that is served with hummus, and a quinoa salad. The chefs do not miss because similar to the signature steak the cutlet was perfectly medium-rare. The lamb was not gamey but actually flavorful due to the blend of seasonings. However, the meat was a bit dry and parts of the meat were difficult to cut or stuck to the bone.

The quinoa salad and the hummus were decent but not really much to rave of. For anyone who likes to eat lamb, I would definitely suggest giving this a try! And if you have beyond pair it with the signature steak!

The signature steak definitely lived true to its name. The steak was cooked medium-rare as ordered (which in Singapore is honestly HARD to find). The steak is accompanied by a creamy-avo salsa which really elevated the steak to another level. The salsa was creamy, slightly herby but savory at the same time, which matched perfectly with the steak. The steak itself was nicely seasoned and was juicy, flavorful - what you expect of a steak.

Warning though: the spinach in salad was very grassy and bitter - was a miss for me!

One of the rarer places in Singapore that serves artichokes. The dish is slightly sour, and is served with white wine gravy and homemade sourdough at the side. The dish uses baby artichokes and can be eaten whole without removing the center.

Being our virgin artichoke experience, the staff was very helpful, explaining artichoke dishes that were offered on the menu before recommending said dish.

Went to BSK during Valentines Day and had the BSK waffle and the much anticipated Beef Wellington. We had thoroughly enjoyed the waffle as the maple syrup perfectly complimented the waffle itself. The waffle was savory and the maple syrup was not the fake sugary maple syrup other restaurants may use. The bacon was nicely caramelised and we would have given it a 5/5 just for the waffles. Overall the dish had a lot of thought put into crafting and cooking it.

Unfortunately, when we were served the famous Beef Wellington, we realized that more than half of it was completely grey(over cooked) but we had ordered it medium rare. Worse was when we realized the first slice you see is the best slice out of the entire dish and the chef had purposely plated it this way to hide the fact that he failed spectacularly. The meat was overly tough and chewy and was largely tasteless. Interestingly enough, we also saw the couple next to us return their dish because their medium rare Beef Wellington was completely red(too rare). I would give this a -2/5 as we got annoyed paying for a dish that actually made us lose appetite.

Ironically this happened in a restaurant under Gordon Ramsay who is known for his strict standards and quality in the kitchen. This leads me to believe that their standards at least for their Beef Wellington is NOT consistent and my final verdict is to order the Beef Wellington at YOUR OWN discretion. You may probably find better Beef Wellingtons elsewhere at a cheaper price if you do your research properly!