I got to notice Wine and Chef when I passed by this restaurant and stole a quick peek at the menu. I liked the variety and then made a mental note to find out more about this place. I got more interested in it as I found out more. So finally coming here is like fulfilling a wish made almost a year ago. And a nice wish it is because the food is so good and comforting.
Iberico Pork Jowl is so beautifully grilled to have a lace of char while retaining the meat juices to keep the meat tender and moist. Good to be eaten on its own and also good to be eaten with the slightly tangy jaew sauce. I love this so much.
Scallop Capellini features sweet, plump, succulent Hokkaido sashimi scallop, pops of umami from the flying fish roe and very flavourful capellini, which is is a bit like our local favourite, mee kia. A very well-executed dish.
Venere Rice Pudding has the creamiest coconut ice cream that I totally love. The black rice adds the wholesomeness to the dessert. And there are edible sparkles added that will set off mini "fireworks" in the mouth. Lots of cackling and pops ensured when biting into them, which is very interesting.
This place is like a very cozy, comfortable den where the locals and expats hang around to enjoy good wine and good food that is prepared European style, with a bit of local twists. The service is very good, being polite and efficient. The food has elements that will cater well to the locals' taste buds and still appeal to non-locals. This is one place I will recommend to anyone wanting to take the first step into trying European style cuisine. I'm really impressed with the food here, not fancy but very delicious. There are other items in the menu I can't wait to try.
Thoughts: Great place to chill, wine and dine.
By the way, this place is pretty dark, so it's great for romantic dates. If photo snapping, remember to turn off the flash (direct flash does not make the food look good), hold the camera or phone still after taking the photos so the lens can have sufficient time to gather enough light to yield clear pictures.
Much better than our other main. The duck leg was fascinating because it had the consistency of duck confit but tasted like Cantonese roast duck. Comes with potato croquette and corn kernels.
This was fatal. At this price point, you can only afford to be so-so, you cannot screw up something as basic as cooking pasta. These noodles were obviously not cooked enough and were hard. The beef was braised very well and we loved it, but that's no redemption for the dish.
The sauce for this fish was excellent, some lobster bisque concoction. But shame the fish itself was dry.
The staff here went to paggro us for using an entertainer deal lol. That aside, food is decent. This duck confit was good and tender. But portion size was on the smaller side.
I wanted to enjoy this dish. I really do. This dish had great promise but ultimately failed to deliver.
I wished they were less literal and not serve standard toppings expected in laksa. The hard boiled egg was very out of place, sauce was a tad too runny and chicken slices were very random and odd.
Chilled al dente angel hair capellini tossed in soy truffle dressing, fried shallots and a generous helping of furikake. I’d actually prefer less furikake for more of that soy truffle dressing to come through, but it was still a refreshing main to have. Scallops were very fresh.
Bed of mascarpone pearl barley risotto with soy and coriander cured Norwegian salmon fillet, plus sweet peas. Salmon fillet was flaky, moist and very tender, pairing well with the cheesy base. Liked the added ikura and tobiko that gave extra pops of savouriness.
Ordered all the options that was there - the chicken chop (pictured), fusion pasta and the pork bowl but what truly shone was their gelato desert! The coconut gula melaka gelato rlly caught my heart but okay I’m biased cause I love coconut 🤫 note that service is pretty slow tho
The Carabineros prawns were slightly overcooked, but we slurped down that delightful savoury broth that was done with white wine, garlic, chilli and garlic butter. It was also served with two slices of toasted ciabatta that were good for dipping.
Crunchy toasted ciabatta topped with pan fried soaked scarmorza cheese, parma ham and balsamic marinated cherry tomatoes. Was an easily likeable appetiser! Even better if you’re a fan of stronger tasting cheese.
Wasn’t a fan of the side salad with noodles similar to konjac noodles, but the Thai style home-made spicy tangy sauce was great with the slices of fresh sashimi salmon. They were served in pretty thick cuts!
📍Wine & Chef, Keong Saik Road📍
💸Crab Tofu: $19
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Got to try the crab tofu which had a really strong asian taste to it because of the ginger chili- I believe is this black sauce at the bottom! Btw the restaurant was really really dark😂
📍Wine & Chef, Keong Saik Road📍
💸 Beef Cheek Pasta: $29
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The beef check pasta was also rich in flavour! A really hearty dish and the beef cheek was super tender, you could tear the meat apart with your cutlery without much effort👍🏻
Today we MUNCH-ed on...🤤
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📍Wine & Chef, Keong Saik Road📍
💸 Scallops Capellini: $28
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This meal came up to be a lot cheaper thanks to purchasing chope voucher ($50 voucher for $27.50 aka 45% off)!! This voucher is only valid for Sat 12-2pm🤩
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Eyeing the Scallops Capellini way beforehand because I’m a huge capellini fan and it never disappoints! The truffle smell really hits you when it was served🤤
Part of the $18++ value for money 3-course set meal this wine place has for lunch!
Good fusion mix of sashimi grade scallop, flying fish roe / tobiko, caviar and strong Bonito taste from the furikake and Dashi. Pasta is al dente but I was really looking for something more intriguing.
Perfectly prepared - freshly ground coffee with the right balance of sweet and complex notes from Bailey’s Irish cream (whipped!) and a fine sprinkling of cocoa powder. Simple bliss at its best.
The chicken meatballs stole the limelight - marinated for 48 hours, the minced meat were resplendent with finely diced carrots, pickles (tasted gherkinish) and cheddar. It was a POW-WOW chicken burger patty morphed into ATAS meatball. While the mozzarella was pretty, a strong choice of cheese was needed to complement the tomato pesto base. Freshly grated Parmesan would have fared better. Pasta was al dente - portions were a standard 100gm dry weight. Still, the meatballs made it worth every penny.
Well executed sticky date cake. Very moist, with the strong taste of dates settling at the base of the cake. Needs no caramel. Topped with whipped cream. The vanilla ice cream was forgettable - should have gone with the default coconut ice cream. Generously accompanied by crumble for a contrasting texture. Would have preferred some crushed walnuts for a a contrasting depth of taste.
