Platters grabbed the attention for having chefs on consignment – translated as visiting chefs who do a short stint to showcase their prowess for a limited period and judging from the rave reviews and crowds, I thought it would be the perfect place for a hangout. We were all looking forward to Chef Yen Koh’s squid ink cones in one of the dishes truth be told.
Interior.
Cutlery.
Roll with it ($36)
deep-fried prawn meat roll with scallops and
Chinese pear / mirin and mayonnaise sauce / bacon with enoki mushroom /
wasabi-mayonnaise dip / chilled pork belly with freshly sliced cucumber /
homemade minced garlic dressing
This resembled a hot version of cold dish served at
Chinese weddings. The items were served piping hot and were delicious
but we were all seeking the wow moment to transcend on our palettes.
The Boner ($88)
pork spare ribs with coffee sauce / baked lamb ribs
with spicy black pepper sauce / braised beef rib (bone-in) with Chef
Tan's signature homemade sauce
Tender baked lamb ribs, firm yet flavourful braised
beef rib and sweet and sour pork equivalent spare ribs. Definitely
dishes that would appear in a zichar meal so there is a hovering thought
that these are premium priced zichar dishes.
Yum!
Yum!
By the seaside ($82)
baked sea perch / honey sauce marinate /
pan-fried Canadian scallops / green bean puree / crispy wild sea prawns /
lemon-lime cream dressing
Cotes du Rhones ($70)
A visit to a wine bar is definitely not complete
without wine. Priced reasonably, this floral Italian wine was smooth and
was a great pairing with the red meats we were having that night.
Truly, these guys know their wines and that made
the visit more memorable!
A Sweet Flourish ($22)
The pancake is a must order for all my visits to
any dimsum establishment and while this fragrant pastry wowed until I
started chomping, the hibiscus jelly was more of a stunner with the
unique use of hibiscus.
There are two portions to choose from, half or full
boards which is ideal for diners wanting to try abit of everything.
Given that the menu is limited so it is easy to try if one goes in
groups but this communal dining hardly comes cheap.
Portions are not entirely huge, adequate for lots of chatter, a swig of
wine and nibbles to last through the night. I appreciate the idea of
having rotating chefs for a couple of months which keeps the surprise
factor under wraps and diners going back to check
out other offerings. For this third edition, it is helmed by Chef Tan
Yong Hua who specialises mainly in Chinese cuisine as tasted in his
offerings that night.
We were satisfied with the experience and maybe a return for the next visiting chef!
Platters Bitro. Wine Bar
42 Club Street
Hi
ReplyDeleteMay I know if the prices of the platters above are for the large or small platter?
I read that for 2-3 pax, the small platter should be ordered. I saw that you tried all the platters. Would you be able to advise on how many platters 2-3 pax are likely to order, for my budgeting purpose? Thanks
@anon: hi there! the prices included are large for seaside and boner if I'm not wrong. The portions aren't huge to be honest though with wine we ended up full. We are a group of 4, 2 guys and 2 girls so the above was just ok. Hope that helps!
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