808 Eating House, the new kid on the block in the chic neighbourhood in Joo Chiat, is a contemporary South-East Asian restaurant by new F&B group The Fillmore Collective.
The interior of 808 Eating House is post-industrial chic, small yet inviting, with a seating capacity of 29 pax. It has an open kitchen concept where you get catch the action at the counter seats.
Helming the kitchen is Singaporean Chef Eugene Chee, a classically-trained chef who has honed his skills working at Michelin-starred Atelier Crenn in San Francisco, as well as locally at Magic Square.
We started with the Seasonal Oysters, fresh and plump Japanese Miyagi oysters with a tangy house-made green papaya sauerkraut and drizzled with Sichuan chilli oil. Fragrant and with a little heat, these whet my appetite.
Pickled Quail Eggs
These reminded of the Taiwanese ‘Iron Eggs’ and I believe this were done with that in mind. Chewy and firm in texture with a sweet black vinegarette flavor.
Crispy Baby Squid
These are the best with an ice cold beer in hand. Coated with a thin layer of potato starch, the fresh baby squids are deep fried and sprinkled with shichimi togarashi. Don’t forget the squid ink aioli dip, which is really delicious!
Duck Fat Financiers
Now these are not dessert financiers! Chef Eugene’s pet dish, this is savory financiers with salted butter flavors and orange zest. Be sure to spread some chicken liver mousse that is pure fatty goodness.
Sweet XL Clams
The name speaks for itself. These are damn big, the size of my palms. Steamed in huatiao and topped with fried egg whites, this is a real comforting dish for the rainy days.
You Mai Cai
Crispy Chinese lettuce is stir fried to perfection and doused in pandan oil, honey and mustard dressing, toasted coconut and prawn flakes. This definitely gets me eating my greens.
Cold Bee Hoon
This was actually one of my favorite dish of the night. A delicious combination of rice vermicelli, shallot oil, shio kombu, and chives, tossed together. I really think Chef Eugene could sell this as a main dish for takeaway or something.
Tinto de Verano
This wasn’t on the menu, but they made us this sweet Spanish wine cooler drink and I love how thirst-quenching this was. Definitely try asking for one when you’re there next time.
Buah Keluak Pork Belly
This is Chef Eugene’s signature main dish. It’s a nice chunk of pork belly braised for 12 hour sin buah keluak and soy sauce, with coconut serundeng and achar. Great for sharing and over a nice medium-bodied red.
For the pescatarians among us, the nicely seared barramundi dish with spiced garam masala pumpkin puree and pumpkin relish would be right up your alley. A shellfish broth completes this dish together with stir fried shanghai greens, giving this dish a little bit of everything in terms of freshness, sweet and savory flavors, and both soft and crunchy textures.
Ice Cream Sandwich
The high brow version of your neighbourhood ice cream uncle’s ice cream sandwich, this has a black sesame parfait sandwiched between wafer biscuits, with coconut caramel, mushroom dust crumble, and mint. A very interesting combinations that will no doubt stir up a conversation with your dinner date about which flavors you captured from this dish.
Peanut In A Cup
This is Chef Eugene’s version of peanut soup dessert. Peanut milk is combined with muscovado syrup, giving a very rich and nutty flavored sweet drink.
808 Eating House is an avant-garde addition to the sometimes sleepy neighbourhood of Joo Chiat, and will no doubt find its following with its twist on familiar South East Asian flavors.808 Eating House
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