Malaysia
Singapore
Thailand
Looking for a new chill out spot for some good food and a glass of wine? Located at the corner of Outram Park, The Wine & Gourmet Friends serves fusion Asian cuisine with a unique twist, along with wine pairing recommendations.
Designed in a minimalist style, the restaurant has an open kitchen concept for diners to witness the cooking process.
As its name suggests, the restaurant also has a walk-in cellar with international wine brands. 80% of these labels are exclusive to The Wine & Gourmet Friends!
Starting off with appetisers, I had their Prawn & Seafood Bite (Hei Zou) (S$12). Made with minced pork belly and prawns, each piece is wrapped with a thin and crispy beancurd skin and drizzled with some sweet sauce.
Like most hei zou dishes, each bite had a slight crunch. However, unlike the usual sweet chestnut which I expected, this version used turnip instead. It added a good crunch, though it was not as sweet as the usual kind with chestnuts.
I enjoyed the slightly fish aroma, but for those who don’t like the fishy taste, the sweet sauce helped to balance it out.
Next, I had their Roasted Drumlets With Sambal Aioli (S$9). This was inspired by the fried chicken wings that can be found at many economic bee hoon stalls.
Despite the dry-looking skin, the meat inside was tender and juicy. The ground curry leaf powder sprinkled on the crispy chicken also added a hint of spicy flavour.
The drumlets came with a homemade Sambal Aioli sauce for dipping. However, the fishy aroma from the shrimp in the sambal was too overpowering for me.
Singaporeans love pork belly, and The Wine & Gourmet Friends has their own version of this beloved dish. Sprinkled with kaffir lime leaf powder, their Roast Pork Belly (S$24) is made with Bangalow sweet pork from Australia. The meat also came with mustard on the side for more flavour.
Pork crackling tends to become soggy after a while, but luckily, the crackling was still crispy even after sitting on the plate for a while. The chefs at The Wine & Gourmet Friends also seasoned the meat lightly, so it wasn’t overwhelmingly salty.
One of my favourite dishes was the Bak Kut Teh Risotto (S$18), made with wholegrain rice and baby back ribs. You may not be able to tell, but the preparation process for this dish was three days long.
The pork ribs were brined in a herbal bak kut teh stock for a day, then cooked for another two days to make the meat as tender as possible. They also use the broth to cook the wholegrain rice, infusing every grain with the bak kut teh flavour.
However, the pork tasted as if it was drenched with barbecue sauce, with only a subtle hint of herbal bak kut teh after a few bites.
The Wine & Gourmet Friends also serve up some special desserts which ended my meal on a sweet note. As a durian lover, I simply had to get their Durian Bombe (S$12).
Made with fresh durian puree, the parfait was coated with Italian meringue in the shape of a durian. This was paired with a light and refreshing mango pudding which countered the rich durian flavour.
Let’s not forget about the wine. If you’re looking for the best wine and food pairings, don’t worry. The owners have been through a Wine and Spirits Education Trust (WSET), so they know their stuff.
I’d head back to The Wine & Gourmet Friends for their unique dishes like the Bak Kut Teh Risotto. Their wine pairings are great for an afternoon tipple too!
Expected Damage: S$20 – S$35 per pax
