Malaysia
Singapore
Thailand
Pulsii Woodfire & Bar stands out as a unique dining destination in Singapore, combining Japanese precision with French culinary artistry, all presented through the rustic charm of wood-fire cooking. Situated along Tras Street, this contemporary establishment offers a serene and upscale atmosphere, making it an ideal spot for both casual meals and special occasions.
The restaurant is led by Chef Daisuke Yoshikawa, a culinary expert with years of experience in Michelin-starred restaurants in Tokyo. Before helming Pulsii, he served as Executive Chef at Luka, a renowned Italian eatery in Singapore.
His background in both French and Italian cuisine allows him to craft innovative dishes that seamlessly blend the flavours of Japan and Europe. At Pulsii, he embraces the art of wood-fire cooking, infusing bold, smoky flavours into carefully sourced ingredients like premium meats and fresh seafood.
What I tried at Pulsii Woodfire & Bar
We started on a high note with Chef Canapé’s Selection (S$15). 3 Beautifully crafted 1-biters that change every couple of weeks. This time it was a tartlet with tuna and ikura, ham and cheese Canelé as well as tempura fish with caviar which showcases Chef’s Japanese background with a modern French twist.
These 1-biters pair perfectly with their wide selection of wines, and I could eat these over and over again if not for the huge price tag it’ll rack up.
Next was a Yuzu Cervelle De Canut (S$32), a cheese dip with tuna, caviar & potato gaufrettes – which is like a homemade potato chip basket to nestle chunks of tuna. For the people out there who might not understand this dish, think chips and dip but with a tuna tartare-like sauce.
This was my favourite as the little crispy homemade potato chips were little baskets for juicy and sweet chunks of tuna. The sauce had a tinge of sourness which masked out any fishiness from the tuna. The brininess of the caviar provided a pop of savoury flavour to each bite as well accentuating the freshness of the tuna.
This dish once again showcases the chef’s exceptional culinary expertise and creative background. It reflects their ability to fuse traditional techniques with innovative concepts, resulting in a distinctive and memorable dining experience. Through this dish, the chef demonstrates their mastery of flavours and textures, pushing the boundaries of culinary art while staying true to their roots.
A hot appetiser we were offered was the Grilled Lamb Tenderloin (S$27). The Grilled Lamb Tenderloin offers a rich, savoury flavour with the lamb’s natural tenderness and the slight smokiness from the grill. Those who are not a fan of the gamey flavour from the lamb, fret not, because these do not have any.
The spring onion purée brings a subtle sweetness and creaminess that balances the boldness of the meat, while the anchovy adds a hint of umami and saltiness for depth. The Kanzuri chilli oil introduces a mild heat and tang, giving the dish an invigorating kick. Finally, the turnip herb salad provides a crisp, refreshing contrast with its earthy and peppery notes, brightening the overall palate.
Overall, while I think the dish was well-rounded in terms of flavour profile, I felt that the lamb was ever so slightly overcooked. While I preferred it medium rare, the lamb was medium and was not melt-in-your-mouth tender as expected.
Moving on to the mains, one of the standout dishes at Pulsii is the Japanese Wagyu Tenderloin, priced at S$95, featuring a 200g steak cooked over an open flame. Given the premium cut of Wagyu, I anticipated a melt-in-your-mouth experience, but unfortunately, it didn’t quite live up to those expectations.
Despite not being asked our preferred doneness, we assumed that the natural marbling of Wagyu would ensure the steak remained juicy and tender, but it ended up being chewier than expected.
While the veal stock added depth to the flavour, it wasn’t enough to overcome the texture. Additionally, the dish was said to include burnt soy sauce, but this element was either too subtle to be noticed or didn’t add the anticipated complexity to the overall flavour profile.
Final thoughts
All in all, I felt that the appetisers were worth the trip down to Pulsii Woodfire & Bar with its intricate plating and delicate and bold tastes. My main gripe with this place is that the mains could use some perfecting.
I believe that if the above-mentioned hiccups could be straightened out then Pulsii Woodfire & Bar would be a go-to restaurant every time I crave something fancy or French.
Expected damage: S$20 – S$60 per pax
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