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Conveniently located outside the Upper Thompson MRT, Filo Bistro is the latest addition to this hipster neighbourhood serving up fusion local-western cuisine.
The chef behind this innovative fusion restaurant hails from the renowned Kabuki, a prestigious establishment boasting two Michelin stars. With a wealth of experience and a refined palate cultivated in such an esteemed setting, the chef brings a unique blend of culinary expertise to the table.
Opening this new venture, the chef aims to merge the sophistication and precision of fine dining with the bold flavours and creativity of fusion cuisine. This ambitious endeavour reflects the chef’s passion for culinary innovation and commitment to providing diners with an extraordinary gastronomic experience.
What I Tried at Filo Bistro
For starters, we had the Carrot Cake Fries (S$12). The carrot cake fries are a playful twist on a traditional dish, offering a unique fusion of textures and flavours. These crispy fries are made from carrot cake, cut into thick, fry-like sticks and deep-fried to a golden perfection.
Topping the fries is dehydrated chye poh (preserved radish), adding a savoury crunch and a touch of umami. To elevate the dish further, it is served with a side of sambal aioli, a creamy and spicy dipping sauce that combines the rich, tangy heat of sambal with the smoothness of mayonnaise. This inventive creation promises a delightful combination of familiar tastes and unexpected textures, making it a standout item on the menu.
Next were these Asahi Clams (S$19). Despite not being a fusion dish like the rest of the dishes, these were some of the best I had. When I think of Asahi Clams I think of clams cooked in butter and white wine resulting in a lighter and thinner broth.
This, on the contrary, plays out towards the thicker and creamier broth – almost like a carbonara sauce. Dipped with toasted bread, this was a match made in heaven. Clams were also generous and fresh.
When it came to the main courses, the Hokkien Mee Paella (S$28) really piqued my curiosity. This dish seemed like a novel creation, combining elements of traditional Hokkien Mee with the Spanish classic, paella. Instead of noodles, it features saffron Carnaroli rice, accompanied by seafood like prawns and clams.
Create from a rich broth by simmering prawn heads and pork bones for eight hours. This flavourful broth is then reduced, allowing the rice to soak up all its goodness.
Although the overall taste of the paella has a rich seafood flavour due to the prawn broth used, the touch of lime cuts through it preventing it from being too surfeiting. I also liked the touch of pork lard which gave a slight crunch and also a porky earthy burst.
The other dish was the Gunpowder Lamb Char Siew (S$28), the restaurant’s top seller. This dish features thick slices of lamb shoulder glazed with char siew sauce, served alongside crispy fried Brussels sprouts and tear-drop peppers.
The lamb is marinated in a char siew sauce which not only helped it become more tender but also gave it a sweeter overall taste with crispy burnt ends. The char siew sauce also masked the gameness. The lamb however had a chewier texture compared to traditional char siew where the marbling of the pork is more even and melts in your mouth.
Albeit that, I enjoyed the Brussels sprouts for their nutty flavour and crunchy texture, which complemented the lamb nicely.
Last but not least, I would recommend going for the Kaya Butter Panna Cotta (S$10). Topped with dehydrated toast, diners are encouraged to pour on coffee that is served on the side push the toast down and mix it all together.
While it might look unappealing after being mixed, the taste does resemble some kaya flavours. However, I think it leans more towards a kaya tiramisu since it has the flavours of dark roasted coffee with the creaminess from the panna cotta.
Final Thoughts
All in all, I love the addition of Filo Bistro to the fun and hipster Upper Thompson neighbour. With their ingenious fusion cuisine, Filo Bistro is set on the right path to becoming a successful bistro. I’ll definitely be back to try the various other dishes.
Expected damage: S$20 – S$40 per pax
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