Banging on the theme “High On Happiness”, Spuds And Aprons by Faber Peak, formerly The Jewel Box, is redefining euphoria while being 100 meters above sea level— it’s not hard to see why the establishment would also like to be known as the “Mountain Of Happiness”— we were treated to a multi-sensory dining experience, leaving our souls and tummies incredibly jolly.
Here, old love can be rekindled as they reminisce the good ole’ days hiking up Mount Faber while younger couples can rejoice in finding a new hidden dating gem, and families can enjoy a fun-filled day of bonding from the lush space and koi pond feeding. Well, there’s definitely something for everyone.
The kitchen is helmed by Executive Chef Derrick Ang, who has put together a menu of wacky Asian and Western creations, fusing 20 years of culinary knowledge to bring palatable surprise. Psst, there’s even a kid’s menu from $10++.
We started our meal right with something charmingly refreshing. Set against the backdrop of the beautiful Sentosa Island and whimsical cable cars is this mocktail, The Chunky Munchies Soda With Nata D’Coco Jello Bomb ($8), that is packed with a glass full crunch and jolts us awake with its fizz.
It’s a great pick-me-up, especially on sweltering hot days — fret not, although we were dining al fresco, it was a cooling experience with the fans provided and natural winds to top that all up. We’re on higher grounds after all.
For starters, Chilli Crab in a Tux ($14) is not to be missed, it is one of Chef Derrick’s signature dishes. As Singaporeans, we’ve eaten the sweet and fiery, thick saucy dish with plates of man tou (steamed or fried buns), but with crispy potato skin? I’m on it.
The chilli crab at Spuds and Aprons slants more towards being sweet and tomato-y, it sits atop a bed of deep fried potato skin, almost like a oyster waiting to be shucked. One bite and the thin layer of warm, creamy potato melts into the gravy, ending off with a crunch, which you were expecting it to be at the beginning.
Truffle Wicked Fries & Gravy ($13) “Wicked” it is with the fries perfumed in truffle, and seven different types of cheese melted and dosed over the steakhouse cut fries.
Fried to a golden crisp on the outside, its insides remains soft. Great for light bites over a glass of beer for guests flocking here to catch the sunset or any occasion really, do we even need a reason to have truffle fries.
We couldn’t stop at one because greedy, duh. The Sweet Potato Fries With Sea Salt & Japanese Curry Mayo ($10) was super soft and moist inside. Sweet and savoury at the same time, the Japanese Curry Mayo dip gave a hint of spice, which completed its overall taste.
Grilled King Prawns ($32) A spin from the Thai Tom Yam, the bowl is filled with al dente squid ink pasta, topped with shimeji mushrooms, cherry tomatoes and two grilled king prawns.
Soaking up the creamy, tangy tom yam sauce, each mouthful whets your appetite further. The pasta was also punctuated with a strong garlic presence, adding to the robustness of the dish. The king prawn was cooked well, which remained succulent and crunchy.
One of my favourites, the Crispy Pork Belly ($27) earns it rightful spot as a “die die must try” in the menu for being well executed.
The pork belly had layer of crispiness, accompanied by its juicy and tender meat. It was balanced with a serving of healthy brown rice, which was lightly fried with with chye poh (Chinese dried radish), a really smart way to get people accustomed to the earthy taste of the brown rice.
Barbecue Baby Back Ribs ($26) Char-grilled till tender, the baby back ribs are then slathered with homemade bbq sauce. Glistening under the sunlight, we were salivating just by looking at it.
The texture comes close to a rather popular ribs I had back in Bali — though I would have liked the sauce to be sweeter instead of being tangy, but that’s just a personal preference and there’s nothing to complain about since the meat isn’t tough, or dry.
The Tobiko Crusted Cod Fillet ($32) rests atop a bed of green tea soba, and is finished with shimeji mushroom, a good amount of vegetables, sprinkled over with sesame seeds.
Soaked in aged ponzu sauce, it was refreshing, lightly umami and easy on the palate. The cod is perfectly oven baked, with its flesh springy and tender, evident of a fresh fish.
We ended the hearty meal with not one, but two desserts at Spuds and Aprons.
Starting with a Jar of Happiness ($11), much like indulging in a secret concoction of your personal favourites, you’ll be comforted with the assortment of shortbread biscuits, mix berries, Haagen Dazs vanilla ice cream topped with warm berry compote.
You’ll have to dig deep to get all the toppings in one big scoop and that my friend, is where all the happiness is found at.
There’s nothing quite like having a Chempedak Bread & Butter ($12), I would have selfishly coveted this bowl and leave none for others to share because it’s worth all the calories.
Warm, decadent and heartwarming altogether, the mother ingredient that ties it all in is obviously the Chempedak. The restaurant only uses croissant, instead of the usual breads, giving the dessert an aromatic buttery fragrance with a lighter texture that is filled with pockets of sweet yet musky Chempedak. A must-try!
For just $33 (Adult), $22 (Child) you could grab the cable car sky pass and have access to the Mount Faber Line and the newly opened Sentosa Line, along with entry to Sentosa. With this you could stop by Spuds and Aprons whenever you’re off for an Island adventure.
I’d come back for its foods and catch the highly raved about sunset view from the restaurant. And I’m sure many families would find Spuds and Aprons a great place to spend the weekend. Come drop by and relish in one of Singapore’s iconic spots.
Expected Damage: $30 – $50 per pax
