In search of a new dining experience? The Obelisk, located within the stretch of bars along Tanjong Pagar Road offers more than just cocktails and casual dining. This bar and kitchen not only meets our taste but our visual and acoustic needs too.
Designed by architect owner, Daniel, The Obelisk is a place where customers get to experience culinary adventures firsthand. The restaurant aims to awaken diners’ five senses through uniquely curated cocktails and dishes, accompanied by the acoustics of a designer speaker.
Upon entering the place, a “bar” isn’t exactly the first word that comes to mind. In fact, the sleek curves of the space looked very much like the shape of an aircraft.
The acoustics were so good we couldn’t hear the heavy rain pattering outside! It really felt like we were in a different dimension.
Their carefully curated menu changes every four months so that diners can enjoy new and fresh flavours whenever they visit. The Obelisk’s opening menu features local favourites, paired with cocktails.
Our journey began with the first dish, a Beef Tartare (S$26++) served with a side of pomme souffle (French fried potato), the dish was also topped with a marinated yolk and coriander cress. The vibrant greens and yellows made it very visually appealing.
My first bite of the Beef Tartare filled my palate with a strong sesame taste, but it didn’t linger. I was also pleasantly surprised by the sweetness that was accentuated by the pickled onion, which made the beef tartare less gamey. The marinated yolk also gave the dish a nice creamy finish. The Obelisk definitely did a good job with the Beef Tartare!
The dish was paired with a Magenta Royale Cocktail (S$18++). Made with sloe gin, apricot brandy, orgeat and topped with an egg white foam, the drink has a subtle sweetness to it that brought a refreshing start to the course, which undercut the savoury dish.
For a taste of familiarity, try the Chilli Crab Sliders (S$9), which is The Obelisk’s version of chilli crab with mantou (Chinese steamed bun).
Caramelised with smoke aioli, the steamed mantou had a crispy finish on the underside. Yet inside of the bun was still soft and dense.
Cutting into the crab cake, the crust crumbled, revealing the juicy, succulent crab meat within. The pronounced taste of the chilli crab coated my palate, and I instantly felt a sense of comfort from the local dish. For the quality of this dish, the price point is pretty decent.
Pair this dish with a Mindaro Cocktail (S$18++) for a twist in taste! It consists of copperhead gin, melon and calpis (Japanese milk base beverage), which compliments the slight spiciness of the Chilli Crab Sliders and gives a refreshing finish!
To take it up a spicy notch, The Obelisk serves the House Otah (S$16), made of prawn, squid and mackerel over freshly tossed papaya salad. It is garnished with a housemade kaffir lime powder, which is made by drying kaffir lime leaves and grinding it into powder.
I was expecting the otah to be spicy, and I was a tad disappointed it was anything but. Thankfully, the tangy papaya salad helped elevated the otah by highlighting the sweetness of the prawn and mackerel.
The Flora Ivory Cocktail (S$18++) helped to cut through the spicy otah. The cocktail is infused with chrysanthemum and brandy. It was refreshingly pleasing to the palate and I love that it leaves a lingering sweetness.
If you’re up for something heavier to fill your tummy before diving in to their cocktails, The Obelisk’s Bak Chor Mee Scotch Eggs (S$16++) is the perfect choice. Instead of the usual way of cooking bak chor mee where the noodles are cooked separately, the chef tosses it in the pan with stock and seasoning, allowing the noodles to absorb all the flavours.
So instead of serving it with lots of ‘zhup’, the noodles served were just slightly moist. The prominent taste of lard came through as I took my first bite of the crispy and warm scotch eggs.
Cooked to perfection, the noodles didn’t disappoint in its taste. Exactly how a good bowl of bak chor mee should taste: savoury with only a subtle hint of spiciness. I’d definitely recommend this dish when you’re at The Obelisk.
But of course, we couldn’t leave without trying their desserts. As recommended by the team, we ended our meal with a rather light dessert, the Mango Pudding (S$12++).
Made from fresh mangoes, the pudding had a creamy consistency. Yet every mouthful, paired with the coconut granita, was light on the palate. My favourite part of this dessert is the almond brittle. Caramelised to crispy perfection, the combination of sweet and tangy flavours made the dessert a good end to the meal!
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If you’re looking for a chance to escape the hustle and bustle, The Obelisk provides you with pretty much that. In a surrounding filled with good acoustics, uniquely curated cocktails and dishes, you wouldn’t want to leave this place.
In addition, if you happen to be at The Obelisk, you can quote our website to get one free beer.
Expected Damage: S$30 – S$60 per pax
Price: $ $
Our Rating: 4 / 5
61 Tanjong Pagar Road, Singapore 088482
61 Tanjong Pagar Road, Singapore 088482