I was happy to tagged along with Lunarrive to a food tasting at East Coast Park area. I was up for a great night of yummy food and drinks with fellow foodies in spite of my bad case of contact lens irritation in my right eye earlier in the day. (I will spare you with the unfortunate details. But I have to get a quick eye appointment before the food tasting and rushed to East Coast Park).
I found the Sunrise Bistro & Bar near Big Splash. It gives off a very chill and unpretentious vibe. I was greeted by these yummy appetizers and drinks spread out in the table.
Truffle Fries ($8.00) and Spam Chips ($9.00)
The appetizers are addicting. The truffle in the fries is not overpowering unlike some of the truffle fries I have tasted. It is just right. And I am amazed at how thin they cut the spam chips. It was so crisp. If I ever attempt to make my own Sapm chips I am sure I won’t be able to cut as thinly like that. I believe there is a special slicer or knife for that. I enjoy dipping the appetizers in their dips. But I prefer the truffle fries from the Spam chips.
I had a chance to scan the whole restaurant before the starters arrived. It was spacious with dark wood furnitures and dim lightings. There is a bar for drinks on the side of the restaurant. And in the front corner, I see a mini stage with a covered organ which I learned later that some nights, there is a band that plays in the bistro. That sounds like fun. But I didn’t mind that there was no band that night because I enjoyed the music playing in the background. There is also some comfortable tables and chairs outside if customers prefer to dine al-fresco and enjoy the cool breeze outside.
It was nice to meet Chef Vincent Teng, owner and chef of Sunrise Bistro & Bar. He is one of the renowned chef in Singapore with years of experience in his belt as an executive chef in well-known hotels & restaurants and in 2014, he opened Sunrise Bistro & Bar and introduced to Singaporean the sous-vide style of cooking. Sous vide or also known as low temperature cooking is a process of cooking food at a very controlled temperature which was introduced in France in the 1970s. It is very interesting for me to learn that. It is definitely a new concept of cooking for me. Chef Vincent was so gracious and explained to us every meal that was served before us.
Seafood Chowder Soup ($12.00)
It is a tomato-based soup with fresh seafoods like mussels, shrimps and squids with chopped chives and olive oil. I like that there was a balance of sourness and sweetness in the soup. I am not much of a soup person but I particularly love this soup. I enjoy dipping the multi-grain bun that came with it.
Seared Foie Gras ($19.00)
I have never tried foie gras before. I know that foie gras is a luxury French food and I am privileged to be tasting on that night. I was told that foie gras is usually using duck liver but Chef Vincent opted to use goose liver. I have tried chicken liver before and it usually tasted a bit bitter and has this leathery texture. But the goose liver was buttery and soft. It felt like a delicate mousse that melted in my mouth. I was so surprised that I enjoyed it a lot. It was on top of a brioche bread & sweet mango and the combination was perfect. It complimented a lot with sweetness of mango and the texture of the bread. On the side are berries and jam to give it a hint of citrusy taste.
Sunrise Fish & Chips ($26.00)
Chef Vincent stayed away from the overly battered fish in most fish & chips instead he made an original take on fish & chips but giving it enough batter without masking away the taste of the fish. The fish is the star on the dish and not the coating. He used red snapper fish with lemon myrtle pepper drizzled with mango salsa. It comes with french fires and tartar sauce. The mango salsa reminds me of Thai chilli sauce which make me feel this dish to more of a sweet & sour fish rather than fish & chips.
Cereal Crusted Cod Fish ($28.00)
When this dish was placed in front of us, the wonderful aroma of the food was playing with my olfactory senses and teasing my taste buds to salivate. This is a baked cod fish with cereal toppings with vegetables swimming in sesame oil and ginger shout broth. The fish was very tender but what makes it special is the cereal crust on top that gives the fish a playful texture.
Asian Five Spice Duck Leg Confit ($28.00)
This a crispy duck leg sous vide for 8 hours with five spices that is often used in Asian cuisine. It comes with a citrus salad and passion fruit sauce. I love a crispy chicken/duck skin. My husband is aware of my love-affair with crispy poultry skin that he would willingly give me his share of chicken/duck skin. So I am so happy with the crispy duck leg. The five spices were perfectly infused into the duck with just the right amount. I particularly love the citrus salad that came with it. I like how Chef Vincent knows how to balance off the foods by achieving a perfect combination of foods. I must say he is like a matchmaker of foods. He knows instinctively how to pair what with what.
Marmite Canadian Pork Shoulder ($26.00)
What I noticed about the food in Sunrise is that it doesn’t only play with your visual senses due to its careful food presentation but it’s also includes your sense of smell to complete your gastronomic experience. No one realise that your nose plays a big part in the art of eating because it also entices your desire to eat when you smell something delicious. This pork shoulder is another dish that was placed in front of us and we were drawn in by its smell. It is sous vide for 12 hours, marinated in Marmite, a food spread quite similar to the Australian Vegemite. I have tried Vegemite before and I didn’t really enjoy it very much but I must say I love the Marmite on this dish. It was very juicy and tender. It was sweet and tasty.
BBQ Beef Short Ribs ($32.00)
BBQ Beef Short Ribs (Sliced)
Chef Vincent did the donors of cutting the short ribs for us. This beef short ribs was sous vide for 24 hours! It is glazed with homemade BBQ sauce and seasonal vegetables. This was my favourite dish of all. I love the taste so much. It was juicy and tender which is surprising considering this is made of beef which can be tough. I love the homemade bbq sauce.
We had our meals with wide range selection of drinks.
Tropic Thunder ($11.00)
This contains pineapple juice,orange juice, fresh lime, guava syrup, basil & mint leaves and soda. It is a very refreshing drink. I love citrusy drink and is a good cocktail if you can’t have a mojito.
Green Mary ($11.00)
This is another refreshing citrusy mocktail with contain lime juice, grapefruit juice, cucumber syrup, fish cucumber, rosemary and ginger ale.
One of these three drinks is nonalcoholic. It taste like liquid dessert. It has chocolate syrup with a taste of peanuts and there are floating peanut-coated marshmallows. If you like Baileys and like something sweet, this is the drink for you.
Tiramisu Semi Fredo ($12.00)
It is very different from all the other tiramisu. It is a semi-frozen mascarapone cheese layered with coffee liqueur jelly sponge with milo crunch & tuile biscuit. It looks very interesting but I didn’t try this one since it contains alcohol.
Salted Egg Yolk Custard Chocolate Cake with Vanilla Ice Cream ($14.00)
Salted Egg Yolk Custard Chocolate Cake with Vanilla Ice Cream (Sliced)
Chef Vincent definitely saved the best for last. This was absolutely perfection. We have tried chocolate lava cakes but this one has salted egg yolk in it. It tasted absolutely divine. The warm chocolate cake has the right consistency with creamy salted egg yolk custard.
It was a great night to spend with fellow foodies who enjoy delicious dishes just like me that we didn’t realise it was almost late at night. Visit this wonderful innovative restaurant if you visit East Coast area, I promise you, it will not disappoint you.
Sunrise Bistro & Bar
902 East Coast Parkway, Playground @ Big Splash, Block B #01-05
Singapore 6440 9090
Facebook: Sunrise Bistro & Bar
Disclaimer: This was a food tasting event invited by Lunarrive and Christine Tan on behalf of Sunrise Bistro & Bar. The food tasting was free. No monetary compensation is involved. All thoughts and opinions are 100% mine.