While walking along the main street of Keong Saik, you're wondering where the entrance to this place is, and you're peering into the windows of the restaurant from the outside.
Panic not - the entrance is right behind the back alley of the building.
The entrance might look like nothing much, but enter in to a whole new atmosphere once you step into the restaurant, it's just like you walked into a garden, with its heavily nature inspired design.
The ambiance of the place is cozy, yet it sports a modern design with a whole lot of good vibes going on. People were busy hanging around the bar corner, sipping on early evening cocktails, beers while chatting away as I was led to a corner to enjoy an early dinner with the bestie.
The kitchen sports an open concept, chefs busily prepping dishes amongst a busy view of the wood-fired oven, used to prepare their delish fares.
Not knowing what to expect, I asked for recommendations and made the orders: a mixture of food from their 'Land', 'Earth' and 'Sea', an interesting classification of their food categories.
We tried the Zaatar Flat Bread ($12) served with labneh - a Middle Eastern yogurt "cheese", which has a thick consistency - went extremely well together. It was delicious - there was a good amount of herbs on it and I highly recommend this as a sharing starter with friends.
The Smoke Ox Tongue slider ($20) might raise some eyebrows. After all - ox tongue's not commonly served in many places. It was not a mistake, the texture of the Ox tongue was a winner. Both of us enjoyed the slider pretty much, which also packed a good amount of cabbage slaw, pickled cucumber, chipotle mayo in between.
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| Zaatar Flat Bread |
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| Smoke Ox Tongue slider |
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| Ash Cured Ocean Trout Pastrami |
The Ash Cured Ocean Trout Pastrami ($14) found favour with my bestie's palate, seemingly as she slaps on a chunk of english mustard cream, trout roe atop crisp bread that sends mixed savoury and crunch signals with every munch.
The Grassfed black angus striploin (120g, $20) served with chimichurri was right up my alley, since I'm a meat lover. Still, I think it could have been more tender though the bestie thinks it actually tastes fine just the way it already was.
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| Grassfed black angus striploin |
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| Roasted Iberico Pork Jowl |
Lastly, we had a 'Happy Ending' served to us: the dessert. Baklava ($10), which sports a generous serving of pistachio crumbs, candied almonds, pashmak and sour cream ice cream, had been our happy ending.
Pashmak, also known as the Persian Cotton Candy, is a really interesting ingredient they added to the dessert. A light sweetness with a earthy taste that carried the overall dessert theme well. A nice mixture of earthy, nutty flavours played with our palates throughout.
The table next to us were also very tempted to order the exact same thing, amongst the excited chitter-chatter that found its way to our ears.
After enjoying the food, it was time to immerse in a little more catch-up about our day's work while chilling out with our cocktails - Coco Bongo ($18) and Yuzu Mule ($20).
Ladies who loves a sweeter tasting cocktail can try the Coco Bongo, while for some like me - who loves a more refreshing cocktail, will enjoy the Yuzu Mule.
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| Coco Bongo |
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| Yuzu Mule |
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Location: 1 Keong Saik Rd, Singapore 089109
Tel: +65 6223 5001
Opening Hours: 7pm to midnight
Website: https://www.don-ho.com/
This was an invited media tasting session by Don Ho.
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