Chef at 2-star Michelin restaurant serves carrot cake fries and Hokkien Mee paella
Ideally located outside the Thompson Superior MRT, Filo Bistro is the latest addition to this trendy neighborhood offering local and Western fusion cuisine.
The chef behind this innovative fusion restaurant hails from the famous Kabukia prestigious establishment benefiting two Michelin starsWith a wealth of experience and a refined palate cultivated in such a prestigious setting, the chef brings to the table a unique blend of culinary expertise.
By opening this new restaurant, the chef aims to combine the sophistication and precision of haute cuisine with the bold flavors and creativity of fusion cuisine. This ambitious initiative reflects the chef’s passion for culinary innovation and his commitment to offering diners an extraordinary gastronomic experience.
What I Tried at Filo Bistro
To begin with, we had the Carrot Cake Fries (S$12)Carrot Cake Fries are a fun twist on a traditional dish, offering a unique fusion of textures and flavors. These crispy fries are made from carrot cake, cut into thick, French-fry-like sticks, and fried until perfectly golden brown.
The topping of the fries is dehydrated Chye Poh (preserved radish), adding a tasty crunch and a touch of umami. To further enhance the dish, it is served with a side of sambal aioli, a creamy, spicy sauce that combines the rich, tangy heat of sambal with the sweetness of mayonnaise. This inventive creation promises a delicious combination of familiar tastes and unexpected textures, making it a standout menu item.
Then there were these Asahi Clams (S$19). Although it was not a fusion dish like the rest of the dishes, these were some of the best I have eaten. When I think of Asahi Clams I’m thinking of clams cooked in butter and white wine which gives a lighter and finer broth.
This one, on the other hand, is thicker and creamier, almost like a carbonara sauce. Dipped into toast, it was a perfect match. The clams were also generous and fresh.
As for the main dishes, the Hokkien Me Paella (28 S$) really piqued my curiosity. This dish seemed to be an original creation, combining elements of traditional dishes Hokkien Mee with the Spanish classic, PaellaInstead of noodles, it contains saffron Carnaroli rice, accompanied by seafood such as shrimp and clams.
Make a rich broth by simmering shrimp heads and pork bones for eight hours. This flavorful broth is then reduced, allowing the rice to absorb all of its goodness.
Although the general taste of the Paella has a rich seafood flavor due to the shrimp broth used, the hint of lime cuts it from being too over the top. I also liked the touch of pork lard which gave a slight crunch and also an explosion of pork earth.
The other dish was the Powder lamb Char Siew (28 S$)the restaurant’s best-seller. This dish features thick slices of lamb shoulder glazed with tank view sauce, served with crispy fried Brussels sprouts and teardrop peppers.
The lamb is marinated in a tank view sauce which not only helped it become more tender, but also gave it an overall sweeter taste with crispy burnt ends. tank view The sauce also masked the gamey side. The lamb, however, had a softer texture compared to the traditional sauce. tank view where the pork marbling is more uniform and melts in the mouth.
Still, I enjoyed the Brussels sprouts for their nutty flavor and crunchy texture, which complemented the lamb well.
Last but not least, I would recommend going for the SO Butter Panna cotta (10 S$)Topped with dehydrated toast, diners are encouraged to pour in the coffee served on the side, push the toast down, and stir everything together.
Although it may look unappealing after being mixed, the taste is similar to some SO flavors. However, I think it leans more towards a SO Tiramisu because it has the flavors of dark roasted coffee with the creaminess of Panna cotta.
Final Thoughts
Overall, I love the addition of Filo Bistro to Upper Thompson’s fun and trendy bistro. With their ingenious fusion cuisine, Filo Bistro is well on its way to becoming a successful bistro. I will definitely be back to try the other different dishes.
Expected damage: S$20-40 per person
The article Filo Bistro: Chef at 2-Michelin-starred restaurant serves carrot cake fries and Hokkien mee paella appeared first on SETHLUI.com.
