Every ingredient they use has a purpose in the dishes.
![sub rosa menu sub rosa menu](https://subrosa.club/wp-content/uploads/2019/08/SUB-ROSA-Stacked-Logo.png)
Overall, the food quality and creativeness of the chefs make the private dining experience in Subrosa enjoyable. Hopefully, they will be able to position their tables further apart to allow more privacy for their guests. I was told that this is not the usual set-up. On the night of visit, the tables and chairs are set close to each other in the dining room. It is not just about putting a sweet ending to a meal the chefs have taken heart to tease our olfactory senses as well. They are dressed with mango slices, toasted nuts, chocolate shavings, lime jelly gel, more oxalis and to my surprise, coriander flowers. The dish is drizzled with a special sauce made of beef bones and spices.įor dessert, Tropical Passion is a passionfruit jam sorbet with a circular block of coconut mousse.
#Sub rosa menu skin
The skin is crispy while the hot filling is soft and savoury. The spherical croquette is made up of cheese and mashed potato, with strong traces of wasabi. The beef is less fatty than its Japanese counterpart but it holds a meatier flavour. Who Niu comprises of a nicely seared foie gras and a sous vide piece of Australian wagyu that takes four hours to prepare. Nonetheless, the lobster pincer is tender and delicious. The flavours hit the right spots but we wish the noodles are firmer and for stronger ‘wok-hei’.
![sub rosa menu sub rosa menu](https://images.squarespace-cdn.com/content/v1/5318ae3ee4b04f773bfb8c03/1442943605589-04ZTNL6B0Q9QNBS7G3BD/crumb.jpg)
More stock is added to the dish upon serving. Chef Lau makes his own lips-smacking sambal chilli and fried pork lards. He is the man behind Remember Mee, his version of Hokkien prawn mee that does not use prawns but lobster.
![sub rosa menu sub rosa menu](https://m.media-amazon.com/images/M/MV5BMjA5NTc0MzIyOF5BMl5BanBnXkFtZTgwMTc5ODE1OTE@._V1_QL75_UX500_CR0,0,500,281_.jpg)
Working alongside with Chef Snowdon is Consulting Chef Francis Lee who is familiar with the local palate and resourceful in finding the freshest and best ingredients in Singapore. Topped with an unruly bunch of deep-fried banana parsnip and shallot strips, the umami flavour of the fish and consommé is further pronounced. Instead of soy sauce, they use a full-bodied duck consommé that is flavourful but a tad salty. In this variation, the cod is sous-vide with a sheet of seaweed and is rested on a bed of shimeji mushrooms. You are probably familiar with the usual Chinese-style of steamed cod with ginger and soy sauce. Despite its name, The Cocktail contains no alcohol. This is absolutely my favourite dish for the night. You can pop one of those Bloody Mary tomatoes in-between bites to reduce cloyingness. With all these ingredients in place, it looks like a granola jar but of course, it is way more decadent. Freshly-cut fennel pollen are scattered on top for a tinge of spicy, floral fragrance, similar to anise. The tomatoes, which take 3 to 4 weeks of pickling, are part of The Cocktail ensemble that consists of soft crab meat, crunchy coconut flakes, and foamy aerated shrimp, made from kaffir, lime and curry, all layered neatly in a double-walled glass. The effort in researching and using different cooking techniques is commendable. Despite numerous ingredients, the dish is light and zesty, proving to be a great appetiser.
![sub rosa menu sub rosa menu](https://s3-media0.fl.yelpcdn.com/bphoto/lOD-DakAvhwdVjzloBhr3g/348s.jpg)
The brined scallops are nothing short of fresh. Generous drizzles of dill-and-parsley oil add another layer to the taste. Upon serving, the scallops are accompanied with lemon and ginger fluid gels, tiny fermented melon balls, cucumbers, smoked trout roe and various herbs, one of which is the oxalis, an edible weed that looks like a clover. The scallops are brined for four hours to give them a firm texture and after which, they are cured for 20 minutes to lock in the flavours. The amuse bouche stays true to the restaurant’s mantra, “ Fresh is Best” (pictured above) and preludes Executive Chef Steven Snowdon’s culinary chops for subsequent courses. You can choose either a five- or seven-course menu, priced from $108++ and $148++ respectively. The latter is important as herbs are integral part of the dishes here. Fresh produce is guaranteed by adopting a farm-to-table approach for a start, the company owns a lobster farm and herb garden in Singapore. The restaurant strives to find the best ingredients on the day of your booking and then curates a menu that aims to fit your palate and dietary requirements. To dine in Subrosa, it would be wise to make your reservations at least 48 hours in advance for good reasons.
#Sub rosa menu code
However, I’m about to break the code of honour by writing this article. Subrosa or rather, ‘sub rosa’ in Latin translates to ‘under the rose’, which denotes confidentiality, and the old symbolism of roses on tables requires those present to be sworn to secrecy. Apart from the restaurant’s name on the front facade of the shophouse and a rose emblem on the glass door, you would not have noticed that it is a place to wine and dine. The glass panels are screened and no menu is displayed on the walkway. Taking roots along Jalan Besar, Subrosa Private Dining is now a possible location for your secret rendezvous and underground meetings.