[ CNY 2014 ] GRUB Launches Festive CNY Creations
GRUB bistro in Bishan Park has launched a festive Chinese New Year 3-course set menu ($35 per pax) from 7th to 29th January 2014 to commemorate the Year of the Horse.
Following GRUB’s philosophy of using responsible ingredients, Chef-owner Mervyn Phan and his kitchen team has created unique CNY set meal which features sustainable Hokkaido scallops as the highlight of a yusheng salad starter, mixed with a selection of finely shredded vegetables, mandarin oranges and crispy lotus root chips.
Plump & sweet Hokkaido scallop sashimi is mildly marinated, giving it a natural sweetness. Lying on a bed of thinly shredded vegetables, tangerine slices are added and orange plum vinaigrette are drizzled, which gives the dish are giving the dish a subtle tartness. And crispy lotus root chips are added for a different texture! It is served with chopsticks for you to TOSS TO A PROSPERITY YEAR! (But I very paiseh to stand up and do the usual loud lohei, so the boy and I merely did a small quiet tossing only. :P)
I am very impressed by the main course – Spanish pork baby back ribs. Using free-range Spanish pork, the ribs are slow roasted till tender and glazed with a homemade char siew sauce.
It has a balance of sweet and savour flavours that is nicely charred. When I bite into the ribss, it not only melts in my mouth, but, at the same time I can savour the delicious char siew sauce on it. The baby ribs are served on a bed of organic brown rice with a slice of grilled king oyster mushroom and a pickled cucumber and carrot rosette, providing a refreshing acidity to the dish.
Dessert features a chunky pineapple jam recipe from Mervyn’s grandmother, made by grating fresh pineapples by hand and slowly simmered with spices. Baked into a maple-butter tart shell and topped with a minted mascarpone, I thought it would be better to have it in mini tart shell because this huge tart is too heavy for me.
The 3-course set menu retails at $35++ and is available for the month of January.
We also ordered other dishes in the menu which includes Mentaiko Fries ($9). OMG, it is so addictive! The shoestring fries are drizzled generously with homemade marinated roe of pollock and cod and topped with nori seaweed. Extra sauce is given on the side, and we wiped it all clean!
Another dish which I always order when I visit GRUB is the Truffle Egg Cocotte ($7), served with crispy parma ham and toasted focaccia. The runny egg is mixed with truffle oil and when you dunk the focaccia into the egg – heavenly.
GRUB’S Hotdog ($12) is made from 100% meat, with no fillers or nitrates. Served with caramelized pineapples, specially for hotdog lovers.
Seared Red Drum Fillet ($19) has really moist and tender mauritius red drum ﬁsh. Sitting on pumpkin mash, it is a hot favourite among ladies.
A cup of homemade sticky date pudding ($8.50) is a perfect end to the meal. It is complemented with a unique burnt caramel, vanilla ice cream & toasted almonds.
Oh yes! Their new drink Yuzu mint soda is soooooooo gooood! Featuring yuzu pulp, fresh mint leaves and soda bubbles, this drink delightfully refreshing. Perfect with the GRUB CNY Menu.
Address: 510, Ang Mo Kio Ave 1 (Bishan Park 1)
Tel: 6459 5743 (No reservations)