BRIDGE is one of those restaurants that has multiple entities, positioning itself as a cafe by day and restaurant-cum-bar in the evening. The restaurant decor projects a cozy, laid-back mood that would please diners looking for a casual, pleasant meal. The cuisine served at BRIDGE is modern European with a strong focus on using the best ingredients to create an appealing menu with fine dining touches without burning a hole in your pocket.
Cooking with a flair of prowess is Head Chef Sky Chan, formerly worked at Michelin star fine-dining French restaurant Jöel Robuchon, Corner House and JAAN is now responsible at BRIDGE for executing exquisite dishes that are beautiful, palatable and affordable.
The dishes are priced very reasonably, with starters at ($16) for a Scallop Carpaccio using fresh Hokkaido scallops dressed with yuzu, mixed micro cress, toasted sesame seeds and tobiko; or the Heirloom Tomato Mozzarella featuring eight species of tomatoes; as well as the Pan-seared Foie Gras with candied hazelnuts goes for only ($18).
Says Lawrence Ngan – owner of BRIDGE, “I want to bring the finer things in food closer to my customers, at prices that are fair and affordable.
Take chance to indulge in a four-course set dinner comprising a soup, an appetiser, a main of your choice and a dessert, including complimentary S.Pellegrino sparkling water or Acqua Panna still water for ($55) per person.
Alternatively, a la carte menu dishes start from ($26) for an organic-fed Truffle Chicken, ($29) for the New Zealand Wild Caught Blue Cod, to ($48) for a whole Boston Lobster which is an all-time favourite crowd pleaser.
The Truffle Chicken was an absolute delight thanks to the brilliant works of the chef. The chicken breast was a lot more tender than I expected in a typical chicken breast meat. It was sous vided to perfection, paired with Earl Grey infused barley, sabaco, Japanese eryngii mushrooms, freshly sliced truffle, chicken jus and a perky egg yolk jelly concoction.
The truffle chicken was so amazingly tender that I mistaken it as the thigh meat ~ awkward.
For seafood lovers, the Blue Cod dish is a must try. The mild and stunningly tasty fish was cooked with its skin on, achieving that ultra-crisp bite; while the delicate white meat falls apart into medium flakes and remain tender and succulent when eaten. It is accompanied by Spanish Seaweed and Yuzu bouillon with savoy cabbage.
I was told that the catch for the New Zealand Blue Cod was so rare, that there are probably only three restaurants in Singapore serving this white fish species, and BRIDGE is one of the three exclusive restaurants to offer that.
Finally, the show-stopper and also one of the star dish of the main courses, the 56 degree sous vide whole Boston Lobster complemented with a bed of kombu couscous with diced squid and squid ink foam, extra virgin olive oil and lobster jus did the magic to bring out the flavours of this dish.
The lobster was cooked beautifully displaying a flaky, meaty texture and carry a mild, sweet flavour. It will be criminal not to order this luxe dish at a fraction of the price, which you would pay at any fine dining establishment.
Desserts are perhaps the only weakness of BRIDGE. Nothing too fancy, but you’ll find your choices to be very limited. It’s either the traditional Creme Brulee ($9) or the Deconstructed Cheesecake ($14), featuring a lemon cream cheese with raspberry parfait, served with fresh berries and crumble.
The cheesecake did not had any brilliance to it, but overall it was still enjoyable.
Note: All the dishes featured above are tasting portions, actual serving size may vary.
BRIDGE has impressed me enough with a delightful experience. I would not hesitate to revisit and perhaps try other delectable dishes, which proves that having a good European meal doesn’t necessarily have to cost a bomb.
BRIDGE also serve some scrumptious weekend brunch on Saturday and Sunday. Find out more about their brunch affairs here.
BRIDGE RESTAURANT & BAR
Address: 31 Seah Street, Singapore 188387
Telephone: +65 6333 4453
Opening Hours (Closed on Monday)
Fri: 12:00 pm – 1:00 am
Sat: 11:00 am – 1:00 am
Sun: 11:00 am – 5:00 pm