Sunrise Bistro & Bar

Sunrise Bistro & Bar recently launched its festive set for dinner, so we traipsed down to try. At S$ 99++ which serves 2 – 3 pax, I would say it wasn’t too bad a value. Chef Vincent Tang has been doing fine dining for 20 years and he brings his experience here. The food is lovingly served and plated, and overall was a delightful culinary experience.
1) Seafood platter — so this platter was awesome. The best part were the Coffin Bay oysters!!! Wah fresh! Clams and mussels were great, as were salmon sashimi and prawns. Honestly, there isn’t any cooking involved in a dish like this, so the freshness of the ingredients is super essential. Glad to say, they’re fresh alright! The dips were standout on their own too! Japanese mignonette with japanese brown rice vinegar, and thai style roasted tomato dip are two homemade dips which complemented the seafood.
2) meat platter — chef Vincent uses the sous vide method to cook the meats and BOY!!! Are they flavorful!!! I’m a huge fan of the sous vide method of cooking because it perfectly seals the flavors into the meat. And the BBQ black angus beef ribs were the best of the trio. A close second is the crispy pork belly with five spice salt. The crackling on top is divine!!! The only mis-​hit for me was the whole red snapper with cereal crust. Now, don’t get me wrong. I think it’s delicious. It just didn’t go so well as part of the meat platter. Having said that, my female friend appreciated that there was seafood in the meat platter, kinda like Surf n’ Turf, but for me, much as I found it tasty, I felt it was out of place.
3) dessert — oh man. This was a Salted Egg Fondue with White chocolate — mixed into the sublime salted egg in order to achieve a proper texture and viscosity. Salted egg is all the rage now in Singapore and deemed ‘fashionable’. So I tend to be skeptical. But this one was done well. The white chocolate gives it the necessary sweetness to balance out the saltiness of the egg yolk, thus qualifying itself as a dessert. The panettone, cookies and marshmallows were fantastic dipping ingredients and in fact, the cookie was awesome on its own!!! More for me please! The strawberry and bananas were a little strange for me. I preferred the bananas in salted egg but my dining companions preferred strawberry. So there was no consensus on fruit in salted egg. Hahahaha
All in all, I think the menu was well thought out. My fave was the sous vide beef ribs. May I have a takeaway portion, pretty please?