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| New York-inspired setting of East 8 |
The dizzying small plates movement that was all the rage in 2012 seems to be simmering down and one of the last to join the fray last December was East 8.
Named for 8th Street, an area in lower Manhattan with a cluster of popular restaurants, East 8 is the brainchild of graphic designers Emil Halim and Steven Tjhang, both Indonesians who spent 6 years at The Big Apple.
Occupying a bijou corner space on the outer premise of Grand Park Hotel City Hall, the eatery proffers 25 seats at the outdoor timber-decked al fresco space and another 25 indoors in a New York-inspired setting of red brick walls, concrete floor and a ceiling outfitted with grids of ceiling beam (perhaps to remind guests that they’re dining under the Manhattan bridge). Small groups of 4 to 5 pax may book the corner-hugging long table perched on an elevated platform that comes with a sliding glass door for privacy.
What to expect
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| Volume 1 of the seasonal menu (printed on musical record) |
The bill of fare is Asian-inspired fusion tapas inked on a permanent menu with broad classifications of “raw”, “salad”, “meat and seafood”, “sides” and “dessert”; this is augmented by musical records bearing a clutch of seasonal specials (8 volumes of seasonal menu are rotated within a year).
Thanks to the discerning taste buds of the food-loving owners, the East-meets-West menu brims with plates of distinction – due credit goes to the kiss of life lent by the mélange of exquisite Asian and European accents.
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| Hokkaido scallops |
From the permanent menu, pristine slices of raw Hokkaido scallops (S$14) arrive in a shallow bath of yuzu-scented miso dressing deliciously spiked with shiso and topped with a crowning glory of glistening ikura roe; and rocket salad (S$12) will never taste the same after you’ve sampled East 8’s rendition – arugula tossed with cubed Fuji apples, bacon and shaved Gruyere cheese in a heady kimchi puree.
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| Torched Argentinean tenderloin slices |
Like most tapas bars, you’ll also find a beef dish; East 8 fields thin slices of torched (yes, it’s not grilled but torched) Argentinean tenderloin (S$20) basking in its own jus infused with soy-yuzu. It’s not cheap but if value can be measured with the umami factor, this dish delivers in spades.
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| Heaping bowl of Norwegian mussels in garlic-flecked sake broth |
For better value (money wise), don’t miss the heaping bowl of Norwegian mussels (S$16) brewed in an aromatic garlic-flecked sake broth – plump, sweet and succulent, these Nordic mollusks are proving to be a worthy alternative to the French bouchot in my books.
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| Foie gras mousse profiteroles |
If you have room for more, peruse the musical record-menu for seasonal options. From Volume 1, we sampled 2 items including dainty morsels of foie gras mousse profiteroles (S$14) that could do with a flavour lift from a heavier dose of duck liver. Perhaps Volume 2 will be better? We would stay with the blue ribbon small plates from the permanent menu for now.
East 8, New York Fusion Tapas + Bar | 10 Coleman Street #01-21/22, Grand Park Hotel City Hall | Tel: 6338 8289 | http://www.east-8.com
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You may also like Singapore’s best tapas bars / small plates restaurants.
© Evelyn Chen 2013
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