|Firebake at East Coast Road|
As mundane as it might sound, one should not overlook the roasted chicken on this menu. First brined, then sous vide before going into the oven, the half spring chicken (S$23) is aptly succulent and arrives basking in a savoury beef jus finished with Pommery mustard.
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.