BRIDGE Restaurant & Bar Bridges Fine To Casual Dining At Seah Street

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Bridge Restaurant & Bar Boston Lobster of 56 degree sous vide lobster with kombu cousous, squid ink foam, squid, extra virgin olive oil (S$48).

Bridge Restaurant & Bar Homarus of 56 degree sous vide lobster with kombu cousous, squid ink foam and squid (S$48).

Nights at Seah Street is always buzzing with the chitter-chatter of the after-work crowd. An ideal location, where it is just 10 minutes of walking away from the hustle and bustle of City Hall MRT, yet far enough for you and your buddies to have a relaxing get together.

One of the establishments that have cemented its place along this food-centric street is BRIDGE Restaurant & Bar (FB). More known for its Weekend Brunch menu (Option of S$55 free flow Prosecco and Wine!), Head Chef Sky Chan and his team of four, draws inspiration from fresh ingredients and revamps their dinner menu for the new year.

Bridge Restaurant & Bar at 31 Seah Street serves up their homemade breads and truffle butter.

Bridge Restaurant & Bar at 31 Seah Street serves up their homemade breads and truffle butter.

Chef Sky may be young, but he has one hella’ of a good attitude mixed with the love of experimentation. Whether if its from his days as a Junior Sous Chef at Michelin star Joel Robuchon at RWS or award-winning JAAN at Swissotel The Stamford Hotel, one cannot deny his passion to play with flavour combinations and whatever new ingredients owner Lawrence Ngan can throw him.

Bridge Restaurant & Bar Octopus (S$16). It features thinly sliced octopus in konbu, served with a freisee salad, shallot chutney and sorbet.

Bridge Restaurant & Bar Octopus (S$16). It features thinly sliced octopus in konbu, served with a freisee salad, shallot chutney and sorbet.

Without question, this restaurant takes its meats seriously. Be it your organic chicken breasts or Kagoshima A4 Wagyu, they sure know how to treat them right. Their Truffle Chicken (S$26) had everyone at the table confused as to whether they were having the breast or thigh. Granted, most would for the latter as it is more tender and has more flavour (the part I fight for with my brother at every family dinner). Turns out, cooking it sous-vide before pan frying it helped keep it incredibly juicy and tender. Oh yes, the texture was on point. Interestingly, he boosts up the flavour with sliced black truffles, eryngil mushrooms and barley infused with TWG Earl Grey Tea.

Bridge Restaurant & Bar Blackfin Palmpol (S$22) is a pan-seared seabass served with coco de palmol.

Bridge Restaurant & Bar Blackfin Paimpol (S$22) is a pan-seared seabass served with coco de paimol.

Seafood mains include their Blackfin Palmpol (S$22) and Whole Boston Lobster with Kombu Couscous (S$38++). The more value-for-money choice would be the Blackfin. This fillet has its skin pan-fried to crispy perfection, contrasting against the juicy, white meat and creamy white bean and butter stew. It may not look like it, but this dish is a actually packed with health benefits. Research has shown that white beans carry a good amount of fibre and protein, with a low glycemic index. This is apart from their detoxifying properties and regulating body fat (a whole lot of science you can read up on here).

Bridge Restaurant & Bar Mary's Friend (S$29). The dish boasts pan seared little lamb racks served with smoked rosemary pumpkin puree and Parmesan chips.

Bridge Restaurant & Bar Mary’s Friend (S$29). The dish boasts pan seared little lamb racks served with smoked rosemary pumpkin puree and Parmesan chips.

 

Bridge Restaurant Holy Cow (S$48/100g). Here is their Kagoshima A4 Wagyu ribeye done three ways.

Bridge Restaurant Holy Cow (S$48/100g). Here is their Kagoshima A4 Wagyu ribeye done three ways.

Carnivores can go for their Mary’s Friend (S$29). Just like the chicken breasts, these medium rare Lamb Racks were done well. Not only was the gamey scent absent, but was also paired with my new favourite pasta – the Fregula Sarda. Made from semolina, it satisfies your carb cravings without the calorie overload. It contains resistant starch, a type of dietary fibre that helps to maintain blood and sugar levels while improving digestion. Health benefits aside, it carries a nutty flavour with the chewy texture of Isreali Couscous – rounding out the dish nicely.

Bridge Restaurant Deconstructed Cheesecake features Homemade raspberry jam, passionfruit puree, parfait covered in a lemon cream cheese foam (S$14).

Bridge Restaurant Deconstructed Cheesecake is a must-try. It features Homemade raspberry jam, passionfruit puree, parfait covered in a lemon cream cheese foam (S$14).

Of course, a meal must be completed with dessert. A must-have at BRIDGE is their Deconstructed Cheesecake (S$14). Ah, Cheesecake. You must be thinking that it would be such a heavy option after all those protein-loaded mains. That’s where you’re wrong. The “cake” is actually a passionfruit puree parfait covered in a light and refreshing lemon cream cheese foam. I wouldn’t mind skipping the mains, and head straight for a glass of vino and a plate of this – all to myself.

It looks like Chef Sky is working up a storm in BRDIGE’s kitchen, introducing its guests to new ingredients and combinations. There is still some room for improvement in terms of refining the flavour profile of each dish, but I adore the chef’s gung-ho attitude in bringing something different yet refined to the casual dining scene.

BRIDGE Restaurant & Bar is located at 31 Seah Street S(188387). They can be contacted at +65 6333 4453.

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