I was introduced to Sunrise Bistro & Bar which is located at Big Splash, East Coast of sunny Singapore last month. The bistro serves all day breakfast dishes and also dinner dishes. Sunrise Bistro & Bar also offers extensive wine and beer list with small bites and savory ala-carte to enjoy as well.
It was a private food tasting session with a group of foodies. We were introduced to Executive Chef & Owner, Vincent Teng (41 years old) of the bistro.
Background of Executive Chef & Owner, Vincent Teng
He started working as an apprentice in a small Japanese restaurant at the age of 17. His newfound passion led him to enrol in SHATEC, where he graduated in the culinary arts before moving on to join a number of well-established hotels and restaurants including the former Westin Hotel and the now defunct Stars restaurant at CHIJMES.
Rising up the ranks, Chef Vincent opened and helmed the award-winning My Dining Room at Club Street for five years in 2002 before becoming the executive chef of Desire at Scarlet Hotel in 2007. In 2009, his new project, Table 66 was unveiled to much anticipation and favourable reviews which he shifted the whole restaurant of Table 66 to Skyve Elementary Bistro & Bar in Winsedt Road in 2011.
In 2014, Chef Vincent set up his new bistro, Sunrise Bistro & Bar at the nostalgic location at Big Splash at East Coast. Sunrise Bistro & Bar offers diners a serene place near the beach with a spacious al fresco area and indoor seating area. This is where Chef Vincent takes on a new interpretation on comfort, bistro cuisine with his own unique culinary style.
Creamy seafood soup S$12.00++ with seasonal fresh seafood topped with chopped chives and extra virgin olive oil. There is a slight sweetness taste with tomato based in the soup. Although the price is a the steep side for starter, the soup has the seasonal seafood ingredients included.
Seared Foie Gras S$19.00++ was my favourite. Seared goose liver on brioche bread layered with mango with citrus jam and berry compote. The goose liver texture was literally rich and smooth flavour texture with the fruity taste to kick off the night.
Sunrise “Fish & Chips” S$26.00++ is served with crispy fried red snapper with lemon myrtle pepper served with mango salsa, tartare sauce and French fries. Instead of dory fish which is commonly used for fish & chips, Chef Vincent opt for red snapper. It gives me a fusion taste of this dish.
Cereal Crusted Cod Fish S$28.00++ is the baked codfish with cereal crust served with seasonal vegetable braised in sesame oil, mirin and ginger shoyu broth.I am totally in love with the fish texture. Crispy crusted codfish skin and soft fish meat in the inner part. Along with the sides served, this dish is well-received that night.
Asian Five Spice Duck Leg Confit.S$28.00++ Delicately sous vide 8 hours crispy duck leg infused with five spice served with citrus salad and passionfruit sauce. Crispy skin with tender meat is perfect for a meal.
Marmite Canadian Pork Shoulder S$26.00++ is also one of the dish that is sous vide for 12 hours. The pork shoulder is marinated with marmite before grilling it and followed by sous vide and served with seasonal vegetable. Thus, the texture of the pork shoulder is juicy and tender. Diners can comfortably enjoy with smooth cut on plate.
BBQ Beef Short Ribs S$32.00++ is sous vide for 24hours so that it can be tender and roast with homemade BBQ sauce served with seasonal vegetables. I would recommend you to give this a try with the delicate preparation of long hours to achieve the tenderness and juiciness of the meat.
Tiramisu Semi Freddo S$12.00++ served in semi frozen mascarpone cheese layered with coffee liquer jelly sponge topped with milo crunch and tuile biscuit.60% of the mascarpone cheese gives a tangy finish for tiramisu and the idea of adding in milo crunch is to give the texture of the dessert. It’s a different way of serving tiramisu that gives a touch of asian mixture.
Salted Egg Yolk Custard Molten Chocolate Cake S$14.00++ was the dope that night. Warm chocolate cake with melting salted egg yolk custard in the centre served with vanilla ice-cream.
Luncheon Chips S$9.00++ & French fries with truffle oil S$5.00++ . Luncheon meat thinly sliced and tasted so crispy that we couldn’t stop eating. It’s best to pair it with beers.
In summary, the foods served here are delicately created by the Chef Vincent with the French and Chinese inspired cuisine. Although the location seems to be out of place, it is ideal for some romantic dinners or celebration choice. The prices are within the range of general restaurant pricing but you can enjoy the luxury spacious dining ambience here. They also served breakfast brunch during the day time. You can always opt to give a try on their daytime menu.
Sunrise Bistro & Bar
Address: 902 East Coast Parkway
Big Splash, Block B
Monday – Thursday | 11:00AM – 1:00AM
Friday | 11:30AM – 2:00AM
Saturday |9:00AM – 2:00AM
Sunday| 9:00AM – 11:00PM