HazelDiary

Sonder helmed by Chef Joe Leong is an Euro-Asian concept located at industrial area in Bukit Merah. The dining establishment is a two-in-one bakery bistro by day and omakase restaurant by night. This is Chef Joe’s first independent outpost, branching out from his parents, Chef Sam Leong and Forest Leong(renowned celebrity chef who founded Forest, a Michelin-starred restaurant in Resorts World Sentosa). Expect to indulge in haute cuisine underlined by Euro-Asian flavours with melding elements of Thai, Chinese and local touches which resonates to Chef Joe’s own half Thai half Chinese cultural background.

For assortment of bakes like fresh breads, viennoiseries and desserts are available from 2pm to 5pm. Takeaways are available as well. Other than bakery, ala carte and set lunch options are served from S$30.00++ onwards.

As for dinner, there are three dinner course menus with prices starting from S$88.00++ onwards. We were here for the dinner session and let me bring you through the dishes.

Freshly baked breads such as Croissant, Rye Sourdough and Focaccia served with three types of butter. The butters are Black Garlic, Kombu and Salted Butter. Focaccia is my favourite among all, and it pairs well with the kombu and black garlic butter.

We kick start with Amuse Bouche- Sea Urchin. Bafun Uni topped with calamansi foam and sesame cracker as the base.

Followed by Mapo Spanish Tofu, which is deep-fried and topped with Szechuan inspired minced pork. Soft silky tofu with the mala characteristic of the Sichuan flavour.

Moving on is our Starter dish- Aubergine with red curry sorbet, pearl onions and sun-dried cherry tomatoes. It is an unconventional way to enjoy red curry as Chef Joe made it into sorbet form along with the in-house crispy potato chips to complete the dish.
We had Risotto for our mains. A roulade of chicken, spring onion pesto and ginger tuile. Chef Joe’s take on Singapore’s local chicken rice. The droplets on the presentation are the in-house made chilli and dark soya sauce. The flavours of the risotto are on point and enjoyed the creamy texture of the dish. The grain of rice retains a distinct bite.

Next, Seasonal Fish– steamed barramundi and fried skin with garlic lime jus. A taste of Thai elements is infused into this dish.




Kurobuta Pork Collar with burnt apple and coconut glaze. Sous vide pork collar before grilling it over charcoal fire. This is Chef Joe’s modern interpretation on Thai pork skewers. Love the juicy fat of the meat with well-balanced flavour.

Lastly, Red Ruby for dessert presented in a modern twist. Coconut sorbet with coconut crumble as base and wrapped in rose skin along with red ruby by the side. I thought it will be very sweet but surprisingly the rose flavour here is not overpowering and the coconut gives a nice balance to the sweetness.

Chef Joe also served Sonder Apple that comes in a form of caramelized apple coated with brandy. It is an apple crumble tart with interesting layers of taste profile.

Before we ended our meal, we were served Petit Fours and choice of coffee or tea. Bite-sized Dragonfruit and chocolate tart and Strawberry mousse macaron.

The dinner experience was pleasant, and we were seated at the bar counter with open kitchen concept. Diners can watch the kitchen preparing the dishes while enjoying their food. But the location can be quite tricky as you need to have car or grab to come here. It is not easily accessible via public transport though.

Address: Sonder
217 Henderson Road, #01-03
Singapore 159555
Tel: +65 6513 4502
Opening Hours: Tuesday to Saturday |12:00PM to 5:00PM | 6:00PM to 10:00PM
(Closed on Monday & Sunday )
Facebook: https://www.facebook.com/sonderdining/

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