Pocket-friendly prices, quality food

A visit to Ginett Restaurant will not only fill up your stomach but also leave you very happy, writes Alan Teh Leam Seng

Tinstructions are brief. “Meet me at Ginett in Middle Road at noon. See you. Bye.” I begin to question Richard’s wisdom as a restaurant is not a good place for a serious discussion. Will there be enough privacy to talk and space on the table for notes and a computer?

I find Richard furiously typing away on his laptop at Ginett’s open mezzanine floor. Finally, it becomes clear to me. He has reserved one of the four cosy mirrored booths that come with a wide circular table each. Brilliant choice. Privacy, comfort and ample space.

The obvious choice for us is the popular two-course set priced at S$18 (RM56). But since this is our first visit, we decide to pose the chef a challenge. We want to go with the chef’s recommendations. Our parting words to the serving staff is for us to sample the best of Ginett without breaking the bank. That should not be too difficult for the chef as this new kid on the block just opened on Valentine’s Day this year and is fast gaining a reputation as a trendy bistrostyle restaurant with pocket-friendly prices.

Richard and I are busy talking when the air is suddenly filled with a deliciously sweet aroma. I look up and see the serving staff place the first dish on the table.

This colourful salad is made extra crunchy by the accompanying crispy noodles; I highly recommend the rich and creamy olio spaghetti.

Feeling hungry, Richard and I each take a piece of the crispy slow-cooked chicken wings (S$9).

The first bite is enough to send my sensory receptors into over drive. It is so crispy and delicious. Richard is also enjoying his food. Immediately, we knew that our discussion had to be postponed until after lunch.

We unplug the laptop and put aside the notes before finishing the rest of the sesame seed-coated treat. If the other dishes are as delicious as this then we are assured of an unforgettable first experience at Ginett.

Next to arrive is the free range organic rotisserie chicken (quarter, S$12). This time, instead of being crispy, the roasted chicken meat is very tender and almost melts in the mouth. Its natural flavours are enhanced by Ginett’s own signature blend of spices.

During the meal, I walk over to the far end of the mezzanine floor. Right next to the open kitchen is the grand rotisserie. It is amazing to see the golden brown chicken slowly cooking under even heat. Back at the table, Richard and I decide to go slow on the accompanying roasted potatoes to conserve stomach space.

The garden fresh salad (S$9) is the third dish. I curiously inspect the deep fried noodle-like strands on top. “Never mind those. I am sure they are there for a reason. Mix them up and let us be the judge,” says Richard impatiently, eager to get on with his exhilarating culinary expedition.

Right from my first bite, I realise that this salad is extra special. The crunchy noodles brings the salad to a totally new level. My salad tasting days will never be the same again.

I am glad that I can still find place in my

The free range organic rotisserie chicken; The sesame seeds help to enhance the taste of the chicken wings.

The teh tarik tart.

stomach when the main dish arrives. The olio spaghetti (S$12) is a definite must try. I thoroughly enjoy the creamy blend of pasta and generous helping of cheese. Aware that the dish will cool rapidly in air conditioned surroundings, Richard and I stop talking altogether and concentrate on our delicious meal. The silence is only broken by the wonderful slurping sound of two very happy people.

We are about to ask for the cheque when the serving staff asks if we want dessert. I look at Richard and both of us shake our heads simultaneously.

“Are you sure? Our desserts are really very good,” the attractive girl says, before rattling off at least seven types of mouthwatering tarts.

Wait! Did I hear right? Teh tarik tart? The wonderful rich milk tea drink is my favourite.

To be able to successfully turn it into a tart would be pure genius. I manage to convince Richard to share one. The piece de resistance does not disappoint. The tart indeed has the essence of teh tarik in its smooth and frothy cream. This wonderful interpretation of a local delight is a steal at S$8. I wonder if there will be a kopi O tart in the making?