ASPIRATION/ IN­SPI­RA­TION/ IN­NO­VA­TION

JYPSY, a spin-off, of­fers the same re­laxed mod­ern vibe, Ja­panese-style.

Herworld (Singapore) - - NEWS - - HIY

JYPSY, the Ja­panese spin-off of PS. Cafe; cult eye­wear brand Ret­ro­su­per­future opens its first Asia-exclusive web­store; and es­sen­tial oil-based colognes made the 1300s way.

PS. Cafe reg­u­lars know it for its truf­fle fries. Nat­u­rally, like any younger sib­ling, its new sis­ter restau­rant JYPSY has its take on the snack. Called Nest of Fries, it’s crispy shred­ded po­tato with white truf­fle oil, wasabi may­on­naise and teriyaki bal­samic sauce. It’s not only a rein­ven­tion of the tra­di­tional kaki­age dish of chopped tem­pura veg­eta­bles, it also of­fers a taste of how JYPSY is in­spired by the no­madic and the free-spir­ited.

Helmed by the same three fel­lows be­hind PS. Cafe (Sin­ga­pore­ans Peter Teo and Philip Chin, and Bri­ton Richard Cham­ber­lain), the menu, cre­ated by Chef Taka, mir­rors the lat­ter’s train­ing in both au­then­tic Ja­panese cook­ing and mod­ern con­cepts, blend­ing whimsy with se­ri­ous pro­duce. There’s clas­sic sashimi (air-flown, with nama wasabi and shoyu) as well as his JYPSY sashimi cre­ation, and some dishes draw on the chef’s child­hood – such as Obasan’s Sticky Beef Slid­ers, from his mother’s recipe.

JYPSY, 38 Martin Road. Opens Tues­day to Sun­day, 11.30am-4pm, and 5.30-11pm.

Clock­wise from op­po­site: The sun­lit 65-seater is as ex­pan­sive and homely as any PS. Cafe. JYPSY’s bluefin tuna ($24) dusted with shichimi fu­rikake and a dol­lop of avruga caviar is just one ex­am­ple of how the restau­rant gives pre­mium Ja­panese pro­duce a novel touch. Nest of Fries ($11) is to JYPSY what truf­fle fries are to PS. Cafe. In the evenings, pair it with a yuzu gin fizz ($17) or turmeric pisco sour ($19). It’s hard to share the smoked mack­erel with truf­fle ponzu mayo, co­rian­der and scal­lion rolled up in Hokkaido Kub­ota rice ($14), be­cause you’ll want it all. The wa­ter­melon granita ($9) is a sub­tle treat in­spired by bento-box wa­ter­melon wedges.

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