The Pal­mary

Wine & Dine - - RESTAURANTS - 142 Owen Road. Tel: 6909 1421 / 9838 8486; thep­al­marysg.com

word ‘pal­mary’ de­scribes some­one vic­to­ri­ous or wor­thy of praise. And such is the high stan­dards as­pired to by The Pal­mary, a new restau­rant-bar si­t­u­ated on a quiet street off Lit­tle In­dia. For first-time restau­ra­teurs Ryan Ong, Re­bekah Ng and Ti­mothy Ong who is also head chef, this is a nat­u­ral pro­gres­sion from their canapes cater­ing busi­ness started about two years ago. While lo­cal chefs tend to shy away from fu­sion cook­ing, SHATEC-trained chef Ong is happy be­ing associated with the term. For him, it is an amal­ga­ma­tion of the Euro­pean cook­ing meth­ods he picked up in school and the Peranakan cook­ing he grew up with.

The es­tab­lish­ment is cur­rently only open for week­day din­ner and week­end af­ter­noon tea (1 to 6pm) as well as din­ner. Ex­pect mod­ern Sin­ga­pore dishes such as paprika prawns with ebiko and floss

($15.90), a starter dish where savourysweet ebiko, smoked paprika prawns and pork floss are stacked dain­tily atop discs of fried silken tofu.

For mains, try The Butch­ers’ Cut

($28.90) served with red date soy and kosher salt, with a side of spring veg­eta­bles. This dish uses hanger steak, a cut of meat de­rived from the hanging ten­der of the cow. It is a tricky cut of meat as it is sinewy and eas­ily over­cooked. But here, the meat is ten­der and suc­cu­lent, first cured and cooked sous vide be­fore it is evenly seared in clar­i­fied but­ter. The red date glaze is sweet and savoury, go­ing well with the beef and lightly blanched veg­eta­bles. For a seafood op­tion, try the men­taiko cream lob­ster lin­guine ($27.90) where the sweet flesh of the Bos­ton lob­ster bal­ances the creami­ness of the pasta well.

Fin­ish on a sweet note with The Pal­mary’s spiked on­deh shot ($8.90 and a

15-minute wait) served on a Chi­nese soup spoon. In­stead of gula me­laka in the cen­tre, a shot of co­conut rum awaits. Heap a dol­lop of gula me­laka served on the side be­fore you pol­ish it off in one bite.

From the drinks menu, en­joy Big Papa

($16), a smoky com­bi­na­tion with a touch of cit­rus made up of bour­bon, apri­cot brandy, black date, lemon juice and mez­cal spray. For some­thing stronger, go for the NaPalm ($18), a com­bustible com­bi­na­tion of Ja­maican and dark rum, gre­na­dine, pas­sion fruit, pineap­ple and lime juice. Week­end af­ter­noon tea sets are priced at $58 for two, and fea­ture six savouries and two sweets to share.

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