Thursday, 7 April 2016

Fumée – Deli, Gastropub & Wine Bar [MEDIA INVITE]

Fumée


Fumée is a multi concept dining experience that incorporate three components: Deli, Gastropub and Wine Bar. Brought to you by Helen Goh and Natalie Wong, the entrepreneurs who set up Habanos, The Fine Cigar People, the first tobacconist in Singapore 19 years ago.
 

Coffee Station and part of the Deli

Some Cheeses available for sale

Dried Goods for sale


Fumée occupied 6,000 square feet space in Millenia Walk, which can comfortably seats 390 peoples in dining hall, wine club, private rooms and terrace deck. When you enter the Fumée from Millenia Walk, you will be greeted with delicious offerings in the deli, followed with open kitchen, spacious dining area, wine bar, live band and outdoor. The décor is bright, funky and filled with natural light. This place definitely give you a WOW factor.



Part of indoor dining area

Outdoor Seating area

Wine Bar Area

We kick-off the tasting session here with NZ Little Neck Clams ($12). A cream little neck clams, infused with white wine, garlic and herbs. The clams was springy and fresh, well coated with the creamy garlic and wine sauce. The crusty garlic bread on the side provide a good absorb the goodness of the sauce.

NZ Little Neck Clams

Winglets ($10). Each chicken mid wings are half, seasoned with cajun spice, coated with flour and deep fried. It crispy texture is just irresistible and actually good for finger food to go with your drinks. As the mid wings are half, the final product can be mistaken as frog legs instead.

Winglets

Garlic Prawns ($12). One of the impressive dish on the night. The prawns are huge in size, juicy and brainy. The garlic oil did well to accentuate the flavours of the prawn, while the crusty bread provided a different texture to the prawns.

Garlic Prawns

For something more exotic, you should try Chicken Heart ($7). Perfectly grilled basked with honey soy glaze. The crunchy exterior complements the creamy, velvety interior. Even a Japanese grill master can't do it any better. Kudos to the chef.

Chicken Heart

Red Dot Noodle ($26). According to Helen & Natalie, this pasta dish is the Fumée version Hokkien Mee. The al-dente pasta cooked with shellfish broth, topped with premier harvest from the sea such as Hokkaido scallop, tiger prawns, squid, and clams. A bit salty for my liking, but LD like it a lot.

Red Dot Noodle

Chilli Crab Noodle ($19). Fumée take on chilli crab. The base sauce uses blue swimmer crab meat to add the sweetness to the creamy chilli sauce. Meanwhile, for contrasting texture, it is topped with deep fried soft shell crab. It is a good rendition for Singapore favourite dish.

Chilli Crab Noodle

Mushroom Risotto ($16). One of the popular vegetarian dish at Fumée. The arborio rice cooked to al-dente while absorbing the stock. The risotto is creamy, pack with the flavour from the diced and parmesan cheese. They added a bit of truffle oil, however I find the flavour of the truffle is lost in this dish.

Mushroom Risotto

A gastropub meal will not be complete without a burger in the menu. Fumée Burger $16. A simple burger that let the ingredients speak for itself. The nicely cooked wagyu patties with a hint of pinkness in the middle, topped with a couple layer of bacon and cheese. Who can say no juicy, meaty and succulent burger. It will be a great burger experience if the sesame brioche was more crisp.

Fumée Burger

For local version of a burger, there is otak otak burger. Though it is not available on the main menu during our visit, it might be available on special. A solid muar style of Otah, in between buns. Good for those who like something more local.

Otak Otak Burger

Otak Otak Burger

The main protein for the night was US Angus Short Rib (for 2) $68. 700g USDA Certified Angus Bone-in Short Rib was sous-vide for 48 hours before finishing touch was applied on the grill. The result is the super tender fall off the bone meat that just melts in your mouth. The smooth mash potatoes and gravy provide a perfect companion to the dish. Two thumbs up for this short rib.

 US Angus Short Rib

While most of us are already filled to the brim, we try our best to create space for the desserts prepared by their in-house pastry chef. We have Opera Cake ($9), Framboisier ($9), Passion Fruit Panna Cotta ($7), Guinness Cake ($5.50), Choco Praline Cube ($8), Love Apple ($9), Red Fruit Shortcake ($7) and Baileys Tiramisu ($9).

From Left: Opera Cake, Framboisier, Passion Fruit Panna Cotta, Guinness Cake,
Choco Praline Cube, Love Apple, Red Fruit Shortcake and Baileys Tiramisu .

Our pick for the desserts was the Choco Praline Cube and Opera Cake. Their chocolates are solid and the sponge in between was delicate and moist. Of course if you prefer something fruity and light, you can try their Passion Fruit Panna Cotta.

Same desserts, different angle

Overall, it was a definitely a memorable dining experience. The food were great and the atmosphere was just comforting, especially with a live music playing in the background. The best part of course the food here is just value for money and a great place for friends to gather for nice food and drinks. So if you are around Millenia Walk or Suntec City give this place a try. Cheers!!

Live band 

Thanks to HungryGoWhere and Fumée for the tasting invitation

Food: 8.5/10
Value: 8.5/10
Service: n/a (tasting invitation)
Ambiance: 8/10
Budget per Person: $26 - $50; $51 - $80

Fumée

9 Raffles Boulevard
#01-54 Millenia Walk
Singapore 039596

T: +65 6884 6884 (for Reservation)
+65 6339 7339 (for Enquiry)
OH:
Mon – Fri: 10.00 – Midnight
Sat – Sun: 10.00 – 23.00

Online Reservation available here:



2 comments:

  1. The posters outside said Happy Hour cocktails for $10... we checked with the waiter before we ordered (cocktails + some food) and he said 'yes' and when the bill came - full price! Waiter explained that "there had obviously been some confusion". Upon being pressed he offered a small discount but no more. So, no, we didn't go back for dinner as we had planned and won't be going back again

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    Replies
    1. Hmmm that's a bummer. Sorry to hear that. Hope that the management will look into this.

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