Fi Woodfire Thai – A Modern Thai Culinary Concept with A Woodfire Twist [MEDIA INVITE]

Fi Woodfire Thai (“Fi”) Restaurant showcases a modern Thai culinary concept through the dynamic use of fire and curated for the local palate. To deliver a deep smoky richness, Fi uses a double-insulated wood-fire oven with Bincho-tan charcoal for longevity and heat stability, complemented by aromatic lychee wood.

Entrance - From Inside Robertson Walk

Entrance - From Outside Robertson Walk

Located at Robertson Walk, Fi is a cosy establishment that seats 40 guests. The restaurant is minimally decorated, merging simplicity and warmth. The main dining area is filled with high tables and chairs for a group of four or six. Meanwhile, the centrepiece of the restaurant is the long bar that double-up as a dining table that can seat up to a dozen of guests.

The Bar

We started our adventure at Fi with drinks. Thai Ice Lemon Tea [$8] and Sabai [$20]. The Thai Ice Lemon Tea is potent, thick and strong. I initially asked for no sugar, luckily the service staff recommended a bit of sugar, to remove the bitterness from the tea. A good recommendation.

Thai Iced Lemon Tea

LD choose a cocktail, Sabai. Sabai mean “to relax” in Thai, this cocktail mixes Mekong rum with a squeeze of lemon, simple syrup, and fresh basil leaves for a refreshing mid-day tipple. LD says it is refreshing and the bartender is very generous with the splashes of rum as well.

Sabai (Front)

Charred Corn Som Tum [$14]. Traditional Thai Som Tum complete with its ingredients Shredded Papaya, Cherry Tomato, Long Bean, Dried Shrimp, Onions, Chilli Padi, Garlic, Fish Sauce, Lime Juice and Peanuts. The salad is refreshing with a touch of spiciness and the grilled corn is absolutely delicious. Smoky, charred, sweet and juicy. A good start to the meal.

Charred Corn Som Tum 

Basil Minced Pork on Charred Eggplant [$18]. I usually don’t eat basil minced pork in a Thai restaurant, because it is usually very spicy. The version here is mild in spiciness, aromatic, sweet and packed with flavour. I also make an exception for the eggplant, the texture is smooth, crunchy with a nice smoky flavour and a nice grilled mark on the inner part. It provided an excellent base for stir-fried basil minced pork.

Basil Minced Pork on Charred Eggplant

French Poulet [$28] - Grilled Half Gg French Poulet, Chicken Liver, Jaew Sauce. The refined version of grilled Thai Chicken (Kai Yang). The French Poulet is juicy, succulent and the marinate penetrated to the bone. The meat from the breast and thigh are equally juicy. The marinated sauce is a bit sweet initially, but after a squeeze of lime, the citrus flavour just brings the overall flavours to life. It is best to be eaten with the raw salad.

French Poulet

“Moo Ping” Smoked Pork Ribs (500g Bone In) [$42]. Absolutely, ridiculously, super yummy. The pork ribs’ texture is fork tender, juicy, succulent, well-marinated with a lovely charred crust. It can feel a bit “Jelak” (Overwhelming), but it can easily be fixed with a squeeze of lime or dipping sauce. It is heavenly and finger licking good. #OinkOink #Porkgasm

Moo Ping

The Bones

Seafood Pad Thai [$18] - Shrimp, Squid, Egg, Tofu, Sprouts, Chives, Rice Noodle, Crushed Peanuts. This version here is Pad Thai which you get in restaurants / hotels in Thailand. It uses juicy big prawns. I find the taste of the pad thai is too bold for my liking, especially the sweetness level. Although it has a nice smoky flavour at the beginning, it dissipates from the dish after the second bite.

Seafood Pad Thai

Thai Milk Tea Panna Cotta [$12] - Thai Milk Tea Pudding Served with Coconut Ice Cream and Tea Jelly. A well-plated and well-constructed dessert. The milk tea pudding is dense and creamy. The tea jelly delivers a bold thick flavour of Thai tea, while the coconut ice cream binds all the ingredients nicely.

Thai Milk Tea Panna Cotta 

For spicy food lovers, please inform the service staff when you order the food. The kitchen can adjust the spiciness level for the Som Tum, Basil Minced Pork and Tom Yum. They can also serve cut chilli if needed.

Overall, we enjoy the food at Fi. Don’t expect a traditional street food in Thailand, be open minded to the modern interpretation of Thai Food here that are suitable to pair with their cocktails and drinks. Don’t miss out on their amazing French Poulet & Moo Ping. Chiyo!! Cheers!!

Thank you very much Protegie Consultancy and Team Fi Woodfire Thai for hosting us.

Food & Drink: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50; $51 - $80

Fi Woodfire Thai

11 Unity Street

#01-07, Robertson Walk

Singapore 237995

T: +65 8776 1569

W: https://www.fi-woodfire.com/

F: https://www.facebook.com/fiwoodfirethai

IG: @Fi.woodfire

OH:

Wed – Sun: 11.30 – 15.00, 17.00 – 22.00

Closed on Mondays & Tuesdays

SPRMRKT After Hours x ENJOY Eating House and Bar [MEDIA INVITE]

From Jalan Besar to Dempsey Hill, SPRMRKT teams up with Enjoy Eating House and Bar to Bring Authentic Singapore Cuisine to Dempsey. Known as a lifestyle destination, SPRMRKT united its loves for food, retail and art during the day. These “after-hours” collaborations will celebrate Modern Singapore cuisine and leave diners with nostalgic happy memories and “SHIOK” feeling.

SPRMRKT

The Window to
SPRMRKT After Hours x Enjoy Eating House and Bar

We kick off the meal this evening with Kueh Pie Tee [$18]. A traditional Peranakan appetiser, the “atas” version. Jicama braised in prawn and conpoy stock, handmade pastry shells and fresh prawns Paired with shredded egg, sweet soy and house garlic chilli. For me, this crispy mini cup is always a welcome starter. It is a “flavour bomb” that delivers exciting flavours and textures, especially when the ingredients are upgraded, especially the fresh prawns and the thick cut of jicama. I like mine without chilli, opposite to LD.

Kueh Pie Tee

My Creation

Chonky Chicken Satay [$20]. Juicy and succulent spice marinated jumbo size chicken thigh, served with homemade ketupat (rice cake). A restaurant standard of satay, each bite of the satay is bursting with spices marinates, accompanied by ketupat dip in coconut milk for that umami richness. Though the satay is already very nice on its own, the creamy peanut sauce increases the “Shiokness” to this dish and the pineapple puree balances the rich creamy flavour nicely.

Chonky Chicken Satay

Enjoy Hokkien Mee [$34]. Masterfully created by Chef Joel, infused with Wok Hei (Breath of Wok). Lots of ingredients such as Wild-caught “Ang Kar” prawns, pork belly, squid, pork lard and secret rich prawn broth. For those who like things spicy, don’t forget their housemade chilli. Yummy!

Enjoy Hokkien Mee

Crispy Local Barramundi in Chef Joel’s Red Curry [$29]. A thick slice of deep-fried sustainable sea-farmed local barramundi fillet, house coconut curry sauce and sauteed local vegetables. I like the deep-fried fish as it has crispy exterior, followed by soft and flaky flesh. The red curry is rich, fragrant and spicy, however, due to the plating style, the red curry and the fish seem distant. You have to scoop the red curry sauce to the fish, to ensure you get the right taste, unlike the traditional curry dish.

Crispy Local Barramundi in Chef Joel’s Red Curry

The Flesh

To accompany the meal, we had Pandan Negroni Cocktail [$14] and Milo Dinosaur Mocktail [$14]. The cocktail is refreshing with a twist of local flavour, while the Milo Dinosaur is enhanced with Vanilla infused syrup.

Pandan Negroni Cocktail

Milo Dinosaur Mocktail

Overall, it is an exciting project for SPRMRKT After Hours, where the diners can enjoy Modern Singapore cuisine with Chef Joel’s signatures. The Enjoy Hokkien Mee is a die die must try!! Cheers!!

The Bar

Outdoor Dining Area

SPRMRKT After Hours x Enjoy Eating House and Bar

When: Every Thursday – Sunday

Time: 17.00 – 22.00

Location: SPRMRKT Dempsey

Thank you very much Chef Joel & SPRMRKT Team for hosting us.

Food & Drink: 8/10

Value: 7/10

Service: N/A (Media Invite)

Ambiance: 7.5/10

Budget per Person: $26-$50; $51 – 80

SPRMRKT x ENJOY

8 Dempsey Road

#01-15a

Singapore 247696

T: +65 8129 8166 (WA for Orders & Reservations)

W: https://sprmrkt.com.sg/

F: https://www.facebook.com/SPRMRKTdempseyhill/

IG: https://www.instagram.com/sprmrkt

OH:

SPRMRKT After Hours:

Thu – Sun: 17.00 – 22.00

Menu available online

Chapters by Drinks&Co – A Star in Clarke Quay Rejuvenation [MEDIA INVITE]

Chapters by Drinks&Co (“Chapters”) is the latest concept by Drinks&Co as part of rejuvenation in CQ @ Clarke Quay. Chapters provide a unique and sophisticated dining experience for both indoor and outdoor. For the Outdoor Refreshment Area (ORA) diners can enjoy great food and experience while absorbing the beautiful view of the Singapore River day and night.

Chapters by Drinks&Co

Outdoor Refreshment Area

The indoor dining area showcases different chapters (area) of the restaurant, starting from The Great Hall with papers floating above, The Rainbow Bar, and also The Secret Chamber, hidden behind the ordinary bookcase.

Part of The Great Hall

The Bar

Once we were seated, we started our gastronomic journey with Chapters Singapore Sling Premium (Hendrick’s Base) [$26 HH / $29 REG]. Beautifully decorated, artistically made and pleasing on the palate. The best part, they also make it in mocktail version for me.

Chapters Singapore Sling Premium (Hendrick’s Base)

Our tasting commences with Chapter One – Starters and Bites. Authentic Singapore Satay, Chicken or Beef (per Dozen) [$38 / $34 Members Price]. Well-marinated chunky chicken and beef, juicy and grilled just right. It is bursting with flavours in each bite accompanied by solid satay sauce. Not forgetting the traditional sides, a medley of cucumber, pineapple, onions and ketupat.

Authentic Singapore Satay

Drinks & CO., Salt & Pepper Squid [$30 / $27MP]. The strips of deep-fried squid are crispy and crunchy. It is tossed with their special mix of chilli padi, spring onions, garlic, black pepper, sugar and salt. A squeeze of lemon bind adds a lovely twang to the dish. Watch out for the explosion of spiciness, especially if you bit into the chilli padi. This dish is also served with a healthy portion of salad, which can easily become a full meal on its own.

Drinks & CO., Salt & Pepper Squid 

Prawns & Chorizo [$28 / $25MP]. Taking inspiration from a popular Italian pasta recipe. This surf and turf dish is robust and packed with flavour. The prawns are crunchy, while the chorizo just solid. It is then topped with the mixed garnish of fried garlic, chilli padi and spring onion that spice up the dish. There are a few toasted sliced baguettes to carry the prawns and chorizo mix.

Prawns & Chorizo

Boxing Chicken in Teriyaki Sauce (5pcs) [$34/$30MP]. A dish that I have not seen in a long time. The meat of the chicken drumette is pushed to one side to create a lollipop. It is then deep-fried and coated with thick teriyaki sauce. It has a crispy exterior followed by juicy meat and yummy teriyaki sauce. It is a dish that is best eaten with your fingers. Yum Yum.

Boxing Chicken in Teriyaki Sauce 

Moving on to Chapter Two – Salad, Greens. Classic Tomato Bruschetta (5pcs) [$14/$14MP] Crisp sliced baguette topped with homemade tomato salsa and sweet basil leaves. The bright red colour of the tomatoes is just so inviting, together with the sweet and tangy flavour, it is just irresistible.

Classic Tomato Bruschetta 

Chilled Waldorf Salad with Aussie Wagyu Beef (125gram) [$48 / $44 MP]. A classic salad, that is hard to find nowadays. The combination of fruits, vegetables and nuts with a twist of sesame dressing instead of the traditional mayonnaise delivers a party in your mouth. It is paired with 125 grams of Aussie Wagyu Beef, making it a complete dish.

Chilled Waldorf Salad with Aussie Wagyu Beef 

Mixed Vegetables Curry Risotto (V) [$38 / $35MP]. A homage to Asian cuisine. The vegetable curry is rich, spicy and delicious; while the Arborio rice soaks up the essence of the curry. Do watch out for the spicy kick from the curry.

Mixed Vegetables Curry Risotto 

Accompanying my meal for this round is Virgin Mojito [$16]

Virgin Mojito

Chapter Three – Pasta. Tiger Prawns Aglio Olio (spicy, no spice, middle spicy) [$48 / $44MP]. Pan-seared giant tiger prawns, al-dente spaghetti with cherry tomatoes, olives, garlic, curry leaves, white wine and chilli padi is a recipe for an enticing pasta dish. It is spicy and packed with the essence of the prawns, you will be slurping all the pasta in no time.

Pasta. Tiger Prawns Aglio Olio

Japanese Wagyu Beef (75gm) Stirred Fried Udon [$58 / $52 MP]. A Japanese pasta dish. The udon is thick and has a nice crunchiness, while the black pepper sauce and bonito flakes power up this dish. Unfortunately, the Japanese Wagyu Beef seems lost among this strong and bold flavour.

Japanese Wagyu Beef Stirred Fried Udon 

Chapter Four – Pizza. Mentaiko Tiger Prawns Pizza [$38 / $35 MP]. Not your traditional Italian pizza but it is a crowd-pleaser. Thin-based crust, topped with big and crunchy prawn, mozzarella cheese, mentaiko sauce, shaved bonito and roasted kazimi nori. It is tasty and delicious.

Pizza. Mentaiko Tiger Prawns Pizza

Chapter Five – Mains. Beef Wellington [$65 / $60 MP]. A technically challenging dish, yet executed perfectly by the team at Chapters. The pastry is crisp and fluffy, while the tenderloin is cooked to the point of medium-rare. The bacon and mushroom spread infused the umami flavour to the tenderloin. Accompanying the beef wellington are tri-colour carrots, mashed potatoes, mesclun salad and cherry tomatoes with balsamic vinegar dressing plus the gravy. This beef wellington will get a nod from Gordon Ramsay.

Beef Wellington

Pan-Seared Lemongrass Halibut Fish (200gram) [$45 / $42 MP]. The halibut fish fillets have a crisp exterior followed by a moist and flaky interior. They sat on top of the mixed baby carrots and mashed potatoes, basked in the unique taste of lemongrass capers cream sauce. It is served with Australian mesclun salad and sour plum cherry tomatoes. There is a lot of flavour going on the plate, but the sour plum cherry tomatoes are not to be missed.

Pan-Seared Lemongrass Halibut Fish

Chapter Six – Kids & Dessert. Home Made Baked Red Dates Sticky Pudding [$22] & Home-Made Burnt Cheese Cake [$22]. Two lovely plated desserts. The home-made red dates stick pudding is soft and bouncy. It goes well with the berries and vanilla ice cream,

Home Made Baked Red Dates Sticky Pudding 

Meanwhile, the burnt cheesecake has a nice smoky flavour but missing the signature gooey and melting texture in the middle. The blueberries, strawberries and red grapes paired nicely with the cheesecake but the ice-cream seems to be the odd one out.

Home-Made Burnt Cheese Cake

Overall, it was a pleasure visiting Chapters by Drinks&Co, part of the rejuvenation of Clarke Quay. The food is delicious and the traditional cocktails and mocktails are nicely done. LD and I recommend their Beef Wellington, Chilled Waldorf Salad with Aussie Wagyu Beef, Tiger Prawns Aglio Olio and Mentaiko Tiger Prawns Pizza. Plus don’t miss out on Chapters Singapore Sling Premium. Cheers!!

Cocktail - Pina Colada

Thank you very much Kristine and Team Chapters by Drinks&Co for the invitation.

Food & Drink: 8.5/10

Value: 6.5/10

Service: N/A (Media Invite)

Ambiance: 8.75/10

Budget per Person: $51 – 80; $81 and above.

Chapters by Drinks&Co.

3D River Valley Road

#01-08 Clarke Quay

Singapore 179022

T: +65 9619 4568

W: https://drinksandco.asia/

F: https://www.facebook.com/chaptersdnc

IG: @Drinksandcosg

OH:

Sun – Thu: 12.00 – 23.00

Fri – Sat: 12.00 – 02.00

Food and Drink Menu is available online (click here)