Subrosa - Singapore

A new private dining concept here in SG. The decor is simple and pleasant and there is ample room for guests to feel at ease. The food features elevated fusion cuisine and was well prepared. It was very helpful to have the dishes explained to us by the staff as it allowed our dining party to fully appreciate the time and care that went into the preparation. Highlights of our meal were the truffle butter with the fresh in house baked bread and prawn noodles. The menu is customisable and the staff really go the extra mile to accommodate your requests. We will be back!

This restaurant deserves an award. I reserved a table for two a few days in advance and I was asked about my dietary restrictions. Taking that into consideration, my meal was slightly different than that of my boyfriend’s, but it was superb nonetheless. Everything they served there were so fresh and exquisite, i could taste the immense effort the chefs put into every single dish, as well as their heart and soul. (They are really friendly and lovely as well, they explain every dish to us and I love how they take pride in what they do here. They prepare everything inhouse; the pickles and seafood were freshly picked in the morning and they even grew their own herbs and breads are baked inhouse. My fave fave dish has got to be the cocktail. The crabs were so fresh and succulent and the tomatoes marinated in **** mary was out of this world. I couldnt get enough. Everything was just really really good, and Subrosa right now, stands at the top of my favourite restaurants in Singapore. Must visit.

Artisanal Bread with Truffle Butter: Bread is freshly-made in-house. Warm, fragrant. 2 kinds of rolls: artisanal white rolls and brown wholemeal rolls with either oats or black sesame. The taste of truffle in the truffle butter is not too overpowering. Compliments the bread well. Fresh is Best: Zingy, refreshing, and strong unique flavours that are complimentary and not overpowering. Seafood (scallops, smoked trout roe, and caviar) and herbs used are really fresh. The umami of the seafood pairs really well with the herbaceous notes of the sauce, the pickles, and the herbs. Herbs used are from local farms. The Cocktail: This dish is an innovative take of a shrimp cocktail but with local twists (deconstructed shrimp cocktail) Bottom layer: fresh crab meat mixed with creme fraiche. Simple, yet it features the freshness of the crab meat Middle layer: reduced shrimp stock mixed with flour and fried like a spatzle. Features the umami of prawns. Taste is remniscent of hae bee. Top layer: aerater shrimp bisque with local flavours. Can taste elements of a laksa soup. Great depth of flavour. All the layers do not overpower each other but are complimentary. **** mary tomatoes: tomatoes marinated in a **** mary concoction for over a month Layers and layers of powerful flavours. Wave after wave of fresh seafood umami but they are not cloying. Amount served is also just right, alternating between the cocktail and the tomato such that it is not jelat. Quaking Cod That: Steamed de-skinned cod topped with nori in an aromatic duck consomme. The cod is fresh, sweet, and very tender. It is perfectly steamed for the right amount of time. Ginger puree on the fish is sweet and not spicy at all. Shallots are well fried with a slight burnt edge which stands out but compliments well. The whole dish resembles the chinese-style steamed fish we commonly see in SG. Duck consomme resembles the braising liquid of braised duck. Has a sour note which is subtle and complimentary. Palate cleanser: Mandarin and lime sorbet. Sweet with refreshing sour accents. It is topped with a cocoa mint plant that is grown locally. Remember Mee: A western twist to hokkien mee with lobster meat. Broth is made with lobster shells instead. Very fragrant and saturated with lobster flavour. Could be better with more wokhei. Boston lobster used is very fresh and very sweet. Handpicked by the chef himself. Who Niu: Shallot puree: made from roasted caramelised shallots. Very sweet, very caramelised Sauce used: reduced roasted beef bone stock finished with madeira. Wished the sauce could be a tad more beefy, and less of the sweetness. Wagyu beef is very tender and not fatty at all. Probably tenderloin used. Foie gras has developed a really nice crust. Loved the gamey flavours. Rich but not too overly so. Whole dish is really rich and decadent, especially the foie gras. Can taste truffle notes here and there. Tropical Passion: Burst of tropical flavours. Sourness of the passion fruit, subtle bitterness of the slime, sweetness of the mango, and the richness of the coconut pairs really well together. The chocolate shavings and nutty crumble adds a fine touch to the dish as well. Atmosphere of the place: the interior feels like the inside of a luxurious spa and massage parlour but without the candles. Modern with an atas feel. Very relaxing and comfortable.

I've been to Subrosa more than 10 times — the day before yesterday was my latest visit here. I enjoy the quiet space, and the scrumptious food. There are two chefs, one specializing in local delights (Francis) and another in western cuisine (Steven). You can tell that Steven and Francis put exceptional care into their craft. I keep going back to Francis' noodle creation Remember Mee, and Steven's homemade bread and desserts. You'll definitely enjoy your meal here! As we Singaporeans say... Die die must try!

Had a 7-course dinner at Subrosa. Below are some of my thoughts: Artisanal Bread with Truffle BUtter: Bread is freshly-made in-house. The taste of truffle in the truffle butter is not too overpowering. Compliments the bread well. Fresh is Best: Zingy, refreshing, and strong unique flavours that are complimentary and not overpowering. The umami of the seafood pairs really well with the herbaceous notes of the sauce, the pickles, and the herbs. The Cocktail: This dish is an innovative take of a shrimp cocktail but with local twists (deconstructed shrimp cocktail) Bottom layer: fresh crab meat mixed with creme fraiche. Simple, yet it features the freshness of the crab meat Middle layer: reduced shrimp stock mixed with flour and fried like a spatzle. Features the umami of prawns. Taste is remniscent of hae bee. Top layer: aerater shrimp bisque with local flavours. Can taste elements of a laksa soup. Great depth of flavour. All the layers do not overpower each other but are complimentary. Quaking Cod That: Steamed de-skinned cod topped with nori in an aromatic duck consomme. The whole dish resembles the chinese-style steamed fish we commonly see in SG. Duck consomme resembles the braising liquid of braised duck. Has a sour note which is subtle and complimentary. Palate cleanser: Mandarin and lime sorbet. Sweet with refreshing sour accents. It is topped with a cocoa mint plant that is grown locally. Remember Mee: A slight western twist to hokkien mee with lobster meat. Boston lobster used is very fresh and very sweet. Handpicked by the chef himself. Who Niu: Shallot puree: made from roasted caramelised shallots. Very sweet, very caramelised Wagyu beef is very tender and not fatty at all. Probably tenderloin used. Foie gras has developed a really nice crust. Loved the gamey flavours. Rich but not too overly so. Tropical Passion: Burst of tropical flavours. Sourness of the passion fruit, subtle bitterness of the slime, sweetness of the mango, and the richness of the coconut pairs really well together. The chocolate shavings and nutty crumble adds a fine touch to the dish as well.