For today’s post, I’m going to take you a three and a half hour flight away from Hong Kong… to Singapore!
There are times when one stumbles across a wonderful restaurant unexpectedly. That was the case when I was visiting art galleries at Singapore’s Gillman Barracks recently.
I was supposed to meet my brother for lunch, since he lives nearby, so I asked one of the gallery managers to recommend a restaurant in the Barracks. That restaurant was The Naked Finn.
We shared everything – since we’re both foodies and always like to try more things. It was halfway through our DELICIOUS Lobster Roll that I borrowed his phone to take last-minute snaps for a blog post.
Please forgive the lack of photos for this dish; you’ll just have to trust me that:
(1) The brioche bread = PERFECT, fluffy and sweet
(2) Succulent lobster cooked with rich creamy butter
(3) Homemade mayonnaise slather in the roll…..soooo divine
I’ve always maintained that mayonnaise goes great with seafood (check out my post on mayonnaise here: For the Love of Mayo!), so just a perfect combination…
Next, we dove into a kind of ramen-inspired noodle. I say ramen-inspired because it comes with a slice of pork. You can also choose between vermicelli (aka bee hoon) or Japanese sōmen noodles. We went with the latter. Those scrumptious looking prawns are giant prawns.
On a blurb on the menu, Naked Finn will tell you that their prawn-based soup stock is cooked for hours, and made without MSG or added sugar. Instead, they offer seasoning on the side (top right pic) – although the broth was so potent and fragrant that it wasn’t really necessary. In fact, we only used the dips out of curiosity. A perfect bowl of noodles.
To finish: a dessert so heavenly we spent the whole time talking about how good it was in between bites. It’s called the Naked Chendol, and is an updated take on a classic Singaporean dessert: chendol. The original, which has its origins in Indonesia, normally uses coconut milk + green rice jelly + red beans + gula melaka (palm sugar syrup) over shaved ice.
Naked Finn’s version was sublime – a simplified and refined interpretation. Instead of using ice, they served their own incredibly smooth and fragrant homemade coconut sorbet. The gula melaka was clearly handcrafted as well, since the texture and flavour was much richer than we were used to. Each bite was pure ecstasy.
This restaurant alone is worth making a visit to Gillman Barracks, but don’t stop there! Make a day out of it, since it’s great fun to check out all the latest art exhibitions on display to build up an appetite.
ENJOY, see you in the next post, and Happy Holidays in the meantime.