Dinner at Wine & Chef @ Tanjong Pagar [Revisit]

7 Keong Saik Street, Singapore 089115

Tel: 6221 9279

Website: http://sgwinecellar.com

Facebook: https://www.facebook.com/Winenchef

We decided to revisit Wine and Chef for our monthly wine gathering. To share a little about Wine and Chef, it is an unpretentious, laid- back bistro serving a wide array of interesting Italian Wine, as well as palatable Italian-inspired, "Hokkien" Chinese dishes. So yes, you may call them fusionized.  You may also check out previous review here, to get an idea of what they served.

We started with a bottle of red wine, the Piceno Rosso Fillelu Montepulciano (SGD$45.00). Lovely cherry fruit notes tinged with mild spicy hints.

My all-time favourite starter is a good Chacuterie and Cheese Board, and we had it here. An assortment of Cured Ham and Cheese with condiments. Cured Ham selection includes Prosciutto di Parma, Truffle Salami, Coopa Ham and Speck (SGD$10.00 per ham or SGD$32.00 for assorted platter). I appreciated that their Cured Ham was not very salty; taste was really just nice.

For Cheese, there are Brillat Savarin, Truffle Gouda, Aged Comte and Gorgonzola (SGD$9.00 per cheese or SGD$30.00 for assorted platter). The Truffle Gouza stole the show with its earthly aroma.

There were also Shrimp Paste Chicken Drumlets (SGD$10.00) with honey and soy glaze, deep-fried to a lovely golden hue with a crispy exterior.

Next, Seared Foie Gras (SGD$16.00) with sea salt, pistachio, served on toasted ciabatta with a side of Apple & thyme brandy compote. One of those butter-textured, flavorsome items I could easily eat 10 of.

For mains, we tried the Salmon Risotto (SGD$20.00) - soy and coriander cured salmon fillet and fish roe on a bed of mascarpone barley risotto. It was simply tasty; the barley grains adding texturized bite to the dish.

Lastly, "Bak Chor Mee" Linguine (SGD$24.00), an "atas-ication" of a favourite local hawker dish. Springy strands of linguine pasta tossed in bean paste sauce, with spicy minced chicken meat, Iberico pork lard and truffle-infused wantons (deep-fried meat dumplings). Delightful dish that connected with the palate perfectly.

Another bottle of Sweet Sparkling Wine aka "Happy Drinks", to complete the evening, and we concluded the meal, relishing in yet another happy dining experience at Wine And Chef.