PUBLISHED February 20th, 2014 01:00 am | UPDATED April 17th, 2016 09:46 pm
Alright, we’ve heard everyone wax lyrical about Fordham & Grand’s French Toast ($15). A rich, caramelised brioche slice matched with a smoky rum sabayon with equal char and abandon. With a quenelle of vanilla ice cream to boot, sitting atop a shower of nutty, crushed brownies.
Did we hear Lobster Linguine ($30) again? Serving after serving of the seafood pasta flying out of the kitchen of this blink-and-you-will-miss Craig Road hideout. Fresh claw meat peeks out of each plate like a mini salute to the regular guest, who soaks in the delight of pasta infused with the richest flavours of a great seafood broth; the surprise of a residual spiciness just enough to tickle the throat; and of course, the satisfaction of fleshy, sweet lobster.
For a restaurant to get to its one-year mark in Singapore’s transient restaurant scene deserves a celebration in itself. While clear favourites at Fordham & Grand continue to please, the restaurant-bar refuses to rest on its laurels.
A revamped Salmon Tartar ($17), for instance, is the result of a menu refresh in a bid to continue exciting the discerning palates of local foodies. The starter gets an airlift from its previously heftier mustard and honey balsamic dressing – it’s now lighter with a tangy ponzu and umami-tinged kaiso salad that conjures a whiff of the sea.
Hokkaido Scallops ($30) is another elegant addition that is comforting yet refreshing. Seared to near textbook-perfection and tender within, they pair quite nicely with a nutty, fragrant edamame puree. What would have made a more-ish appetizer was perhaps taken a step too far to the mains category, with the addition of a crab tortellini that had a chewy gyoza-like skin that also needed just another pinch of salt.
While desserts are Fordham & Grand’s strong suit – with an in-house pastry chef that dares to experiment – we were underwhelmed with a new Banana Cake ($14) that looks as pedestrian as it tastes. A little better plating and a tweaking of its banana cake recipe to elevate it from store-bought ok-ness, might do the delicious dollop of chocolate Chantilly more justice.
Two things about Fordham & Grand, however, don’t change, and rightfully so.
One, business partners Timothy Lim and Sharon Chio – both exude such generous warmth and hospitality. It’s hard to find owners these days who actually stop in their tracks to engage in a decent conversation with you. One year ago, it was such. One year on, it’s still the same. And it doesn’t hurt that both look more like models straight out of a fashion magazine than industrious restaurant owners.
Two, its awesomeness, its reliability, and most importantly, its simplicity.
Written by Mr Nom Nom