Fordham & Grand: One year on & still a great supper spot (CLOSED)

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


Eat. Ponder. Love. Critique. Repeat.
The City Nomad of boundless appetite for food, life and writing.