The Marmalade Pantry – Closing ION Orchard Branch, Last Day 12th August 2018
The Marmalade Pantry will be closing its flagship outlet at ION Orchard, with its last day of operations on the 12th of August (Sunday).
(Note: DFD has earlier announced that the date is 5th August, but the Marmalade Pantry team has extended the last day for one more week.)
[Original Entry] Two things I have learnt about The Marmalade Pantry: That its menu is much, much wider than just desserts.
The Marmalade Pantry at ION Orchard has been a regular haunt for many for its afternoon tea of sandwiches, scones and sweet treats, especially after a day of shopping. Though that will close come August 2018.
There are 2 other outlets – at ION Orchard, Oasia Hotel Novena and Oasia Hotel Downtown.
Some may not know about the bistro and “Asian Corner” menus at both The Marmalade Pantry Novena and The Marmalade Pantry Downtown, which offers both modern European style comfort food and local favourites.
From burgers, pasta, salads, meat and fish mains, the signatures include Truffle Beef Burger ($25), Miso Lobster Burger ($34), Spicy Crabmeat Linguine ($26), The Marmalade Mac & Cheese ($24), and The Marmalade Steak & Eggs ($40).
You can also dig in to the familiar Asian highlights of Hainanese Chicken Rice ($22), Nonya Chicken Curry ($24), Singapore Laksa ($26), Seafood Hor Fun ($22), Singapore Spicy Fried Rice ($22), and Palak Paneer ($20). A possible recommendation if a tourist friends wants local food in a comfortable bistro setting near town.
#GoodThingsToEat The home-grown bistro has also introduced 7 dishes and 7 revamped cupcakes across its outlets. Here are the 7 dishes you can expect:
Char Siew Kurobuta Pork Belly ($32)
As its name implies, the dish is inspired by the local Cha Siew. To get that distinct sweetness, the pork belly is marinated in soy and honey for at least two days so that the flavours penetrate within.
Berkshire pork is used, which boasts beautiful marbling and superb moist texture. To make the meat slices even more juicy and tender, they were being sous-vide for 12 hours.
So while the normal cha siew slices we are used to are generally thinner, having thicker melt-in-your-mouth pieces with that familiar glazed worked for me with the more substantial mouthfeel.
Served with a side of roasted pumpkin mash, apple-chilli chutney, and topped with crispy sweet potato chips.
Truffle Beef Burger ($25)
Before the truffle gets lost in your mouth, there is a WHOLE SLICE of black truffle tucked between the USDA beef patty and cheese. Just in case you were wondering.
The parts that I liked best were actually the accompanying ingredients – sweet caramelised onions, sautéed button mushrooms, and smoked cheddar cheese. And the parmesan fries of course. Still stayed crisp after a while.
I wished that the truffle aroma was stronger, perhaps the fries could have been truffle-d as well?
Lala Clams Vongole ($22)
Possibly my 2nd favourite dish of the lot (after the Char Siew).
Not the usual Vongole, this mash-up incorporated stir-fried lala clams in the classic Italian dish of spaghetti alle vongole cooked with garlic and white wine.
There was this slight spicy kick towards the end which I liked (which came from the addition of chopped red chilli,and subtle lemongrass which added some Asian-ness in the mix and refreshing touch of zest.
Pan-Seared Barramundi ($28)
A summery dish with basic flavours. A fleshy piece of sustainable line-caught fish farmed in Australia, on a bed of couscous blended with basil pesto sauce.
You also get sweet, heirloom tomatoes, house-made tomato salsa and torpedo-shaped braised banana shallot with red wine and vinaigrette reduction.
Fresh and tangy sides were used to best bring out of the natural flavours of the fish.
Roasted Stuffed Chicken ($28)
A French inspired dish, with free-range chicken breast stuffed with baby spinach, Portobello mushrooms and sun-dried tomatoes.
If you generally find chicken breast meat on the dry side, the accompanying Dijon velouté gravy should add some velvety creaminess and depth of flavours.
Spanish Heirloom Tomatoes & Burrata Cheese ($17, $24)
This dish is purposely kept plain and simple, having a ‘centrepiece’ of fresh Italian Burrata cheese with a solid mozzarella shell, and buttery soft texture once you cut it apart.
The cheese is drizzled upon with aromatic and fruity Arbequina olive oil, with a dash of olive powder.
A refreshing salad of Mediterranean flavours with the incorporation Spanish heirloom tomatoes.
Seasonal Citrus Fruits & Tuna Salad ($17, $24)
Seared ahi tuna from Japan, over a garden of soft baby spinach, sweet figs, crumbled feta cheese, crunchy candied walnuts and red radish.
Other than the 7 NEW mains, you can expect 7 NEW cupcakes in the updated menu.
These include the revamped Red Velvet, Limonata, Lavender Sugee, Raspberry Swirl Cheesecake, Hazel, Salted Caramel Pecan Tart and Mudslide – chocolate cupcake with orange marmalade filling. All are priced at $5 each.
The ‘evergreen’ Red Velvet should continue to be a favourite with its moist texture, hazelnut spread and smooth cream cheese frosting.
An interesting inclusion is the Lavender Sugee, as the Sugee cake is known for its tedious preparation methods to the Eurasian households. This comes with creamy lemon curd filling and lavender frosting. I know, strange to have lavender, but it somehow worked.
I generally prefer something more chocolaty, so the Hazel with rich Nutella spread was my favourite.
The Marmalade Pantry – Downtown
Oasia Hotel Downtown #01-01, 100 Peck Seah Street, Singapore 079333
Tel: +65 6385 0741
Opening Hours: 11:00am – 10:30pm, Last Order 10:00pm (Mon – Sun)
The Marmalade Pantry – Orchard
ION Orchard #03-22, 2 Orchard Turn Singapore 238801
Tel: +65 6734 2700
Opening Hours: 10:00am – 10:00pm, Last Order 9:30pm (Mon – Sun)
(Closed 12th August 2018)
The Marmalade Pantry – Novena
Oasia Hotel Novena #01-02/04, 8 Sinaran Drive, Singapore 307470
Tel: +65 6664 0348
Opening Hours: 11:00am – 10.30pm, Last Order 10:00pm (Mon – Sun)
* This entry is brought to you in partnership with The Marmalade Pantry.
September 19, 2018
September 19, 2018