Conceptualized from the team that brought The Laneway Market at Katong, Brine is their latest brainchild.
Located on the ground level of Hotel Clover at 775 North Bridge Road (somewhat near Bugis), Brine aims to bring casual fine dining (I know this is an oxymoron) at affordable pricing to the masses. (Reminds me of The Masses not too far away.)
I found the name slightly awkward and hard to recall.
However, “Brine” represents their concept which is to bring out flavors from food as natural as possible, with the frequent use of brining techniques to create unique food flavour pairings.
Sharing the lobby reception area with Hotel Clover, you may risk walking past the small restaurant if you weren’t paying too much attention.
Like what happened to me.
Upon stepping into the pleasantly-curated space, I could not help but detect a sense of familiarity to The Laneway Market, with various wood accents and dangling plants decors.
I particularly liked to dine under this #insta-worthy spot.
With an open kitchen concept, you could even watch the chef prepare food up close.
Apart from a-la-carte items, they also offer set course meals ranging from $25 – $45 (with snacks and amuse bouche), and menu is subject to change.
As recommended, I went for the Beef Tenderloin Tartare ($14) which was presented in two servings; one lightly torched to give a charred aroma, while the other retaining its juicy chewy meat texture, paired with wasabi mayonnaise and crispy lotus chip.
I liked how both servings of tartare contrast each other in terms of bite texture, but I secretly wished for bigger portion.
The Salmon Mi-Cuit ($18) also impressed with its tender flaky partial cooked meat accompanied with buttery mashed potatoes.
However, the overall presentation could use a bit of garnishing to increase its appealing factor and justify its taste.
On weekends, one can also opt for brunch selections, with a slight twist.
For instance, the Japanese-inspired Furikake Scrambled Eggs ($14) topped with ebiko provided an additional popping texture to the comfort egg dish.
Also, the Beef Rillettes ($14) left an impression with its tender shredded meat which went well with the biscotti, together with shiitake shavings to add that intense woodsy flavor. Just a slight miss, the poached egg could be runnier.
To know: Brine has a no pork no lard policy with use of halal produce. However, the restaurant is not Halal-certified.
While I was pleased with the food quality and their creations, perhaps the team behind Brine can consider to come up with flavor pairings that could relate better to the general community.
775 North Bridge Road (Hotel Clover), Singapore 198473
Tel: +65 8748 0788
Opening Hours: 7.30am – 10.30am (Breakfast Daily), 12noon – 3pm, 6pm – 10pm (Lunch & Dinner Daily except Mon)
* Written by Lewis Tan @juicyfingers, a self-proclaimed coffee addict. Daniel’s Food Diary pays for food reviewed unless otherwise stated.