As the flagship restaurant of Bay Hotel Singapore, the country’s largest executive boutique hotel, STREET 50 Restaurant & Bar traces its roots back a humble 2 years, yet in a remarkably short period of time, it has established a reputation among street smart diners for being the place to go for hotpot, served in iconic and decidedly Chinoiserie Royale hotpots, their tantalizing weekend buffets that is gentle on the wallet, and a unique twist on global cuisines.
I was invited to a media tasting: Celebrate SG50 at 50 with Street 50's new Golden Jubilee menu at Street 50 Restaurant & Bar! Conveniently located on street level at Bay Hotel Singapore on 50 Telok Blangah Road, the aptly-named STREET 50 Restaurant & Bar has always been popular with diners for its global flavours with a twist.
The special Golden Jubilee all-day a la carte menu debuts officially on 1 August 2015, putting a local spin on popular global cuisines, churning out a dizzying array of more than 50 gastronomic delights and beverages.
Fisherman’s Soup
The soup tasted quite good with its fresh mixture of seafood. With the white wine vinegar added, it certainly boost the overall taste of this broth. It goes well with the rustic chunk of country bread.
Land and Sea Shell Salad with Spicy Cincalok
A refreshing concept that was injected on a tangy asian achar salad. It was a interesting combination of californian manila clams, top shells and escargots added to sum up this dish. Surprisingly, it tasted quite good. On a side note, I tasted a slightly sandy texture. Hopefully, it was one of the dressing that added.
Snow Crab Salad
This salad tasted mouthwatering and refreshing. The dressing was quite flavourful and certainly goes well with the snow crab.
Otah by the Bay
If you enjoy seafood and otah, this would be a dish for you! It was crowned with manila clams, giant octopus, hokkaido scallops and coral garoupa! It could have been better if the otah was slightly more spicy for better tasting experience.
Bay’s Spring Chicken
The signature dish was well marinated and deep fried with turmeric spices. It tasted pretty good as it was neither too salty nor blend. However, it could have been better if they go easy on the oil. The coleslaw salad blends well the tender chicken. Not to forget, the sweet potato fries that was pleasantly good.
Satay un-skewered
This Australian lamb chop tasted pretty good! It was juicy and well marinated in tantalising satay spice. I like the texture of its lamb chop that was rather tender.
Satay bee hoon
Rice vermicelli with cuttlefish, octopus, californian manila clams, kang kong, chicken sate lilit, tau pok, and a quail egg, capped with a delectable satay sauce.
Sambal Saba
A gratinated Saba fish topped with sea salt flakes, a piquant sambal onion chutney, Asian salad, and served with fragrant Jasmine Rice will be what you are looking for. The trick is on its sambal that was appetising and goes well with its saba and rice.
Garoupa Popiah
An interesting concept that you will never get to see it elsewhere. Crispy on the outside with popiah pastry yet a tender and succulent garoupa inside. The extra olive oil and balsamico certainly give the garoupa popiah a more distinct taste.
Bubur Cha Cha Crème Brulee
Braised yam, sweet potato, pumpkin, and Japanese blue potato are combined with rainbow chewy, and drizzled with Okinawa black sugar and coconut pandan foam. A rather creative and well-thought dessert that was vibrant, colourful and well presented.
Durian pengat
If you prefer something with a stronger taste, then this dessert is for you! Durian pengat on top while the emerald pandan jelly below. I could barely taste the pandan jelly as it tasted quite mild. It could have been better if the jelly has a better texture. On a side note, the durian pengat tasted good!
Enjoy a Garoupa Popiah with 3 other paying guests (4 people dining) with at least 3 main courses ordered! Click here to redeem this offer! This promotion valid till 31st Aug 2015.
Bay Hotel Singapore (opposite VivoCity)
50 Telok Blangah Road
Singapore 098828