Saturday, July 2

[Media Invite] Froth reopens at Ascott Raffles Place with new menu

Nestled in Ascott Raffles Place Singapore, Froth promises originality and delights customers with its array of interesting dishes. Chef Derrick Ow helms the modern Asian fusion concept kitchen, and he brings to the table a playful flair. Expect bold and imaginative pairings of ingredients that come together for a winning taste.  

The newly revamped Froth is now nestled in Ascott Raffles Place Singapore. Just a stone’s throw away from Raffles Place MRT station, the 140-seater restaurant exudes a minimalist vibe and opts for the dichotomy of black and white as its colour scheme.

With a penchant for using unconventional culinary techniques, the chef  playfully imbues western classics with a local flair. The eclectic menu will feature both brand-new dishes as well as all-time favourites.

 Hot & Cold Foie Gras 

The  hot:  Irresistible  pan-seared  foie  gras is perched on toasted butter brioche with pomegranate  and truffle honey apple reduction. Then, savour the cold: Cut through the chilled foie gras to find a liquid centre of apple and kiwi puree. Crushed sable, crunchy celery and Granny Smith slaw add to its textures.

Lobster Jelly 

Chilled  lobster chunks are housed in a wobbly tomato jelly made from scratch. Marinated vine cherry tomatoes, edible flowers and cresses impart flavours to the dish as well. Finally, wasabi and ginger powder lend Japanese sensibilities, and recall the traditional maki. They are not stingy on the lobster chunks!

Five Spice Wagyu Patty Burger 

Think the traditional ngoh hiang, but with a wagyu twist.The patty is wrapped in crispy beancurd skin and then deep fried. Completing the towering burger are baby arugula, tomatoes and soft brioche burger buns.

SioBak Aglio

Homemade slow roasted tender pork belly with delightfully crisp crackling is the perfect combination with bak-gua inspired honey pork bacon. It’s served alongside with chilli linguine, which kicks up a notch in flavor throughout the entire dish.

Seafood Tom Yum Risotto

Seafood lovers must not miss this comforting mainstay. Grilled tiger prawns, flower clams and squid  all swim in a fragrant and velvety risotto that boasts spicy and tangy notes. 

Ponzu Soya Cod 

This features a cod fillet cooked using the sous vide technique. The fish is placed in a 45-degree-Celsius water bath for 50 minutes, and then paired with ponzu and sesame soya  glaze. The skin
is then charred to achieve a crispy crackling. Wasabi edamame puree, smoked mash, baby peaches and bok choy round out the dish. My favourite dish of the night!

French Toast Waffle 

These waffles are first half-cooked in the waffle iron, then coated with in-house  French  toast batter,  and  deep  fried to  perfection. Drizzled with condensed milk and topped off with cereal flakes and a scoop of gourmet ice-cream, this is no doubt the best way to cap off a wonderful dining experience at Froth. 

Taro Waffle

Who can resist such a good and fluffy waffle? The taro is thick yet not overly sweet!

No. 2 Finlayson Green
Ascott Raffles Place
Singapore 049247