Sunrise Bistro & Bar

I was invited for a media food tasting event held at Sunrise Bistro & Bar.

Helmed by 41 year-old Executive Chef & Owner Vincent Teng with an impressive 22-year culinary experience, Sunrise Bistro & Bar specialises in serving casual French fare cooked with a contemporary twist and a fine blend of creativity peppered with Asian inspired flavours – the Sous Vide way.

Chef Vincent highlights, “I wish to present casual French fare at a more affordable price in a comfortable and casual ambience. Therefore, the quality of food you will find in Sunrise is as good as what you will experience in fine dining, but at a much more affordable price in a less intimidating environment.” – Website of Sunrise Bistro & Bar

Johor Kaki, VCLUXE and Makoeats at Sunrise Bistro & Bar Media Invite.

From left to right: Johor Kaki, VCLUXE and Makoeats at Sunrise Bistro & Bar.

Last Wednesday, MAKOEATSJOHORKAKI and VCLUXE joined me at the table.

Sunrise Bistro & Bar

VINCENT TENG, Chef Owner With 20 years of culinary experience under his belt, Chef Vincent was the Chef de Cuisine and owner of the award-winning restaurant, My Dining Room. He later moved on to become the Executive Chef of The Scarlet Hotel. In 2009, he opened Table 66 and subsequently Skyve Elementary Bistro & Bar in late 2011. Chef Vincent focuses on modern European cuisine and he is best known for his sous vide cooking, which he has been practising for more than 10 years.” – Info credit: http://www.slideshare.net/patlaw/uob-young-chefs-creation

Sunrise Bistro & Bar

Chef Vincent is very passionate about sous-vide cooking technique.
He is hopeful that busy Singaporeans will embrace sous-vide since food can be prepared in advance, kept in food grade plastics and chilled/frozen until the meal is required.
The vacuumed packages also do not take a lot of space in the fridge/freezer.
With sous-vide, everyone can have a wholesome meal without much fuss.

So what is sous-vide?

Sous-vide (/sˈvd/; French for “under vacuum”) is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although he used air as the heat transfer medium). It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method. The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture. Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.” – Wikipedia

Sunrise Bistro & Bar

Chef Teng showing us the restaurant’s food being kept at the optimum temperature in the sous-vide machine to prevent bacteria growth.

Sunrise Bistro & Bar

The sous-vide method is employed in many high end gourmet restaurants by chefs since its technique ensured that there wouldn’t be dry edges nor rare centers in the food. Chef Vincent said that because the juices and flavours do not escape, the cooked food naturally comes out flawlessly tender, moist and aromatic. Depending on the type of dishes served, Chef Vincent takes the necessary steps such as broiling, grilling or searing may be needed to give the food a crispy outer layer and a nice finishing look.

Orders started trickling in and Chef Vincent was kept busy so we turned our attention towards the bar which boasts a good collection of international cocktails and mocktails as well as Sunrise’s very own signatures.

Sunrise Bistro & Bar

Operations Manager Andy Aziz also holds the helm at the bar because of his extensive knowledge in the alcoholic beverages.
He can even customise your cocktails.
Tell him what you like, sweet, spicy, sour, mild, or even request a man’s drink!
He’s able to shake it up for you!

Sunrise Bistro & Bar

Tony had asked for something light and refreshing and was recommended this cocktail.
Martin The Martian – S$18.
sous vide infusion gin | apple liqueur | cucumber syrup | basil syrup | lime juice

Sunrise Bistro & Bar

Gotcha!
The photo above was just prep work, filled with ice to chill the cocktail glass.
Here comes Martin The Martian 🙂

Sunrise Bistro & Bar

Our cocktails were about to be served.
The tall hour glass drink in the middle was my cocktail.
Asian’s Slinger – S$20.
rum | triple sec | raspberry liqueur | d.o.m. | lime juice | pineapple juice | bitters | spicy mango syrup

Sunrise Bistro & Bar

Three Cocktails and one Mocktail for our party of 4.

Sunrise Bistro & Bar

Vanessa’s mocktail came in a jar!
Tropical Thunder – S$11.
pineapple juice | orange juice | fresh lime | guava syrup | mint leaves | basil leaves | soda

Sunrise Bistro & Bar

Mark wanted something strong and manly, hahaha… Andy had just the drink for him!
Gentleman’s Club – S$18.
whisky | rosso | salted caramel | coffee liqueur | cloves cinnamon | orange zest | soda | angostura bitters

Sunrise Bistro & Bar

A copious amount of thinly shaved luncheon meat crisps accompanied our pre-dinner drinks.
What a thoughtful host!
This will definitely go well with ice cold beer.
I think it should be one of the most sellable snacks for their al fresco sports bar.

Sunrise Bistro & Bar

Chef Vincent preparing our first course and you might already guess it – Soup!

Sunrise Bistro & Bar

Seafood Chowder Soup – S$12.
Creamy seafood soup with seasonal fresh seafood, and on this night, the fresh seafood we had in our soup bowl were squid, fish, prawn and mussel, topped with double cream and extra virgin olive oil.
The twist in this chowder was the tomato-base instead of the heavier milk/cream and flour based soup.
It was definitely lighter than a standard chowder. The subtle tang from the pomodoro was both refreshing and appetite-bossting.
I think it is safe for me to speak for all at the table that we were happy with this starter.

Sunrise Bistro & Bar

Seared Foie Gras – S$19.
Seared goose liver on brioche bread layered with mango, citrus jam and berry compote.

I had not read the menu and while Chef Vincent was explaining to us that foie gras cook sous-vide way retained better shape, texture and flavour, I was insolently eager to question if the foie gras was duck or goose liver but Chef Vincent beat me to it by answering before I asked. I’m ecstatic that Chef Teng is using goose liver even though it is costlier than duck. What’s the difference you ask? It’s ineffable! You have to taste it to understand the refined subtlety of this luxurious delicacy!

Sunrise Bistro & Bar

Sunrise “Fish & Chips” – S$26.
Crispy fried Red Snapper with lemon myrtle pepper served with mango salsa, tartare sauce and french fries.
While the presentation and portion were impressive, the fish was a letdown because we felt that the skin was not crunchy crisp enough.
There was some struggling when cutting from the skin side first.
Inside, the flesh was flaky and moist but it tasted a little bland for our palate.
Perhaps the light seasoning was intentional since there’s the salsa and tartare but I am not a fan of tartare and mango (you may already know from my previous posts, nada to mango and durian).

Sunrise Bistro & Bar

Cereal Crusted Cod Fish – S$28.
Baked Cod fish with cereal crust served with seasonal vegetables braised in sesame oil and ginger shoyu broth.

Sunrise Bistro & Bar

If the Fish & Chip we had earlier was a letdown, this main course quickly redeemed the fish dish.
The visual was appealing and the taste, superbly contrasting!
Crunchy crust with tender rich morsels of the cod’s flesh.
The sauce had a slight tart and sour which I believe was from the Japanese ponzu, a citrus based sauce.
There were a myriad of complimenting sauces yet within its textural complexity lies a refreshingly simple and clean tasting dish.

Sunrise Bistro & Bar

Asian Five Spice Duck Leg Confit – S$28.
Sous-vide 8 hours Duck Leg infused with 5 spice served with citrus salad and passionfruit sauce.
The skin was really crispy and the duck meat was moist. The hints of 5 spice was a subliminal after-taste and not in-your-face kind of overpowering marination which I appreciate.
This dish was a winner to Vanessa in terms of taste and portion.
“Two legs for S$28?!” Value for money, indeed!

Chef Vincent enjoyed preparing duck confit the sous vide way because it is healthier than the traditional way of cooking, covering the legs with gallons of duck fats. Okay, I exaggerated!

Sunrise Bistro & Bar

Marmite Canadian Pork Shoulder – S$26.
Sous-vide and grilled Pork Shoulder with Marmite marinade served with seasonal vegetables.

With the exception of beef, I like all my meats including fowls, to be cooked till its centres are opaque. In fact, I especially like my pork dishes to be thoroughly cooked and re-cooked if possible. Ya, kill the hog a 100 times over and I’m not joking! You can say I am “kiasu” but being an ex-OCD (okay, I still am with certain issues), I am very afraid of contracting trichiniasis, also called trichinellosis or trichinosis, which is a disease that people can get by eating raw or undercooked meat from animals infected with the microscopic parasite, Trichinella. Pork is particularly susceptible to hookworm (roundworm) infection. Ironically, pork is my favourite meat! I guess it is the forbidden fruit theory 🙂

Sunrise Bistro & Bar

Chef Vincent assured me that his pork is 100% cooked even though it looked pink.
I could tell it was because we could actually cut the meat with the fork.
The inside did looked a tad parched, which I gladly accept as the consequence of a thoroughly cooked dish. Although the meat was on the dry side, it was satirically tender and not stringy at all.
In retrospect, that anhydrous-looking piece of meat IS the natural outcome of any pork dishes I have made or tasted.
I wish there were more sauce on the plate (or side) to help moisturise the meat and give a better over all mouthfeel. But then again, I’m a Bovril not Marmite girl. Can I have a different sauce?

Sunrise Bistro & Bar

BBQ Short Ribs – S$32.
24 hour sous vide till tender and roast with homemade BBQ sauce and serve with seasonal vegetables.

Sunrise Bistro & Bar

This was an amazing piece of rib I have had.
Don’t be fooled by the “raw” colour of the meat. Judge cooked meats by its fats’ colour. Cloudy white means thoroughly cooked.
The fat marbling was simply gorgeous! Every mastication of the succulent morsel was oozing with subtle butter/ghee aroma yet there was no oily mouthfeel.

Chef Vincent said this piece of short rib was thoroughly cooked through. “Cut it and let it settle for a minute or two”, he advised. The colour of the meat will turn from dull to bright as if they were prepared medium-rare doneness. That’s the magic of sous-vide!

Mark recounted on his Facebook wall the next day:

Had a nice time catching up with some friends last night. There are hits and misses from some of the dishes I had tried and my favourite would be the 24 hour Sous Vide BBQ Beef Short Ribs. It has an amazing texture and taste. I would go back again for this dish. Yum!

Sunrise Bistro & Bar

Tiramisu Semi Freddo – S$12.
This special preparation by Chef Vincent Teng is composed of semi frozen mascarpone cheese on a layer of jelly sponge (crumbled ladies fingers soaked in coffee liqueur and bound by gelatine) served with Milo crunch and tuile biscuit. The thin layer on top of the frozen cheese is sugar wafer.

Sunrise Bistro & Bar

Salted Egg Yolk Custard Molten Chocolate Cake – S$14.
Warm chocolate cake with melting salted egg yolk custard in the centre served with vanilla ice cream.

Sunrise Bistro & Bar

Doesn’t the melting Salted Egg Yolk Custard look like glowing lava of an erupting volcano?

Sunrise Bistro & Bar

Charlie Brown – S$18.
vodka | bailey’s | hazelnut liqueur | peanut butter | fresh cream | honey

The Tiramisu Semi Freddo was a creative modification. The frozen mascarpone worked and was readily accepted with open arms but I did not like the jellied sponge. I preferred to have a cake cake so that I could indulge in the coffee liqueur more inimitably but that’s just me.

I love Chocolate Cake and Salted Egg Yolk but not necessarily together. Don’t get me wrong. Sunrise Bistro & Bar’s moderately dense chocolate cake had strong, deep bittersweet chocolatey flavour. I liked it very much. The salted egg yolk custard instantly reminded me of *Liu Sar Bao’s (流沙包) filling. The taste of the custard was delectably savoury. I experienced two texture in this filling 1) silky smoothness from the custard and 2) natural grittiness from the mashed salted egg yolk. The amount of sweet/savoury ratio was perfect, too! However, I am not totally convinced that Mr. Molten should marry Miss Liu. Perhaps, some persuasion might work the next time round. I know there’s lots of rave reviews on this dessert and I agree that it is – separately. Right now, the Salted Egg Yolk Custard Molten Chocolate Cake is “an acquired taste” option for me. I would like to try it again to understand why I oppose to the marriage of these two food items which I love. Perhaps, both of them have strong characteristics so much so that they clash. “一山不容二虎” meaning “one mountain cannot have two tigers”, you know?

Charlie Brown was a dessert cocktail served at the end of our meal. It was so named because it has “Peanuts” in it. Speaking of which a computer-animated feature film based on the strip, The Peanuts Movie, will be released on November 6, 2015 (USA). You bet I will be watching when it comes to Singapore. For now, I shall stick with after dinner macchiato, and a port or sherry would be lovely to end the night.

The food I relished the most during this tasting were the seafood chowder soup, the seared foie gras, the cereal crusted cod fish, the Asian 5-spice duck confit and last but absolutely not least, the 24 hrs sous-vide short ribs!

Would I go back as a paying customer? Yes! And for many good reasons listed below not in order of preference:
Attentive and courteous service.
Casual smart ambience and it is located by the sea (air-conditioned and al fresco dining).
Good selections of booze.
Quality food at affordable prices.
The Operations Manager is charismatically engaging and accepts constructive feedback. That is very important for me since he fronts and acts as the restaurant’s ambassador.
The Owner Chef is very genial and passionate about his craft. That is also very important for me because I know I would be well fed not just by good food but with good intentions. Food for the mind, the body and perhaps, the soul, too!

Popular dishes from online reviews are: Duck Leg Confit, Prawn Aglio Olio, Thai Style Prawn Salad, Korean Chicken Wings and Salted Egg Yolk Custard Molten Chocolate Cake.

Sunrise Bistro & Bar
Address: 902 East Coast Park.
Block B, Unit #01-05,
Singapore 449874.

It is located in the Big Splash vicinity.

Tel: (+65) 6440 9090.

Operating hours:
Mon – Thu: 11.30am – 1am
Fri: 11.30am – 2am
Sat & Eve of Public Holiday: 9am – 2am
Sun & Public Holiday: 9am – 1am

Special Promotions:
Set Lunch @ $15++ or $21++
Weekdays only from 11.30am – 3pm

Happy Hour 1 for 1 from 4pm – 8pm

View Sunrise Bistro & Bar Menu here: http://sunrisebistrobar.com/#menu

View more food, lifestyle and fashion photos on Instagram by clicking on the respective names:
SUNRISEBISTROBAR
MAKOEATS
JOHORKAKI
VCLUXE

See what Liu Sar Bao’s filling look like here:
TASTE PARADISE 味之楼 @ ION
VICTOR’S KITCHEN – GOLDEN EGG YOLK LAVA BUN 黄金流沙包
LIU SAR BUN @ BARCOOK BAKERY

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