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
So what is sous-vide?
“Sous-vide (/suːˈviːd/; 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
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.
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!
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!
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 🙂
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!
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,
It is located in the Big Splash vicinity.
Tel: (+65) 6440 9090.
Mon – Thu: 11.30am – 1am
Fri: 11.30am – 2am
Sat & Eve of Public Holiday: 9am – 2am
Sun & Public Holiday: 9am – 1am
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