BITES
Come Hungry,
Leave Happy
That’s Spuds & Aprons’
promise to you and your
family, and we certainly
left the place after the
meal in high spirits.
Check out this new go-to
family dining destination
before everyone else
knows about it!
“Come hungry!” I was told. So, when I
headed down (or up) to the top of Mount
Faber, where Spuds & Aprons is at, my
tummy was already throwing a tantrum
due to the lack of breakfast. The first
thing that strikes you about the new
restaurant is the breath-taking scenic
view of Singapore, and the wind gently
caressing your face.
Being at the top of Mount Faber, one of
the highest peaks in Singapore, gives
you the luxury of almost-constant
breeze and quiet sanctuary, a welcome
respite from smoggy, urban Singapore.
And the menu, western dishes with
an Asian twist, draws you in with its
colourful child-like palette and
enticing descriptions.
Before it was Spuds & Aprons,
the space formerly housed two
fine dining destinations named
Sapphire and Black Opal.
The two restaurants were
revamped and turned into a
family-friendly establishment,
complete with colourful chairs
and a relaxed dress code.
When I was there, I saw two topless
young boys horsing around with each
other while their parents sat a few
feet away, enjoying a cocktail and the
languid afternoon breeze.
However, the biggest draw of Spuds
& Aprons is undoubtedly the food, all
of which were conceived by renowned
Chef Derrick Ang. The warm and
friendly manager implored me to try
the Wicked Fries, a serving of humble
fried spuds liberally coated in the
restaurant’s signature secret gravy and
dollops of cheesy goodness.
I’m always suspicious of the words
“secret” and “sauce” when they’re
put together since many eating places
use these to draw the crowd in, only to
leave them hanging. But, when I dipped
the potato into the warm, luscious gravy
and inhaled the aroma, I knew it was
the real deal. Rich, aromatic yet light
on the palate, the Wicked Fries was a
fantastic appetiser and I only hoped it
would get better from then on.
Spuds & Aprons didn’t disappoint. The
Japanese-influenced Tobiko Crusted
Cod Fillet was a harmonious dance
on the taste buds. The cod, such
a tricky fish to cook, was expertly
pan-grilled and placed on the plate
before being spread with a generous
serving of Tobiko with mayonnaise.
Complementing this combination was a
bowl of cha soba, which might rock you
at first.
Don’t be alarmed. The pairing sings all
the right tunes – the fishy taste of the
cod soothed by the nutty buckwheat
flavour of the noodles and aged Ponzu
sauce.
Another highlight was the Grilled Char
Siew Lamb Rack, a simple enough
dish to prepare yet so difficult to
perfect. A minute too long and the
lamb becomes a chore to chew; a
minute too short and the lamb will be
a touch undercooked. The lamb that
came to my table was moist, tender
and delicious, the mark of a chef who
has been working long enough to know
when lambs have to be taken off the
grill.
Spuds & Aprons was conceived in
the spirit of family-friendly fun and in
keeping with the theme, the servers (if
you’re lucky) will put on aprons with
catchy captions at different times of
the day to indicate the promotion going
on at that very moment.
“Life is uncertain. Eat dessert first.”
“Dude with the food.”
“My doctor says I need glasses.”
Win
Spud a S$30
s
dinin & Aprons
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Who can resist such cheeky overtures
to eat and drink even more? I knew I
couldn’t, which probably explains
why I left Spuds & Aprons not only
very full but very happy as well.
Spuds & Aprons | +65 6377 9688
www.mountfaber.com.sg
109 Mount Faber Road, Level 2,
Singapore 099203
Atmosphere relaxed, laidback and
stunning views of Singapore
Recommended wicked fries & gravy;
tobiko crusted cod fillet; grilled char
siew lamb rack; chilli crab in a tux; jar
of happiness
Price ranging from S$10 to S$30 for
each dish depending on your choice of
protein
Opening times Sunday to Wednesday,
9 am to 11 pm; Thursday, 9 am to 12.30
am; Friday, Saturday and eves of public
holidays, 9 am to 2 am
Reservations are highly recommended.
The restaurant is working out credit
card promotions with different banks,
so do ask your server what’s on offer.
32
Family & Life • Nov 2013