Small plates, BIG difference
The recently opened 5th Quarter brands itself as a "contemporary grill with a strong focus on meat curing".
But to me, it's an exciting place for interesting small plates.
Executive chef Drew Nocente from Australia has a menu that features cuts from all parts of an animal, with elements of smoking, curing and pickling.
So far, the food is not outrageous but I hope as the kitchen matures, we see and taste more risky choices.
I was also taken up with 5th Quarter's decor - it's red, dark and sexy. And the restaurant's location is brimming with vitality and colour.
All this really contributes to a great dining experience.
Pork Tail
My favourite dish is the pork tail ($12), which is like eating a gigantic piece of pork lard. When I returned, it was exactly how I remembered it. the lemon sauce cuts the grease, so don’t worry about being overwhelmed.
Salt ‘N’ pepper Tripe
The salt ‘N’ pepper tripe ($10) is everything I love: Crispy and salty. When I returned unannounced, it was more peppery than salty though.
BEEF TONGUE
I also recommend the beef tongue ($12), which was cooked sous vide till tender, with a delicate wasabi oil mayonnaise.
CARABINERO PRAWN
The lightly grilled Carabinero prawn ($25) is tasty but compared with the many other exciting dishes 5th Quarter offers, it seems humdrum.
LAMB SHOULDER
The lamb shoulder ($10) from the lunch menu is gorgeous — tender and intensely flavoured, with an amazing black mash. It’s a must-try.
WHAT: 5th Quarter
WHERE: 39, Syed Alwi road
WHEN: Noon to 2.30pm; 6.30pm to 10.30pm, daily
CALL: 6291-1936
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