The newly revamped Froth has now been relocated to Ascott Raffles Place Singapore from its former location at BIG hotel. Just a stone’s throw away from Raffles Place MRT station, Froth’s new spot in the financial district area still manages to conjure an arsenal of their signature dishes and Asian-infused dishes.
The new Froth now sits above a spiral staircase from lobby of the Ascott hotel, providing a slightly more private dining area as compared to its previous café-styled incarnation. The 140-seater restaurant seems like a more grown up version now clad with black and white elements, exuding a minimalistic vibe with a large seating space that’s perfect for private dining events.
Also located adjacent to the hotel’s reception at the lobby area is the Froth Bar, which is an extended bar area offering a cosy ambience with happy hours and beverage promotions. Many might miss it or mistake it as the hotel’s lobby lounge bar, but we definitely recommend pulling up a seat and savour in the bar’s classiest cocktails and bespoke beverages. Guests can also order their food here if they prefer a more intimate dining and change of pace from the restaurant located on level 2.
The menu now boasts a variety of newly-created dishes and had retained some of Froth’s all-time favourites which were popular with their customers. With a penchant for using unconventional culinary techniques, head chef Derrick Ow creatively invented several western dishes that’s infused with a local flair bursting with strong robust flavours.
We started the evening with one of Froth’s starters – the Hot & Cold Foie Gras ($23.90). It was certainly a culinary experience to match these two forms together – starting with the ‘hot’ side of things with the pan-seared foie gras on toasted butter brioche. We then savoured in the ‘cold’ foie gras, revealing in itself a liquid centre of apple and kiwi puree. Though the liquid centre didn’t flow out as smoothly as we hoped, the contrasting texture and flavours was certainly a unique experience altogether.
The Ponzu Soya Cod ($35.90) was next up on the menu, a firm cod fish cooked in a sous vide technique, then placed in a 45 degree water bath for 50 minutes. Paired with ponzu and sesame soya glaze, the meat was especially firm yet tender with a crispy skin crackling to chew on. Served with wasabi edamame puree, smoked mash, baby peaches and bok choy, this artfully plated dish was very enjoyable.
Now who can resist a creamy disposition of a plateful of risotto and seafood tom yum? So pleasing to the eyes, the al dente rice infused with a stock of spicy and tangy tom yum flavours certainly left us with the right impression of the familiar Asian tom yum fragrance. Served with fresh tiger prawns, flower clams and squid, the Seafood Tom Yum Risotto ($29.90) is a tantalizing dish that’s not to be missed.
Featuring our favourite dish for the evening, the Five Spice Wagyu Patty Burger ($34.90) is interestingly derived from our Singapore traditional Ngoh Hiang! A juicy five spice wagyu patty wrapped in a crispy beancurd skin is then sandwiched in between fluffy bread buns! The price for this dish falls slightly on the steeper side but definitely worth every cent!
As the name suggests, the SioBak Aglio sees the epitome of infusing Asian flavors into the usual Western dish. Tossed with the well-loved hawker dish of tender and chunky siobak atop of the al dente linguine, this is a perfectly executed dish. I especially love the crispy homemade honey bak kwa (bacon), which was sinfully addictive, matched with the roasted pork belly and layers of crispy crackling skin. This is also quite a spicy dish as the pasta is tossed in a fiery olive oil and garlic mixture, so definitely be warned for those who can’t take the spice and inform the staff when placing your order.
Known for their wondrous infusion of signature Taro waffles back when they were at BIG hotel, their latest culinary creation is the French Toast Waffle ($16.90). Just imagine deep fried waffles topped with huge chunks of fried banana batter (goreng pisang), such an ingenious creation. Drizzled with condensed milk and cereal flakes with a scoop of gourmet ice-cream, it was a sweet finale to our beautiful evening at Froth.
Ascott Raffles Place
No. 2 Finlayson Green Level 2
Singapore 049247 (Map)
Contact Number: +65 6336 1228
07:00am – 10:30am (Breakfast)
11:30am – 10:00pm (Lunch and Dinner)
* This was a media invite and is written in collaboration with Froth.
With lots of love,
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About the Author
A foodie at heart, Xue Wei’s passion for food and travel translates to her daily snippets of her affairs on her blog and Instagram. A quality that’s reflected in features like her ‘Best Matcha-places to go’ and ‘16 Must Eat Taiwan Food’ in collection, where she hunts out the best hits in all of the places she’s been to. When she isn’t chasing her love for food and adventure, she enjoys photography, travelling, volunteering and spending quality time with her family.