[Review] 67 Restaurant: Modern European Cuisine with Unique Fusion Twists
Nestled in the Outram Park/ Tanjong Pagar enclave is newly-opened modern European dining establishment, 6ixty 7even Restaurant & Bar (67 Restaurant). A two-storey restaurant, Level 1 showcases their bar and open kitchen, while Level 2 takes on a classier feel with whiskey shelves and lush sofas.
Helmed by Chef Ramesh with many years of global experience including at a Michelin-starred restaurant, the culinary team relishes in adding unique fusion twists to typical dishes, taking pride in continuously improving their existing offerings and creating new ones.
We took the open-counter seats at Level 1 to watch the chefs in action, and tried various signature and new dishes, most of which were well-executed.
1) Bar Bites
67 Restaurant offers a wide selection of bar bites for diners to pair along with their drinks.
Our favourite was clearly the Szechuan “Ma La” Chicken Karaage (S$15) with various spices and peppercorn. While I initially approached the dish with some trepidation (I have low tolerance for chilli/ spices), I actually enjoyed the mild kick that came with every bite. It was highly addictive!
Looking for comfort food? The Truffle Fries with Gruyere Cheese and Truffle Aioli (S$15) would be your answer, and we particularly liked the Swiss cheese toppings. We also had the Grilled Chicken Tikka with Cucumber Raita (S$14) served with a mint sauce that included Japanese cucumber bits.
2) Appetisers
We enjoyed the Jamon Iberico with Rockmelon Compression (S$17) with rocket and semi dried vine cherry tomatoes. To guarantee the most intense flavours, the rockmelon was first compressed in a vacuum pack. The fruit, with tinges of pleasant elderflower sweetness, offered the perfect contrast with the savoury Spanish ham.
If you are looking for something with more Asian influences, try the Chilled Truffle Angel Hair Pasta (S$20) with sakura ebi (prawns), kombu (seaweed) and a generous amount of avruga caviar. The dried prawns reminded me of hae bee hiam, and I wondered how it would taste if these dried sambal prawns were added instead.
3) Signature 67 Foie Gras
The Pressed Terrine of Foie Gras with Caramelised Hazelnut Toppings (S$26) came served with a fluffy truffle brioche and some mildly-sweet morello cherry compote at the side. Richly indulgent, it was a perfect dish for sharing.
4) Main Courses
Whether or not you are vegetarian, we highly recommend the Truffle Forest Mushroom Risotto with Crispy Rice (S$28).
To be honest, we didn't have much expectations for this dish. After all, how different can a risotto be? But the in-house mushroom stock added a depth of flavour, and the parmigiano shavings and truffle oil gave it an oomph-factor. We particularly liked how the crispy rice offered a unique textural contrast to the dish. Overall, we could say that it was even better than what some Italian restaurants serve. This dish certainly stole the show that evening.
We enjoyed the crispy exterior of the Roulade of Farm Chicken (S$28), and the chicken turned out to be moist and tender. The mizuna tomato and pumpkin puree were wonderful complements to the dish.
5) Dessert
The 67 Chocolate Dome (S$17) is the restaurant's signature dessert made up of a chocolate hazelnut mousse and topped with a raspberry sorbet. Within the specially curated dark chocolate soil were some popping candies and the burst of candy flavours almost brought us back to our childhood days. How fun!
Overall
Overall, most dishes were well-executed and you could see the effort the culinary team had taken to infuse some unique character into quintessential dishes.
Our top three picks are the Szechuan “Ma La” Chicken Karaage, Pressed Terrine of Foie Gras with Caramelised Hazelnut Toppings and Truffle Forest Mushroom Risotto with Crispy Rice!
6ixty 7even Restaurant & Bar (67 Restaurant)
67 Neil Rd, Singapore 088898
Mon to Sat, 3 to 10.30pm
Website: https://6ixty7even.com.sg
