Bridge -- Restaurant & Bar in Seah Street

A couple of weeks ago, I was invited by fellow blogger E for a nice dinner tasting at Bridge. The direction to the restaurant was pretty simple -- it's along Seah street, behind Raffles Hotel. That was easy!

As much as I love hole in the wall cafes in far-flung a.k.a. unexpected places, I do appreciate those that are strategically located right in the city. This area is accessible by foot whether you're coming from the City Hall district, Bugis or if you just love to walk... even from Clarke Quay. This is one reason why I thought the restaurant's name meant that it was the "bridge" in between the North Bridge Road and the South Bridge Road. Oh silly me!

Apparently, Bridge is a restaurant that bridges the gap between fine-dining and the bistro scene. Now that makes a lot of sense! It's known for its extensive brunch and for our dinner that evening, we had a preview of the delicious dinner repertoire that they offer as well.

Dinner began with a plate of Heirloom Tomato Mozzarella (S$16). Think deconstructed caprese salad made more colorful. Making use of eight different types of tomatoes, it's a refreshing salad mixed with mozzarella cheese, tomato powder, olive powder and kalamata (olive) emulsion. As I ate this, I kept on thinking that this is definitely something that Paul will love. Admittedly though, I was never a tomato fan so it's not one that I would probably order again.



Moving on, we had our second appetizer -- Foie Gras (S$18). I tell you, there's really something about this gourmet duck liver. Every time it's on the menu, people gets giddy by just reading it and as it gets served in front of you, there goes your heart beat jumping like crazy and your breath getting shorter and shorter by the second. Take note, you haven't had your first bite yet. That would be the cue for the fireworks to start and music to come alive. Okay, I'm getting overly dramatic here but I really love foie gras and Bridge's version was one of the best that I've tasted so far.

It's the combination of sweet candied hazelnut, acidic balsamic reduction and the very savory foie gras. Not only was it a mix of flavors, you also get all sorts of textures in one bite. Oh, this must be heaven.

For our mains, we had:

Blue Cod  (S$29)
A generous cut of New Zealand blue cod fish that melts in your mouth served with spinach, cabbage and yuzu bouillon. I really love how the chef is so creative with his sauces. This was really yummy!

Truffle Chicken (S$26)
I have to admit that when I read that we're having chicken breast for our mains, my mind went *ho-hum*. I love chicken but it's not the type of meat that excites me anymore. I was impressed at how tender the organic-fed chicken breast was and it went so well with the Earl Grey barley and eryngii mushrooms. Just a note that the barley has an acquired taste which non-tea lovers might not appreciate.

Boston Lobster (S$48)
One whole lobster for dinner? WOW! This was the dish that I was looking forward to all evening. I was curious as to how the lobster would be served. Bridge didn't disappoint! Look at the chunky lobster meat together with kombu couscous, squid and some squid ink foam too. This was a winner and note that the size in the photo was just the tasting portion so expect a bigger one that can be shared by two.

I can't imagine we had 3 main courses in one night! What made it even more surprising is that we all managed to clean out all plates dish after dish.

To end our meal, we had the Deconstructed Cheesecake (S$14). Look at this beauty! It's a mix of homemade raspberry jam, passion fruit puree, parfait and lemon cream cheese foam. I love the graham sprinkles and the fruity "bobba" that bursts and spritzes the juice out.

It was a good dinner at Bridge with majority of the dishes were quite delightful. I can't wait to go back, this time with Paul, as I'm sure he will enjoy all these yummy fine dining dishes at such reasonable prices.

Bridge is located at 31 Seah Street, Signapore 188387. Closest MRT stations would be Bugis or City Hall. For reservations, call them at 6333-4453.