“These new dishes are inviograting additions that not only tantalise the taste buds but also evoke feelings of nostaliga and bring back past memories, and I can’t wait for our guests to share in this new culinary journey with us.”
Chef Nixon Low, Director of Culinary and Beverage Operations, The Robertson House
Within a year of its launch in October 2023, Entrepöt’s Director of Culinary and Beverage Operations, Chef Nixon Low, and his team have unveiled a second version of the dinner menu at The Robertson House’s sole dining establishment. This new menu retains some of the original favourites while introducing new dishes designed to evoke memories with more intense flavours.
The new menu features deeply personal dishes to Chef Nixon, reflecting his culinary journey from childhood. Grounded in his cultural heritage and experience, the menu reinforces Entrepöt’s commitment to offering Anglo-Asian cuisine.
Some dishes have been reinvented to be playful and interactive, and The Chicken Drunken (S$22) is one of them. This dish features a poached chicken roulade accompanied by goji berry marmalade, and it’s enjoyed after toasting with a shot of savoury drunken chicken liquor, which took us by surprise.
The Vietnamese Style Crispy Rice Paper (S$24) is a reimagined Vietnamese Fresh Spring Roll with a twist. It makes a great snack or starter. Help yourself to the Tiger Prawns with Rice Vermicelli Salad mixed with pomelo. Put that on the crispy rice cracker and add as many fresh herbs as you like and dip into the peanut sauce.
Meat dishes such as the Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop (S$48) or the “Itek Sio” Tamarind Braised Cherry Valley Duck (S$54) served with baked banana shallots were appetising. The former is an ode to vinegar and malt sugar. The Kurobuta pork is cooked and fried to a nice crisp then glazed with a concoction of vinegar and malt sugar. Cocoa nibs and crispy pork crackling complete the dish.
Chef’s Joo Chiat Charcoal Grilled Seasonal Whole Fish (S$48) is stuffed with herbs like lemon grass and served with raw papaya and wing bean salad, toasted glutinous rice and “Nam Chim Jaew” Thai chilli sauce on the side.
The Hong Zao Rice Cakes with Eryngli Mushrooms (S$28) is something prepared by Chef Nixon’s dad for his mum during her confinment as a form of nourishment for her. This dish reminds him of the happy celebrations and good memories of the birth of his two younger siblings. It also connects him closely with his parents. Instead of chicken, Chef Nixon uses Teochew rice cakes and mushrooms too provide a meatless take on the traditional dish.
An off menu item is the fragrant steam coconut rice with a generous servings of serundeng, a fried spiced grated coconut condment. This goes so well with the dishes but you’ll have to pre-order this when you make reservations.
A new dessert added in this Peanut Butter and Chocolate (S$17). Order this peanut butter chocolate mousse and chocolate genoise chocolate sponge to share.
“Growing up, I was not a fan of peanut butter until quite late in to my teenage years. As the years passed, I’ve grown to appreciate it as an ingredient and started to use it in my cooking more. It is a versatile ingredient for sauces and purees, and it definitely stands out in our dessert in this new menu,” shared Chef Nixon.
Entrepôt at The Robertson House
Address 1 Unity St, Singapore 237983
Whatsapp +65 8380 1689
Web https://www.discoverasr.com/sites/entrepot/index.html
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Operating Hours Monday to Friday 6.30am to 10.30am, 12pn – 3pm, 5.30pm – 10.30pm
Reservations Chope
