Potato Head Folk has opened in Keong Saik Road in Singapore in early June. Owned by PTT Family, which also runs Potato Head Beach Club in Bali and the Potato Head and Potato Head Garage restaurants in Jakarta, Potato Head Folk is the first venture outside Indonesia.
There are four venues in one building featuring restaurants and bars to suit different occasion, mood and time of day. Potato Head Folk has an intimate feel of a private home.
Level One
Depicting the kitchen, level one houses a dynamic burger restaurant known as Three Buns. Enjoy entirely homemade mouth-watering burgers, sides, sodas and cocktails. Available for takeaway only. Chef Adam Penny has been brought in from London specifically to create the secret burger recipe. Chef Adam was previously behind the success of London’s Patty & Bun, renowned for its finest burgers in London.
Three Buns’ burgers are named after iconic songs from hip-hop culture. The Baby Huey, named after 60s soul singer James Ramey from Baby Huey & The Babysitters, is a prime 150g beef patty with cheese, lettuce, house-made Notorious T.O.M. Sauce, pickles and spiced mayo.
Chef Adam’s dessert pots from his own company Pots & Co are also served featuring two flavours for now such as rich chocolate and zesty lemon.
World-renowned mixologist Dre Masso has added his international expertise into the drinks list at Three Buns. House-made natural sodas, sherbet lemonade and ginger beer, craft bottled cocktails and frozen coladas, premium spirits and a short wine list will be available.
Average spend per person for a cocktail and burger and fries is between S$30 and S$45. There is no service charge.
Level Two
Depicting a living room, here you will find Three Buns Restaurant, a relaxed restaurant offering table service. The restaurant has been decorated and designed in collaboration with renowned Austrlian artist David Bromley. Many artisanal pieces found here and throughout Potato Head Folk are original designs, handmade in Bali. Three Buns’ full menu is available with table service alongside coffees and pastries during the day.
Three Buns Restaurant will host performances, exhibitions and interactions featuring Singaporean talents as well as invited artistes from overseas. Average cost for a cocktail and burger and fries is S$45+ with service charge.
We visited Three Buns for lunch on 10 June 2014 at 1.15pm and it was full house. Three of us decided to give this new burger joint a try. Each of us ordered a burger which were portioned just right for us folks with small appetites.
Burgers:
- Baby Huey (Prime 150g beef patty, cheese, lettuce, ‘Notorious T.O.M. Sauce, pickles and spiced mayo) – S$20
- Rambo (Superior 150g lamb patty, feta, green chilli, aubergine pickle and cumin aioli) – S$25
- Honky Tonk (Buttermilk fried chicken, coleslaw, lettuce, ‘Big Poppa Hot Sauce’ and den miso mayo) – S$19
Drinks:
- Queen La Tea-Fah (Tiro’s vodka, Lady Grey tea syrup, berry reduction, apple, rhubarb bitters and lemon) – S$18
- Bare Roots Cola (Cola made from lavender, coriander seed, vanilla, cinnamon, nutmeg, star anise, ginger and citrus) – S$7
- Sherbie Hancock (Zingy sherbert lemonade with orange, lemon and grapefruit) – S$7
- Two cups of coffee – S$12
Desserts:
We tried out the two items on the dessert menu priced at S$6 each.
- Rich Chocolate – Deliciously rich
- Zesty Lemon – May be too sour for some but definitely a wake me up. We couldn’t finish this.
The three of us enjoyed the meal and our meal came out to S$141.24. Perhaps it was the Bromley art in Three Buns that brought me back great memories of my childhood as well as the great company that made this meal memorable.
Level Three
Here is the private studio of a home featuring Studio 1939, a drinking den. This intimate bar is a glamarous reinterpretation of an artist’s studio inspired by Bromley’s own Melbourne studio. This floor showcases a selection of modern art selected by Bromley, juxtaposed with traditional Chinese heritage pieces. Original walls are exposed int heir raw form and the room is dressed with ornate objects and vintage furniture sourced from around the world.
The menu here will change regularly. Freshly made syrups and the highest grade spirits are used for classic and special creations by Dre Masso and his team. The bar is open from 5pm till 1am and only entry by reservations will be allowed. Average spend per person is expected to be S$50 for Studio 1939 and at level four.
Level Four
Here the rooftop garden presents a stylish, tranquil and lush bohemian oasis taking inspiration from Tiki cocktail culture. This open air bar offers stunning views as well as Dre Masso cocktails and barbeque dishes. Drinks will be served in wooden bamboo and coconut cups from Bali. This space will also host regular diners under the stars featuring guest chefs.
The rooftop garden is not ready yet when we visited on 10 June 2014.
Article updated on 11 June 2014
