Saturday, April 12, 2014

Fern & Kiwi

This post is way overdue. I had dinner at Fern & Kiwi with my polytechnic friends probably about two years ago, that IS a long time ago. The good thing is, I remember food very well, how it tasted on my tongue, it's all on record.

Singapore is Fern & Kiwi's first overseas outlet and we (I) welcome them with open arms. I don't have to fly all the way to New Zealand to have New Zealand food, that's one of the things I love about Singapore.

The waiter suggested that we get a few dishes and share because the portions are big, so we did.

This is 12 Hour Braised Lamb Shank. I have and will always have a weakness for lamb and mutton. I am sorry but I love to eat my own species. The fact that there are not that many places in Singapore that can make a good lamb shank makes me crave all the more for it. This is braised really well, the meat falls right off the bone without much effort and it was so tender. The mashed potatoes, however,  is anti-climax. They really should work on their mashed potatoes. 

This is Pork Spare Ribs - The Lone Star Classic. This was highly recommended by the waiter, but thought it was only just alright. I am no expert on ribs, so I shall just keep my comments to myself.

This is Green Lipped Muscles. I love the tangy tomato sauce that goes so well with the perfectly cooked (but not overcooked) mussels.

This is Rustic Hand Cut Potatoes with Truffle Oil. I don't remember much about this one, which means it probably is not much of a shocker since it didn't leave an impression on me.

This is Sea Salt & Pepper Squid. The squid is fried to a golden brown and it is delicious, but the sauce was a little too salty for my taste.

The service here is excellent. The lady who welcomed us into the restaurant was all smiles and friendly, and the waiter who attended to us gave good recommendations and attended to our every request with a smile. Now that is what I call service.

I have been meaning to dine there again, but my wallet and schedule has not made it possible so far.

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