Unleash your inner caveman at Fyr
Fyr is a meat lovers’ haven with delectable cuts such as the Tomahawk, all cooked in a Josper charcoal oven
A feast fit for the meat-loving caveman in you.
Lest you think I made the restaurant’s name up off the top of my head, Fyr Cycene Ond Drinc (Fyr) is actually old English for “Fire Kitchen and Drink”.
A Fiery Tribute
Tongue-in-cheek wall murals depict the mythical origins of fire.
Also read: Live the high life – LeVeL33 unveils new dinner menu
Once my dining companions and I got past the novelty of trying to pronounce the restaurant’s name, it all made sense to us — the fire-related references were everywhere. The walls of Fyr were painted with tongue-in-cheek murals that depicted the origins of fire, with cartoon cavemen delighted at the first spark of flame.
Like the cavemen, our ravenous appetites were fanned by the modern European cuisine served — each dish flavourful with Southeast Asian spices. What makes Fyr’s menu special is that all its dishes are cooked in the Josper charcoal oven, which is apparently the Ferrari of grills.
Fired with lychee wood, the premium meat cuts were rendered tender and smoky with a hint of sweetness.
Delightful New Dishes
We sampled the new items on the menu and our course began with the delightful small plates of Blue Mussels ($15) and Chilean Sea Bass ($18). The flesh of the sea bass was firm, yet came apart fairly easily with a few prods of my fork. Its fresh and mild flavour brought out the flavours of the accompanying prosciutto ham, squid and local fruit salsa.
Next, the highly-anticipated grilled meats made their grand entrance. The DeRaza Iberico Pork Chop 280g ($36) was juicy and had a caramelised skin. It was tasty enough to be savoured without any accompanying sauces.
Also read: This time it’s forever: Goodbye to Fish & Co Glasshouse
As a fan of spicy rendang, I thoroughly enjoyed the Braised Beef Short Ribs ($42). The beef fell off the bone easily and, coated with the chef’s homemade rendang glaze, was full of aromatic flavours.
Awake Your Inner Caveman
The Cape Bryon 200-Day Grass-Fed Angus Tomahawk 1kg was the star of our meal.
The star of our meal had to be the decadent sharing plates, all pieced together with premium ingredients. Even with our bellies rather satiated by then, we gamely conquered the Cape Bryon 200-Day Grass-Fed Angus Tomahawk 1kg ($108) and the Whole Maine Lobster, Five Spice Whole Chicken & Lamb Saddle ($88). The former is a hefty piece of meat that weighs four times that of an average cut. Cooked bone-in, the meat was succulent with just the right amount of marbling.
Taking a break from the hearty meats, we sampled the Whole Maine Lobster ($42). Grilled with turmeric oil and laksa leaves béarnaise, it was a tad too rich for my liking, with the seasoning overwhelming the crustacean’s natural sweetness.
Also read: Verre: Pair your dinner with wine from just $10
End off your meal with the indulgent Valrhona Triple Chocolate Mousse
At the end, the desserts of Valrhona Triple Chocolate Mousse ($12) and Grilled Lady Finger Banana with Coconut Ice Cream ($10) were indulgent but I didn’t find them to be spectacular.
On the whole, grilled meat is Fyr’s forte. Its wide variety of meat cuts ranging from Tomahawk to Porterhouse to Onglet and more are sure to delight the caveman in anyone.
Fyr Cycene Ond Drinc, 19 Boon Tat St, Singapore 069619, Tel: 6221 3703
By Samantha Francis for Weekender Singapore
