Humpback Singapore is a relatively new restaurant that opened at the end of 2015. It is located in 20 Bukit Pasoh Road, taking over the space formerly opened by the Clan restaurant. It shares the same building with sister outlets – Gibson (cocktail bar) and Flagship (whiskey bar). Humpback used to only open for dinner, but in 2016, it decided to open for brunch on Sundays. We stopped by recently to try out Humpback Singapore’s new brunch menu.

Humpback Singapore’s website announces itself as “Your great neighbourhood seafood restaurant”, which explains the choice of name. The seafood theme is evident in the baskets of raw oysters on display on the bar counter as well as the  many seafood related items in the menu.

The oysters seemed reasonably priced at around $2 to $3 each.  We were however not in the mood for raw seafood in the  morning so we decided to order a random cooked food selection from the brunch menu of Humpback instead. Here are the food and drinks menu plus a checklist by which patrons can customise their Bloody Mary cocktail.

Our Sunday brunch started with kale ($14) and devilled eggs ($6). The bowl of kale looked very substantial but it was a light dish. The kale leaves were lightly Fried till slightly crisp and garnished with buttermilk and pear slices. A light and pleasant start to the meal.

We learnt a new term that day – “devilled eggs”.   According to wikipedia, they are hard boiled eggs “de-shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients”.  In Humpback, the egg yolks were mixed with fish mousse and topped with ikura roe.  The result was very good, both terms of looks and taste.

Sunday brunch would not be complete without egg dishes, so we had two more.  The fried egg ($14 for a small portion) was not the kind of fried egg that we expected. It was a soft-boiled egg with runny yolk that had a lightly fried outer layer.  It sits on a bed of octopus bits and orzo.  The latter (another new word for today) means a type of pasta shaped like large grains of rice.  The overall result was very good.

Since we did not try the raw oysters, we did the next best thing by ordering the oyster omelette ($18).  Was this the Western version of or luak? No, it was quite different. The five oysters were individually fried till they form cocoons of their own and  then added to the omelette. The whole thing was topped with crispy bacon. The overall taste was good but the oysters were not deployed in the way we had expected.

We had three main courses – the buttermilk fried chicken ($10 for small portion), the fish and chips ($14 for small portion) and pork ribs ($14 for small portion).  Both the deep-fried items were good, but the fish deserves special mention for being very fresh and having good texture. A candidate for best fish and chips in Singapore.

The pork ribs were cooked till the meat was falling of the bones.  For a small portion, the quantity of meat in the dish was generous.

We ended the meal on a sweet note with one dessert item – French toast with cognac and fruits ($10). It was a good dessert but failed on one point – there was no cognac taste!

Coffee ($6 each) was free flow and quite good. The Mueller German riesling ($50 for half bottle) was simple and refreshing. Various wines were available in half bottles, which we think is a good thing. The $65 corkage fee (which effectively is a message that BYO is not welcome) is not.

Good food, nice people and easy parking along Bukit Pasoh combine to make Sunday morning  brunch at Humpback Singapore a pleasant outing.

Ratings:
Food: 4
Service: 4
Value: 3
Atmosphere: 4
Overall Rating: 4 TOPs  

Humpback
20 Bukit Pasoh Rd
Singapore 089834

Tel : Operational Hours Call/SMS +65 9772 9896
24-hour reservation line +65 6750 4461

Opening Hours:
Mon-Sat: 5:00 pm – 12:00 am
Sun : 11:00 am – 3:00 pm

Nearby Stations: Outram Park (Exit H)

www.humpback.sg

The Ordinary Patrons
a Singapore food blog by ordinary people looking for places to eat

The post Humpback Singapore restaurant’s new 2016 brunch menu appeared first on The Ordinary Patrons.