Avenue 87

Modern cuisine's road map is frequently dotted with unusual views and unexpected detours. Chefs Alex Phan and Glen Tay of Avenue 87, on the other hand, are taking things on a different path As the pals take a trip down memory lane at their recently launched mod-Asian restaurant.

Sambal stingray is also given a makeover by the chefs' imaginative hands. The preferred meat is octopus tentacle, which is blanched in a stock flavored with thyme, bay leaf, and onion before being smeared with delectable sambal created from Glenn's mother's recipe. A sprinkling of confit egg yolk tempers the heat and links the side of bean sprouts and Chinese spinach together. Another hawker creation that gets a stylish makeover is fish soup. Locally obtained Ah Hua Kelong sea bass swims in a delicious anchovy soup. It's then fortified with homemade anchovy buttermilk sauce and topped with slices of compressed bitter gourd, semi-dried cherry tomatoes, egg floss, and fried julienned ginger for a cozy, belly-warming soup that's excellent until the last drop.

Alex and Glen may be leading customers on a new adventure down Avenue 87, but it's one full of familiar images. The chefs demonstrate that a modern eating experience does not have to be alienating and complicated by drawing on their shared history.


Rate: 4.7/5.0, 64 reviews (Google.com)
Address: 47 Amoy St, Singapore 069873
Website: avenue87.sg
Contact: +65 9838 8401