Upper Place at Wangz Hotel is the latest F&B restaurant in town recently. The restaurant is nestled in Tiong Bahru offers European small plates with Asian influences. I was there last night for the media tasting to check out what they offer. The 76-seater new establishment is helmed by Chef Gregory Lau with more than 16 years of experience working in top-notch restaurants and hotels.
We were supposed to checkout the outdoor seating / rooftop area with night view from the hotel. Too bad it was raining cats and dogs so we ended up dining indoor instead.
Here are the delicacies that we tried that cosy night:
Yellow Fin Tuna Tartare Tart S$14.00
Beautiful decorated and plated like a mini garden or mistaken as galaxy dish with its combination of truffle onions and guacamole. There is caviar added in as well. Best way to kick start the meal.
Slow Cooked Pork Belly Tacos S$10.00
This is a Thai-inspired dish with pulled pork and purple lettuce sprinkled with coriander. It is served with lime to give the tangy taste. Quite an interesting dish with infused elements of fusion in it.
Miso Norwegian Salmon S$17.00
One of the dish I would recommend to try. The salmon fillet prepared using sous vide style and served on a bed of shredded nori and then glazed with miso. There are daikon chips and daikon soup with a dash of curry oil to elevate the taste experience. I am so loving the texture of the salmon and the miso with curry taste in it is definitely the highlight of the dish.
Reconstructed Laksa Risotto S$27.00
First time trying risotto with local inspired ingredients is indeed an enticing dish. The dish comes with scallop, lobster and shrimp and the light coconut foam with sambal enliven the whole presentation of the dish. This is like having western porridge with local laksa flavour in it. Take a bit scoop of the sambal and mix it to whet your appetite of this dish.
Short Ribs Congee, Veal Sweetbreads S$17.00
This comes just nice on that night as we all need something comforting on rainy days. The short ribs are cocooned within a nest of fried vermicelli. Poached egg served on top of the congee and veal sweetbreads by the side. Mix them all and it was rich and velvety in flavour.
Matcha Parfait S$8.00
We ended the meal with Matcha Parfait with different layers of stewed red beans, matcha cream, black sesame coulis and Vietnamese paper tuile on top. There are many layering of taste from this dessert and seems like the black sesame was overwhelming that I can’t really taste the matcha flavour. Nevertheless, it was thick, rich and flavourful dessert.
Overall, it was a gastronomy dining experience here in Upper Place. If you are looking for interesting and adventurous dining experience, you can check this place out.
Note: There is a 10% service charge & 7%GST applicable.
Address: Rooftop, 231 Outram Road
Opening Hours: 0700 – 1030 (Hotel Breakfast)
1200- 1430 (Last Order 1400)
1800-2230 (Last Order 2130)
Tel: +65 96434366
[This is an invited tasting.]