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Revamp Kitchen And Bar Sizzles Up The Scene
Step away from the stretch of smoke-laden Korean food joints along Tanjong Pagar’s dining hotspot and into another dimension at Revamp Kitchen & Bar. The brushed gold walls ensconce you in a pod-like embrace, away from the hustle and bustle of the crowd where you can wine and dine clients or catch up with friends for a nice meal in a beautiful space. The 3-month old restaurant’s quirky and avant-garde look is designed by its owner Daniel Wong, an interior designer who decided to leave the drawing board to pursue his passion.
“Trends come and go but there are certain design elements which will never go out of style.
I want to create a classic yet futuristic look that will withstand the test of time, a sanctuary where people
feel that they are in another place.” says Daniel candidly. Coming from a lineage of successful interior designers, he has a fine eye for blending high-style furnishings with modern day comforts. A gleaming and streamlined bar takes up dominance of the space. A long banquette is set against the wall, and tables are placed strategically so as to provide maximum privacy when the crowd sets in.
Comfort food to warm the soul
With a newly launched selection of Oriental Rice Bowls for lunch, Revamp Kitchen & Bar is set to elevate the humble and ubiquitous ‘one bowl meal’ Considered a staple in Asian households, the rice bowl holds in it not only the promise of the familiar taste of comfort food, but also brings with it a cultural identity. The Chong Qing Rice Bowl ($8+) serves up a perfectly seared chicken thigh atop a bed of pearly, fluffy Japanese rice, along with greens, a perfectly cooked sous-vide egg, crushed peanuts and cilantro. Go for the Mapo Tofu with Minced Pork Rice Bowl ($10+) for the familiar taste of childhood, or the Orange Cow Rice Bowl ($12) with chunks of Australian beef charred to perfection. The Daily Rice Bowl ($6.50+) is the Chef’s inspiration for that day – based on the what’s freshly delivered to his kitchen.
Nothing brings people together like good food
Dinner’s offerings are best savoured in a communal fashion for after-work meals with colleagues or friends. Sizzling hotplates serve up tender, tasty morsels of meat or seafood, complemented with generous servings of sauce. Try the Dong Po Pork Belly Hotplate ($10+), Mapo Tofu with Minced Pork Hotplate ($10+) or the Revamped Fish ($20+), a whole Seabass crisp-fried to golden perfection.
Clement Chow, Revamp Kitchen & Bar’s Executive Chef, says “We use fresh ingredients and time-tested recipes. What makes our classic dishes stand out from the rest is the preparation technique.” Trained in classical French kitchens, he has learnt the art of creating a harmonious building of flavours, layer by layer, to enhance a main ingredient. Hotplates provide the perfect medium to deglaze meats, done with flourish at the table. Sous-vide Chicken, Beef and Fish ensure that meat served in each dish is always tender and never overdone. The end results are perfectly textured dishes that gives a kick of modernity to Oriental cuisine, showcasing the notion that Chinese food can be prepared using western methods of poaching, broiling and sautéing instead of only on the big black wok!
Daily Happy Hours
Prosecco, House Pour spirits and Wine are 2 for $10+ daily between 11am – 8pm. Revamp Kitchen & Bar also has a range of premium spirits such as Hendrick’s Gin, Sailor Jerry Spiced Rum, Jose Cuervo Gold Tequila, Maker’s Mark, Balvenie (12 - 17yo), Glenfiddich (12 – 18yo), Macallan 12yo and Remy Martin Club. Classic and bespoke cocktails from around the globe are on the menu - opt for one and watch the resident bartender execute it with flair and finesse. A Soju selection allows for a mix and match option for that extra kick, while Beer, Wine as well as Champagne complete the bar selection.
It’s all about the experience
Revamp Kitchen & Bar has designed a revolutionary experience to take food lovers by pleasant surprise. The restaurant’s ambience and its offerings give new perspectives on affordable dining and Chinese food that are both exciting and always relevant. Diners will relish traditional Chinese and local favourites that are given innovative and modern culinary twists.
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