Named after two of New Zealand’s greatest icons, Fern & Kiwi Bar and Eatery is Clarke Quay’s newest addition to the F&B scene that promises the best New Zealand has to offer. Expect only the freshest produce, excellent beer, famous wines, smooth coffee, friendly service and awesome live entertainment from Fern & Kiwi.
Fern & Kiwi is the international branch of successful New Zealand restaurant chain, Lone Star, famous for providing quality food in quantity. This Singapore venture is the company’s first step to sharing the best of New Zealand food, beverage and service with Asia, and the world.
Fern & Kiwi is split into two levels, with the first level featuring the bar area, while the restaurant is on the second level.
The big question was "What IS New Zealand food?"
Being the first authentic NZ restaurant to set up shop in SG, they are by default a representative of the country. Huge responsibilities!
Being the first authentic NZ restaurant to set up shop in SG, they are by default a representative of the country. Huge responsibilities!
New Zealand food is quality.
It is the best of nature's offerings because the country is in the middle of no where but receives the best in rainfall, clear ocean waters and rich volcanic soil. What that gives is rich agricultural produce, good beers, the best fish and cattle.
Even though they are also very close to Australia in the types of food, in terms of cooking style they have more Maori influences.
Well then, let's walk my epic meal of that night then shall we?
Wine. A must.
I had Berrylicious! It was sweet! Love. I can't drink wine unfortunately as I will definitely rashes on my face.
Made-in-new zealand tabasco sauce--Kaitaia Fire Chilli Pepper Sauce
The original, and now world famous, New Zealand hot sauce, made from locally grown organic chilies, and named after the local town.
Wellingtonian (Tomato Pizza)
Slow roasted tomatoes, buffalo mozzarella with parmesan and basil gremolata
A vegetarian option available for those who prefer their pizzas simple. Their thin crust pizzas are easy to eat and serve as great pub food. Crunchy thin crust with a generous smattering of toppings. It was served piping hot and we tore into it eagerly.
Slow roasted tomatoes, buffalo mozzarella with parmesan and basil gremolata
A vegetarian option available for those who prefer their pizzas simple. Their thin crust pizzas are easy to eat and serve as great pub food. Crunchy thin crust with a generous smattering of toppings. It was served piping hot and we tore into it eagerly.
Sea salt & pepper squid
While the name suggested an Oriental touch since salt and pepper is quite a common method of preparing dishes, this came as a slight surprise to us. Instead of the usual deep-fried version sprinkled with salt and pepper, the underlying dressing was based on a sweetened soy sauce with hint of coriander, chilli and lemon.
The squid was beautifully cooked, which retained a nice crunch without tasting too rubbery. This was complemented by the crispy batter coating. The portion size was generous and what I particularly enjoyed were the large chunks of squid rather than petite portions.
Pan Seared Scallops
Cut into the poached egg that is drenched with hollandaise sauce, then plunge a morsel of the fresh scallop into the concoction. Don’t forget to dab on some mushroom soil before chewing on that springy orb. The flavours that you can taste are all from the sauce, the soil and the shaved parmesan cheese, with nothing interfering, only enhancing, the natural flavour of the scallop.
With Chef Don. He's like a Masterchef creating all these wonderful dishes!
The Lamb Shank was so good. Mary must have been proud. It was soft and the gamey taste of lamb just enough to differentiate it from beef, but not too strong to overpower. It was juicy and not too salty. The buttery potato mash also acts as the perfect background to the masterpiece. Again, I have to recommend this if you are looking for some lamb in your belly!
The classic pork spare ribs was obviously also a Fern and Kiwi hit because almost every table that night had a rack of it. For a ENTREE it is also humongous! 2 people can eat this as a main course, really.
Coated with honey bbq orange glaze, the pork ribs were simply amazing. The meat melted off the ribs so easily in a medley of fats, tender fibers of pork and juice. If you ever had a hankering for pork ribs, you know where to go. It's really good. Highly recommended! The ribs come in 4, 6 and 12.
New zealand sea run salmon fillet-with dill and creme fraiche dressing.
This is another dish worth trying because of the salmon. You might think salmon is so common but to grill it till its meat is still moist and not too greasy is not that easy.
Hot Chocolate Pudding
Magic. It's really the only word that can describe this dessert. This cake defies the laws of science and common sense. How can two separate layers of batter on the bottom and liquid on top switch places to create a sinfully decadent hot chocolate pudding on top of a pool of a silky smooth fudge sauce on the bottom?
With Fern & Kiwi's Restaurant Manager!
With the Director of Fern & Kiwi, Ms. Lindy Shea.
Kiwi Eton Pavlova Dessert
It was time for some New Zealand desserts. Kiwi Eton Pavlova: crushed pavlova and raspberry snow with passion fruit, kiwi, chantilly cream and doris plum ice-cream. The plum ice-cream was very tasty and refreshing, totally redolent of the exotic richness of plum. The fruits and chantilly cream were a great combination, a wonderful dessert albeit its sinful nature. I simply LOVE IT!
Consider Fern & Kiwi Bar and Eatery next time you are thinking of a great place for a authentic NZ meal that is full of goodness from the Earth itself.
Fern & Kiwi Bar & Eatery
3E River Valley Road, #01-02/03 The Cannery, (opposite TCC at Taxi Stand)
Clarke Quay, Singapore 179024
Tel: +65 6336 2271 |
