Entrepot at The Robertson House recently announced the launch of its refreshed, new menu, designed to evoke memories and tantalise taste buds with bold flavours. Drawing inspiration from The Robertson House’s Director of Culinary and Beverage Operations, Chef Nixon Low’s formative years, this menu is conceptualised as a culinary journey through time, rooted in the essence of The Robertson House narrative.
The hotel building has a rich heritage, starting from Singapore’s colonial past as a British Malayan trading port and Chef Nixon seeks to translate this into a culinary experience through his menu offerings.
For the new menu, Chef Nixon created eight new dishes inspired by his personal experiences and conversations with guests and his team at Entrepot. We were invited to a dinner tasting to savour these creations:
Welcome Drink – Nojito
The meal starts with a signature welcome drink, made with fresh lime and mint for a refreshing, citrus kick to open up your appetite for the culinary journey ahead. I ordered another hot tea as I was feeling a little under the weather and was pleasantly surprised at the beautiful presentation:
The hour glass is to serve as a timer as to when is the best time to pour and drink your tea. A fun little touch.
Chicken Drunken
Chef Nixon emphasised that this dish is “Chicken Drunken” and not “Drunken Chicken” for a good reason – the wine sauce is not poured over the chicken and served together. Instead, you drink the liquor first and then take a bite of the chicken roulade for the optimum enjoyment of this unique, reinterpretation of a classic Chinese dish.
I love the setup for this. It invites you to drink and be merry with your friends at the table, while enjoying your meal. Minus the theatrics, the chicken roulade is delicious and blends well with the lingering liquor flavour in your mouth after each sip. This is a must-try dish in my opinion.
Dr Robertson’s Chai Cured Salmon
This dish is re-engineered from Chef Nixon’s well-received “Chasing the Dragon” Yusheng, launched earlier this year during the Chinese New Year festive period. It is stripped down into a single portion salad dish that can be enjoyed without the bell and whistle.
Vietnamese Crispy Rice Paper
This dish is a throwback to the bustling trading hub of the Singapore River, where Vietnamese junk boats were common. It reimagines the Vietnamese Fresh Spring Rolls with a playful twist: rice paper is fried and served with vermicelli, prawns, fresh herbs, and topped with peanut sauce. This interactive appetiser is designed to invite diners to assemble your own portions, adding a fun element to the dining experience.
I like to side garnish of raw vegetables on the side, something that is common at Vietnamese street-side stalls, adding to the authencity of the dish’s inspired origin.
Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop
An ode to two underrated pantry items—vinegar and malt sugar—this dish features Kurobuta Pork cooked and fried to a crisp, then glazed with a delectable mixture of vinegar and malt sugar. Cocoa nibs and crispy pork crackling complete the dish, showcasing how common ingredients can be elevated to indulgent heights.
I love the crunchy texture on the outside and the succulent, juicy interior. The flavours are intense, amplified by the skilful use of vinegar and malt sugar.
“Hong Zao” Rice Cakes with Eryngii Mushrooms
A dish close to Chef Nixon’s heart, inspired by a family recipe.
Traditionally prepared by his father for his mother during her confinement, this meatless version features Teochew rice cakes and mushrooms, symbolising joyous occasions and shared moments. It connects Chef Nixon closely with his parents and evokes happy family celebrations.
“Itek Sio” Tamarind Braised Cherry Valley Duck
Chef Nixon gives an Asian spin to the French Duck Confit, adding a little sweetness and zesty flavours to it.
Chef’s Joo Chiat Charcoal Grilled Seasonal Whole Fish
This freshly grilled fish features Thai flavours, with a sweet and sour, tangy note.
Fragrant Steam Coconut Rice with Serundeng
This humble looking dish is surprisingly, one of the standout dish for the night. Serundeng is an Indonesian spicy grated coconut side dish or condiment that is used to accompany rice. It is so good that you can eat this on its own without the need for any other mains or seasonings.
Peanut Butter and Chocolate
This delightful confection combines the classic pairing of peanut butter and chocolate. The nutty butter’s rich savoury notes complement the sweetness and bitterness of chocolate, creating contrasting flavours. A genoise chocolate sponge paired with peanut butter chocolate mousse makes this creamy sweet treat a standout.
“These new dishes are invigorating additions that not only tantalise the taste buds but also evoke feelings of nostalgia and bring back past memories. I can’t wait for our guests to share in this new culinary journey with us,” shared Chef Nixon.
Reflecting on his favourite dish, Peanut Butter and Chocolate, Chef Nixon added, “Growing up, I was not a fan of peanut butter until quite late into my teenage years. As the years passed, I’ve grown to appreciate it as an ingredient and started to use it more in my cooking. It is a versatile ingredient for sauces and purees, and it definitely stands out in our dessert on this new menu.”
Reservation and Availability
The new menu is available at Entrepôt from Monday to Friday, 6pm – 10:30pm, and on weekends (Last Order: 10:00pm).
Entrepôt
Tel: (65) 8380 1689
Email: [email protected]
Address:
The Robertson House
1 Unity Street, Singapore 237983
(65) 6593 8888
therobertsonhouse.com.sg
Operating Hours:
Breakfast: 6:30am – 10:30am
Lunch: 12noon – 3pm
Dinner: 5:30pm – 10:30pm
