Located in the newly opened M Social Singapore, Beast & Butterflies impressed with its eclectic, modern interiors. The restaurant and bar, as well as the rest of the boutique hotel is designed by renowned French designer, Philippe Starck.
Beast and Butterflies is the ideal place to chill out and interact colleagues and friends after a long day at the office. There’s scrumptious food, delectable beverages, comfortable couches and even a pool table!
The cuisine offered here, is a blend of Western and Asian flavors that intrigues the palate and senses. Cocktails selections are enticing too. According to my dining companions (I don’t drink alcohol), the Beast Scully, prepared with dry gin, cherry infused brandy and bitter, was quite a formidable force.
Bar Snack highlights include Crispy Spinach ($8) and Ham Hock ($25 for half, $38 for whole). The former boasts paper thin, crisps texture and a generous coating of garlic power. Very addictive, I must say. The German-inspired latter, had a stunning crackling skin that many roasted swines would envy. Its moist meat went very well with its accompanying Thai Nam Jin dipping sauce and Asian sauerkraut.
Among the starters we tried, the item that got my vote is the Duck Crispies ($18), where French and Chinese influences co-exist harmoniously. Duck rillete, a paste of shredded duck meat and pate, is enveloped in the thin, crispy skin that boasts a crackling edge. A welcome change from the commonly spotted wantons.
Those who like a taste of the ocean may be keen in Fragrant Sea ($26), a broth reminiscent of the Provencal bouillabaisse, but much lighter in texture and flavor. The crab broth, with floral accents from Jasmine and Osmanthus tea bag, maybe a tad too sweet for some, but personally I like it better than the traditional bouillabaisse, which tend to be high in sodium. Thumbs up for the variety of fresh seafood, as well as the puff rice (on the side), which adds a delightful crunch to the soup.
We had the opportunity to sample one of the signature main courses, the Teochew-styled Lobster Porridge ($28). Rice grains were dunked into sweet crab broth which tasted similar to Fragrant Sea, complete with half lobster, abalone and dried scallops. This would have been perfect if the royal crustacean was fresher.
We all agreed in unison, the most outstanding main course that evening was the Cody Mee ($28). This Yee Mee is an up-market rendition of the popular Zi Char crispy egg noodles, jazzed up with a white slab of Atlantic Cod and braised Bailing mushrooms. Rave alert!
Another mention-worthy item is the Lamb Rack ($36). Served medium-rare, the lamb (which did not taste gamy) was well-marinated in Sichuan peppercorn which added hints of heat. Its side kicks, steamed Oriental glutinous rice and fried lotus roots, further emphasizes the Chinese influences in this dish.
We rounded off the meal with a dessert platter, Extravaganza ($25 for 2 pax). While the Yoghurt & Lime Mousse with fruits and Mango Sticky Rice were nothing to shout about, but the Yam Brulee and Chocoholic were captivating. The Yam Brulee is essentially Orh Nee with a beautifully caramelized sugar crust, lightened up with a scoop of creamy coconut ice cream. The Chocoholic was a spectacle of molten chocolate, melting a chocolate sphere nesting chocolate and banana cubes, infused with Sichuan pepper sauce. I like how the spicy notes add an interesting dimension to the dessert. These 4 desserts are also available in individually.
Much love to HungryGoWhere for the invite, as well as Beast and Butterflies for the warm hospitality.