Taking Joo Chiat by storm is chef Eugene Chee with an inventive spate of contemporary Asian plates that honours regional flavours and produce. Most recently "graduated" from the now-defunct Magic Square, the classically trained chef once honed his skills at three Michelin-starred Atelier Crenn and Bar Crenn in San Francisco, under the tutelage of the highly respected female French Chef Dominque Crenn.
Now, with 808 Eating House, he hopes to present a casual space for people to gather around over delicious food that is more fun than fine dining. Bold and punchy flavours take centre stage: think Japanese oysters (from $8) with papaya sauerkraut; robust Buah Keluak Pork Belly ($26); crisped barramundi with garam masala pumpkin puree ($28); and Chee's signature duck fat financiers ($10, pictured above) layered with velvety chicken liver mousse.
The modest drink list showcases local craft beers by local microbreweries Niang Brewery and Rye & Pint. There is also a small selection of natural wines available to add a bit of funk to your session. And what about cocktails? While there isn't a list to choose from, fret not, the bartenders are more than happy to accede to your tipple requests.
