Cooking up traditional European fare with Asian spices in the grill is the specialty of FYR Cycene Ond Drinc (Ye Olde English for ‘kitchen and drink’). All the dishes – desserts included – are cooked using the kitchen’s lychee wood-fed Josper charcoal ovens, which imparts a sweet-smoky note. Experience this in the grain-fed Holstein Cow rib-eye ($32), Ibérico pork chop ($32), and sharing portions of five-spiced half-chicken, striploin and tiger prawns ($55). That same smoke shows up in sweet treats like the baked pistachio melt and pandan ice cream ($18), too.
|Venue name:||FYR Cycene Ond Drinc|
19 Boon Tat Street
|Opening hours:||Mon-Thu 11.30am-11pm; Fri 11.30am-midnight; Sat noon-11.30pm|
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