It was a Friday night – what other excuse did we need to go out for something fancy ? Leaving the plans to D, he booked us a table with what has to be one of the best views in Singapore at Stellar, one of the many, many new restaurants opening around the city.
On the 62 floor of the OUB building, the lift doors open to a large, airy, light-filled, buzzy bistro. I was surprised and impressed that they did not seem to want to cramp the restaurant with too many tables – in fact, I think they could have added another in – but we were seated by the window overlooking the Marina Bay Sands integrated resort, which looked tiny from our lofty view.
The place could do with slightly better acoustics – it was a full house but the waiters had to stoop down to your seated-head level just to hear your order, but the buzz of the other patrons talking added to the lively ambiance. The music selection was also a bit schizophrenic – from drum and bass to freestyle jazz to Nina Simone. By the end of our meal, the music theme had gone to traditional old-style (and I think restaurant-worthy) smooth jazz.
The menu is wide and varied – not really sure what type of restaurant it’s trying to be. Apparently they specialise in charcuterie, so we ordered the charcuterie plate to share, and for mains I ordered the truffle risotto with Maine lobster and D ordered what I thought would be the winner, suckling pig stuffed with kurubota pork, iberico ham with crackling. There was also a sushi menu, an oyster bar, a seafood and grill. There’s no real theme to tie the menu together, but we are lovers of cured meat, so we stuck to what we love!
The charcuterie plate turned up on a afternoon-sandwich tea server. Top of the pile was the iberico ham which always is a winner. Second tier was the proscuitto and serano ham – both delicious and not a lot of difference between them, bottom tier had a game terrine)- fairly bland, a rabbit rillette, which was pretty average, the fat on the top was rock hard which made it a little unappetising, and a foie gras parfait, which will always pale into comparison with chef Andre Chiang’s from his days at Jaan.
Turns out I was so happy with my main (which I could quite happily have had minus the lobster), which was perfectly cooked and just so so truffly, I turned down D’s very kind offer of some of his crackling.
The suckling pig was disappointing. Turned out it was rolled around the stuffing but the stuffing was not “meaty” and ended up leaving D wanting more. It just wasn’t well presented either. Hard to explain, and my picture didn’t turn out. The truffle fries are fantastic – crispy on the outside, soft and fluffy on the inside and D told me that if it weren’t for the mega truffly risotto I had had, I would have noticed the truffle oil on the fries. The mash was also smooth and creamy and tasted…very potato-y.
I have to give them points for trying hard with the service. The waitress who served us our charcuterie plate listed everything on the plate, but mixed up the hams, and explained that the terrine had “guinea pig” instead of guinea fowl, the waiter who took my dirty unused knife had to be asked twice for a replacement, but they were friendly and helpful.
We skipped dessert to visit the not-yet-ready 1-Altitude upstairs on the 63 level. Stunning panoramic views from the highest open air bar in the world (for now) amused us for a while while we tried to figure out where things are from a very different perspective. The bar was not yet built, and the whole setup for now still feels a bit flimsy, but I’m sure once it’s all done it will be a massive hit with the crowds.
All in all, a lovely way to spend a Friday night.
Level 61 OUB Building
No 1 Raffles Place