Hotel restaurants are known to change up their menu occasionally and Hotel WANGZ’s Upper Place is no exception. We were invited to try their new dinner menu set and all we can say was that we left feeling contended (mostly from the seafood related dishes).
As the name speaks for itself, Upper Place is located at the roof of Hotel WANGZ. You can expect a humble and homely view of the Tiong Bahru district and if look far enough, you can actually see the Central Business District (not kidding).
We were presented with 2 appetizers to start off the night – Crab Cake and Octopus Salad.
One might normally be quite skeptical when they see fried crab cakes, thinking that it’ll be filled with lots of batter than actual crab meat. That’s not the case with Upper Place’s version.
Just a small bite of the crab cake and your mouth will be greeted with chunks of crab meat that will instantly put a smile on your face (I can almost taste it again now that I’m writing this).
The Octopus Salad just seemed like your average hotel-standard presentation of a salad but don’t let that fool you as the taste is rather interesting. The salad complements the octopus and potato really well, giving a nice blend of flavours.
The calamansi sauce was perfect over the octopus, not too sweet but leaning towards the tangy side. The quail eggs were delicious too, always good to add some proteins to your salad! Overall a very light and tangy dish to start your meal with.
The chef mentioned that he infused a lot of asian influence in his starters as he wanted to experiment with asian ingredients and be different with the way he approached them since typical starters would have a western influence. He wanted to offer something new to customers and I appreciate the thought behind that.
Moving onto the main dishes, we were presented with three of their main dishes, two of which you can choose from their dinner set menu.
We started off with the Baby Chicken. The different chicken parts were laid out nicely on a wooden board, platter style, with other ingredients such as braised leek, buttered corn and porcini chicken jus to go along with the chicken. The meat was surprisingly tender, not too tough which I really appreciated especially when it came to cutting the meat. The porcini chicken jus tasted somewhat like your mushroom gravy sauce with a hint of red wine mixed into it. Definitely a dish you’d want to share with friends cause it can get very filling.
We then turned our attention to the Wagyu Ribeye, and we went for the medium rare doneness. It came with baby carrots and potato puree. The meat was soft and chewy almost jelly-like and they don’t stinge on the meat, it was a reasonable portion. Overall a nice balance of flavours, nothing too strong or overwhelming and portion wise was just right.
The last main dish served was the Red Snapper. To be honest, at this point I wasn’t expecting much after the previous two meat-heavy dishes. However, I have to say that this dish surprised me the most. The mediterranean sauce goes extremely well with the fish, slightly creamy but not too sweet. The skin had a crispy texture but its flesh was very tender, what’s not to love about this combination? This had to be our star dish for the night. So take my word for it, if you’re not feeling like eating meat, the Red Snapper will not disappoint.
Last but not least, every meal has to end off with a dessert. We got to try the Poached Pear and Strawberry Semifreddo.
An interesting presentation (this was my first time trying poached pear). After reading up on what it’s about, I found out that poaching is a gentle, stove-top cooking method and they use winter pears as it keeps its shape while being poached. It went really well with the struesel (which tasted like apple crumble pie crumbs) and the spiced red wine cream. The chef also mentioned that this was a popular dessert among customers.
Yet again, a dessert that had a very typical hotel-standard presentation but one spoonful will just blow you away. The Strawberry Semifreddo was amazing and melts in your mouth. Think of it as a classy strawberry ice cream dessert, with ingredients such as white chocolate, orange gelee and pistachio. Simply superb.
Overall, it was a very satisfying meal with a pleasant view. Would I go back? Maybe… probably for special occasions or days that you want to avoid the usual town atmosphere and settle for something different or in the heart of a chill and laid back Tiong Bahru. Their new dinner menu set was released in November and comes with one starter, one main dish and one dessert, inclusive of coffee or tea all for the price of $72++. You can check out their Dinner Menu here. They are also rolling out a festive menu in the month of December, you can check it out here.
Address: 231 Outram Road, WANGZ Hotel Rooftop (R Level), 169040
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Nearest MRT Station: Tanjong Pagar