Friday, April 10, 2009

Flutes at the Fort, Singapore

So taking the chance of unlimited food expenditure in Singapore, I took the chance to visit Flutes at the Fort,

Flutes at the Fort webpage
Taken from the site

a fine dining restaurant I saw on Timothy's blog followed by Yee Hou's helpful guidance to the place.

food at flutes at the fort

Having tasted some of the finest bread and caramelised balsamic vinegar in the Hunter's wineries, I find normal balsamic vinegar too acidic for me.


Boring taste I would say, the olive oil wasn't really smooth either.

Without hesitation, I ordered two appetizers: foie gras and scallops for my dinner. No, not a main course fan, and my cravings for dessert seemed to have died since August last year.


The scallops were big, I give them that. But not as splendid in taste than its looks.

Halfway, I spotted something remarkably attrative (at least to me)

nivole moscato menu

My first love!! Nivole Moscato d'Asti. The first wine I've ever drank when I first got introduced to wine

nivole moscato dasti

Sweet, fruity, lightly spritz and very easy to drink. Probably the easiest wine to drink ever!

The Foie Gras were nice. Probably a bit too raw for my liking as I can almost taste the pungent raw organ smell, but then that's just my tongue.

foie gras

Everyone else found it wonderfully prepared and top quality.

The fish on a bed of mash potato was superb though.

fish on a bed of mash potato

Especially the mash potato, the creamy soft texture of the mash exceeded my expectation and well placed in my best picked food list.

baked fish

Didn't have the chance to try the baked fish nor the lamb shank. But heard that the latter was pretty well done, attention on the sauce.

lamb shank

We did however squeezed in one dessert at the end as most of us were too full to order anything else.


Banana souffle, really really good. Never knew banana and souffle can ever mix, but they did and they did well.

I love the strong banana flavor that's baked to perfection and the inside silky soft like any perfectly baked souffle should be.

banana cream

The banana cream at the side was a good condiment to the souffle. Cold paired with the hot.

banana souffle

A plus.

The damage.

bill at flutes at the fort

Rating: 4.5/5

Flutes at the Fort
Fort Canning Park
Entrance through the Singapore Philatelic Museum’s carpark at 23B Coleman Street

Tel: 6338 8770


1 comment:

Simon Seow said...

Ah, skinned head Joyce.