If your idea of an optimal weekend brunch is relaxing and laid back, away from jostling crowds and not hangry from the wait to be seated at some tiny cramped restaurant serving meh food that lacks originality, FYR may just be the place for you. FYR, pronounced as “fire”, is situated in CBD (read: a ghost town on weekends) serves up casual Modern European brunch fare with a Southeast Asian twist and the menu focuses on dishes made in a Josper wood charcoal oven.
The chef at FYR has certainly made very good use of the Josper oven here, fueled with lychee wood that envelopes dishes with a sweet smoky note. It makes sense for a restaurant whose theme, including the name, is based on the etymology of fire, the primary element in cooking. The oldest and primal technique, in fact. In my recent travel to US, I am observing that cooking in, over, or around a roaring wood fire is getting trendy.
The brunch menu isn’t very large, but there are some items on it that are a must-try. Start with Grilled Squid seasoned with garlic, lime leaves and a dusting of turmeric, served with a side of crispy onion curls. Earthy turmeric and citrus-y lime leaves add a flavor oomph to tender pillowy rings of grilled squid, while the crunch and natural sweetness of deep-fried onion curls are addictive.
The Baked Beef Hash, a hearty dish of cubed ribeye with potatoes, corned beef hash, and a sunny side-up egg, will start off your weekend with a delicious bang. It is very satisfying and I highly recommend it. Arriving to the table in a cast-iron skillet, it’s rustic, reasonably priced considering its portion, and suitable for sharing. Non-red meat eaters can opt for the Baked Java Curry Chicken Ragout, also presented in a cast-iron skillet, a medley of kidney beans, sweet corn, and cubed chicken. Both dishes are served with a side of spring onion crepe, in lieu of bread.
There’s also the Baked Blinis and Grilled Salmon, adorned with Avruga caviar and a heaping mound of really tasty house salad tossed in Java Curry dressing. Please save room for dessert. The Baked Pistachio Melt is a moist cake with a creamy lava center, not overly sweet and together with the accompanying scoop of Pandan ice cream, this is divine.
Grilled Squid with Turmeric, Garlic, Crispy Onion, Lime Leaves ($12)
Baked Beef Hash with Ribeye, Corned Beef, Spring Onion Crepe with Raita Sauce ($18)
Baked Java Curry Chicken Ragout with Kidney Beans, Sweet Corn, Coriander, Spring Onion Crepe ($15)
Baked Blinis with Grilled Salmon, Avruga Caviar, Grated Bottarga, served with Orange Sauce ($15)
Light My Fire: aperol, prosecco, infused orange syrup ($10)
Apple Rosemary Soda: fresh apple juice, fresh rosemary, infused lemon syrup ($4.50)
My Hot Vino Tinto, red wine-based cocktail infused with orange, apple, and cinnamon ($10)
Grilled Steak & Eggs with Striploin, served with Foie Gras Sauce, Sunny Side Up, Toasted Bread ($28)
Note: I would skip this. Don’t be swayed by the foie gras sauce, it doesn’t taste foie-ish at all and there’s an odd fermented funkiness in the sauce (not sure what it might be); the cut of meat is also too tough for my liking. Go for the Baked Beef Hash instead.
Baked Pistachio Melt & Pandan Ice Cream with Pandan Creme Anglaise, Pistachio, Cinnamon ($10)
Brunch at FYR is served on weekends from 9AM to 3:30PM. The Southeast Asian element in every dish definitely strikes a chord in me and considering the creative combination of flavors, liberal serving portions, reasonable prices, relaxed vibes, brunch at FYR means having a happy belly on a chill weekend. (Planning to check out what’s for dinner here.)
[When I was looking at the drinks menu and about to order a cocktail.]
Lady who’d just met me for the first time: You are going to drink alcohol during breakfast? (With a surprised look on her face.)
(thinking, what kind of silly question is that?)
FYR Cycene Ond Drinc
19 Boon Tat Street