Let's jump right in. The atmosphere here at night is great. The Joo Chiat neighbourhood backdrop offers a hip respite from the downtown dens located in Telok Ayer and Amoy Street, but with just as much appeal as any destination dining precinct across the globe.
Having pre-recorded music in the background was a WOW factor for us last night after months of no pre recorded music being allowed to be played in venues under the recent strict social distancing restrictions imposed through the different Phases of the Covid pandemic. This restriction I believe we will look back in time and think - WTF.
We started with the Sourdough Karaage (pictured below). Chunks of deep-fried chicken thigh that are first marinated then dipped in sourdough batter. The Sourdough Karaage (Signature) $20 are crispy on the outside and juicy on the inside, the chunks are best enjoyed with a dip of homemade kimchi mayo for a distinctive perk of spice. This was the star of the tasting menu we sampled. Succulent and tasty the thigh meat is the best for the Karaage recipe.
Image Credit: Choice Media
The sharing Perennial Platter $22 with a wholesome spread of toasty pita bread, alongside a hearty duo of avocado cream with chilli bits and dill, and a warming pumpkin hummus with nutty textures of praline seeds for dips. As expected this dish was delicious, clean and articulate as a sharing dip platter. Highly recommended.
Image Credit: Choice Media
Chorizo Classic favourite Pizza ($23) that layers smoky pork chorizo coins and a scatter of red onions over a mozzarella and tomato slathered sourdough base. I found the base to be under cooked (or shuld I say under-charred) for the taste and texture I am after in a pizza, although my date was very happy with the chewiness - just the way it was served. I prefer the base to be rather charred to get that (almost burnt) flame grilled finish. Not one of the best pizza's for your reporter but still delicious.
There is stiff competition in the wood fired oven segment when it comes to pizza now here in Singapore - a trend I must note as lead by trail blazer F&B entrepreneur Pav Khialani - founder of Burn on Club street and FirePit who builds his own brick fire ovens by hand, from the ground up...).
Image Credit: Choice Media
Next the Skewered black tiger prawns coated in a light and crispy batter. Finished with drizzles of smoked paprika aioli and lime wedges on the side for a fresh squeeze of citrus. A winner on our score card.
An awesome tipple was an Orange Domaine Christian Binner Si Rose, 2018-19 (Alsace, France) - I loved this! The taste and experience was unique, slightly funcky yet perfect for the Karaage Chicken dish - $23 a Glass
The Orange Domaine Christian Binner Si Rose was a spectacular blend of skin-contact Gewurztraminer and Pinot Gris that are macerated for a lengthy 8 months, resulting in an intensely copper-toned yield. On the nose it presents an explosive bouquet of rose petals that transitions into bursts of juicy grapefruit with a hint of spices for a tasty long finish.
Riding on the success of turning the Stanley Street outpost of Common Man Coffee Roasters into a “two-faced” concept earlier in April, its Joo Chiat branch now welcomes a nightly transformation from neighbourhood cafe to a bar and bistro offering a gut-friendly rouse of sourdough-focused sharing plates and natural wines.
From what started as a traveling pop-up dedicated to spreading the goodness of natural wines to moving into a permanent home at Stanley Street earlier this year, Drunken Farmer is now settling into its second home in Joo Chiat on Singapore’s East Coast, with its signature proposition of pairing minimally intervened wines with naturally leavened sourdough dishes.
Devised for neighbourhood hangs, you’ll be crossing hands on a wholesome curation of plates including a signature sourdough battered Karaage and sharing platters lined with homemade dips. Fans of Chef Paul Albert’s sourdough pizzas will be delighted to see two new classic variations crafted from his 160 year-old starter that adds an assertive tang to perfectly airy and chewy crusts.
As with its Stanley Street predecessor, the Joo Chiat interiors will undergo a transition once the sun sets. Fashioned as a juxtaposed mash to convey the quirky discovery of natural wines, you’ll find yourself surrounded by a rousing company of Viking and Ancient Greek emblems, whimsically contrasted with Victorian clown murals that’ll leave you wondering if it’s the high playing tricks on your eyes.
Think an ever-expanding array of natural wines across all characters of red, wine, orange, rosé and sparkling – you name it, they’ve got it. Co-curated by natural wine geek, Eduardo Bayo and Spa Esprit Group’s Founder Cynthia Chua to drive surprising discoveries, you can expect a rotation of 14 wines by-the-glass, along with over 80 variants by the bottle for fresh uncoverings at every visit.
a. 185 Joo Chiat Rd, Singapore 427456
s. www.facebook.com/drunkenfarmersg
Opening hours: Every Monday to Sunday, 6.00pm to 10.30pm
