COCONUTS HOT SPOT — With glorious views of pretty yachts and the scenic harbor at Keppel Bay, it should come as a surprise that a waterfront seafood-centric restaurant such as the newly opened Bayswater Kitchen didn’t exist sooner.
But dash the thoughts of digging into salted egg yolk crab claws with your fingers; this is the Marina at Keppel Bay after all, a playground for the upper class. Son, this is the kind of place where the humble fish and chips gets turned into an ornate platter of battered cod chunks, with literal fried strings of shoestring potatoes on a bed of crushed peas ($19).
The latest restaurant by The Privé Group aims to be a fun, laid-back dining experience with seasonal produce and fresh bounties plucked from the sea, in a setting that screams “Fancy Fisherman”.
But even hardened sailors will find plenty to love about Bayswater Kitchen’s range of offerings. It’s always best to start with the freshly-shucked Irish oysters ($6 each, $33/six), or the whipped cod’s roe that should be enjoyed with crisp flatbread ($9). For something bigger, the chargrilled octopus with smoked roe, gremolata and borlotti beans ($22) should make for a toothsome appetizer.
Where Bayswater Kitchen truly shines, however, is in its sharing platters. The Fisherman’s Feast ($38 per person, 2 pax minimum) is exactly what its name entails. The cast-iron skillet that arrives on the table is filled with a wealth of nosh that could make Poseidon weep — lobster, prawn, mussel, fish, and hand-rolled linguine cooked with seafood stock and tomato. Oh, and the cooks will just throw in whatever else is in season for good measure.
Those with an aversion to seafood will still be able to enjoy their time at the restaurant — the likes of chargrilled grain fed ribeye (with smoked creamed potato, cauliflower, and hazelnut; $40) and lamb cutlets (with housemade lamb sausage, eggplant, and anchovy; $38) are also available on the menu. As for those with an aversion to all meats, you can make do with butter-roasted cauliflower ($10), grilled zucchini ($12), or seaweed “Shake it till you make it” fries ($9) — which are really just atas shaker fries.
“I have always been a big fan of seafood, so turning my passion into reality is a proud moment for myself and my team,” said chairman and founder of The Privé Group, Yuan Oeij. “This concept is an extension of Keppel Island and offers a perfect escape from city life where guests come for good vibes, great views and, most importantly, fresh and unpretentious seafood all year round.”
Yeaaah, we sincerely doubt that part about being unpretentious, but still, the food’s really good for its price.
Bayswater Kitchen is at 2 Keppel Bay Vista, 6776-0777. Mon-Fri 11:30am-3pm, 6pm-11pm, Sat 6pm-11pm.
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