Find innovative Southeast Asian flavours at the new 808 Eating House
Let’s face it: how many of us can resist good food? But what’s really better than having good food, is to have good food without all the added fluff – where we get to enjoy exquisite displays of culinary finesse, showmanship, and unforgettable flavours with our favourite people in a comfortable, casual setting.
Lifting the veil on elevated dining to bring diners on a gastronomic journey through Southeast Asia’s multitude of flavours, the new 808 Eating House along Joo Chiat Road presents a new destination for foodies to indulge in refined, and fuss-free, Southeast Asian cuisine.
Serving up familiar flavours with strikingly novel interpretations, the deliciously modern menu helmed by homegrown Chef Eugene Chee highlights the beauty of the region’s produce. Classically trained, Chef Eugene’s culinary expertise and unique flair infuses an added layer of fun and warmth to 808 Eating House’s inviting atmosphere, complementing his inventive dishes and quality ingredients to satisfy all our senses.
Bringing together a multitude of Southeast Asian influences, gourmands can look forward to mouth-watering creations such as their Buah Keluak Pork Belly, the delicious result of braising a chunk of pork belly in buah keluak and soy sauce with homemade coconut serundeng for 12 hours, and tender Braised Lamb Shank with Sichuan spices and a burnt eggplant purée.
Fans of seafood will love the umami-rich Barramundi, perfectly seared and served in a bold shellfish broth with lightly-spiced garam masala pumpkin purée and pumpkin relish.
Other highlights at 808 Eating House you’ll not want to miss include their fragrant Mouth-Watering Chicken with Sichuan chilli oil and addictive Roasted Cauliflower, a curry leaf and mint pesto coated vegetarian dish paired with a cashew nut sauce and tasted pumpkin seeds.
Complementing your mains are sides the likes of plump Miyagi oysters with a house-made green papaya sauerkraut, drizzled with Sichuan chilli oil for that extra appetite-whetting flavour, Crispy Baby Squids from the waters around Singapore, Chef Eugene’s signature Duck Fat Financiers served with orange zest and rich chicken liver mousse, and his stunning Chicken and Egg chicken-fat chawanmushi with crème fraiche.
To end your meal on a high, go for their truly special Peanut In A Cup dessert inspired by our local peanut soup and the delightful Ice Cream Sandwich.
For more on 808 Eating House and their unforgettable offerings, check out their website here.