Think sous vide and the thought of juicy, tender meat packed full of flavours will come to mind. Sous vide cooking style is the practice of cooking vacuum-sealed food in a low temperature water bath, resulting in a practical and clean cooking that produces consistently good quality food.
Sunrise Bistro & Bar offers causal french cuisine with Asian inspired spices and herbs in a spacious, non-intimidating and cosy setting that are reasonable priced as well so that more people could get to try quality french food with the sous vide cooking style.
Owner and Chef Extraordinaire Vincent Teng has over 25 years of culinary experience and has recently curated a new menu based on the sous vide cooking method where the moisture of the meat is retained on the inside and yet not overcooked on the outside.
By controlling the cooking time, the meat is cooked just right to achieve the desired doneness. Sous vide cooking has become one of Chef Vincent’s signature culinary characteristic.
Having worked in a premium Japanese restaurant before, Chef Vincent is a firm believer in utilizing fine, quality ingredients and has succeeded in showcasing his culinary artistry with beautiful plating.
Spam (luncheon meat) Chips ($9) & Truffle Fries ($8)
I would highly recommend these unstoppable bar bites such as the spam chips and truffles fries which complement the ice-cold beers, signature mocktail or cocktail while watching an exciting football match at Sunrise Bistro & Bar. This is not your usual spam chips as they are sliced so thinly with a crispy texture that the 4 of us actually finished 2 baskets at one go.
Seafood Chowder Soup | $12
Chef Vincent creatively infused a tomato base to the chowder soup to reduce the creaminess of the usual chowder. The bite of fresh fish, mussel and squid adds a nice flavour to the light soup that any pescatarian would approve.
Seared Foie Gras | $19
The beautifully seared foie gras could go well with both sweet and savoury sides. Instead of duck liver which is usually more gamey, Chef Vincent uses goose liver instead which has a more muted and acceptable taste. The richness of the foie gras is well complemented by the acidity of the tangy fruits.
Sunrise Fish & Chip | $26
I like how the crispy red snapper lends a crunchy, contrasting texture to the dish instead of the usual beer battered fish served in bistros.
Cereal Crusted Cod Fish | $28
Cereal prawns and cereal crabs are fairly common seafood dishes in Asia but a cereal crusted cod-fish is quite innovative and I was truly impressed by how Chef Vincent had tried reducing the fattiness of the cod-fish with the crunch of the cereal crust. The flavours of the tender cod-fish was accentuated by the ginger shoyu broth and was a beautifully executed dish nonetheless.
Asian Five Spice Duck Leg Confit | $28
This is a popular entrée by slow-cooking the salt-cured meat for 8 hours in Asian five-spice powder and its own fats with the sous vide method resulting in a tender meat with crispy outer skin and paired beautifully with the tangy citrus and passion fruit sauce.
Marmite Canadian Pork Shoulder | $26
According to Chef Vincent, the pork shoulder is usually a tougher part but through the sous vide cooking method, the meat should offer lesser resistance and yet be thoroughly cooked. Before serving, the pork shoulder was lightly grilled with savoury marmite marinate.
While I love the marmite marinate on the pork shoulder, I found the inside of the meat a tad dry but it was still tender. Perhaps, the pork shoulder could be replaced with pork cheeks to improve the overall taste of this dish.
BBQ Beef Short Ribs | $32
The beef short ribs was sous vide for 24 hours, slowed cooked to tender perfection and then roasted with their signature homemade BBQ sauce served with seasonal vegetables on the sides.
The interior of the beef when sliced opened still retained a slight redness as it was cooked sous vide style in a 65 degree celsius water bath. Chef Vincent explained to me that different types and cuts of meat would require different cooking temperature and duration in the water bath.
This dish was clearly the crowd pleaser as the sous vide cooking method lends an excellent consistency to the succulence of the beef and the homemade BBQ sauce added an extra oomph to the fork tender beef short ribs.
Charlie Brown Cocktails | $11
The friendly mixologist added marshmallows coated with peanut butter and Ritz biscuit on the top to accompany the creamy peanut butter cocktail. Personally, I find this cocktail really rich and creamy which can take up quite a lot of valuable stomach space if you order this before the meal. You can request for a mocktail version of this drink if you do not like alcohol.
Tiramisu Semi Freddo | $12
This enticing dessert was a stark contrast to the usual Tiramisu desserts that I have tried previously as the mascarpone cheese was served semi-frozen. The raisins and nuts were drenched in brandy and the crunchy milo bits added an irresistible finesse to this outstanding dessert.
Salted Egg Yolk Custard Molten Chocolate Cake | $14
This dessert is another unique twist to the usual chocolate lava cake with the use of melted salted egg yolk custard. The combination of the luxurious, warm chocolate cake with salted egg yolk custard centre and light vanilla ice cream left us wanting for more before we call it a night at Sunrise Bistro & Bar.
Overall, I am loving Chef Vincent’s unique sous vide cooking style where almost every dish is well executed and visually pleasing to enjoy. Seeing the contented smiles on our faces, I am sure Chef Vincent will find the effort put in for his newly curated menu all worth-while.
I can’t wait to return to Sunrise Bistro & Bar to savour more of their sous vide dishes. Chef Vincent shared with me that he is now experimenting with a Tuna Collar dish that can be quite challenging due to its inherent fishy flavour and may not be such a widely acceptable dish.
I find that the locals are typically averse to trying new dishes and are more comfortable with the usual fare within their comfort zone for any kind of cuisine. So do be more adventurous when Chef Vincent introduces his new, bold dish okay?
Mon – Thu: 11:30am – 1am
Fri: 11am – 2am
Sat: 10am – 2am
Sun: 10am – 11pm