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[Material World x The Pump Room] Valentine With Friends – Tan Lili

Who says Valentine’s Day has to be a couples-only affair? The Pump Room will be serving up scrumptious set meals specially prepared for not just couples but also groups of up to six, exclusively on February 14. Psst … you and five of your girlfriends stand to win this Valentine’s Day set meal and enjoy complimentary free-flow drinks at the VIP area! Read on.

the pump room valentines day

It’s a Friday night, and you’re all pumped up for a fun night out with your girlfriends. Except something’s put a damper on your mood: No matter where you go – restaurants, pubs, shopping malls, the streets – you see bouquet-wielding couples making googly eyes at each other. Love is in the air … and everywhere on land.

Yep, love it or hate it, Valentine’s Day is upon us. Somebody help those of us who don’t celebrate it – whether we are single or not.

Lament no further; that “somebody” is right smack in Clarke Quay, at The Pump Room. For one night only on February 14 this year, The Pump Room will be serving up special Valentine’s Day set meals for groups of up to six. Personally, I’ve always enjoyed their great beer deals. I had never tried their food offerings until the recent Valentine’s Day set meal preview and, I must say, the food is fantastic.

Which probably shouldn’t come as a surprise, since The Pump Room started out as a microbrewery restaurant before they weaved in the club element later. Specially put together by Chef Jason Ng, the four-course Valentine’s Day set meal kicks off with a choice of two appetisers: Seared Ocean Scallops with Mint Green Pea Puree, topped with Caviar & drizzled with Truffle Oil, or Beer Poached Tiger Prawns with Avocado, Tomato, Pomegranate and Cocktail Sauce. It is a tough decision to make; the succulent scallops are a delight to bite into, and they go superbly well with the refreshing mint green pea puree. Paired with the tower of sweet fruit, the beer-poached tiger prawns – they are also available on the a la carte menu but presented in a cocktail glass – work to whet your appetite for the next item on the menu: Classic Lobster Bisque with Fresh Crab Meat, served with Walnut Bread.


Trust me when I say, the table was silent the moment we had our first sip of the lobster bisque. Rich, smooth, creamy, and served with generous chunks of lobster meat, the lobster bisque is one of the best I’ve tried. Chef Ng is ingenious to pair the bisque with walnut bread – the nutty flavour of the bread complements the wonderfully rich bisque without overpowering it.

For mains, one of the three options is Mahi Mahi with Caviar Sauce. Made up of grilled deep sea mahi mahi fish fillet with carrot mash, green pencil asparagus and caviar sauce, the mahi mahi fillet – this fish is known for its sweet taste and firm texture – has a slightly springy bite to it and is already lovely on its own. I’m not really a fan of carrots, but the carrot mash tastes amazing – I initially thought it was sweet potato mash! But if you prefer meat, opt for either Stuffed Flank Steak or Pepper-Crusted Breast Meat with Cherry-Port Sauce. The former is what every steak connoisseur’s dream is made of. Stuffed with spinach, feta cheese, mushrooms served with creamy mash and red wine reduction, you can expect a well-balanced mix of flavours with every bite.


The Pepper-Crusted Duck Breast with Cherry-Port Sauce – comprising pan-seared duck breast seasoned with freshly crusted black pepper cone, garlic sautéed fine beans, creamy mash potato with cherry port sauce – is a must-try for those of you partial to duck meat. The full-bodied flavour of the cherry port sauce takes away the gaminess of the meat, while the pepper-crusted skin adds a welcomed kick to it.


On to desserts. You can choose between Fresh Mango Mille-feuille served with Vanilla Ice Cream, and The Pump Room’s Signature Sticky Date Pudding with Butter Scotch and Vanilla Ice Cream. The mille-feuille is great, but the sticky date pudding is divine. When asked about the ingredients put into it, executive director Pauline (she is the one who passed on the recipe to Chef Ng) refused to divulge, and with good reason – there’s just something about this dessert that makes it stand apart from other sticky date puddings I’ve tried.


The pudding is rich, moist, and not too sweet; taken with the aromatic butter scotch, it truly tastes like a match made in heaven. Even though my fellow tasters – Deborah and Vanessa – and I were stuffed, we couldn’t help digging in to the sticky date pudding! In fact, it is so good, it actually brought tears to Deborah’s eyes after her first bite of the pudding. True story.

The Pump Room Valentine’s Day Menu ($132 per couple; $244 for a group of 4; $348 for a group of 6) includes a glass of Quartz Reef Methode Traditionnelle Rose Bubbly for every diner. It is available at The Pump Room, 3B River Valley Road, #01-09/10 The Foundry, Clarke Quay. To make reservations, email Katie ( and Landz ( with the number of pax.

Material World worked with The Pump Room to review their Valentine’s Day menu. All reviews are the author’s own and were not vetted by the client. You may read our advertising policy here.

Win a Valentine’s Day Meal for 6, and free-flow drinks at the VIP area, worth $738++!

Ladies, this is definitely one contest you wouldn’t want to miss! You and five of your friends stand to enjoy the four-course Valentine’s Day Meal, followed by free-flow drinks at The Pump Room’s VIP area. This experience is worth $738++!

To win, follow the instructions below:

1. In the Comments section, name The Pump Room’s signature dessert, which will be part of the Valentine’s Day menu.

2. Then Share this post with your friends on Facebook. Remember to tag “MaterialWorldSG” and “The Pump Room” in your post. Set your post on Public so we can verify you have completed this step.

3. Email us at with the subject header “The Pump Room Valentine’s Day”. Include your name, gender, NRIC number, mailing address, and age.

This contest is open only to Material World fans on Facebook. Contest ends Wednesday, February 12, 2014.


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