It was not crowded, the food was awesome AND this place is located at Marina Bay Link Mall. We say go have lunch at Harry’s before everyone finds out! By Deborah Tan
While cocktail bars in Singapore are steadily serving up critically acclaimed “bar bites”, their beer-fronted counterparts, sadly, haven’t quite distinguished themselves in the food arena. Mention “pub grub” and many will think deep-fried chicken wings, fries drowned in a tsunami of orange, cheese-flavored sauce, and oil-sodden, sorry-looking pieces of samosas.
But Harry’s is determined to change all that. Yes, it still wants to serve up grub that goes well with a mug of frothy ice-cold beer, yes, it is still a casual, fun and unpretentious place to hang out at … but it also wants to be taken seriously for food – like proper, meal-worthy, sit-down-at-a-table-with-a-fork-and-a-knife food.
And this is where the renowned Chef-Founder of The Disgruntled Chef, Daniel Sia, and his team come in. Since taking helm as Harry’s Culinary Director last year, Chef Daniel and his team have been busy updating the menu with tweaks to the old favorites and adding a couple of new creations. The updated menu will be introduced in phases to all Harry’s islandwide but if you want to sample the new dishes now, make your way to Harry’s at Marina Bay Link Mall (it’s the one at Marina Bay Financial Centre, just round the corner from Paradise Pavilion). We did our tasting there last week at lunchtime and found the place uncrowded, which means, the office crowd there has yet to stumble upon this gem of a lunch-place, yet.
Small Plates, Big Plates, Platters, Desserts
Harry’s updated menu comprises of Small Plates, Big Plates, Platters and Desserts. Small Plates refer to appetizers and finger foods, Big Plates are your main courses and salads, and Platters are larger servings of food meant to be shared among friends.
Long-time favorites Harry’s Wingmen and Love Me Tandoor have been updated in terms of the marinade and spices used. We found the chicken wings juicy on the inside with a mildly spicy batter that remained crispy even after they’ve been left out for 15 minutes. Love Me Tandoor’s yoghurt-marinated chicken skewers features tender, succulent meat packed with flavor.
Moving onto the Big Plates, we tried new-to-the-menu offerings such as Pulled Pork Sandwiches, Curried Lamb Shank and Prawn Star Pasta. The dish that made an impression on me was the Curried Lamb Shank, even though I have never been a fan of lamb shank, preferring the full-bodied flavor a rack of lamb gives instead. The curry sauce, a recipe of Chef Daniel’s, is robust without being too spicy. You get to experience the heady flavors of the curry spices played out on your palate without the searing heat of too much chilli. Together with its side of rice pilaf and raisins, this makes for a hearty, comforting lunch on a rainy afternoon.
From the Platters section, we sampled the Mushroom and Truffle Oil Flatbread which will remind you of crisp, thin-crust pizzas. A great alternative for those looking for something more satisfying than finger food but do not want to tuck into a full meal, the flatbreads come with a choice of toppings and are baked a-la-minute.
I don’t say this often but do leave space for desserts. Chef Daniel’s team have created 2 new desserts that are guaranteed to brighten up your workday blues. The Black Forest Sundae is a deconstruction of the classic Black Forest Cake. Its bite-size brownie squares make it a dessert that is easy to share (so you don’t feel so “guilty” after). My personal favorite, however, is the Apple & Pear Crumble – the buttery crumble crust melts in your mouth and is a perfect accompaniment to the soft, moreish cooked apple and pear chunks.
Because everyone is still pretty unaware that Harry’s at Marina Bay Link Mall is an awesome lunch venue, we suggest you head there before the secret is out.
Harry’s is located at Marina Bay Link Mall, 8A Marina Boulevard, #01-03, Ground Plaza. Tel: 6634 6318. Reservations email: firstname.lastname@example.org .
Material World was invited to a tasting by Harry’s. This post was neither paid for nor advised by Harry’s. All opinions are the author’s own.