The newest restaurant at One Fullerton brings us the best Scottish ingredients
By Nicole-Marie Ng; Images: Author’s own
When I first head that UsQuba was a Scottish restaurant, the first thing that came to mind was haggis, unwanted cuts of meat served in sheep or pig stomach.
Don’t get me wrong, I was excited to try a dish so deeply rooted in Scottish culture but that’s not the kind of cuisine UsQuBa is offering. Instead, Chef Guven Uyanik’s menu highlights Scottish ingredients from all over the country using mainly French culinary techniques.
The young chef has learnt from the best, amassing skills by cooking for Michelin restaurants around the world like Thomas Keller’s The French Laundry. Instead of continuing on the fine dining path, UsQuBA presents food in a deformalised setting with large booth seats and a long bar that stretches across the restaurant.
Here are the standout dishes we think you should order when you head over to UsQuBa.
1. Whiskey Sour
the name UsQuBa takes inspiration from the Gaelic word, Usquebaugh which means the water of life. Whisky drinkers would agree that that is indeed an apt description of their beloved spirit. The refreshing drink that is not too dry cleanses the palate and prepares it for the feast to come.
2. Lobster Ravioli Soup
It’s a pity that this dish is only available on the lunch menu because it’s the best appetiser we tried. The rich lobster bisque was full of crustacean flavour, extracting every ounce of lobster essence from the shell, flesh and head.
The ravioli were packed with lobster meat and I liked that the pasta was thin and springy, allowing the sweet lobster meat to shine.
3. Duet of Aberdeen Angus Beef ($56)
For mains, we recommend the Aberdeen Angus Beef cooked two ways. The short ribs are braised in a thick, syrupy dark sauce for hours, making it easy to cut even with a fork while the grilled tenderloin had a subtle smokey flavour and was fatty enough to still remain juicy and succulent.
4. UsQuBa Fish and Chips ($32)
One of the more unique dishes on the menu would be the simple Fish and Chips. Instead of deep frying the generous fillet of cod, the chef sous vides it, mimicking the taste of a steam fish but with more umami goodness because the fish absorbed most of the flavours it’s been cooked in. As for the chips, they thinly slice potatoes and form a light and crispy ring.
5. Tastings of Strawberry ($15)
After a heavy meal, it’s always welcoming to have something light with a touch of zing. The sweet and sour strawberry sorbet is paired with a pistachio biscuit and pistachio cream to help mellow out the acidity of the fresh strawberries.
UsQuBa. One Fullerton, 1 Fullerton Road #02-03B & 04, Singapore 049213. Tel: 8723 6378.
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