A meat lovers’ haven with delectable meat cuts like Tomahawk and Onglet — all cooked in a Josper Charcoal oven
A feast fit for the meat-loving caveman in you
Lest you think I made the restaurant’s name up off the top of my head, Fyr Cycene Ond Drinc (FYR) is actually old English for Fire Kitchen and Drink.
A fiery tribute
Tongue-in-cheek wall murals depicting the origins of fire
Once my dining companions and I got past the novelty of trying to pronounce the restaurant’s name, it all made sense to us — the fire-related references were everywhere.
The walls of FYR were painted with tongue-in-cheek murals that depicted the etymology of fire, with cartoon cavemen delighted at the first spark of flame.
Like the cavemen, our ravenous appetites were equally ignited by the modern European cuisine that was served, each one flavourful with Southeast Asian spices.
What makes FYR’s menu special is that all of its dishes are cooked in the Josper Charcoal Oven, which is considered the Ferrari of grills. Fired with lychee wood, the premium meat cuts were rendered tender and smoky with a hint of sweetness.
Delightful new dishes
The Chilean Sea Bass is beautifully plated and delicious as well
We sampled the new menu items, which started with the delightful small plates, Blue Mussels ($15) and Chilean Sea Bass ($18). The Chilean Sea Bass was firm fleshed, and flaked at the touch of my fork. Its clean and mild flavour brought out the flavours of the accompanying prosciutto, squid and local fruit salsa.
Next, the highly-anticipated grilled meats made their grand appearance. The DeRaza Iberico Pork Chop 280g ($36) was juicy with a caramelised skin and tasty enough to be savoured without any accompanying sauces.
As a fan of spicy Rendang, I thoroughly enjoyed the Braised Beef Short Ribs ($42). Coated with the chef’s homemade Rendang glaze, the beef fell off the bone easily and was full of aromatic flavours.
Awake your inner caveman
The Cape Bryon 200 Day Grass-Fed Angus Tomahawk 1kg is the star of our meal
The star of our meal had to be the decadent sharing plates, all pieced together with premium ingredients. Even with our bellies rather satiated by then, we gamely conquered the Cape Bryon 200 Day Grass-Fed Angus Tomahawk 1kg ($108) and the Whole Maine Lobster, Five Spice Whole Chicken & Lamb Saddle ($88).
The former is a hefty piece of meat that weights four times that of an average cut. Cooked bone-in, the meat was succulent with just the right amount of marbling.
Taking a break from the hearty meats, we sampled the Whole Maine Lobster ($42). Grilled with Tumeric Oil and Laksa Leaves Bearnaise, it was a tad too rich for my liking, with the seasoning overwhelming the crustacean’s natural sweetness.
End off your meal with the indulgent Valrhona Triple Chocolate Mousse
The desserts Valrhona Triple Chocolate Mousse ($12) and Grilled Lady Finger Banana with Coconut Ice Cream ($10) were indulgent but nothing spectacular.
On the whole, grilled meats are FYR’s strong suit. Its wide variety of meat cuts ranging from Tomahawk, Porterhouse, to Onglet and more, are sure to delight the modern caveman in anybody.
FYR Cycene Ond Drinc 19 Boon Tat St, Singapore 069619, Tel: 6221 3703
by Samantha Francis
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