Travis Masiero, formerly of a few places has done it again apparently. This time round, it's a cleanly furbished oyster bar and grill joint (20 Gemmill Lane, tel : + 65 6221 4468) off one end of Club Street that serves seafood that I read, imported from Maine. Apparently, the oysters and the lobsters are the much talked about things that one could order around here.
Clean tasting refreshing drink that I thought served well as a palate cleanser. I think there was cucumber in it though I do not remember what else went to make the drink. Enjoyable.
These corn bread came with whipped butter on the side and a sprinkle of what looked to be paprika. Cutting to the kernel of it (lol!), the flavors of the corn was robust. Definitely one of the better ones if not the best in town.
Excellent tuna tartare is served at Luke's. The clean flavors of the chopped tuna never got beyond a fragrant soy based dressing with a hint of citrus and chives. This was a western version of negitoro on toast if you would. It almost felt like eating sashimi here. This is definitely worth coming back for.
The oyster po boys here are served bite sized. The crispy battered oysters were of a smaller variety and were nicely fried. I couldn't however, taste much of them as a lot of the flavors came from the delicious coleslaw dressing. I have no idea what it is made of.
Luke's oyster pan roast was in short, a smokey cream based oyster soup. Albeit one that is expertly done where the cream was rich and not excessively so while harboring a slightly more than subtle hint of the fat oysters swimming in there. I had a little difficulty identify the smoked paprika and bottarga there, but what the heck. I wished there were more oysters and for as hard as I tried, I couldn't derive any of the uni-ness from the toast. In fact, the toast contained a pungent flavor I normally associate with blue cheese. In short, I enjoyed it.
The other shellfish soup was a little more peppery and filled quite generously with the little neck clams. Again, easily one of the better clam chowders I've had.
A very expertly done, medium rare tenderloin with a pepper corn crust cradled in a plateful of savory sauce that was the mustard cognac jus. Enjoyed every bit of it down to the bone.
The creamy portions of the mac and cheese reminded me of the soups we had earlier. Robust, thin in consistency yet not cloying. This one also inherited more than a little hint of the natural sweetness of lobster.
Luke's banana and coconut crumble was deceptively light in spite of appearances. One could possibly imagine the taste and texture formed by sweet and semi melted bananas along with bits of shredded coconut, warm flaky pastry and crumbles. Nothing very surprising here in terms of flavors, just an enjoyable pastry well done. Didn't think too much of the avocado ice cream though.
This was possibly the first time I had quite enjoyed meringue. The ones from the key lime pie were soft and definitely not excessively sweet, which I had feared. The key lime custard was robust and packed with lime zest which created a nice bitter after note. The crushed cracker base (assuming that it was that) tasted oat-y-ier rather than buttery. I think this was quite nicely done here.
I'm very tempted to drop by again really soon, but the prices here are pretty steep.