The Wagon, Tras Street

I couldn't find much information about these guys (55 Tras Street, tel : +65 6221 6369) apart from being owned by a Japanese food and beverage group AP Company Co who's also responsible for the collagen hotpot chain Tsukada Nojo. I ought to give that a go someday. The food here by their chef Makoto Deguchi can be described as French styled by Japanese with small plates that are presented on wagons. And hence they name of the restaurant. There's a bunch of items that can still be ordered from the menu though.

That's the wagon, it went round twice each time with different items. While they would like to romanticise the comparison to dim sum or tapas, it's actually neither. 

Those eggs are known as oyako tamago. There's deep fried chicken skin on the top with some mousse. In the egg is dashi jelly and within the jelly, bits of chicken. This was quite nice.

Next up came their foie gras brulee. Had a good sweet and salty thing going on from the both the caramelized sugar shell and the foie. Delicious too.

I tried their hamburg because I was hoping that these Hokkaido beef that they were using would be impressive. That perhaps these guys would give Masa a run for their money. While the flavours were good, I didn't like the texture. The grind of the meat was too fine and underneath that beautiful crust, the meat was all mushy like a spread. The flavours didn't save it as a dish. Not even the awesome potato puree that they had.

Here's their tartare and marrow which the menu advised to eat together with their bread. I'm not sure why though, but the marrow was just marrow and the tartare was pretty decent.

That's uni, from Hokkaido presumably served in their shell that's filled with carrot mousse and wine jelly. All I'm going to say is that we enjoyed it.

And some house made beef ham with dried corned beef. The strips of negi added texture and some sharpness to what was already a pretty tasty ham which was quite nice to chew on.

Those above are Hokkaido onions. The bulb was sweet and served with fried onions, bacon, some salt and pepper.

And that's The Wagon's take on the Moelleux au chocolat. Traditionally a molten cored chocolate cake, this one was actually hot chocolate sauce over burrata. Yes, that the cheese we're talking about. Pretty interesting combination which worked.