The Guild Singapore – Young Master Craft Beers & solid Fusion Food at Keong Saik Road

Hong Kong’s popular independent craft brewery, Young Master Brewery, and Chef Vinny Lauria, opens The Guild along Keong Siak Road last year. The restaurant-and-bar offers contemporary fusion food and a comprehensive drink list ranging from 19 craft beers on tap to signature cocktails, all-natural wines and spirits.

Menu

Starting with the appetizer, the In house Smoked Local Sea Bass $13 features the sea bass cooked in two ways. The skin is fried till crispy, while the fillet is smoked with lychee wood, aromatic and tender. This lovely combination is accompanied with The Guild’s homemade Laksa Pesto, fennel, fresh green apple and herbs salad drizzled with Young Master Brewery Vinaigrette.

The pig’s head is one of those unique dishes you can find in a Spanish restaurant. Here, The Guild offers the Brawn Terrine $13 as part of its nose-to-tail dining concept. Having spent six days to brine and six hours to braise, the meat texture becomes very tender, such that it melts on your tongue.

They are best savoured as a spread over charred toast, topped with spicy pickled vegetables and sprinkles of parsley. Definitely not to be missed if you are someone who enjoys innards.

Drawing inspiration from the General Tso’s chicken served in North American Chinese restaurants, The Guild presents the General Tso’s Frog Legs $16 using frog legs that are deep-fried before dousing in a special sauce made from chilli pesto, orange, ginger and soy. It is spicy, sweet and sourish. Perfect with the craft beers.

The signature Mac N’ Cheese $21 has one of the cheesiest texture I have ever eaten. Mix in with the rich golden house-cured egg yolk, each macaroni is coated in creaminess and lots of cheese. Char Siu Bacon can be added at an extra $6 and I would recommend having that little tinge of saltiness to cut through all the cheesiness.

There is a good range of meat options like the Salisbury Rubbed Hanger Steak $37, Butter Roasted Chicken $30, Grilled Sweet & Spicy Bacon $28, as well as Shank Dugar $33.

My heart is full just by looking at the 250 grams of hanger steak served medium rare with a mash of garlic aioli and laksa pesto drizzles. Add $3 for French Fries and that would complete my dinner of the day.

The Shank Dugar $33 features the Australian lamb slow-cooked in spices and Young Master beer before grilling. It can be slightly gamey so have the crispy okra and spiced lentils to make up for it.

It is amazing how there is a section dedicated to just vegetables – a total of six such dishes ranging from the Homemade Sauerkraut $6, to the tasty Momotaro Tomatoes $13, Grilled Spicy Cabbage $14 and Egg(plant)ception $18.

The most unique dish goes to the Egg(plant)ception where eggplants are cooked and presented in five different styles – marinated with balsamic vinegar, breaded and deep-fried, pickled, in the form of smoky purée and butter roasted.

There’s one dessert on the menu, i.e. Pandan & Coconut Pudding $12, made from homemade kaya, fresh brewed coffee and vanilla cookie crumble.

 

The Guild Singapore

55 Keong Saik Road, #01-01, Singapore 089158

Tel: + 65 9042 3900

 

Mon to Sat: 12NOON – 12AM

Sun: 3PM – 12AM

Website: https://www.theguild.sg/

 

Ambience: Romantic but can get noisy with large crowds
Recommended Dishes: In House Smoked Local Sea Bass, General Tso’s Frogs Legs, Egg(plant)ception
Drinks and Alcohol: A good range of craft beers on tap, cocktails and spirits.
Price: <$20 for small plates; >$20 for mains

 

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