FYR Cycene Ond Drinc (pronounced FIRE Kitchen and Drink) was opened in 2015 at Boon Tat Street which we first visited. After 2 years, they changed its rustic decorations and the new look brings it to the modern age, with a warm, cosy interior that is conducive to fun, casual gatherings.
The restaurant retains its signature of cooking with fire in all forms – grilling, barbequing, roasting, searing and smoking. Diners can savour delectable classic grills that are given a modern, Asian twist, served up in sharing plates (from $14) and main courses (from $22) that are ideal for a gathering of friends or after-work chill-outs.
Freshwater Prawns (with prawn jus, saffron rouille, lemon dust) . Grilling is an ideal way to cook prawns because prawns need quick high heat to keep it juicy and flavorful. The freshwater prawns are grilled in the shell which keeps all those delicious juices from escaping, guaranteeing much tastier, moister meat.
Pan Seared Foie Gras (with Spanish onion, spring onion crêpe, mango jelly, peanut sauce). It is superb for when you feel like going fancy schmancy. The foie gras is delicious, plain and simple. Decadently rich with a distinct sweetness from the spanish onion.
Wagyu Striploin (with asparagus, oyster vinaigrette, date sauce, basil) was cooked medium rare. The wagyu is at its juiciest and most tender with the fat is melted throughout the meat.
Iberico Pork Secreto with roasted rum infused pineapple, chilli, pistachio crust (secreto is “secret” in Spanish) is a one of Spain’s best kept secrets! A fantastically tender and highly prized cut from the shoulder.
Paris Mushroom (with poached egg, laksa beurre blanc, chilli flakes). After a few rounds of plates with strong flavour of different kind of sauces, the Laksa flavour did not come out as strongly as I have expected.
Brussels Sprout (crispy brussel sprouts with bacon, hot & sour sauce), the sweet and sour taste immediately increases your appetite, now I am ready for the main courses.
Prime Ribeye (with momotaro tomato, basil, fried crisp shallot). The Ribeye was cooked medium rare, it allows more play with flavours and changes in texture between meat, fats and the slight charred lines.
Other than having great steaks, the seafood here is really fresh. The baked platter, Scallop, Prawn and Chorizo Rice (with prawn broth, garlic aioli, shaved bonito) comes with Sea Scallops and Prawns. These delicious classics made for a great main course. It definitely didn’t disappoint with its oceanic freshness.
Iberico Pork Tomahawk (with roasted rum infused pineapple, chilli, pistachio crust) tastes like Char Siu and my favorite is the little fatty part.
Black Sticky Rice (with sesame tuile, grapes, coconut ice-cream) – The Coconut ice-cream is very smooth and creamy. It is truly a very refreshing dessert.
Lime Panna Cotta (with meringue, vanilla-almond chip, lime zest), it is a traditional Italian dessert which has been given a tasty tropical twist.
With a nice selection of grilled meats and seafood, friendly service, and a pleasant atmosphere of music and chatter, FRY is a great place to chill out after work.
FYR Cycene Ond Drinc
19 Boon Tat Street, Singapore 069619
Tel: +65 6221 3703
Mondays – Thursday 1130 to 2300 | Fridays and Eve of Public Holidays 1130 to 0000 | Saturdays 1730 to 2300 | Closed on Sundays and Public Holidays
- Downtown line – Telok Ayer station
- North-South or East West line – Raffles Place station
[Exit Telok Ayer MRT station, walk along Telok Ayer Street, before turning into Boon Tat Street.]
- Opposite GB Building along Cecil Street 57, 131, 167, 186, 700, 970, 971E (nearest bus stop to Telok Ayer Road)
- After Capital Tower along Robinson Road 10, 10e, 70, 75, 97, 100, 107, 128, 130, 162, 196, 196e
- UIC Building along Shenton Way 10, 10e, 57, 70, 75, 97, 97e, 100, 106, 107, 128, 130, 131, 162, 186, 196, 196e
*Disclaimer: This was a media invite.