One of my favourite haunts has to be Dempsey Hill. Close to town, yet hidden in a natural enclave, it’s very appealing for those who wish to escape the urban landscape without travelling too far.
The now-defunct House At Dempsey has been taken over by retail and lifestyle concept, SIRI House, by Thai property developer, Sansiri. The F&B branch of the space is called JAM At SIRI House, with an all-local crew.
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Chef Ming Tan from Lolla and Park Bench Deli aims to serve comfort food that you could find at intimate home parties. The curated menu adds to the laid-back and fuss-free vibe of the place.
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The Art Space At SIRI House hosts an art gallery and a showhouse for Thai properties under the Sansiri group, with displays changing every few months.
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It also features a retail space, The Shop At SIRI House, with new vendors every quarter. Expect to find one-of-a-kind trinkets and clothing from Thai designers, perfect for refreshing your wardrobe or as a gift for friends.
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House cocktails here are quite unique. You’ll have the luxury of having a bar cart rolled up to your table, featuring bottled cocktails that are made daily.
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The Paper Plane (S$13) is bourbon-based, with Aperol, Amaro and citrus. It’s rightfully sour, and suited for those who love more punch to their cocktail.
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Umemi (S$13) is a crowd favourite, and understandably so. It uses vodka-infused green tea, umeshu and lime, providing refreshing and very clean notes — great for cooling off from the unrelenting heat.
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They also have a SIRI House Negroni (S$13), which has an Asian spin on it with gin-infused Thai red tea with Campari and sweet vermouth. I could definitely see myself wanting more, as it went down pretty easily like an alcoholic iced tea.
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Chicken In A Biscuit (S$12) didn’t turn out to be what I had envisioned in my head. Inspired by the popular children’s snack, the chicken fat cookie is smeared with a spiced cream cheese that’s been flavoured with garlic and ginger.
The crumble on top is chicken skin, making this cookie an absolute delight to bite into, as it was a crumbly mess of savoury and sweet. Due to its fattiness, however, my advice is to ensure you have enough people to share this with because it can get rather filling.
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This dish may look deceptively tame, but it packs a punch of flavours and textures. The Spicy Potatoes (S$16) made me ask Chef Ming for his recipe because I wanted to attempt to replicate it. It had a fluffy, cloud-like texture in the middle, with a crisp shell outside.
The kitchen’s own mala spice mix comes with ample chilli and Szechuan peppercorns. It is then topped with beef lardons and parmesan for that extra bit of indulgence. The heat was still intense in spite of its demure serving size.
Now, for this, I wouldn’t mind carb-loading.
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You don’t see cauliflower steaks very often, but when done right, it will make you want to eat your vegetables! Their Cauliflower (S$18) is charred in a charcoal oven and paired with curried carrot mash. The more charred the edges, the better, in my books at least.
And it’s brownie points when the cauliflower can snap apart and give off a waft of smokiness. The sweet-spicy and creamy curry paired excellently with the vegetable, while the champagne vinegar and oil helped to ease the heaviness on the palate.
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Scallops are generally sweet and delicate, but these were much richer in flavour. Their Scallop (S$30) dish is made up of wild hand-dived Hokkaido scallops that were brinier than usual. They also felt fattier in the mouth, and had richer, more savoury notes.
Wild trout roe brightened the taste a little, while the yuzu, extra virgin olive oil and black truffle elevated this dish to one of opulence.
Read more: https://sethlui.com/jam-at-siri-house-modern-asian-singapore/#ixzz5jF5U8EjK
