It was back to basics and the simplicity of cooking over open fire in ancient times that inspired owners Rosy Aziz and Micail Chepi to name their restaurant FYR Cycene Ond Drinc, which is an old English way of saying “Fire Kitchen and Drink”. In case you are wondering how to pronounce the restaurant name, it’s also read as ‘Fire Kitchen and Drink’.
The decor was also in line with the restaurant concept the owners have in mind. From the eye-catching caveman murals to the log wall to the hardwood benches, they all exude a rustic charm.
Grilling is what make the food look appetising, taste succulent and yet retain its natural juices to enhance its original flavour. At FYR, the dishes were prepared using the Josper Charcoal Oven which is a combined grill and oven in a multi-functional machine to ensure a unique texture and juiciness to the products. The meat dishes also have a smoky aroma with fruity notes as it was barbequed with lychee wood.
Instead of the usual suspects found in the brunch menu of many restaurants, FYR’s new weekend brunch impresses with a wide beverage selection of gourmet freshly brewed coffee and tea, beers, cocktails and wine to accompany their grilled small bites and mains. The FYR’s beverages are enticing and also serve to cleanse your palate in between the entrees.
A must-try beverage here is the grilled fruit juices (S$4.50) as the seasonal fruits were grilled first before juicing to give a slightly caramelized flavour to the juices. I tried their grilled orange juice which was really sweet as grilling has intensified the natural sweetness of the fruits.
FYR has created a fun brunch experience with the Party Detox Basket (S$10) which allows diners to whip up their own version of Bloody Mary with an array of prerequisite ingredients – vodka, grilled fresh tomato juice, Worcestershire sauce, Tabasco sauce and rock salt. However, as some diners were clueless about how to create their own drinks, many has ruined their cocktails in the process. So if you are game and daring enough to try mixing your own drinks, do order the Party Detox Basket!
The oven-baked shoestring Sweet Potato Fries and Yam Fries (S$8) seasoned with salt, pepper, paprika and chilli powder and served with cheese sauce and tomato salsa were a breath of fresh air from the usual potato fries. The sweet potatoes and yam fries were crispy, not too oily and highly addictive.
The flavours of the Grilled Squid (S$12) were enhanced by the turmeric, garlic and zesty lime leaves condiments which really complemented the dish. The crisp onion rings on the side was also very popular with the other diners.
The Skillet-roasted Escargot (S$12) was served in a mini pot of turmeric, lemongrass and other spices with toasted bread on the side. I relished sweeping the toasted bread in the flavourful gravy and eating the soft escargot with it.
The hearty Baked Beef Hash (S$18) consisted of diced corned beef, onions, chopped parsley, tomatoes and egg cooked in a delicious stew and served with spring onion crepes and Raita sauce on the side. I was pleasantly surprised that the sauce was a little spicy, which really excited my tastebuds.
Bean lovers alert. Another similar dish served in a skillet pan is the Baked Java Curry Chicken Ragout (S$15) with kidney beans, sweet corn, coriander, topped with an egg and served with spring onion crepes on the side. This was the dish I like least as I am not a bean lover and FYR was extremely generous with the beans till I almost reach my maximum level of satiety with this dish. I would definitely choose the Baked Beef Hash over this as the former has more vegetables in the stew.
I really liked how the Grilled Steak and Eggs (S$28) was oven-cooked till medium rare to bring out a smoky flavour with a hint of sweetness. The striploin may not be the most tender but was nonetheless nicely grilled. I enjoyed dipping the steak in the foie gras sauce which gives the meat a unique flavour.
The Baked Bilinis with Grilled Salmon (S$15) is topped with a sunny-side-up, Avruga caviar and grated Bottarga, which is a gourmet delicacy of cured fish roe from tuna or swordfish. Blinis is a thin pancake made with yeasted butter. For the portion of food served, this dish is definitely value for money. The grilled salmon also goes very well with the orange cream sauce which lends an element of sweetness to it.
For dessert we had the Baked Pistachio Melt & Pandan Ice Cream (S$10), which comes with pandan creme anglaise, pistachio and cinnamon. This is probably the most photo-worthy dessert of the restaurant. A rather sweet indulgence, I find the pandan too overpowering and sweet, especially the pandan melt. The pandan ice cream however was delightful and truly saved the day to bring the sweetness of the bake down a notch when eaten together.
Not only were the food and beverages aesthetically pleasing, FYR has concocted special sauces to accompany their dishes to enhance the entire dining experience. Southeast Asia herbs and spices like Thai basil, lemongrass, chilli padi and laksa leaves are just some of the ingredients that can be found in their creations. Even their house salad was unique with the addition of the java curry dressing which takes away the usual raw and edgy taste.
FYR has indeed succeeded in creating a unique selling point for themselves with their distinct concept and has impressed me enough with their offerings to return to try their other grilled dishes and desserts.
The FYR Brunch menu is only available on weekends from 9 am till 3.30 pm.
FYR Cycene Ond Drinc
19 Boon Tat Street
Singapore 069619
Tel: +65 6221 3703
Opening hours: Mon to Fri 11 am – 11 pm; Sat 9 am – 11 pm; Sun 9 am – 4 pm
