Eat Sum Thing’s latest menu refresh reaffirms the quirky, fun eatery’s commitment to unpretentious culinary creativity.
When gastrobar Eat Sum Thing first opened just shy of a year ago, it represented a first foray into the unforgiving world of F&B for nightlife maestros Thugshop. Since then, it’s safe to say that the establishment is now thriving within the highly-competitive locale of its riverside Boat Quay home, even hosting names such as Ezra Lee (who has spent time under culinary legends Alain Ducasse and Ann Sophie Pic) in fun and creative menu takeovers. If anything, the fact that the kitchen has hosted names such as Ezra’s are testament to the good work of the Eat Sum Thing and Thugshop team, and especially head chef Brandon Lee, who cut his teeth at three Michelin-starred French restaurant Les Amis.
In an environment as harsh and cutthroat as Boat Quay’s, constant innovation and reinvention is key to establishing any sort of staying power — qualities that are valued by Chef Brandon and Eat Sum Thing. In light of that, the gastrobar is unveiling a refreshed menu, which sees creative, playful new flavours added to an existing list of crowd favourites.
The additions to the “Small Things” side of the menu might be tapas-sized in terms of portions, but are definitely big on fun flavour. Take for example the Bak Kut Teh Spring Rolls, featuring juicy bak kut teh-marinated pork wrapped in crispy puff pastry — a playful take on the local-favourite peppery pork rib broth dish. Another out-of-the-box, Korean-Italian culinary fusion is the Mushroom Tteokbokki Gnocchi, that — as its name suggests — consists of tteokbokki gnocchi tossed with a medley of sauteed mushrooms in a creamy, citrusy lemon butter sauce.
For those who wish to load up ahead of a night of boozy partying either at Thugshop’s upstairs rave spot Headquarters, or relaxing cocktails with a view at sister establishment Higher Ground two doors down, there are new dishes on the “Big Things” entrée menu as well. In line with the fusion theme of the eatery, the most notable addition is arguably the Beef Rendang Pasta: an expression combining the piquant, fragrant and rich “lemak” flavour of tender chuck roll beef marinated in rendang spices, with the Italian staple of pasta. Another notable offering is The Charred Chicken EST Rice — a nostalgia-inducing offering, with soy-marinated charred chicken served with smoked oil and dark soy sauce, reminiscent of claypot rice. Craving something comforting and soupy? Eat Sum Thing’s got that covered in the Ochazuke with Halibut and Grains: Greenland halibut marinated with grated ginger, soy, and aromatics, served with a flavourful, premium tea and dashi broth on a bed of fluffy Japanese shoyu rice.
While Eat Sum Thing quickly established itself as a force for the culinary expression of fun and innovation through its quirky fusion menu and eclectic, industrial-yet-sophisticated interior, this menu refresh further underscores the eatery’s commitment to unpretentious creativity.
Eat Sum Thing
Location: 66 Boat Quay
Opening Hours: 5pm-11am, Tuesday-Saturday
For more information or to make reservations, contact Eat Sum Thing here, or through WhatsApp at 8191 6455.
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