The Naked Finn – Dinner

This is my 4th time to The Naked Finn and I must say, its very rare of me to visit a restaurant 4 times especially since it’s located very inconveniently and far away for me. It takes really good food for this to happen and this restaurant serves just that!

In fact, the menu has not changed much at all and most of the food I’m having has been repeated over and over. For someone like me who rarely orders the same things repeatedly, this is very rare. So really, it’s that good. I’m glad to report that the standard has remained and the taste was similar to my previous visits. I appreciate this consistency in standard!

Do make your reservations early, and it is a must. Someone who got her dates mixed up was rejected because they were completely full for the night.

I was in the mood to eat a lot, so I went with the Set for two (a) – $138.00++. It has a little of everything.

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Water spinach (Ipomea aquatica) “kang kong” – chilled
Blanched, tossed in kalamansi juice, dried shrimp and fried shallot olive oil

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Wild-caught yesso scallop (Mizuhopecten yessoensis) carpaccio – 80g 
Cured in freshly-squeezed lemon juice, drizzled with extra virgin olive oil

Simple but good. Finely sliced pieces soaks up the flavours well.

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Wild-caught ‘baby’ Indian squid (Uroteuthis duvauceli)
Grilled on cast iron griddle with extra virgin olive oil

The char grilled texture is what makes it good. I could snack on these all night.

Piquant rice vermicelli “bee hoon” – chilled
Blanched, tossed in special sauces and topped with sakura ebi

I love this bee hoon.

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Wild-caught New Zealand littleneck clam (Austrovenus stutchburyi) – 8 pieces
Flambéed in white wine, drizzled with fish sauce and fried shallot olive oil

I’ve tried their littleneck clams in a broth before but this dry version was pretty good too!

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Locally-farmed barramundi (Lates calcarifer) fillet from Kühlbarra – 2 fillets
Pan-fried in olive oil, finished with sea salt and extra virgin olive oil

This did not disappoint! It’s my all time favourite item from The Naked Finn and the standard remained, or perhaps it’s even better than before! The skin was crackling and the flesh was so tender and full of flavour. I would suppose even non-fish lovers would love this.

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Farmed giant tiger prawn (Penaeus monodon) – 8 pieces
Grilled on sea salt, served with salted egg yolk dip

These prawns were big indeed but somehow I felt that this dish was unnecessary. It wasn’t that special and the salted egg yolk dip felt weird. I mean, the dip alone did taste good, it was full of curry leaf flavour and all, but I’m kind of confused which is the main character here. If regular prawns were used instead, it would taste just as good when drenched in that sauce. For me, this was the least stand out dish of the night. I would rather get 1 piece of their legendary carabinero prawn than a whole plate of these.

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House-made Naked chendol – $13.00++

 

You may not think of desserts at a place which seemingly doesn’t specialise in it, but this chendol is so good! It’s really one of a kind. The sorbet is homemade coconut and you can get it alone for $10, but this version with chendol jelly and gula melaka was divine. The texture of the sorbet had a nice slightly grainy texture and the flavour was a good balance of sweetness and saltiness. Overall, it was so good. Highly recommended.


For my previous posts:
https://hungrybird.sg/2015/08/26/the-naked-finn-dinner-2/
https://hungrybird.sg/2015/04/18/the-naked-finn-lunch/
https://hungrybird.sg/2015/01/24/the-naked-finn-dinner/ 

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