Barfly SingaporeIf you’re hungry and strolling that massive complex along the river known affectionately as CQ, don’t get sucked up by the ground-floor venues, head on to some of the joints upstairs.

Why not try Barfly? This stylish restaurant cum bar is a place where the sophisticated atmosphere is matched only by the unique influences of their innovative menu, jointly created by The Cannery’s Executive Chef Edward Voon and Barfly’s Chef de Cuisine, Barry Lim. A lot of thought has gone into you can tell, it’s sophisticated and diverse, inspired by the bold flavours of Asia, Mediterranean essences and worldly infusions.

With nearly one hundred items to pick and choose from, and a wine list of premium wines to match, it’s hard to narrow it down to just one. How about their signature main dish, Crackling Suckling Pig, cooked in garlic puree and accompanied with a medley of vegetables & raspberry sauce?

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Another delightful creation is the Saffron Risotto with King Prawn. Its key ingredients not only consist of this most precious and expensive spice, but the risotto is also combined with smoked bacon, sweet peas and parmesan cheese, creating an extraordinary gastronomic experience for the uninitiated diner.

Be sure to whet your appetite first with entrees like the coveted Aniseed Cured Scottish Salmon and Pan Fried Rougie Foie Gras from the main menu. For a raw ambrosia experience, have your pick from an assortment of fresh sashimi appetisers ranging from the hot favourites shiro maguro (white tuna) to the exotic kanpachi (yellow tail king fish).

What is a meal devoid of desserts? Barfly also offers delightful desserts that will undoubtedly satisfy any sweet indulgences you might have. The Hazelnut Tiramisu with its rich chocolate sable and double espresso is the answer to every chocoholic’s desire for the ultimate indulgence. For something less sinful, try the tangy Sour Cherry Chocolate Pudding that comes with a scoop of Bailey’s ice-cream and warm chocolate ganache.

Barfly’s winning formula lies in being an uber-chic nightspot that fuses traditional Asian charm and modern western Zen together in one magnificent blend.

Together with its killer combo of eclectic decor, top-notch cuisine and intoxicating music, this haven for nightlife gurus and food aficionados alike is set to bring every aspect of the dining and chill-out experience to a new level. Chef Barry Lim explains, “With the new menu, we aspire to create a magical experience for diners by offering them the opportunity to feast on an array of cuisines hailing from different lands in a sensuous setting.”

Barfly: Block 3C River Valley Road, #02-02, The Cannery, Clarke Quay,, +65 6887 3733,,, Open Tuesdays to Saturdays. Dinner from 6:30pm to 10.30pm, Supper from 10.30pm till late.

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