Fumée Deli Restaurant
9 Raffles Blvd #01-53
T: +65 6835 7339
Fumée is a spanking new multi-faceted wine & dine establishment brought to you by the founders of Habanos The Fine Cigar People (situated at Suntec City), Helen & Natalie. It has an alfresco terrace dining zone, spacious lounge area (entertained by live band performances Tuesdays onwards), high table & chair seating, a cozy chic dining zone, as well as a smoking gallery for cigar appreciation to boot.
Fumée can accommodate a maximum capacity of more than 300pax, and given the strategic zones, they’re good for hosting private/ corporate functions of varied budget ranges. Call to inquire.
Thanks to the innovative Chef, the design of the full scale kitchen plays with luxury of ceiling clearance to bring out the best in culinary, the wonders of the craft from himself & his crew to be reckoned as you read along.
Fumée retails in-house fresh made deli & confections, a good variety of wines & bubblies, handpicked import beverages, a good collection of charcuterie & cheeses, pastas, as well as Fine de Claire oysters. They also have a handsome library of whiskeys, namely from Suntory & Auchentoshan distilleries, and a counter that offers select tobacco products.
A new perspective to gourmet grocery shopping, dining experience that caters not merely for the lunch & dinner crowd, but for hours in between, as well as post office hours unwinding. In lieu of their strategic location, I believe will be a place to encamp during the upcoming Singapore Grand Prix 2016 in September.
To start things off, a little liquid diet to quench the thirst, Asahi Black & Kronenbourg Blanc, together with some light munch.
Winglets – Cajun spice seasoned thin batter, deep fried, halved mid-wings on a bed of prawn crackers. I have to say, this complements the beers really well. Although I’d wish for sour cream or Greek yogurt on the side for dips to give it more dynamism.
Garlic Prawns with Crusty Baguette – juicy & succulent, and the garlic isn’t overbearing. In fact, I actually enjoyed using the garlic oil sauce as dips for the baguette. I’d say would go very well with a glass of chilled sauvignon blanc.
NZ Little Clams with Garlic Bread – creamy white wine laced umami jus with tiny garlic chips & dashed with green herbs. This is a love it or hate it, subject to varied threshold for garlic acceptance. There were mixed opinions at the table, but I enjoyed it.
Red Dot Noodle – a seafood pasta with a good dose of shellfish sauce, prawns, clams and Hokkaido scallops. The presence of crustacean in each bite was savory good!
Chili Crab Noodles – a twist of a world renowned Singaporean dish. Softshell crab in place of Sri Lankan crab. No need for the use of the nutcracker. Depending on individual’s threshold for chili spice, to me, this was sweet and good.
Fumée Burger – What can I say? Wagyu patty, nice and pink, with bacon & cheese on the inside, accompanied with in-house made shoestring fries. It’s a must try, and I will say it like Schwarzenegger says it best “I’ll be back!”
Otah Otah Burger – Familiar yet unfamiliar. This is also one of my favorites for the night, old school authentic Muar styled secret recipe otah. Not to be missed.
If there would be a competition to feed on this burger, I have a feeling it’d be a long hard fought battle for a winner.
48 hour sous vide USDA Angus Bone in Short Rib – served on a bed of fine creamy mashed potato, drizzled with a wine based sauce. My love for meat just went a notch higher. Juicy tender, meat falls off the bone effortlessly whole, melt in the mouth sensation. I believe more will convert to become meatarians upon tasting this.
Mushroom Risotto – tiny bits of mushrooms, hue of parmesan cheese and the earthen woody tinge of truffle oil. The strong earthen woody flavor in this, is to me a good cap at the end, to mellow the climaxed palates.
Frambroisia with a Raspberry on top, the black and white Guinness Cake (specially created for St. Patty), Passion fruit Pana Cotta, and the coffee laced Opera Cake. Love Apple, Bailey’s Tiramisu, Red Fruit Shortcake and Chocolate Praline Cube – I’m not much of a sweet tooth, but every man deserves a Guinness! I enjoyed the chocolate variants, but I indulged in the Guinness Cake.
A peck of 3 wood Auchentoshan Single Malt after a good meal, is to me, the real dessert. Three wood means, this liquid gem has been through 3 types of timber casks. And so, there is a complex taste & fragrance. Initially confusing for me, but a dash of ice cold Icelandic Glacial helped with the clarity.
On any given day, one can heartily indulge in their whiskey library. And the good news is, prices for the Japanese whiskeys are very competitive against some of the mainstream whiskeys around.
All in all, Fumée is well positioned in many aspects of the operation, and the treats they have to offer on and off the menu. If I were to be working in the vicinity, I can envisage my colleagues & I patronizing on a pretty regular basis. So, for readers within the vicinity, try them out, if you haven’t.