Irrepressible cafe-restaurant Froth was bound to edge closer to the action in the heart of the Downtown Core. Newly reopened in the Ascott Raffles Place Singapore hotel, sandwiched on Finlayson Green between Marina Boulevard, Collyer Quay and Raffles Place (with the MRT to hand), Froth is brimming with new culinary ideas. There’s a new man in charge of the kitchen, too, and the dishes of chef Derrick Ow must be seen, smelled and tasted to be believed. Froth loyalists need not despair however – all-time favourites mix and mingle among fresh faces on the menu, which as per usual moves in an international and gourmet direction.
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Easy to use booking system, reservation in place, fuss free! Definitely helped to make the lunch a more pleasant one. Food was great. Will be back!
Second time here. Service was great, love the Waygu burger and the truffle fries that comes with it. Seafood risotto was really good as well. Taro waffles were really uniqlo and worth a try.
Came here with my friend for lunch and I am impressed with Froth. It has delicious food paired with excellent service from staff. Will definitely go back again!
Some of Froth’s original vibe has been translated to the cafe and restaurant’s new Raffles Place location. Still housed in a hotel setting, this time at Singapore’s Ascott Raffles on Finlayson Green, Froth remains a stylish haunt for the city’s gourmets. Muting Froth’s typically bright palette, the new 140-seater restaurant has a minimalist, duo-tone, black-and-white design scheme, acting as a high contrast foil to the playful, adventurous international cuisine that chef Derrick Ow and his kitchen staff creates.
Highlights from Froth’s new menu abound, although their dedication to gourmet international cuisine with a distinct Southeast Asian and Singaporean twist remains front and centre. Chef Derrick Ow is known for his innovative fusion dishes, exemplified by signature dishes like the duck kut teh, a brothy duck soup simmered for twelve hours and given a fruity zing and a host of micronutritional value with the addition of melon, radish and cresses – the perfect starter. The hot and cold foie gras is a suitably upscale addition to this Raffles Place restaurant’s menu, pairing it pan-seared on a butter brioche with a pomegranate and truffle honey reduction and chilled with a liquid centre of apple and kiwi puree.