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South Union Park @ Kembangan
Chef and owner Terence Chuah has worked in various famous restaurants oversea such as Mugaritz in Spain, Narisawa in Japan and Quince in USA, all honoured with Michelin awards. He returned with an envision to set up a causal dining concept with food that are hand crafted in-house to allow the diners experience and appreciate his culinary skills from the hand crafted dishes.
South Union Park is built around an open kitchen concept; you can have a good view of the young chefs whipping out the dishes and the vibrancies that are going on in the kitchen.
The setup is simple but neat and comfortable, not the typical hipster cafe and nothing too speculative to the eyes.
Truffle Konbu Fries $15
Truffle oil, parmesan, kombu flakes, truffle aioli
Besides the usual sprinkle of Truffle oil, the fries came with something extra, it was topped with parmesan and kombu flakes as well the truffle aioli dip for the extra kick. Overall flavour was commendable except the fries used could be of better quality for a more flavourful taste. (3.5/5.0)
Mushroom Ragout $14
Organic farm egg, truffle oil, in-house toasted brioche
We like the earthy flavor of the mushroom, the added truffle flavour and the porched egg married well as a good starter for the meal, love the in-house toasted brioche as well’ the butter coated toasted brioche went perfectly with the mushroom ragout and so tempting that we almost want to go for the repeat order. (4.0/5.0)
Duck Confit Tagliatelle $25
Shreds of duck confit, hazelnuts, spinach, lemon zest, masala cream
One of their signatures here, the hand crafted Tagliatelle was cooked right on the spot on the texture, the luxurious and creamy sauce from the savory flavored masala cream and the sourness of the lemon zest gave more of a complex, layered flavor to the overall dish. Shredded duck confit was tender and likely done by sous vide, not too bad a dish and worth a try. (3.5/5.0)
Chicken Confit $24
Served with Millet & Barley grits, grilled asparagus, balsamic reduction, almonds
Is it a Turkey thigh or chicken thigh? The extra-large size thigh was exceptionally big, good for the diners but could be a challenge for the chefs to get it done right. Unfortunately, the big thigh somehow not able to deliver the right flavour and texture, the slight charred skin is where the flavour could be found, this classic confit very much missing the infused flavour from the seasoning and the meat was neither crispy nor tender, perhaps some accompany homemade sauce could help to perk up the overall flavour, strictly relied on the millet and barley grits just not sufficient to please the palates. (3.0/5.0)
Aglio Olio & Bacon Pasta $24
Spaghetti, bacon, sliced garlic, oinions, parsley & chilli padi
Not in the main menu but a new item available on their New Year Specials menu. The all dente spaghetti was acceptable in both the flavour and taste but not something exemplary, the dish simply could not create too much of the excitement with the taste buds. (3.0/5.0)
Served with salted caramel ice cream, candied walnuts, butterscotch sauce
South Union Park has limited desserts on the menu but there is perfectly fine with us as long as they can deliver the right quality, it is not the number count but quality comes above all. We are glad to say that the Brownie was created to impress, from the smooth and lovely salted caramel ice cream to the rich and salivating brownie, the dessert was top notch and a must try here. My son insists no sharing in the next visit for this dessert!
Duck Confit Hash $24
Tatar tots, sous vide eggs, shreds of duck confit, spinach, red wine sauce.
Shredded duck was tender and the combination emerged as a flavourful and well-like dish. (4.0/5.0)
Croque Madame $22
Homemade brioche, parma ham, chaddar cheese, fried egg, tomato hollandise
South Union Park is good with their home made bread, the fried eggs, ham, chaddar cheese and the drenched of tomato hollandise turned the croque madame into a satisfying breakfast dish. (3.5/5.0)
Flaxseed Bricohe $8
The flaxseed Bricohe delivered to our expectation, fluffy, chewy and nice wheat flavour that made a perfect match with the whipped salted butter, each bite is simply an enjoyment. (4.0/5.0)
Honey Soy Fried Chicken $11
The fried chicken served with honey soy glaze, chicken may be juicy and tender but overall is not as good as the Korean fried chicken in our opinion due to lacking of the right flavour from the seasoning. (2.5/5.0)
Hazelnut Praline Choux $15
House made choux pastry, hazelnut, Bavarian cream, candied hazelnuts
The crisp pastry sandwiched the thick layer of Bavarian cream which was smooth and not overly sweet for our liking, however, it has not reached the level to have the wow impact. (3.5/5.0)
Espresso, Kahlua, Mascarpone, Pisachios
Nice balanced of espresso with liqueur and the hints of cheesy Mascarpone flavour. (3.6/5.0)
At South Union Park, you definitely can experience the uniqueness of the dishes created by the team of young chefs, there could be some hits and misses from our opinions but overall South Union Park still delivered reasonable food that worth the visit.
@No prevailing GST and Service Charge
South Union Park
A: 101 Jalan Kembangan, Singapore 419139
Sat 11:30am – 10pm
Sun 11:30am – 9pm
Tues to Fri 5:30pm – 10pm
T: 9061 8703