Wednesday, 22 July 2015

Harry's Bar, Clarke Quay Singapore

Harry's Bar is typically known as a chill out destination for drinks to many Singaporeans, we can all change the perception of that with the launch of an updated Harry's food and drinks menu. The refreshed menu now showcases 50 delectable dishes, a more extensive offering of modern European comfort foods that you will be spoilt for choice. With this, Harry's Bar seems like an ideal spot for a urban getaway.


To complement the dining experience, Harry's has incorporated beverage suggestions throughout the menu with a curated list of draught beers, premium house wines and Harry's specialty cocktails.

Tried some of Harry's signature cocktails, above is the Harry's Old Fashioned $16. This classic drink indeed a refreshing twist, dissolve cinnamon sugar cube in fine whisky before adding a splash of angostura bitters and orange slices. A refreshing beverage while some may not like the zest of cinnamon in it.


Fish Cracklings $13 is the new addition in the options of small plates. These crisp-fried fish skin is tossed in a proprietary spice mix served with aioli. Crispy and addictive, perfect to go along with your favorite pint.


At Harry's, be sure to grab a bite of Harry's Signature Wings ($13-6pcs/ $19-10pcs). These delectable wings are dressed in a secret spice, served with homemade chilli jam. It is slightly spicy with the fiery jam, so if you love your wings spicy - this is definitely for you.


Chip-lovers can indulge in variations such as this Chirpy Chips $14, it is sprinkled with savoury chicken floss and drizzle over with a special curried mayonnaise blend. At interesting combination of Western-Asian fusion, I like how the chicken floss add a zest of sweetness in it.


Platters for sharing, Harry's has launched more renditions of this Italian-inspired classic prepared with homemade bread dough. Here's Sassy Satay Flatbread $22. A hearty flatbread layered with peanut sauce, smoky chicken satay chunks, pineapples and cucumbers. Interesting fusion, you either love or hate this dish. While some may not like the mix of satay and cheese.


While some didn't fancy the combination previously, we tried another Harry's signature which is the Mushroom & Truffle Oil $22. The flatbread this time were much crispier, talking about consistency. This is topped with garlic mayonnaise, field mushrooms and truffle oil for a pleasing earthiness. Best choice for a vegetarian.


For big plates options, we had the Chicken Masala $23. A flavourful pot of chicken masala with toasted charcoal bread. The texture of the chicken chunks were tender. Overall decent, a perfect hangover dish.


From wholesome pastas to succulent steaks and hearty burgers, the Big plates section offers more delectable choices for every palate. Beef Stroganoff $23 is one of Harry's crowd favorite. Smoky grilled beef and penne pasta in a hearty creamy sauce. A highly recommended pasta choice.


Besides the savoury dishes, Harry's desserts aim to impress as well. Dig into a luscious soft-centre Baked Chocolate Cake $16 laced with rum and served with vanilla ice cream and raspberry bits. 
Chocoholics will find happiness in this rum-spiked chocolate cake.


Probably something not to miss, Sticky Date Toffee Pudding $14. It is served warm with toffee sauce and topped with a scoop of vanilla ice cream. Harry's rendition has a unique texture, it being really soft and fluffy. Slightly different from the usual firm and heavily dense puddings. This lies with individual preference but I personally fancy this.


Harry's has been no stranger to many patrons, for it being a popular bar drinking destination. Having just unveiled a new selection of mouth-watering additions that provide more food for thought and enjoyment, no doubt Harry's is the ideal spot for a good chill out session. Harry's Clarke Quay is the latest outlet and is marked by a well-trodden bicycle, which sits proudly at the entrance.


Harry's at Clarke Quay
3D River Valley Road
#01-01 Singapore 179023
Tel: 6338 7331
Opening Hours: 12pm-1am daily


*This was an invited media tasting.
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