Oxwell & Co
5 Ann Siang Road
6438 3984 | oxwellandco.com
Did you know that Ann Siang Hill was once the site of Chinatown’s only fresh-water well? In the early 1900s, oxen and their carts frequented the well for their evening swig. This Thursday afternoon, as a herd of pinstripes streams steadily from the City to various watering holes, it’s as if nothing has changed.
The new kid on the block is Oxwell & Co. This four-tiered establishment oozes eccentric British flair – think industrial chic with the warmth of wooden floorboards, Chesterfields and vintage trimmings. The ground floor pub boasts signature tipples on tap, home brews and artisan wines at affordable prices. A flight of stairs reveals a more sophisticated setting and our stop for the evening.
Helmed by British celebrity chef Mark Sargeant, the kitchen serves quintessential British fare of a high standard. We demolish the Yorkshire pudding with pureed roast garlic ($8) and our prawn cocktail ($22) and asparagus with poached egg ($18) are quick to follow. Both dishes are simple yet rich in nostalgic flavour.
The standard of quality is upheld with the rather pricey grass-fed Irish ribeye steak ($65) and Welsh salt marsh lamb rump, roast onions with green sauce ($35). Garnished with herbs from the sustainable rooftop garden, the spiced coriander carrots ($10) and minted new potatoes ($10) tie our meals together nicely and hold true to Chef Mark’s principle of “honest” food.
On to the final course: two classic, light and fruity desserts – lemon posset ($14) and strawberry Eton mess ($14) – provide a sweet finish without going over the top.
Must-try Dish: Welsh salt marsh lamb rump