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Restaurant review: Pluck on Club Street, Singapore

By: Amy Greenburg

90 Club Street
6225 8286

Roasted sea bass 

Gastro bars aren’t new to Singapore, but the recently opened Pluck (branded as “:pluck”) is one to get excited about. At this casual and unpretentious eatery, it’s all about sharing plates with your closest mates; the menu is categorised by small, medium and larger plates, each one ideal for splitting among friends, allowing them to “pluck” at the different items they like the look of.

The intimate 45-seat restaurant’s tiled walls – reminiscent of a New York subway – and long bar lend an industrial-chic diner feel, and its open kitchen provides for some viewing pleasure as head chef Brandon Teo and his team whip up mouthwatering concoctions with fresh ingredients, distinctive flavours and imaginative textures.

Pluck's gastrobar setting 

Small-plate standouts include curry-roasted cauliflower with almonds and sundried grapes ($14), scallops with roasted apples, hazelnuts and bacon crisps ($18) and slow-cooked egg with maple-glazed sweet corn and chicken skin crisps ($13) – be sure to soak up every last drop with garlic sourdough bread. Heartier highlights include a perfectly pan-roasted sea bass with cumin and carrot puree and lentils, topped with fish crisps ($23), and pork neck with roasted chestnuts and caramelised pears ($22).

Banana Malt Honey

Save room for sweet treats like the scrumptious bananas, malt and honey ($10) – crispy, battered bananas, burnt thyme honey and malt ice cream – and a refreshing cucumber and Thai Tea ($10) featuring pineapple sponge cubes, Thai tea ice cream, candied peanuts and pickled cucumber. Wash it all down with one of the bartender’s own cocktail creations; try The Matriarch, comprised of rum, orange bitters, Cointreau and five-spice syrup with infused foam and forget-me-not flowers.

Must-try dish: Slow-cooked egg, maple-glazed sweet corn and chicken skin crisps