Located at Level 2 PoMo, Selegie Road. Been to the nearby bean place for drinks, but that was aeons ago. Took bus #166 from Novena MRT station, and alighted at Middle Road (after the stop opp. of Burlington Square). Selegie Road is about 6 minutes walk from there, and there's a traffic light to cross. Just look for the bright neon lights.
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| @ SET |
The place looks spacious, and rightfully so as it is a 94 seater main dining area, with more seats at its alfresco and private dining area.
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| private dining area for larger groups |
Or, if one prefers a more intimate setting, how about a table by the window?
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| just the two of us |
The concept here, is to serve contemporary cuisine at affordable prices. A 5-course lunch @$28.80++, and 6-course dinner @$38.80++. Both courses consist of chef starter, cold dish, soup, main course and dessert, while dinner course will also include the Grilled King Mushroom side dish.
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| menu |
Let's begin, shall we? First up, Chef Starter of bacon and mushroom gratin. Served piping hot, the shallow savoury gratin looked nondescript but was cheesily good with the pillowy white kopitiam bread toasted to a crisp.
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| Chef Starter |
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| savoury gratin on a crispy toast |
Moving on to the cold dishes, there are 4 choices to take your pick from. But before that, a plate of salad roll with pork floss to share, compliments from the kitchen. Thanks Chef.
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| salad roll with pork floss |
Right, now the cold dishes. Huai San Carpaccio is unusual. Thinly sliced, with a very very slight refreshing crunch and the tiny chopped bits of beets and peach added some sweetness to it.
One could really taste the citrus tang in the Smoked Duck Breast dish but my favourite, would be the
Tomato Caprese. Mozarella cheese that's fluffy and light, yet creamy smooth coupled with juicy tomato with a light crunch from the sea-salt. Yum.
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| Huai San Carpaccio |
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| Smoked Salmon Gravlax |
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| Smoked Duck Breast |
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| Tomato Caprese |
As it was dinner, the side-dish of Grilled King Oyster Mushroom was up next.
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| Side Dish - Grilled King Oyster Mushroom |
Liked the smokey charred flavour of the mushroom. Tasted meaty and the teriyaki sauce with mayo goes very well with it. There's a small dollop of truffle mayo foam on the side for a variant in flavour.
For soups, there are two Asian influenced ones and two of Western type.
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| Roasted Pumpkin with Truffle |
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| Mushroom Veloute with Peanut Butter |
The roasted pumpkin soup was creamy and milky. Thought the mushroom soup was a tad bitter. Understand that there were bits of grilled king oyster mushroom that was used in this soup, for that intense flavour.
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| Miso soup with sake |
My favourite soup was the Double-Boiled Herbal Chicken soup. Nothing beats comfort food. Velvety hot soup with that homely taste. A nourishing bowl of good soup. More please.
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| Double-Boiled Herbal Chicken soup |
The mains arrived soon after, and the portions are good. Liked that the menu was designed to have most types of meat from the land to the sea.
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| Marinated Rack of Lamb |
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| rosy pink |
Three small chops of lamb, strongly flavoured and well cooked with meat still tender. One of my favourite main dish.
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| Grilled Snapper with Salsa |
The snapper was cooked till firm, and just lightly seasoned so that one could taste the sweetness of the caramelized onions. A dash of salt would be good.
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| Roasted Chicken |
Roasted chicken looked 'cute'. Roundish mound as it was boneless and stuffed. Meat was a bit dry though, hence good to mop it up with some sweetish chestnut sauce.
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| Baby Pork Back Ribs |
Generous portion of back ribs to satisfy the meaty cravings of any carnivore. Slight prod with a fork, and the meat was easily separated. Sweet sauce, very asian-styled.
Crowd favourite, the Roasted Beef Tenderloin. Nice plump juicy meat. Enjoyable chew.
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| Roasted Beef Tenderloin |
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| juicy and tender |
And when you thought your stomach could fit in no more, there's still desserts.
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| Huai San Jello |
Huai San Jello was very likeable. Refreshingly sweet, light and easy to eat. The taste of sweetness from dried longans was very promiment.
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| Espresso Creme Brûlée |
Loved the Espresso Creme Brûlée. Smooth, sweet as sweets ought to be and that touch of bitter espresso. Nice.
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| Pistachio Panna Cotta |
The desserts' menu do have a lot of pudding-like items. Fret not if you're not a pudding-lover. There's cake of the day too.
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| Homemade Cake of the Day |
Desicated coconut, dense brownie-like cake. A bit dry for me. Perhaps a scoop of homemade gelato to go along with this?
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| Poached Pear with Gelato |
The sweetness from the poached pear was quite intense. Go for this, if you like really sweet desserts. Homemade gelato was pleasingly good.
Here's my pick for a 5-course set menu:
Chef Starter
Cold Dish - Tomato Caprese
Soup - Double-boiled Herbal Chicken
Main Course - Marinated Rack of Lamb / Roasted Beef Tenderloin
Dessert - Espresso Creme Brûlée / Huai San Jello
And, perhaps add a glass of wine with prices starting from $8++.
Special thanks to Petrina and Lay Peng, and the team behind the creative SET, led by Chef Erick. A spacious place with good ambiance, enthusiastic crew and interesting dishes. Not forgetting
Li Tian, my fellow blogosphere friend.
SET Contemporary Cuisine
Location: No. 1 Selegie Road, PoMo #02-01, Singapore 188306
Opening Hours: Daily from11:30am to 22:00pm
Website: www.set-sg.com
Contact Number: 6337 7644
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