Located in the heart of Orchard Road is Komyuniti, a new restaurant launched by Yotel on 1 November 2018. The bar and restaurant joint is helmed by Head Chef Mark Tai and F&B Manager As’ad Isnin. This dynamic duo is out on a mission to bring guests on a journey with their various experiences, inspirations and memories.
We were pretty overwhelmed by the sheer amount of food and drinks we were served when we came here to dine. So, we decided to split the food and drinks into two articles. Here we’ll be talking about the food. Click here to check out the drinks.
For starters, we tried the Mama’s Tomato Soup ($9), a hearty cream of tomato with a hint of red bell pepper that invokes a nostalgic “home cooked” feeling that’s served with warm garlic toast on the side.
I didn’t think an Asian take on a poke bowl would taste any good, until I tried the Salmon Poké ($13) here at Komyuniti. The marinated salmon cubes were mixed with a house made chilli cause, giving it a slight spicy note. Instead of the typically eating poke with salad, here they serve crackers (or keropok) on the side for you to scoop the salmon with. It was surprisingly great and must-try, in my opinion.
The Beef Tartare ($14) was another favourite as aged beef rump was used and mixed with a brown butter sauce, giving it a nutty hint, and served with an Asian herb salad on the side.
I always feel that you can never go wrong with fried chicken. Here at Komyuniti, the Buttermilk Fried Chicken ($13) is an appetiser that is bound to receive some “mmmm”s. The chicken here is coated in a cornmeal crusted buttermilk batter and fried to a golden perfection. It’s served with a sweet potato mash and succotash (a sort of salad consisting primarily of sweet corn with lima beans or other shell beans) on the side.
I know a lot of people who aren’t fans of vegetables. But I’m pretty sure that if they were to have a bite of the Fried Brussels Sprouts ($9) here at Komyuniti, they’ll be reaching out for more. The beauty of this dish is that it’s cooked with an in-house hot sauce and topped with crispy bacon. This was hands-down my favourite appetiser here.
For mains, we tried the Roasted Pork Belly ($19), served with baby potatoes, brussels sprouts and green apple. This pork dish was cooked just perfectly with tender meat and (the best part) a super crispy crackling skin.
I’m personally not a huge pork lover. So, I very much preferred the Slow Roasted Duck Breast ($20) with braised red cabbage and carrot puree. Breast meat is typically dry and a tougher than thigh meat. But Chef Mark has found the secret to cook the meat in a way that it come out moist and tender, while keeping the flavours all in.
As I always say, there’s always room for dessert.
Try the Apple Walnut Cake ($10), made with a traditional recipe that makes the cake pretty dense and flavourful, along with salted caramel for a sweet touch, and topped with a dollop of brandy cream.
The Hay Panna Cotta ($9) with mixed berries has a nice vanilla base, which I personally liked.
Saving the best for last, my favourite dessert here was the Caramalised Banana Cake ($10), a house made banana cake with toasted barley ice cream and white chocolate.