The Marmalade Pantry returns to ION Orchard, reopening on the 4th floor with lots of additions to the menu. I enjoyed my first meal here just before it closed it doors in 2018 so I jumped at the chance to try all the new creations on offer.
The Asian-Western restaurant keeps some of its favourites (like the Truffle Fries), and also introduces exclusive dishes to their menu not available at its other Oasia Hotel Downtown and Oasia Hotel Novena locations.
For starters, we picked the Baked Camembert ($18). I love how the cheese practically melts in your mouth, especially when you scoop a mouthful together with the sun-dried tomatoes, capers and black olives. Also try it with a bite of the crunchy sourdough bread.
Weight-watchers won’t go wrong with the Grilled Pear and Arugula Salad ($22). Mix up the arugula rocket with sliced pears, walnuts, pine nuts, tomatoes, thin parmigiano cheese slices and honey mustard dressing for a sweet bite.
To wash down your meals, there’s a great selection of teas from Monogram Tea ($8-10). For something more cooling, the Signature Lemonade ($7.50) is refreshing with every sip.
As for mains, we first tried the Brick Pressed Chicken ($30). Even though it wasn’t battered, it was surprisingly crispy. Take note - it’s a big portion, served with bits of roasted celeriac and potatoes. Don’t forget to pour some of the accompanied truffle sauce for extra flavour.
I really like the curry sauce in the Curry Barramundi ($28). The savoury curry is not too spicy and goes well with the firm and moist barramundi. Just remember to eat it while it’s hot!
The Spicy Sriracha Burger was the dish that really won me over. The combination of spicy mayo on the fried chicken patty gives a peppery kick, quickly soothed by blue cheese. It also comes with a hearty portion of parmesan fries on the side.
The dessert choices are a little special - three new sweet treats were especially made for Marmalade Pantry by Masterchef Singapore runner-up Chef Genevieve “Gen” Lee (and only available at the flagship Marmalade Pantry in ION Orchard). Our tummies only had space for two, the Sunset on the Mekong and Reimagined Kaya Toast.
The Sunset on the Mekong ($14) is a twist to the traditional sticky rice pudding. Break the lemongrass wafer gently, and let the mango sorbet on the wafer mix into the sticky rice, meringue, nuts and mango cubes at the bottom of the glass. A sweet and refreshing dessert for the palate.
While not as pretty, I couldn’t stop eating the Reimagined Kaya Toast ($14). Cold Stone Creamery’s Gula Melaka ice cream was dense and flavourful, and pairs well with the brown toast meringue shards and pistachio sponge pieces. I’d return for this dessert alone.
Along with the great food, you can also expect great service from the friendly wait staff, who are happy to recommend something you might fancy from the menu.