Poise, located at the historic and buzzing Keong Siak enclave, is one of such fresh entrants that opened its door just 3 months ago. Helmed by Executive Chef Steve Lancaster, Poise offers local modern European cuisine with a few twists that reflects the Chef’s culinary philosophies and ingenuity which he has built up over the years honing his skills at Michelin-starred establishments like The Fat Duck in England, Oaxen Krog in Sweden and Saint Pierre in Singapore.

 

The restaurant interiors reflect its namesake, exuding elegance while maintaining balance and a cozy vibe with ambient lighting in a space awash in shades of grey and natural wood finishing. The sleek and intimate space seats 16 guests in the dining rooms and 8 guests in a discreet private room.

 

 

       

 

Chef Lancaster explores the depth and complexity of European cuisine through a contemporary lens. For one of his signature dishes (and also my favourite dish for the day), Chef Lancaster gives the good old French classic Coq Au Vin stew a modern interpretation. Chicken mid-wing is deboned, stuffed with a thyme-chicken mousse and braised with red wine. The richness of the chicken is balanced with the bacon and mushrooms served with a lacto-fermented white onion stock. The dish takes the chef 2 days to prepare, turning and elevating a heavy peasant comfort dish into a clean, delicate and delicious fine dining plate. It has totally impressed me and made me a new fan.

 

 

 

The chef seeks to comfort, surprise, inspire and intrigue the diners via his culinary creations. You need not wait until the proper meal is served to understand this style. His philosophy comes to life right from the start through the delicate and elegant amuse bouche dishes and continue to shine throughout the meal.

To complete the meal, do opt for specially curated wine pairings that highlight various region’s selection of wines by Meng, the friendly sommelier.

 

         

 

This is a top-notch dining experience. With such attention to detail, perfect execution, and exceptional service, I am very sure Poise and Chef Lancaster would be earning the Michelin recognition in no time. You hear it from me! Do make a reservation now before the price hike and long waiting list when that happens.