Mag's Wine Kitchen
Magdalene Tang, the lady holding the fort at this cozy restaurant, has a pool of regulars who keep coming back for Mag’s famous dishes—like the aged beef tenderloin served with buttered spinach and mash. The menu changes daily and the descriptions can be a little cryptic, but the friendly staff are on hand to explain dishes and prices. They also have a shop upstairs selling everything the restaurant serves, and more.
We love the intimate rustic atmosphere of this bistro; with its huge wine room, wooden tables and exposed kitchen.
We checked out the blackboard menu for our food and then scanned the extensive wine menu. The food blackboard had very bare descriptions, leaving us to guess the rest. Another criticism is that the pricing here is unpredictable: The menu changes almost everyday and the variables in prices are not stated clearly for the diner to understand. For instance, set dinners are usually for two courses or three courses, but can vary depending on the meal options you choose.
Nevertheless, this did not impact our culinary experience. Our pan seared scallops were perfectly cooked; but despite being a lovely texture, they were tasteless. The foie gras terrine fared better: Creamy, rich and yummy, we couldn’t get enough. The lamb rack was cooked to perfection and accompanied by an exquisite gratin potato. The duck was sensational. It was served medium rare, was pink without being bloody and the orange sauce was tangy, sweet and amazing.
There was only one dessert available--a chocolate fondant with vanilla ice cream. The fondant was perfect: Rich and warm on the inside and a little crusty on the outside.
Clearly Mag is doing something right as this restaurant is still good, even after more than a decade on the scene.
|Address:||Mag's Wine Kitchen, 86 Circular Rd., Singapore, 049438 Singapore|
|Open since:||April, 1986|
|Opening hours:||Mon-Fri noon-2pm, 6-10pm; Sat 6-11pm|
|Nearest train||Clarke Quay|
|Reservation recommended, Parking available: at Upper Circular Rd|
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