The buzz: A massive new space in Millenia Walk, Plentyfull prides itself on wholesome eating: dishes are prepared from scratch, using preservative-free ingredients, many sourced directly from local producers. They proudly proclaim that they don’t even have a can opener in the kitchen.
The vibe: Resembling an upscale cafeteria, Plentyfull has industrial-chic elements like an exposed high ceiling, a muted autumn palette, white tiles on walls and an open food prep area. A long communal table sits right smack in the center of the eatery, giving the entire restaurant a laidback, unpretentious feel.There’s a market table concept, where you get to pick your food from spread on the heated marble counter. At night, they offer an a la carte menu instead, turning it into a modern restaurant.
The food: They’ve adopted the rather bold concept of a region-free menu, mixing and matching from the team’s heritage and travels into their dishes. For example, the delicious Thai roasted chicken with garlic and cilantro ($24) on the a la carte dinner menu is Claudia’s mom’s recipe. The half spring chicken, which is a little dry but makes up with its distinctively Thai flavor, is complemented by charred cabbage salad and Thai sweet chilli jam, and has a little kick to it. We also had the Little Farms’ Vegetable Dip ($16), which comes with super fresh seasonal vegetables from farming collective, Little Farms (who also happen to manage the retail section of the restaurant) and three different dips—hummus made with chickpeas, a Jerusalem artichoke dip and a charred carrots and cumin dip. Don’t leave without trying some of their desserts—if you’re a big lover of Ferrero Rocher, try the rich Dulcey Hazelnut Tart ($8), or go for the Yuzu Meringue Tart ($8) if you’re looking for something with a fresher, more citrusy flavor. The Devil’s Food Cake with Bittersweet Ganache ($9) looks and tastes as sinful as it sounds. Everything is made fresh from scratch.
The drinks: Plentyfull is more of a restaurant than a bar, but it does offer some cocktails on top of the usual coffees, teas, smoothies and fresh juices. Signature drinks include their take on the classic Bloody Mary ($18), where they use St George Green Chilli vodka, lemon juice and mixed tomato juice, the Plentyfull Martini with Death’s Door Gin, Mancino Secco vermouth and an optional pickled brine, and the Plentyfull Collins, which is made up of Death’s Door Gin, fresh lemon juice, fresh orange, ginger and East Imperial Soda.
Why you’ll be back: Besides its fuss-free dishes made with fresh ingredients, the eatery has a great ambience that’s conducive enough to have heart-to-heart talks with old buddies.
