European-Asian restaurant Upper Place has taken over the rooftop of Wangz Hotel. Besides the picturesque views from the rooftop, they also take pride in their use of premium ingredients but still keeping the dishes at an economical price. The restaurant consists of two areas, a smaller indoor space and an al fresco dining area that can accommodate 50 people.
Helmed by veteran chef Gregory Lau who has more than 16 years of culinary experience, the restaurant boasts a menu that offers reimagined Asian dishes with a Western spin. Some of the highlights include lobster kueh pie tee, a luxurious version of the simple dish with tomato chipotles, coriander and mango espuma ($10 for three; $18 for six) and pork belly inspired by Thai flavors consisting of pulled pork, Thai chili sauce, onions and lime ($7 for tapas; $12 for main), which makes a great appetizer. For the mains, there’s the reinvented local favorite: laksa with risotto, Boston lobster, light coconut foam and sambal ($15 for tapas; $27 for main) and baked Norwegian salmon trout with dashi soup, daikon and wakame ($9 for tapas; $17 for main). On their dessert menu are Guanaja molten lava cake with wild berries mixture and salted caramel ice cream ($10) and the Singapore traditional dessert chendol recreated with crepes and azuki bean cream and chendol-flavored ice cream ($7). They also offer three-course set lunches for $24.
As for the drinks menu, there is a heavy focus on red wines as opposed to the whites and sparkling wines. The red wines are mainly from Bordeaux, and ranges from $26 for Chateau Fongaban to $99 for a bottle from Chateau Grand Puy Lacoste. Cocktails like the classic Singapore Sling ($22), as well as other beverages like beers, artisanal teas, coffee and juices, are also available.
