A bakery-bistro cafe during the day, and an intimate ‘omakase-style’ eatery by night, this is truly a hidden gem at the Bukit Merah locale.
Sonder with the idea of concept-pairing, is still relatively off-the-radar hiding in the industrial Henderson district (so much so that you probably have to input “217 Henderson Road” if you are Grab-ing here.)
The unique Euro-Asian-style restaurant comes with solid backing.
In the kitchen is Chef Joe Leong, young, dynamic, and eager to make his solo mark in gastronomy.
Son of celebrity chefs Forest and Sam Leong, Chef Joe has previous experience working at 2amDessertbar, Tippling Club, and the now-defunct Michelin-starred restaurant Forest 森.
Chef Joe’s foray into the two-in-one restaurant concept is a challenge that further showcases his zeal for innovative dining.
You experience something different depending on which time you arrive.
For food lovers visiting Sonder during the daytime (from 12pm – 5pm), the menu promises a delectable collection of freshly baked bread such as Rye Sourdough and Flavoured Focaccia, viennoiserie, and sweet treats like Chocolate Bonbons and Apple Crumble.
Its freshly baked crispy and fluffy Butter Croissant ($3.50), Almond Croissant ($4.50) and Kouign Amann are already quite worth the trek here.
If you are missing the famous Black Forest Cake by Stuttgart Blackforest Boutique S-Café, it is available for $150 with a 4 days prior pre-order.
The restaurant also serves two ($30++) and three-course set lunch ($45++ with dessert) menus from 12pm to 2pm.
The lunch set menus comprise of dishes such as starter of Yellow Pumpkin Soup or Winged Bean Pomelo Salad, main of Roulade of Chicken Risotto or Beef Pastrami Sourdough Sandwich, served with coffee or tea.
Evenings are deluxe, reserved for only 20 guests who get to savour one of three tasting menus with prices starting from $88++ for four courses.
Beef Pastrami Sourdough Sandwich ($20)
Not many places in Singapore offer the Beef Pastrami Sandwich. If you have that craving, make your way here for this specialty item available only during the day.
The Beef Pastrami Sourdough Sandwich consists of house-smoked beef pastrami (smoked for a week), salsa verde, purple cabbage, Bombay onions, gherkins, and house-made sourdough bread.
Complete with torched Emmental cheese, the loaded sandwich is a delight boasting melt-in-the-mouth pastrami with a smoky and peppery taste.
When the sun sets, the ambience at Sonder turns exclusive, allowing patrons to experience the best of the restaurant’s menus – The Petit Menu ($88++), The Classic Menu ($138++), and The Gourmand Menu ($188++) – serving four, six and eight courses respectively.
Dishes in the set courses typically include signature preparations like steamed and fried seasonal fish, Eight-hour Double-boiled Chicken Broth, Wagyu Striploin A4, King Tiger Prawn, and more.
It is interesting to note that Chef Joe not only celebrates local tastes through these recipes but also presents them in a sophisticated, modern fine-dining avatar.
Consequently, the food arriving on the table is immaculately plated, having a visual appeal that is as impressive and lasting as the flavours you get to relish with every bite.
Furthermore, all menus come with a serving of in-house bread and three speciality butter selections: sea salt, kombu, and black garlic.
Risotto with Roulade of Chicken and Spring Onion Pesto
Taking the almost fanatically-loved Singaporean chicken rice preparation and re-inventing it is no easy feat.
The final product clearly reflects European ethos. A creamy risotto which is cooked in chicken stock and infused with ginger juice, substitutes the fragrant white rice.
Whereas, in place of chicken chunks, you now get a beautifully spiced roulade of chicken.
With seasoning being the all-essential component, a lot lies on the shoulder of the house-made spring onion pesto which is infused in the rice. It packs a fragrant savoury punch.
If you are wondering about the all-important chilli sauce as well, it is found on the top of the crack which you can choose to have it separate or mix it all in.
King Tiger Prawn with Scallop Linguine and Lobster Bisque Espuma
Singaporean prawn noodles are the primary inspiration behind the recipe.
However, Chef Joe replaces the noodles with ‘linguine’ made of spongy scallop having a characteristic al dente composition.
You taste the fresh sweetness of seafood is the form of rich lobster bisque – robust and tasty.
Complete with a firm yet succulent king tiger prawn, the end result is a mouthful of oceanic tastes, European in arrangement but with Asian underlines.
Kurobuta Pork Collar
This dish in inspired by the Moo Ping, a popular Thai street food of grilled pork skewer.
Chef Joe uses exotic Berkshire Pork, famous for its marbling that leads to a tender, mouthwatering cut.
Complexity is added to the flavour by taking a whole pork collar and marinating it for more than 24 hours. Thereafter, the meat goes on a charcoal grill, where an intense smoky taste seeps into the piece.
A coat of coconut glaze helps keep the juices intact while giving the meat a buttery layer.
Burnt apple dash accompanying the pork helps balance the richness with a fruity element.
Apple Crumble “Forbidden Fruit” (available $20 for ala carte order)
Sonder goes above and beyond to entice diners with its dessert selection.
The Apple Crumble epitomizes Chef Joe’s approach toward avant-garde cuisine, visible instantly as the dish arrives in its fairy-tale embodiment, plated on a bed of chocolate crumble.
Cutting through the apple and spooning it up with the crumble will likely bring a smile, even before the dessert enters the mouth.
If you are curious what goes inside, there are caramelised apples coated with apple brandy with apple mousse.
The sweet and sour taste with aromatic undertones will leave a delightful impression.
Lemon Meringue Tart (available $15 for ala carte order)
In his rendition of the Lemon Meringue Tart, Chef Joe infuses the essence of lemon into the curd, resulting in intense zestiness.
Stepping away from the classic presentation style of a tart, the dish arrives shaped liked a stringy lemon with lemon curd and mascarpone on the inside.
The almond crumble on which the lemon ‘tart’ rests on balances the smoothness of the meringue with its crunch.
Sonder
217 Henderson Road #01-03, Singapore 159555
Tel: +65 6513 4502
Email: shop@sonder.sg
Reservations: https://sonder.sg/reservations
Opening Hours: 12pm – 5pm, 6pm – 10pm (Tues – Sat), Closed Sun, Mon
Bakery 12pm – 5pm, Lunch 12pm – 2pm, Dinner 6pm – 10pm
* This entry is brought to you in partnership with Sonder.
