The Wagon is one of the newest but most unassuming restaurant on Tras Street, Singapore. It looks subtle and unassuming from the outside, along the rows of restaurants and shophouses. But if you can locate this gem, you are in for a treat.

When night falls, a huge red neon signboard bearing the words ‘The Wagon’ lights up in full glory. And that is also when The Wagon comes alive. From the brick walls to the copper pans and pots hung up, the interior of The Wagon is chic and fun – all while boasting a very sassy yet casual vibe.

From French-Japanese inspired tapas served on trolley, to the amazing beef platter which features four different premium cuts of Hokkaido beef (dry-aged in-house), to the whole Muenier Flounder, The Wagon is full of surprises and a place that is suitable for all occasions.

Think of it as a spot where you can have great tapas and mains in a relaxed setting. And did we mention that it serves cocktails at S$7 each during Happy Hour? Also, our readers can quote “ladyironchef” to get a surprise dish from the chef.

The kitchen is headed by Chef Makoto Deguchi – he who has cooked at a 1-Michelin Star restaurant in Paris. This explains why his dishes feature a rustic French style while using primarily freshly-imported ingredients from Hokkaido.

What we were sold by immediately was the “wagon” that is being pushed from table to table. The idea is really to surprise diners every time with tapas of the day. The tapas are off-menu and are different every day, with a few mainstays.

What happens is that after you’ve settled in your seats, the wagon would be pushed to you, presenting to you the various tapas and its prices. The team will also verbally introduce every item to you, tell you stories that might interest you, and you can then pick whatever you fancy.

This provides a very personal interaction; think of it like olden day dim sum push carts, but in a fresh alternative with items that you probably couldn’t even guess!

Apart from the rotational items, expect mainstay dishes such as Foie Gras Creme Brûlée (S$12), fresh uni (S$8 for 10g) on Carrot Mousse (S$5), and Shaky Shaky Fries (S$8).

The Brûlée was intensely flavoured with foie gras and this smooth treat is not for the faint-hearted. The uni was undeniably fresh and creamy; just the way we like it.

You can order the fresh uni by weight on its own, but a recommended serving is to have it on top of the Carrot Mousse that is adorably displayed inside an empty uni shell. The textures are incredibly similar and while the taste differs, it complements each other pretty well.

A surprising star for us was the Shaky Shaky Fries, which is vaguely like an upgraded version of McDonald’s Shaker Fries. The burst of umami came immediately upon first bite because of the ultra-tasty seasoning that is imported directly from Miyazaki itself. Potato wedges are used instead, and the broad surface balanced out the saltiness of the snack. For just S$8, we would do this over and over again.

Another tapas to look out for is the Frill Lettuce (S$15) with a side of minced beef. You are to wrap the beef up in the leaves, like how you would enjoy K-bbq. Every lettuce is flown in from Hokkaido, and it was served to us still with the root intact – this is as fresh as it can get; the plant is basically still alive!

On to the mains. Which comes in a regular menu and is pretty much fixed, but no less boring.

One of the most impressive dishes is the Grilled Platter (S$75), featuring four different premium cuts of Hokkaido beef with various accompanying sauces. The beefs are dry-aged in-house and are extremely buttery with a gorgeous marbling.

The cuts might differ daily and you will be served the four best and freshest cuts of the day on this platter. We had the rump, sirloin, tenderloin and top blade – all served atop rosti chunks. The sirloin and tenderloin were the juiciest and most stunningly-marbled.

Then, there is the Muenier Flounder (S$60 whole and S$30 half). It is something that is not commonly seen here in Singapore. Our fish was served whole on the plate and was so well-seasoned, we polished the flounder to the bone (literally).

In case you are wondering, yes, flounder is a common fish breed used in Japanese cuisine, but this white fish is given a makeover here at The Wagon and prepared the French way – flavourful, elegant and so good that you need no condiments.

This main alone will be more than enough to impress. The whole fish is pretty massive, and we recommend half a portion for one person and a whole fish for two, so you can still enjoy some of the small tapas plates from the cart.

One seasonal item to look out for this Spring is the Sautéed Spring Vegetables (S$28) which features a variety of Japanese vegetables that are so very fresh. Prepared in the simplest of way, the vegetables are cooked over high heat to produce a broth so natural and sweet; the end result is a hearty and healthy dish so intensely packed with Sprin flavours.

And because we always have room for desserts, we went for The Moelleux Au Chocolat (S$15) and Milky Blanc-Manager (S$13). They are lighter dessert choices that would be great if you are already feeling quite stuffed from your tapas and mains.

We could not leave without trying some of The Wagon’s cocktails. As rum-lovers, the Wagon Mai Tai (S$18) takes first place for us. It comprises a mix of Dark and White Rum with Lime Juice, Orgeat, Burnt Orange and Vanilla Syrup for a very complex but well-balanced taste. So similar yet distinctly different from your classic Mai Tai. 

We also had the Pi Pi Piew (S$20) – just because, right? Quirky name, light cocktail. It uses a mix of strawberry and thyme-infused vodka with peach liquor and more for a fruity and refreshing aftertaste.

The Wagon also has excellent happy hour promotions (Mon to Sat, 6pm – 8pm) with S$5 half pints of Kronenbourg Blanc, S$7 cocktails and S$6 Suntory Premium Malt Pilsners. PARTY TIME, GUYS!

Remember to quote “ladyironchef” when you are dining at The Wagon to get a surprise dish from the chef.

The Wagon
55 Tras St
Singapore 078994
Tel: +65 6221 6369
Mon to Fri: 12pm – 2.30pm, 6pm – 12am
Sat: 6pm – 12am
Closed: Sun
Nearest Station: Tanjong Pagar

This post was brought to you by The Wagon.

Violet Herbs is what we call an alternative dating spot if you want to do away with the crowd and pretentious vibes at posh establishments.

Conveniently located at Tanjong Pagar, this modern semi-fine dining restaurant is within walking distance from the train station. The restaurant occupies the entire three stories of the shophouse unit along Tras Street – with the first two floors for dining, and a rooftop herb garden where fresh produce are used for the cooking.

Helmed by Chef Edward Hoe, Violet Herbs is one of the most underrated restaurants in Singapore that offers splendid 3-course set lunches (S$33+/pax) and 4-course set dinners (S$58+/pax) at very decent prices that feature high quality and intricate plating.

The main courses are also nothing short of impressive. Mark Violet Herbs down – it should be your next romantic lunch/ dinner spot.

Chef Edward Hoe runs the show in Violet Herbs’ kitchen. He who was part of the pioneer team that spearheaded Restaurant Ember has 20 years of culinary experience, and at Violet Herbs, traces of familiarity are evident from the restaurant’s star dishes. Chef Edward was the head chef in The 2nd Floor-The American Club, as well as Greenwood Fish Market & Bistro.

SOUPS & APPETISERS

The menu boasts a good range of appetisers that include both hearty and light options. Lighter options include the Basil Pesto Salad (S$18) and one that we thoroughly enjoyed – Pistachio & Herb Crusted Scallops (S$18).

The scallops were wonderfully plump and we liked the textural distinction between the soft juicy scallop flesh and the crunchy outer layer of pistachio and herbs. The dish is complete with tasty butternut pumpkin puree, bisque gel, parma potato chip and chocolate soil. This dish deserves a star for its presentation too!

Guess what we love most about Violet Herbs’ appetisers? The variety of foie gras options from Roasted & Poached Foie Gras (S$24) and Truffle Foie Gras (S$26).

We are usually unimpressed with lobster bisques because they are more often than not fishy or artificially flavoured. But the Lobster Cappuccino & Brandy (S$16) at Violet Herbs is easily the best we’ve tasted in recent times.

The bisque was so intensely flavoured – the sheer sweetness of fresh lobster coupled with brandy is a feat in itself. With every scoop, we became more and more addicted. This is one stellar soup.

ALL THE MAINS TO LOVE

With so many interesting mains to choose from, it will be one of those I-can’t-decide-because-I-want-everything-from-the-menu moments. We started with Violet Herbs’ bestseller – the Marinated Red Miso Cod (S$39). It is an a la carte main, but can be a top-up option in the dinner menu.

The cod cooked to a glistening glory with a miso marinate was spot-on. With a side of roasted pumpkin puree, almond eggplant and some dehydrated parsnip chips, this stunning dish is a combination of healthy veggie goodness and fresh white fish presented in varying textures and colours.

Even if you are not the biggest fan of lamb, we still urge you to try the Colorado Lamb Rack (S$48). Of course, besides the fantastic medium-rare cook on the lamb, it was the simple marination itself that made it so tasty with every bite.

It also comes with mini pistachio foie gras roulades that you can choose to eat with the meat to cut the richness.

Duck Confit is something we have to try if we see it on a menu, and of course, we tried the one at Violet Herbs. The Sous Vide Duck Confit (S$36) has a crackling outer crust and the most tender duck meat inside.

The duck jus reduction that accompanied the duck was just right. We also liked how the duck confit is placed atop a bed of rustic vegetables of herb potatoes and sautéed baby spinach.

Feeling really hungry or looking for something hearty? The Sous Vide 48 Hours Wagyu Beef Cheek is for those who are after something more robust.

The beef is fork tender, has a sweet red wine glaze, and is jazzed up with Sardinian fregola sarda and zucchini spheres.

In the pasta menu, you can find dishes such as Homemade Butternut Squash Gnocchi (S$42) and Lobster Risotto & Fregola Sarda (S$44).

These aside, you should go for the Ebi Angel Hair Pasta (S$38) if it is your first trip to Violet Herbs. The pasta is cooked to a beautiful al dente, then tossed in lobster essence, rayu oil and bird eye chilli (or as we call it, chilli padi). Using only premium air-flown Japanese sakura ebi, the pinkish-red dried shrimps are sweet and crispy. That’s all we need for our pasta, really.

SWEET TREATS

Some desserts to expect here include Yam Strudel (S$12), Chef’s Special Tiramisu (S$16) and Triple Chocolate Mousse Cake (S$16).

However, our heart was stolen by the Frozen Nougat (S$14). The dessert comes with little bits of lychee sorbet all around that complements the nougat with varying sweetness.

Also, being huge fans of chocolate-anything mean we couldn’t miss the Valrhona Chocolate Fondant (S$16).

The surprise of this dessert lies in the fact that it comes with truffle oil – an unexpected ingredient that actually makes the dessert even more fragrant.

VALUE-FOR-MONEY SET MENUS

Violet Herbs has superb set menus for lunch that is priced at S$33 per person, and that includes a total of three courses.

To sample Chef Edward’s signature foie gras dishes, you have the option to upgrade your set menu appetiser to a foie gras (+S$7) of choice. It is little wonder Violet Herbs is such a popular lunch spot, especially for business luncheons. Such value for money; we can all do away with the lunch hour rush and noise everywhere else, and embrace the cosiness of Violet Herbs with an intimate lunch.

Dinner degustation menus begin from S$58 per person. Now, that is practically impossible if you want some fine dining. A typical main at fine dining establishments would usually start from S$40 already! But at Violet Herbs, the degustation menus begin from S$58 for a 4-course meal.

EVENTS AND PARTIES

If you are looking to host your events and/or plan your company gatherings here, you can also have a menu personalised for you. Private rooms are also available, else if all else fails, we say book the entire second level – which is the prettiest spot at Violet Herbs that is more than befitting for events of all sorts.

For more information and reservations, call +65 6221 3988.

Violet Herbs
81 Tras Street
Tanjong Pagar Conservation Area
Singapore 079020
Tel: +65 6221 3988
Mon to Sat: 11:30am – 3pm, 6pm – 10pm
Sun: Closed
Nearest Station: Tanjong Pagar

This post is brought to you by Violet Herbs.