Each meal begins with a complimentary home-baked saffron roll and amuse bouche of the day. The aroma from the saffron roll is irresistible, together with their herb butter. The amuse bouche of the day was chicken salad.

Appetiser: Pistachio and Herb Crusted Scallops [$18] - scallop slightly pan-seared with breadcrumbs seasoned with crushed pistachio, thyme and juniper. Served alongside  with butternut squash puree with bisque gel and paper-thin potato chip sandwiching pieces of parma ham.  

Definitely a great start to the meal! A tickle to your tastebud with this unique creation. Do note that the usual portion is in 3 pieces, and that this is just a tasting portion.

Soup: Lobster Cappuccino and Brandy [$14] - the stock is simmered with mirepoix (a roughly chopped vegetable cut, usually consist of onions, carrots, and celery) and Boston lobster shell for 6 hours. Red wine and cream, a dash of cognac, a piece or two lobster meat followed by topping it with juniper foam, the aromatic soup is served.

The broth is pretty flavourful, this tasting portion is certainly not enough for me haahaa!

A cleansing palette for your taste bud were served before the start of our main courses. Flavours varies daily and Passionfruit Sorbet were served that night.

With their vast variety of dishes on the menu, there is bound to have something for everyone.

Started the main course with Ebi Pasta (Angel Hair) [$32] - angel hair pasta tossed with bird's eye chilli, rayu oil, lobster essence and topped with sakura ebi.

Roasted Lamb Rump [$32] - lamb is done in sous vide style (in French it means under vacuum; sealed air tight) with olive oil, butter and rosemary for about 30 minutes. Followed by pan-searing till medium, sliced and served on a bed of creamy sweet corn and sauteed baby spinach. 

Never knew lamb could be this tender, with all the infused flavours from the herbs, it reduced the gamey taste/smell as well. The test tube is filled with lamb jus, you may pour according to your desire. 

Marinated Red Miso Cod [$33] - serving a 160g of cod marinated in black miso and beetroot puree for 24 hours. Roasted till partially cooked and place under the salamander to caramelised. It is served with roasted pumpkin puree, and fried eggplant sprinkled with almond and herbs crumbs.

No wonder this is the most sought-after item on the menu! Cod has always been one of my favourite fish but it is too costly to have it all the time. The eggplant on the other hand, seems to be the only eggplant I wouldn't mind eating everyday. It is very different from the usual stir-fried kind, I like the crispy texture with the crumbs, it doesn't taste like an eggplant at all.

Sous Vide 48 Hours Wagyu Beef Cheek [$32] - serving a 150g of wagyu beef cheek and cooked sous vide style (in French it means under vacuum; sealed air tight) with rosemary, parsnips and fennel for 48 hours. It is then glazed in red wine and served with fregola sarda (a Sardinian-style pasta shaped like tiny pearls), zucchini and squash spheres. Lastly drizzled over with raspberry vinaigrette. 

This is how tender and soft the meat is! Together with the red wine glaze and raspberry vinaigrette, the succulent beef is filled with the sweet and sour flavours.

The meal was ended on a sweet note with Frozen Nougat [$14] - home-made frozen nougat in the centre served with mixed fruits, lychee sorbet, and raspberry sauce at the side.

A interesting texture and flavour, the frozen nougat is one rare find.

Thank you for the warm hospitality Chef  Edward and Danni!

Top up for Army Stew with the Coloured Set at $6 (such a steal!), otherwise it can be ordered a la carte at $24.

It is always a good combination to have stew while barbecuing, well at least that's for me cause it can get too meaty with all the pork going on. Plus army stew is a must try at a Korean restaurant right? The pot looks big but it is pretty shallow, I'm not complaining as it is just the right size to go along with the BBQ.

..Hosted Meal..

Fisherman’s Soup [$8.90] - a bowl of crustacean flavoured broth with garlic, bay leaf and white wine vinegar and served alongside two pieces of ciabatta bread to dip it in. I am pretty amazed with their bread, it looks hard but then its with the right crisp and soft crumbs.

Otah By The Bay [$8.90] - a unique way of serving a simple dish, otah, which is topped with manila clams, giant octopus, Hokkaido scallops and coral garoupa. Lots of bay (seafood) goodness but I prefer my plain old simple otah that cost much cheaper.

Bay’s Spring Chicken [$14.90] - even though the chicken is deep fried, the meat is so tender, even the chicken breast tasted as good! Served with tantalizing turmeric spices and greens, a refreshing coleslaw salad and my favourite sweet potato fries. 

Satay Un-Skewered [$19.90] - a juicy Australian lamb chop marinated with satay sauce, accompanied by rice cake (hidden below), and pineapple salad. The lamb blew my mind! It's so soft it can be tear apart with just a fork and it goes well with the satay sauce. My bad, this photo doesn't justify how good it taste.

Satay Bay-Hoon [$14.90] - throwing in a handful of seafood items and you have yourself a satay BAY-hoon! It includes rice vermicelli with cuttlefish, octopus, Californian manila clams, kang kong, chicken sate lilit, tau pok and eggs. Served with a delectable satay sauce.

Good news for those who are interested to try this for FREE! Read on to find out :)

Sambal Saba [$16.90] - gratinated saba fish topped with sea salt flakes, piquant sambal onion chutney, Asian salad (some referred it as the 4 heavenly kings beans), served with jasmine rice at the side. I would say the highlight is on the sambal,  those who fancy spicy food, this is for you. As they say, it wouldn't be a true blue Singaporean dish unless it’s spicy.

Land & Sea Shell Salad with Spicy Cincalok [$9.90] - a jar filled with Californian manila clams, top shells and escargots served with a tangy Asian achar salad and spicy cincalok dressing. Not the best salad for me as its too fishy in terms of taste.

Veal Cheek Rendang [$19.90] - carefully braised for 8 hours to achieve that tender texture that absolutely explodes with flavours and melts in the mouth. Together with beef tripe in rending sauce, served with ciabatta bread. 

Bubur Cha Cha Crème Brulee [$9.90] - calling all bubur cha cha fans! STREET 50 has created a
east meets west on this timeless dessert. Crowned with braised yam, sweet potato, pumpkin and purple potato with rainbow chewy, drizzled with Okinawa black sugar and coconut pandan foam. Loving the fusion of this creation, one mouth of it and I'm sold!

For a start, salads with the freshest of ingredients, for example, are tossed with either a sweet-sour Asian sauce or light vinaigrette dressing. 
Sawadee Greens [$14.90] - Entice your taste buds with special blend of seafood and distinct Thai flavours on out hearty Thai-styled seafood salad. This has got to be one of my favourite that night! Love that punch of zest to the plain old salad. The price is also slightly steep for a simple salad though.

Hainanese Kampong Chicken Rice [$16.80] - this dish is prepared preserving the traditional Hainanese methods, kampong chickens were used due to meat tenderness and also lesser oil produced. It is cooked at sub-boiling temperatures and bathe in cold water to retain the flavour of the meat and obtain a firm skin texture. On the other hand, the rice is cooked in a rich chicken broth to achieve that perfect fragrance and flavour. Served with a delicious combination of chilli-lime sauce, dark soy sauce and freshly pounded ginger. No doubt it is yummy but I can't seem to justify the amount for this dish.

Gula Melaka Pandan Cake [$8.90] - this is not just your ordinary childhood favourite (it is still my all time favourite), pandan chiffon cake. This yummy goodness is baked with bits of palm sugar for that extra Nyonya flavour and served with delightful gula melaka syrup. If only they could be more generous with the gula melaka or the palm sugar inside the pandan cake.

1933 Coffee is Torrefacto (traditional) Nanyang based coffee beans sophisticatedly presented in trendy espresso style.  Robust, aromatic and nostalgic, the chocolaty aftertaste of 1933 Coffee offers a traditional twist to espresso coffee drinkers in Singapore. 

A cup Coffee ranges from [$4-$7], well this is after all a higher end restaurant even though the food served as Asian fare. That also explains the steep prices. 

In line with giving a feel of colonial Singapore, 1933 distinguishes itself with an ambience put together by design components reminiscence of 1930s Singapore.