• Nobelle Liew

FYR Cycene Ond Drinc: New menu of modern-European grills featuring Southeast Asian spices

FYR Cycene Ond Drinc (pronounced Fire Kitchen and Drink) has gained a loyal following since its opening, winning the hearts of many with its fabulous selection of Josper-fired grills. 6 months later, this bustling restaurant is launching a brand-new menu comprising 17 new dishes.

Keeping in line with FYR's concept, the new items will still see a touch of Southeast Asia. FYR's vision is simple: by mastering the execution of what they believe is the most crucial element in any form of cooking - fire - they seek to elevate the classic European grilled meats with the use of herbs and spices unique to Southeast Asia. What all of that means, is perfectly grilled meats boasting complex intriguing flavours.

While there is a distinct Asian influence, FYR is quick to highlight that the cuisine is not in fact fusion; rather it is simply their personal interpretation on European cuisine. Diners can expect a wider assortment of quality meat cuts such as Tomahawk, Porterhouse, and Lamb Saddle to name a few, prepared with ingredients like laksa leaves, wasabi, and rendang spices. Fans of their older menu would be pleased to know the revamped menu will still feature a few of FYR's signature and most popular dishes, like the Baked Freshly-Shucked Oysters (S$15++), Spiced Deboned Snapper with Sambal Belacan (S$25++) and Baked Pistachio Melt & Pandan Ice Cream (S$10++).

A great way to start your meal would be with FYR's newly added small plates. The Blue Mussels (S$15++) was my personal favourite. FYR took the quintessential European dish of white wine mussels to the next level with their addition of mix herbs, wasabi, laksa leaves. What came out of the kitchen was a dish packed with umami, boasting the salty flavours of the fresh mussels together with the bold earthy fragrance of the herbs. We couldn't really taste the wasabi, which was fine by me since I'm not a huge fan. All that delicious sauce can be easily mopped up with the accompanying fried mantous, which are shockingly addictive and not to be sidestepped. It's perfect with a glass of their seasonal Grilled Fresh Fruit Juice (S$4.50++).

The Chilean Sea Bass (S$18++) is another great option. The delicate buttery fish is pan-seared to perfection, served with a slice of crisp fried proscuitto, chewy diced squid, and some local fruits salsa that taste deceptively like the local fruit rojak. It's a simple dish, but one done right.

For something a little more substantial, go for FYR's meaty mains that are served with butter cassava (i.e. tapioca) or mashed potato and a house salad with Java curry dressing. Beef lovers who want something a little different from the usual slab of steak would love the Braised Beef Short Ribs (S$42++) that's interestingly coated with a homemade rendang glaze. The meat is delightfully moist and tender, paradoxically falling off the bone with the slightest touch yet retaining a nice bite. The rendang comes as a subtle touch, lending a mellowed fragrance tasting distinctively of lemongrass. We would've liked it a little bolder. While delicious, it is a fairly small portion which at its price point may not be adequate.

Non-beef diners, fret not. FYR dishes out one of the most amazing pork dishes I've ever had - it's the table's unanimous favourite in fact. The DeRaza Iberico Pork Chop 280g (S$36++) was grilled perfectly, obtaining that beautiful char while keeping the insides juicy and succulent. A commendable feat given how thick the cut was. It comes with a choice of sauce between black truffle, foie gras, and tomato cilantro salsa. What most impressed, however, was the unassuming side of mashed potatoes. Silky smooth, buttery, and creamy beyond description, the stellar side is a must-try with any main.

If you're out with a few friends, then you may wanna give the larger sharing plates a shot instead - because highlights from the new menu like FYR's 1kg steak cannot be eaten alone. The massive kg Cape Bryon 100 Days Grass-Fed Angus Tomahawk (S$108++) is, aside from its visual appeal, a impressive dish. Beautifully charred and wonderfully smokey, it is nothing short of delicious. This is however a meatier cut without extensive marbling, so a melt-in-your-mouth texture is not realistic. Instead, expect a juicy serving of steak that still packs a textural bite.

Alternatively, enjoy more variety with their surf and turf sharing platter. With one live whole lobster and two meats, the Whole Maine Lobster, Five Spice Whole Chicken & Lamb Saddle (S$88++) is a serious bang for your buck. The lobster came grilled with turmeric oil and laksa leaves béarnaise, the spices nicely complementing the crustacean's sweet and plump flesh. The lamb was equally good: flawlessly grilled to a medium rare, it was moist and so so tender. Our unanimous favourite was the chicken which, despite its nicely browned exterior, was unbelievably succulent. Good news is any of these stunning grills can be enjoyed as a la carte items, so you can easily repeat an order of your favourite meat.

Dessert unfortunately was where FYR's new creations fell short. The thumb-sized Valrhona Triple Chocolate Mousse (S$12++) was more akin to a mini Magnum bite, with the 'mousse' frozen solid. Given some time to defrost it might have fared better. Drizzled with almond caramel and topped with filo pastry and cinnamon, the Grilled Lady Finger Banana & Coconut Ice Cream (S$10++) sounded more interesting than it actually was. While beautifully plated, none of the flavours came through distinctively, resulting in a dessert that was entirely unmemorable. Perhaps sticking to the older popular desserts may prove a better choice.

Desserts notwithstanding, the variety of well-executed meats and seafoods in their menu is astounding. Where it's attempted, the inclusion of Southeast Asian spices and ideas were more than successful, lending to novel and fantastic flavours. With that many stellar options, be sure to visit with a group to make the most of your dinner!

FYR Cycene Ond Drinc

19 Boon Tat Street

Singapore 069619

6221 3703

Weekdays: 11am-11pm

Saturdays: 9am-11pm

Sunday: 9am-4pm



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