11 and 12 Stanley Street
Found in the heart of Singapore, Keystone Restaurant uses modernist cooking methods to provide a gastronomic delight.
Occupying two shophouses in the CBD, Keystone transforms this historical space into a diners haven. Using Modernist cooking methods paired with the freshest seasonal produce from around the world, diners are treated to a gastronomic delight of varying flavours and textures.
With an extensive wine international wine selection and exceptional service standards, Keystone will deliver a complete and memorable dining experience for all occassions.
Reservation holding time is 15 mins
Tucked away in Stanley Street, I arrived with inflated expectations - a result from an exquisite experience at Bistro Du Vin, which upon dining, proved unrealistic. We began with excellent bread paired with salted butter and subsequently given complimentary Salmon; it tasted resplendent with its citrus dressing in a form of a minuscule droplet. For starters, I selected the Sea Scallop decorated with textures of cauliflower. This option came with a caveat of an additional SGD6, hence, despite the succulent and delicate flavor, I couldn't help but wince at the 'hidden' charges. My friend ordered the Foie Gras served in a white tube - thick puree aptly presented and sucked dry to its last drop. Our main entree was a choice between the Black Pig and Striploin. The former was delightfully well-prepared in a concoction of porcini, shiitake, agria espuma and an onsen egg, while the latter was unfortunately a little medium-well/well-done even though we ordered it medium-rare. Did I mention that the option was an additional SGD10 too? Am I misguided or should participating restaurants be absolutely transparent with its extra charges in a presumed prix-fixe menu offered to customers during Restaurant Week? Eating with convoluted emotions, I depended on the Opera to save my night - creamy hazelnut and cocoa sponge cake paired with coffee ice-cream and a dose of mixed berries. Shaped like a bacon strip, I felt a tingling sensory disconnect while chewing off both ends of my dessert. What ultimately ruffled my feathers was the extra SGD22++ paid for water and tea, offered to me without specifying these surcharges at the beginning. Only realizing the next day, it took me an afternoon to recover from a mild heart palpitation, and I daresay it will probably kill me to bring myself back to Keystone Restaurant again. @missdealicious
19 Apr 2013, 12:31
The food was very innovative and good, however, the portion was too small even for a lady diner. The smallest serving compared to all the other 5 restaurants I dined during the restaurant week. Nevertheless, thank you for a lovely lunch.
04 Apr 2013, 11:19
The foie gras was cleverly presented in a white tube and it was an excellent accompaniment to the porcini danish. The black pig was a little too salty even after mixing it up with the egg, mushroom and potato. A suprising presentation of the opera with selected fruits and coffee ice cream to blend with the sweetness.
Rosemary Tan, 25 Mar 2013, 09:21
The food quality was pretty good but the portions are small. Noted that the restaurant week menu was only a few dollars cheaper than the normal lunch menu - and with less choices as well. Also, there's additional surcharge even if one orders from the set restaurant week menu - not such a great deal after all with all the surcharges.
25 Mar 2013, 08:04