Bait’s: What a Catch

When it first opened in February, Bait's was a restaurant dedicated to seafood. But recently, the chef has been taking steps in expanding the restaurant's offering, and on April 22, Bait's launched its newly revamped menu that now includes land meat.

Chef Jospeh preparing for dinner

The change of direction did not happen on a whim, as Bait's operates on a highly market and chef-driven concept. What Chef Joseph sees in the markets and hears from the guests, he applies to his creations for the restaurant. “I’m usually inspired by my ingredients, and the most inspiration I get is from shopping and looking around the market,” the chef says.

Red snapper sashimi

Seared foie gras

Burrata salad

The menu now includes appetisers such as the red snapper sashimi with delightful asobo flakes on top, seared foie gras on top of a slice of marble loaf, and fresh Burrata salad.

California Roll Poke rice bowl

For a hearty and healthy meal, the California Roll Poke rice bowl does the job of filling up the belly quite nicely. With the mango, crabsticks, and cucumber—the normal ingredients of a California maki—reimagined with spicy tuna and organic red rice, this inventive entry gets a pleasant kick from the tuna while it maintains the wholesomeness of the other flavours and ingredients.

A5 Wagyu striploin

Butterscotch pots de crème

The tender A5 Wagyu striploin also makes for a succulent treat, with the meat drenched in its own savoury juice and an herb-balsamic sauce, and paired with yucca, or cassava, and cherry tomato confit. For a palate cleanser, the butterscotch pots de crème will fill the mouth with sweetness that is never overwhelming.

The interiors, which can be described as New England meets San Francisco, gives off an old world feel that is relaxing and pleasantly intimate. Since the space can only hold around 50 people, reserving a spot for dinnertime is a usual practice for guests.

Tatler tip: Make sure to look around the restaurant and enjoy the eclectic atmosphere. If you look towards the open kitchen, you will see the jars of chili that are fermenting on the shelf above the counter. If you would look at the chairs closely, you will find some pieces that have a shoe attached to one of the legs. And in the bathroom, you'll be pleasantly surprised at what's hiding in the sink.

See also:

• Chef Joseph Margate and his story
• Best backyard brews around the city
• The people behind the best local brews
• Hot pot in the city