Keystone Restaurant

Stepping into Keystone Restaurant is almost like entering an oasis of sophistication along Stanley Street - the converted shophouse is decked out in shades of grey (as are the attentive service staff), and plays a soundtrack of chilled jazz music.

The menu features very international dishes with only the best produce from around the world, with a focus on sustainable produce. What makes this restaurant truly stand out, however, is Chef Mark Richards' deft play with his dishes. Favouring more modernist methods such as sous-vide, spherification and dehydration, gives Chef Richards a chance to create unique flavours and textures with his produce.

Signature dishes from Melbourne-trained Richards includes the Kagoshima macchiato, which includes white corn foam, king crab and fennel, plus a duck liver jam. This unusual combination is presented artfully, while the flavours and textures of each dish work together - the king crab salad had a wonderful crunch while the white corn foam contained a lovely sweetness that balanced the duck liver jam. 

Another inspired dish is the les landes foie gras, which hints at a Japanese influence with a mix of both fresh and dehydrated tsukiji seaweed, paired with a yuzu concentrate. The result is a refreshing take on foie gras, which also featured a miso glaze and a daikon and dashi stock. Also look out for the Snake River Farm pork belly, which is made wonderfully tender through a 24 hour sous vide and then 12 hour kakuni method. The blood orange and chilli jus accompaniment give the dish a real depth of flavour.

Dessert fares no less in creativity with Chef Richards' silken curd featuring dehydrated lychee, and a mango salad. Just perfect for ending any meal with.

11 Stanley Street, Tel: 6221 0046 or email info@keystonerestaurant.com.sg