808 Eating House - Exciting Local Dining

It is through pure coincidence that I get to know about 808 Eating House, right at the “faraway land” of Joo Chiat (due to the far proximity from my haunting grounds). I had actually passed through this eatery on two occasions to get to the secret at the back and I can say the place was crowded whenever I was there. So I was thinking, “The food should be pretty good to be this popular.” Though popularity will not lure me to a place, the menu got to be varied and exciting for me to tap that “Reservations” button. And this place has exactly that.

808 Eating House looks kind of like an upmarket Tze Char Eatery from the exterior due to the casual setup and the logo having that heartland feel. Actually this dining place is far more than that. The interior has a lovely mix of nostalgia and industrial chic. The food here, infused with different Asian influences, made with local and regional ingredients, is unique, delicious, exciting and refined. The flavours are robust and well-balanced.

The great service here makes the experience here even better. This place is definitely worth a special visit.

Flower Crab Chip and Dip is oh-so-good. It is love at first spoonful due to how creamy, multi-faceted and briny sweet is the dip of XO mayo, chives and generous amount of flower crab.

The chef has perfectly nailed it on the way flower crab is served. Flower crab is actually more flavourful than Sri Lankan crabs and the likes, but its brittle shell and runny flesh makes it less liked by most people. So with flower crab served as dip and paired with super crispy, paper thin, hand-cut russet chips, the texture issue of flower crab is negated while one enjoys the milky umami of the crab on a bed of crunchiness.

Roasted Duck Breast with simulating flavours of chilli, mint and five-spiced caramel is so meaty, savoury and full-bodied in taste. The texture is juicy with a good bite. This is so good. The frisée-coriander salad and lotus root chips make it even better.

Jin Hua Ham Croquettes with chives surprise me by how cute they look. The taste is pure indulgence due to the mild nutty pungency of creamy lava manchego cheese and savoury goodness of the ham. This is like cheesy umami, whose texture juxtaposes so well with the crispy and soft exterior.

Mussels and Tom Yum is match made in heaven, in bombastic gastronomical way, as evident in Tom Yum Mussels. Packed with lots of goodies, such as white wine, coconut milk, garlic crumble, coriander and grated lemongrass, the first mouthful of creamy briny sweet mussels, soaked with tangy, rich, savoury broth, just makes me go, “Wow, thus is unbelievably good. The refreshing vegetal pungency of coriander makes it even better, adding an extra layer to the taste.

A must-try.

Cold Bee Hoon is one of the most refreshing carbs I ever have. Served cold and tossed with calamansi vinaigrette, shallot oil, shio kombu, sakura ebi and chives, it is so flavourful and simulating in taste.

Pandan Panna Cotta is truly Southeast Asian delight with coconut presented in various ways together. It’s creamy, nutty goodness with coconut caramel, white chocolate-caraway crumble, pickled coconut and coconut-lime sorbet. As a fan of all things coconut, I definitely love this.

They always say Mascarpone goes well with Strawberries. And 808’s Strawberry Ice Cream proves just that. The delicate creamy cheese flavour of mascarpone parfait is actually highlighted by the macerated strawberries and strawberry ice cream on top while Mint and Lime Zest lift up the whole taste.. Puff Quinoa adds an extra crunchiness to the dessert. Hawthorn powder adds a lovely hint of Singaporean nostalgia to this western dessert.

Thoughts: Unique Exciting Lovely Local Flavours

153 Joo Chiat Road