Johor Kaki Travels for Food

Singapore blog of true stories by johorkaki@gmail about best food, people & places around the world

Saturday, 18 April 2015

Shelter in the Woods Brunch at Greenwood Avenue Singapore JK1105

I was invited to a preview tasting of the brunch menu at Shelter in the Woods at Greenwood Avenue in Bukit Timah, Singapore. Available only on Sundays, Shelter in the Woods' brunch is officially launched on 19 Apr 2015.


Stepping into Shelter in the Woods, we are greeted by a good sized bar. Shelter in the Woods stocks a good range of fine wines.


Further inside is the huntsman's "wooded" section with the birch lined forest in warm autumn colours.


Shelter in the Woods comes complete with a mock brick lined fire place, and even a deer with a crown of antlers staring at headlights you.......


But, hey, many charming, rustic places and homes in Europe and North America really sport these things... ok.....?


Let's eat.


Shelter Eggs Benedict SGD22++

Every brunch menu must have eggs Benedict, right?

I like the colours in this dish. It's looks like a mini garden to me.


Two runny poached Japanese farmhouse eggs set on lightly toasted bagels. Served with crispy smoked bacon and blanketed with house-made hollandaise sauce.

The chef has insisted on fresh Japanese farmhouse eggs because they are less runny and fuller in flavour.


Oven-baked Chorizo Eggs SGD22++.


Two Japanese farmhouse eggs served with baked savoury Chorizo sausage slices, roasted baby potatoes and caramelised onions.

Sunny side up always cheers me up.


"Vol-au-Vent” Chicken-Mushroom SGD24++.

Flaky house baked puff pastry with creamy mushroom, pan-fried diced chicken, smoked bacon, pearl onions and fresh herbs. Served with mesclun salad on the side.


Croque-Monsieur SGD18++.

Toasted “pain de mie” (bread loaf slices) with bechamel sauce, slice of smoked ham, tomato and gratinated Gruyere cheese, served with mesclun salad.


Croque-Madam SGD20++.


Smoked ham, tomato and gratinated Gruyere cheese with bechamel sauce sandwiched between toasted “pain de mie” (bread loaf slices) served with a sunny side-up egg on top.

I love all the Sunday brunch items at Shelter in the Woods and each one of them is in itself a hearty satisfying meal.

The flavours of savoury, sweet and the ingredients' natural tastes were all well balanced. All complemented each other with non overbearing. The mix of textures from runny, soft, tender to crispy and crunchy was interesting too.

Besides eggs, bread and pastries, there are also pasta and meat options for Sunday brunch.


Clam Chorizo Spaghetti SGD26++.

Meaty fresh clams and slices of Chorizo sausage with al dente spaghetti in savoury sweet classic white wine sauce.

Simple and good.


Shelter Sunday Roast Beef SGD38++.


Whole slice of USA Nebraska Black Angus grain-fed ribeye beef with sides of house made Yorkshire pudding, glazed Spring carrot, buttered Kailan, garlic confit and a splash of gravy (made of veal jus, caramelised onion).

I love the house made brown sauce (not in picture) which adds another flavour dimension to the already great tender juicy roast beef.

Finally, it's time to activate our dessert stomachs.


Shelter French Toast SGD17.50++.

Egg pan-fried French brioche topped grilled cheese, berry compote, and vanilla ice-cream.


Warm Fluffy Pancake Stack SGD16++.

Fresh pancakes served with French butter, maple syrup, berry compote and chocolate sauce.


Vanilla creme brulee SGD9.50++.

Eggs, milk and vanilla with torched caramelised brown sugar top.


Chestnut Tiramisu.

Tiramisu with confit chestnut, topped with chocolate "soil".


My cuppa of Arabica (Americano) to go with the sweet desserts.

I enjoyed every bit of our sumptuous meal today and the company was great too :-D


The man behind the wonderful food today is Shelter in the Woods' Consulting Chef Masashi Horiuchi.


Chef Masashi's unassuming, friendly demeanour belie his eye popping credentials.

Grounded in French cuisine at the Tsuji French Cuisine College in Osaka, Chef Masashi worked at Michelin-starred restaurants in Switzerland, France and the UK for more than 20 years.

He has worked with the whose who of Europe's culinary pantheon including Chef Philippe Groult (**), Chef Adolf Blokbergen (**), Chef Gerard Rabaey (***), Chef George Blanc (***) and Chef Antoine Westermann (***). 

Before coming to Singapore in 2014, Masashi was Chef at the 2-starred L’Atelier de Joël Robuchon in London, UK, for 5 years.


Yet, Chef Masashi remains a grounded, humble and hands on type of chef; passionate about his art, not just in words but also in action.

Looking at Chef Masashi hand make pate, I saw a childlike glee in his eyes as he lovingly kneaded, squeezed and massaged the mushy ground meat like a child enthralled with Play Doh ;-D


Observing Chef Masashi at work, I noticed that precision and respect are his trademarks. I feel that with Chef Masashi at Shelter in the Woods, we will be getting the European classics made with a heart set on authenticity and truthfulness.


Chef Masashi is assisted in the pastry department by Tammy who makes all the pastries in house at Shelter in the Woods.

I highly recommend the Sunday brunch at Shelter in the Woods.


Next time, I shall come back for this roast suckling pig.

Drools ;-p

Please note that this is an invited tasting.


Restaurant name: Shelter in the Woods

Address22 Greenwood Avenue Singapore 289218
GPS1.331793, 103.806332
HoursMonday - Saturday 6:00pm - 10:00pm | Sunday 11:30am - 2:30pm (Sunday brunch), 6:00pm - 10:00pm
Phone: +65 6466 6225

Non Halal

Date visited: 18 Apr 2015

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