Very few 19 year olds are as accomplished as Chef Kim Jin Myeong, the young South Korean Chef behind K-FLo, the latest f&b venture to hit Western Singapore. Prior to her current role, she was put in charge at the popular Manuka Café in Paragon, also owned by the same people behind FLO. With slightly different demographics this time in the heartlands, Chef Kim is tasked to create bolder and more adventurous dishes, yet at a price point receptive to most. For instance, the prices here are nett.
The new Bulgogi Rice ($16.90) was not my primary choice since it came with a onion mayonnaise. I am probably the person most likely to abhore mayonnaise, so my assessment of this rice bowl was highly partial. On top of that, the gojuchang or yuegaejang which I would have much preferred was clearly missing. I took a bite and found the onion mayonnaise more fragrant than usual but beyond that, it was not my cup of tea. Both my dining companions comparatively, found delight in having this dish.
I thought the classic Tom Yam Prawn Pasta ($16.90) was a hit. The pasta was cooked in a potpourri mix of Tom Yam paste, cream and garlic cheese, resulting in what is possibly the best bastardisation of Thai and Italian cuisines. The extra chives gave the pasta an accent which I was not familiar to, but one which I gladly took pleasure in. I was also relieved they did not stinge on the chili which would have otherwise strip the dish off its soul.
Both of the above dishes are also available in Manuka’s in case you find yourself in town. One exception is the Flo’s Rosti Special ($16.90), one unique plate exclusive to FLO. This Swiss German dish also stood out amongst the menu comprising the Korean rice bowls and pastas. We were told to wait 30 minutes for this to come to our table. Meanwhile a debate was brewing on the dining table. One dismissed the Rosti as a plate of uninspiring fried potato silvers while the other thought Marche’s was the benchmark.
I was more optimistic and assured them it would turn out better than our combined expectations. And it did! The sunny side-ups laid on both the perfectly circled Rosti made them look like enlarged Tostadas. Visually, they looked really appealing and we can’t wait to tuck in. As the yellow lava broke, I slathered some sour cream and chicken strips on the Rosti, and popped them straight into my mouth. It did not take too long to register this instant culinary euphoria. By the third bite, we all unanimously admitted we have a new found admiration for the humble potato.
But why 30 minutes? Some might wonder. The potatoes were freshly grated upon order to retain its moisture. While moisture isn’t the best condition with hot oil, the retained moisture provides for the potatoes sweetness and a better textural bite.
Dessert wise, it was more functional. The Sweet Divine ($15.90), a basic medley of waffles, pavlova, ice cream and a sweet syrup did not get us hyped up. Korean desserts are standard fare and had barely evolved since the 1990s (just my take). Even the Horlick sauce and my favourite maple syrup did little to elevate the composition. By this point, we all know where FLO’s strengths and weaknesses lie.
The above article is written by @ramenking2017. You can find him on instagram where he shares his love for food and travel.
The pictures are taken by Kelvin Dao @sg.food, Engineer by Day, Photographer by Night. For pictorial opportunities please contact him at daokelvin@gmail.com
FLO-Cafe (Food Lovers Only）
Address: 2 Jurong East Street 21 Singapore 609601 #02-15A IMM
Opening Hours: 11am to 10pm daily
