If you do not already know, Singapore Restaurant Week is back from 25 Oct to 2 Nov. Having tried French Taratata Bistrot last year and Japanese Hashi earlier this year, I decided to find another participating restaurant to fall in love with. This time, my choice was Wolf which offers nose-to-tail dining centred on the pig that includes offal such as ear, head and heart. There are also other offerings to suit all tastes and preferences like the more conventional beef, poultry, fish and vegetables. Located along Gemmill Lane, the 1-year-old restaurant is within walking distance from four MRT stations – Telok Ayer, Chinatown, Raffles Place and Tanjong Pagar. For Singapore Restaurant Week, it offers 280g Nagano Pork Chop and 350g Mangalica Pork Chop as an option for main course during lunch and dinner respectively. The latter contains more melt-in-the-mouth fats than the former, a lean breed of Canadian bred pig. And I was there for lunch earlier in the week.
Started with Swimmer Crab where shreds of the crustaceans were seasoned with cumin and salt flakes among others, and went well with thinly shaved carrots that were sweet and tart (probably due to lime aioli) at the same time. My order of Nagano Pork Chop, medium done unless otherwise requested, was mostly tender with parts a tad tough or too bloody for my liking. I interspersed it with sides of mesclun and maple-glazed sweet potatoes, which were lovely with smoky charred taste and caramelized sweetness accentuated by a sprinkle of salt. Had the recommended apple mustard puree but I found it and the complimentary Dijon mustard with a punch reminiscent of wasabi, English mustard and Horseradish unnecessary. Dessert of Rosemary Lemon Posset was tangy but too creamy as texture changed from wobbly pudding-like to resemble mayonnaise. Also, could not rave about the pistachio shortbread it was served with – neither crispy on the outside nor crumbly inside.
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