Oxwell & Co continues its partnership with Straits Clan till end-February with an all-new menu and weekend brunch under executive chef Reuben Davis
Due to overwhelming demand through the festive season, Oxwell & Co will be extending its residency at Straits Clan’s Clan Café until the end of February, with a newly refined and elevated menu, designed and led by new Straits Clan Clubhouse executive chef Reuben Davis. He was previously from The Press Club and Elektra in Melbourne and Michelin-starred restaurants Maze and Pollen Street Social in London.
Straits Clan is a hospitality project and members’ club managed by The Lo & Behold Group, developed in conjunction with Members Only Hospitality. The club was founded on the belief that an inspirational network is the cornerstone of great ideas and friendships. Meanwhile, Oxwell & Co started in Chinatown in 2013 and has since established itself as a British gastropub with a Singaporean flair, serving up iconic roasts.
150-Day-Aged Beef Striploin: showcasing Oxwell’s roots in premium meat cuts
In the refurbished Oxwell & Clan menu, savour Chef Reuben’s heart-warming and homely dishes, such as the Oxwell & Clan Chicken Curry served with mango chutney, steamed rice and poppadoms ($28); Glazed Oriental Pork Ribs served with red cabbage slaw, ponzu dressing ($30); and 150-Day-Aged Beef Striploin, with béarnaise, peppercorn jus ($45) which pays homage to Oxwell’s roots in quality meats and fine fare.
Plus, for those craving the Oxwell & Clan staples, the legendary Oxwell & Clan Scotch-Egg (available only as part of the Weekend Brunch & Beats menu at $78 per person) and the Instagram-famous Apple Crumble ($14) remains a permanent fixture on the menu.
Starter Lab Sourdough with black garlic butter: simple yet delicious
Options had the chance to savour some of the new dishes and the best way to start off your meal at Oxwell & Clan is with a serving of Starter Lab Sourdough ($12) with black garlic butter. With added kombu in the black garlic butter to elevate its flavours, this simple yet delicious dish is a great way to open up your appetite.
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Follow that up with the Wild Mushroom Soup ($12) with truffle cream and chives that is just a marriage of great nutty flavours from the mushrooms along with aromatic whiffs from the truffle. Although not a very thick and creamy soup, the flavours pulled through beautifully and was also paired well with the sourdough bread.
For the mains, the 150-Day-Aged Beef Striploin is recommended, which showcases Oxwell’s roots in premium meat cuts. Served best medium rare, the striploin was a great cut with a generous amount of fat, giving each bite a “melt-in-yourmouth” feel, without being too cloying.
Glazed Oriental Pork Ribs: so tender the meat simply falls off the bone
Speaking of tender meats, the Glazed Oriental Pork Ribs also deserve a mention as the meat easily fell off the bone: a knife is not needed for this dish. It is served glazed with a house-made sweet ponzu dressing.
Don’t forget to dig into some of Oxwell & Clan’s amazing desserts, such as the famous Apple Crumble or the classic Sticky Toffee Pudding ($14). For those looking for something gluten-free, you can opt for the moist and dense Valrhona Flourless Chocolate Cake ($14) served with yoghurt, blueberries and a touch of sea salt.
Come for the food but stay for the drinks at Oxwell & Clan. We particularly enjoyed the Gin & Chronic ($16), a secret recipe concocted by Oxwell with a Hendricks gin base. Featuring tangy and refreshing lime notes, this cocktail reminded me of a local lime juice with an extra alcoholic punch.
Don’t forget to also try out some of Oxwell’s classic cocktails on the menu ($16 each), such as the Winta Colada, Ox Nitro Brew, Choc’mint Negroni and Old Monkey.
OXWELL & CLAN POP-UP AT CLAN CAFÉ
31 Bukit Pasoh Road,
Monday to Friday
Lunch: 11.30am – 14.30pm
Dinner: 5.30pm – 10pm
Saturday & Sunday
Brunch: 11.30am –7pm