Food Review: Spuds & Aprons at Faber Peak Singapore | No, it is no longer the Jewel Box we knew

The Place Located at the top of Mount Faber, Spuds & Aprons is a casual dining concept at the Faber Peak Singapore. What was known as the Jewel Box previously, a re-branding was done 2 years back to “make-over” this development atop the Mount Faber hill (yes it is a hill, not to take its name literally).

From Spuds & Aprons, all diners get to enjoy a sweeping view of the Harbourfront vicinity, with the entire Sentosa island in its full glory. Will highly recommend you to get the seats at its alfresco dining area, where you get to enjoy the view and the light breeze atop one of the higher points in Singapore, well nestled in the Southern Ridges nature park.


The Food As you may have noticed from the restaurant name, they focused quite a bit on potatoes until a recent revamped of the menu here. Seeking to include more Asian takes on western cuisines, and have these served up in a casual dining restaurant, that’s what the new menu is working towards.

On their take on potatoes, the Wicked Fries and Gravy (S$10) and the Sweet Potato Fries with Sea Salt & Japanese Curry Mayo (S$10) are amongst the recommended items here. Will strongly encourage all diners to go for the latter, with the very appetising curry mayo dip.


Another new appetiser introduced here was the Thai Green Curry Chicken with Rice Crackers (S$14), although we didn’t quite enjoy this combination and the Thai Green Curry coming across as slightly bland.


For the mains, the Gorgeous Beef Guinness (S$28) was prepared with (obviously) Guinness Stout. One of the highlight here for us, definitely a must-order here for beef lovers.


The Quack & Co (S$26) is an Asian spiced Duck Leg Confit, served with spicy mango salsa & mixed brown rice. Tender meats, with nice crispy skin, and to be enjoyed with the brown rice here. Definitely bringing the duck confit back as what always felt to me as essentially a very Asian dish.


Lobster Ba la la la (S$38) includes a half Lobster, half shell Scallops, salmon and clams in a spicy Coconut broth, aka Laksa soup base. This dish is accompanied with mixed brown rice as well. We found the laksa broth a tad bland for our liking, perhaps adjusting the recipe to the soup will do the trick for this otherwise enjoyable dish?


Other fusion item on the menu, the Grilled King Prawns (S$32) combines the Italian squid ink pasta with Thai Tom Yum broth and complete with shimeji mushrooms and cherry tomatoes. Again, found the broth too light to bring across the usually punchy and tangy Tom Yum.


The highlights of the desserts here was definitely their Chempedak Bread and Butter (S$12). Chempedak is a cousin fruit of Jackfruit, and to be surprised going really well with the bread and butter pudding. Make very sure you have one of this while at Spuds and Aprons.


Other desserts includes the Fruit Lava (S$12) and Banana Heaven (S$12).


Rants Not the most accessible place to get to, either by car or cable car. Although it probably is the only restaurant in Singapore that’s located atop a hill with a sweeping view of Harbourfront and Sentosa.

Will I Return Again? The view from Spuds and Aprons should be it’s highlight, and we wished the food could have been as good – perhaps to be fair, it is a casual dining concept, and it does have a couple of appetising choices.

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 3/5
Hole in the pocket: 3.5/5
Ambience: 4/5
Overall Experience: 3/5

Spuds & Aprons
109 Mount Faber Road, Level 2
Singapore 099203

Opening Hours
Monday to Friday: 12pm to 11pm
Saturday and Sunday: 11am to 11pm

Ranted by The Rantee

About theRantingPanda (2056 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

Rant here!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: