Food Scoops: Rosemead By Jigger & Pony Group Is Now A Farm-To-Table American Grill Restaurant Concept

Posted on July 2, 2023 by theRantingPanda in Food, Snippets

What’s Buzzing? I checked out Rosemead recently for its new dinner menu where the Jigger & Pony Group’s restaurant is now focused on farm-to-table American grill cuisine. The restaurant was previously positioned as a modern Californian fine dining restaurant when we last visited early last year during its opening period.

What To Expect? The menu is split into “Starters”, “Farm Vegetables”, proteins “From the Hearth”, and “Desserts”, where The Farm Vegetables section embodies the Californian farm-to-table ethos.

For a start, I had the Warm Cheese Puff (S$14++, 2pcs) and Chicken Liver Donut ($12++, 2pcs). The Warm Cheese Puff is a classic French gougère filled with smoked cheddar mousse, while the savoury Chicken Liver Donut is an Italian-style bomboloni filled with silky chicken liver parfait and quince jam.

For greens, I like the Hispi Cabbage (S$25++) which is a variation of the Caesar salad, where the Hispi cabbage is lightly charred to enhance its sweetness. It is served with anchovy vinaigrette and a farm egg emulsion that adds a creamy richness, with shaved parmesan for depth of flavor.

The Momotaro Tomato (S$21++) is a Japanese varietal known for its umami flavors sourced from farms in Cameron Highlands. It is served with fragrant herbs from a local farm called Blue Acres where the flavours are enhanced with parmesan, cured mackerel, and olive tapenade, balanced with a delicate smoked rice wine vinaigrette.

The Sweet Potato Gnocchi (S$36++) has the handcrafted dumplings made with slow-roasted, creamy sweet potatoes topped with grilled golden cordyceps from a local farm Kin Yan. The best part for me is the comforting speck dashi, a Japanese-style stock fortified with smoked prosciutto and shio koji. The addition of parmesan also makes the pasta dish more savoury.

For proteins, go for the Wild Tiger Prawns (S$32++) from local producer Ah Hua Kelong, where the prawns are harvested from the waters of Sabah, Malaysia. The fresh prawns spot a nice grilled texture with a sweet flavour, and are finished with bagna cauda, tabasco butter and finger lime.

One of my favourite dishes is the New Zealand wild farmed Ora King Salmon (S$45++). also known as the wagyu of salmon. It is cured, confit, and lightly broiled for texture. Served with seasonal vegetables, such as asparagus and young onion cooked in smoked dashi, the dish is topped with flavorful bread crumbs for savory and complex flavors. A light yet delicious main dish to go for at Rosemead.

Of course, there is also the namesake Rosemead’s Roast Chicken (S$42++), accompanied by a side of fire-roasted corn. Expect a tender chicken texture where the chicken is sourced from Malaysia and dry brined overnight before being roasted over an open fire. Go along with the roasted bone sauce infused with kombu, dried mushrooms, and miso butter, finished with preserved lemon and smoked leek.

For steak, the Miyazaki Wagyu A4 Striploin (S$92++) offers an elevated version of the classic American steak and eggs. The succulent A4 grade wagyu beef is sourced from small farms in Miyazaki, Japan, and is seasoned with a house anchovy steak rub and cooked over an open fire. It is accompanied by mushroom bordelaise sauce and a fried egg.

For desserts, expect the likes of the rich and chocolaty Devil’s Food Cake made with chocolate ganache, caramel, rye flour and coffee; or go for the Tres Leches Cake, a Mexican cake translated as “three Milks” where the sponge cake is soaked in 3 milks – evaporated, condensed and whole milk. You get a soft and moist texture cake flavoured with coconut milk, pastry cream, berries and cinnamon.

For beverages, there are over 250 labels for the wine programme sourced from around the world with a focus on small American producers. Highlights include the expressive and fruit-forward Chamisal Pinot Noir 2021 (S$26++/glass, S$128++/bottle) from California’s San Luis Obispo County. From the Sonoma Coast, there is the rich and layered Copain ‘Tous Ensemble’ Chardonnay 2018 (S$28++/glass, S$138++/bottle).