Froth has relocated from Big Hotel to Ascott Raffles Place, which is right smack in the middle of Singapore's Central Business District. The menu has also been given a new facelift in this new cafe bistro setting.

Froth has boasted an Asian fusion concept since its inception and fans of the cafe would be happy to know that the kitchen at its new Raffles Place abode is still helmed by Chef Derrick Ow. In fact, Chef Ow has added some new creations to his already palatable menu, some more Singaporean than others. We pit the starters and mains options against each other, and picked our ideal menu from Froth’s new selection.

STARTERSSTARTERS The Lobster Jelly dish may look pretty on a plate, but the Hot & Cold Foie Gras gets my vote as the ideal Froth starter in this new menu!

IMG_2349The pan seared foie gras is placed on toasted brioche with pomegranate and truffle honey apple reduction that renders the meat tender, juicy and sweet. I loved the hot melt-in-your-mouth foie gras so much that it was gone within 3 seconds flat.

The chilled foie gras, on the other hand, was not as enjoyable to me as the liverish taste was stronger and no amount of kiwi, celery and granny smith slaw could mask it. But that’s just me and my love-hate relationship with anything liver, but if you’re perfectly okay with eating liver, the cold portion of this dish would sit well with you.

Lobster Jelly: Chilled lobster chunks with tomato jelly, marinated vine cherry tomatoes, wasabi and ginger powder, edible flowers and cresses.



I was torn between the Five Spice Wagyu Patty Burger and Ponzu Soya Cod for my ideal Froth main, though they were the two more expensive options among the four listed above.

IMG_2351The Five Spice Wagyu Patty Burger sounded and looked promising as the size of the burger looked like it could feed two persons comfortably. Unfortunately, the bread soaked up the oil in a short period of time, which spoilt the entire burger experience. The culprit behind the oil could have been the bean curd skin or meat, but the former has the odds stacked against it.

IMG_2354Having said that, the Ponzu Soya Cod has got to be my ideal Froth main. The ponzu and soya infused with this dish doesn’t steal the limelight from the main character – the cod, which is coincidentally my favourite type of fish. The glazed cod is decorated with wasabi edamame puree, smoked mash, surprisingly sweet baby peaches that were green in colour, and bok choy.

Five Spice Wagyu Patty Burger: homemade five spice wagyu patty wrapped in crispy beancurd skin, with baby arugula and tomatoes on a soft brioche burger bun.

SioBak Aglio: linguine served with homemade slow roasted pork belly crackling and pork jerky

Seafood Tom Yum Risotto: tom yum pumpkin risotto with grilled tiger prawns, flower clams and squid.



You would definitely need to share this waffle dessert with your friends as Froth serves a generous portion of fresh toast that is drizzled with condensed milk, and topped off with cereal flakes, toasted marshmellow ice cream and caramelised bananas. The French Toast Waffle definitely concludes our Froth experience on a sweet note.

No. 2 Finlayson Green, Ascott Raffles Place, Singapore, Level 2, S(049247)
+65 6336 1228
Breakfast – 7am to 10:30am (serves a set breakfast menu from $25++ per pax)
Lunch & Dinner – 11:30am to 10pm (only a la carte menu available. Last orders at 9:30pm)