I was recently invited to the soft launch of Filo Bistro, a bold new modern Asian bistro that just opened along the Upper Thomson stretch. This cosy shophouse restaurant by Head Chef Brian Yeo and Sous chef Guan Yu aims to merge diverse Asian flavours and culinary techniques into creative, inventive dishes. I found out that the name Filo is actually an acronym for, "First In, Last Out", and also aptly describes the many layers of flavour just like the filo pastry, which I thought was cute.
The stylish modern space has a warm, welcoming vibe with gorgeous wood accents and a tree in the corner which added a unique touch. It's the kind of casual but refined place perfect for chilling out with some drinks and creative bites.
Here's the delightful menu, which reads like a gastronomic magazine and I love it!
Head Bartender Addy expertly mixed up all the drinks for us using flowers and different Asian ingredients, some of which are shown here.
To drink, I had to try the Citron Chrysanthemum Cocktail - a bright, refreshing tipple with tangy citron edge mixed with the fragrant chrysanthemum tea. It paired brilliantly with the robust Southeast Asian-inspired flavours.
We kicked off with the Som Tam (S$14), Filo's reimagined spin on the classic Thai green papaya salad. Along with the shredded crispy papaya, it's tossed with roasted peanuts, a tangy green chilli dressing, peppery arugula and sweet pops of heirloom cherry tomatoes. So bright, zesty and flavourful! 4.5/5
Next up were the super addictive Kimchi Arancini (S$14 for 3). These fried rice balls pack an amazing punch, stuffed with tangy kimchi, gooey mozzarella and cheddar, and served with a luscious gochujang aioli on top. It had the perfect crispy exterior while the cheese remains stretchy inside. I could have downed more of these easily if I wasn't trying to watch my carb intake! 5/5
For mains, the Aged Crispy Pork Belly (S$24) was an umami delight. The pork belly is first aged for 7 days to intensify the flavour, then fried to a glorious crispy exterior (I caught the crunch on video!) while staying melt-in-your-mouth tender inside. But the real star was the incredible Thai red curry barley risotto it's served on - rich, creamy and bursting with complex spices and aromatics.This was an absolute 5/5 knockout dish!
The Gunpowder Lamb Char Siew (S$28) showed off Chef Brian's skills at melding distinct flavours. The lamb shoulder is first marinated in a fiery gunpowder spice blend before being char-grilled until smoky and tender. It's then drizzled with a punchy char siew sauce that seems to defy its pork origins by working shockingly well with the lamb. The accompanying brussel sprouts and teardrop peppers balance it all out nicely. Another win. 4.5/5.
Filo Bistro is a fantastic new addition to the Upper Thomson dining scene, pushing boundaries with Chef Brian's daring and delicious East-meets-West creations. His skilful layering of flavours from different Asian cuisines into cohesive, creative dishes is seriously impressive. With unique drinks to match, it's well worth making the journey to this newfound gem.
🙅 Thank you, next
🤷 Try if nearby
💁 Bookmark this ✔️
Filo Bistro
265 Upper Thomson Road, Singapore 574392
Daily 11:30am - 2:30pm, 5pm - 10pm (10.30am on Sat/Sun)
Reservations via Chope
Thanks Serene for the invite!
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