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Check out this new Australian restaurant on Ann Siang Hill with a hidden underground bar
Tranquil by day, buzzy by night – Ann Siang Hill and Club Street are home to some of the best-kept secrets of Singapore's food and drink scene. This year, the trendy locale welcomes an Australian bistro and hidden underground bar, taking over the corner unit at the famous three-way intersection beside Ann Siang Hill Park.
The new Club Street Laundry is anything but a laundromat, but the restaurant does pay homage to its past life as Hup San Laundry, frequented by second-generation immigrants nearly a century ago. The 'Hup San' name also lives on in Hup San Social Club, a cocktail bar inspired by the many Chinese social clubs that once lined the street in the early 1900s.
If you're looking for a place to people-watch, Club Street Laundry fits the bill perfectly. The breezy, open-concept bistro has high tables perched along walkways, staring out at the charming shophouses around the neighbourhood. You'll quickly spot the happy hour board splashed out with $15 house wines, tap cocktails, and full-pint Peronis from 4pm to 7pm on weekdays.
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The menu is positioned as modern-Australian, but really, Chef Justin Hammond (previously from Neon Pigeon and Underdog Inn) works his way around any and every flavour profile just fine, with dishes based off his travels around the world.
We have no qualms devouring the flame-grilled beef cheeks which sit atop a bed of buttery mash ($33). Cooked overnight in a master-stock of dashi, orange peel, star anise and other spices, the beef comes out fork-tender without even a need for chewing, and the ahi verde (a type of South American pesto) adds pleasant acidity to each bite.
Despite our biases against the usual beurre blanc, fennel, dill and fish combination, the charcoal-grilled sea bream ($31) turns out excellently executed. Pickled fennel graces the top of the sea bream for a respite from the richness of that lemon-caper sauce, and the fish is as fresh as it gets, with a nice and slightly bitter char on the skin.
The charred leeks ($15) are Chef Justin's memories of his mother's stuffed chicken and leek dish on a plate. Garlic croutons stand in place of chicken stuffing, while fried sage leaves are added for an herby touch. Even the gravy is a sticky, collagen-rich chicken stock reduction. But for an easy table favourite, order the wood-fired mushrooms ($15) instead, featuring king oyster and maitake mushrooms with celeriac cream and chives.
Some seven cocktails (from $18) grace the menu here, most of which are on the refreshing, spritzy end of the spectrum. These are all courtesy of June Baek, Hup San's Beverage Director. For a true taste of Baek's mastery, you'll want to retreat into Hup San Social Club once you're done with dinner for the full experience.
A flight of stairs down from behind Club Street Laundry's kitchen will take you to the snug 12-seater bunker (previously home to Ssal Bar) buzzing with energy and some of the warmest hospitality we've received in a while. Baek has honed her craft across South Korea and Vietnam, followed by stints at Madame Fan and MO Bar in Singapore. Now, in her very own space, she shakes up cocktails inspired by both her Korean heritage and local Singaporean flavours.
HSSC's debut menu Do What Brings You Joy is a two-pager spread of 14 cocktails, with interesting savoury concoctions like Cold Soup ($26), Achar ($25), and The French Fries 2.0 ($26). Having heard rave reviews of Baek's Cold Soup, we make a mental note not to leave without trying it.
The tipple is a clever reimagination of oi-naengguk, a summer dish popular in Ulsan, Baek's hometown. First impressions: the drink is presented in a metal cup reminiscent of Korean stainless steel crockery, and we get a faint whiff of fresh cucumbers off the bat. Don't let that fool you though – the Tokki Soju hits hard, while apple vinegar adds a punchy sting, followed by the distinct taste of kelp dashi and a nutty hint of sesame.
Baek recommends the Camellia ($25) for those who love sour flavour profiles. The rum, galangal, and rose blend is one that's close to her heart, having first debuted as a competition cocktail. Meanwhile, The French Fries 2.0 is as irreverent as it gets, featuring Monkey Shoulder whisky infused with fries, Heinz ketchup, tomato, chilli, and salt.
Find out more about Club Street Laundry and Hup San Social Club here.
