Daun Bistro – Show-Stopping Indonesian & Western Style Tapas, Mains and Cocktails

When it comes to fusion food, I’m always keeping my fingers crossed that I’ll, hopefully, be successfully getting the best of both worlds. I’m pleased to report that Daun Bistro has brilliantly managed that and more as the first Indonesian bistro in Singapore, bringing to the table a deliciously modern fusion of Indonesian specialties prepared with Western techniques. 

Tucked away among the rows of restaurants and eateries along Purvis Street, Daun Bistro is the perfect place for family and friends to enjoy an intimate meal in a cosy yet casual setting. You’ll find a wide score of hulking meat platters, rice, noodle and soup dishes flavoured with authentic Indonesian herbs and spices, as well as an array of cocktails, Paulaner beers and mocktails. Talk about a feast!

I know we call them starters because they’re supposed to be a light introduction to stir your appetite, but the tapas here are way too addictive. Take the Chick & Skin, which happens to be my absolute favourite amongst everything I’ve tried and enough to feed a party of three (maybe even four!), for example. These crispy bites have had their fat removed and are coated in a special house-made mixture of flour and spices, before being garnished with spring onions and chilli.

Speaking of sharing, the Daun Tomahawk Dabu is a true carnivore and steak lover’s dream come true. It is served with crispy oven-baked potatoes and mesclun salad. It reminded me a lot of the dishes you’ll see in a regular Western steakhouse, except that Daun Bistro’s rendition includes two types of chilli — sambal belacan and sambal bawang (shallot and chilli relish) — and a special sambal dabu over the meat, a refreshing condiment commonly found in Manado cuisine.

This powerful sambal dabu salsa combination of peppers, tomatoes, shallots and cucumbers added a zesty and fresh accent to the perfectly grilled meat. Of course, you can decide how you would like it cooked but nothing says tender and juicy like a medium rare. Switch things up between pairing the meat with the salsa and the accompanying chilli for that extra-spicy boost.

One of the most popular dishes here is the Daun Bistro Special Soup Buntut, an Indonesian-style oxtail soup. They don’t call it their signature for nothing. After simmering for at least a day, the flavourful broth has been thoroughly infused with a healthy mix of herbs and spices, imparting a light, sweet-savoury taste that really packs a punch. 

In fact, it’s a fight between the soup and the meat to see which one is the true star of this dish. The oxtail has been cooked for hours on end, rendering it amazingly tender that it tears easily from the bone with just a little tug, and each piece has soaked up every bit of goodness from the soup. Gobble it up with the fragrant steamed rice and you’ll have yourself a full and satisfying meal.

Fried rice might be a deceptively simple dish to make, but this Ribeye Crazy Fried Rice takes the cake. I’m not exaggerating when I say this nasi goreng has a crazy amount of flavour and even uses a secret ingredient that couldn’t be revealed to us, which explains the “crazy” in its name. Slightly smoky and spicy, the grains are topped with char-grilled slices of ribeye, topped with shallots, and complemented with sides of belinjau crackers and sambal belacan. It can also be served with Indomie instead of rice (because come on, who doesn’t love Indomie?)

For something a little different, go for the Daun Special Ayam Bakar ($16.80). Grilled kampong chicken is marinated in a special homemade sauce that is both rich and spicy. What sets this unique dish apart is the curious-looking salted egg fermented in pepes leaves.

Now, I’d usually expect a very strong, almost pungent taste from salted egg in general but there was a surprisingly clean taste to it, thanks to the pepes leaves it was wrapped in. This allowed both the chicken and the egg to shine on their own without overpowering each other, forming a harmonious symphony of flavours.

Whether you’re up for a little day-drinking or an evening tipple, Daun Bistro has quite the list of boozy concoctions to pair with your meal. Their latest creation is the Tropical Paradise, a mesmerising gradient of blue and red comprising Grenadine syrup, pineapple juice, malibu and Blue Curacao. It’s a refreshingly sweet cocktail that’s perfect for sunny Singapore’s weather. Fancy a non-alcoholic drink instead? Go for the gorgeous Blue Lagoon, made up of Blue Curacao, lemon juice and Sprite.

If you’re more of a beer person, the bar serves three kinds of Paulaner beer that goes down exceedingly smoothly. They go great with both tapas and mains!

Don’t miss their Booze promo where you can have wines, champagnes, highballs, beers, a variety of cocktails and more!

While Indonesian eateries and restaurants are a dime a dozen in Singapore, this little-known bistro is a true foodie gem that delivers on both taste and ambience in a whole different way. Return trips are a must if you want to make your way through their entire menu of top-notch dishes and drinks!

This post was brought to you by Daun Bistro.

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