Situated off the beaten path at Yio Chu Kang Road, Eleven Strands is a new F&B establishment that is located behind Serangoon Stadium, taking over the former premises of now-defunct Kombi Rocks Diner.
Opened by the same folks behind South Union Park at Jalan Kembangan, Eleven Strands is their latest concept that is nestled within the quaint neighbourhood of Serangoon; pretty much the same environment where South Union Park is being set in. Unlike South Union Park though, Eleven Strands carries a slight French approach when it comes to theming and fare that they serve; the restaurant, though a tad bare with its plain walls during the soft launch phase, is decked with blue accents (such as the entrance door) and wooden furnishings — a timeless look that is modern and contemporary yet unpretentious despite its clean aesthetics. We made our visit to Eleven Strands during the soft launch phase where they were serving a slightly different menu; serving up a variety of dishes, some of which being classics off South Union Park’s menu, the emphasis here is undeniably the handmade pasta (an item that South Union Park does so amazingly well in throughout their countless menu revamps which featured a number of handmade pasta dishes) with a sprawling variety that leaves the patrons spoilt for choice. Apart from pasta, however, there is also a list of mains available, with desserts, sides, and starters also available to share. Beverages include an extensive list of alcoholic beverages, while soft drinks, tea, and coffee are also available; it is noted that Eleven Strands do not serve tap water, however — instead, the establishment serves up bottled still or sparkling water.
(Chicken Liver Pate)
Opting for a starter to share, we went for the Chicken Liver Pate; a dish that is also available at South Union Park as well that we have yet to try prior to our visit to Eleven Strands. The Chicken Liver Pate features elements such as Pickled Apple Brunoise, Pickled Red Onions and Toasted Baguette as well. Smothering the Chicken Liver Pate with the various condiments onto the baguette, we noticed how the pate was not too particularly gamey nor salty; the pate itself being pretty smooth and creamy without carrying an aftertaste. The Pickled Apple Brunoise helped to cut through the savoury flavours with a hint of sweetness; a flavour that would gel especially well for those who are not into innards (such as ourselves), making the Chicken Liver Pate easier to accept for most taste buds. Pickled Red Onions helped to add some crunchiness to the dish; pretty refreshing. The toasted baguette was crisp, though we did feel that it could have done better if it could have been a little chewier by retaining more bite; probably a minor issue and more of our own preferences for bread. That being said, the Chicken Liver Pate is a dish that we would probably not see ourselves ordering at other establishments, though one which we would be willing to try (and loved it eventually) knowing the finesse of the dishes served at South Union Park.
(Chicken Sausage Tomato)
Also available back at South Union Park, we also ordered the Chicken Sausage Tomato as our dining partner had yet to try this dish at South Union Park. Plated in a slightly different fashion, the Chicken Sausage Tomato is a pasta which comes with elements such as Homemade Chicken Sausage, Tomato Basil Sauce and Parsley. Unlike South Union Park though, patrons are able to choose the type of pasta they would prefer their order to come with; we went with the Linguine that was recommended by the staff here. The Chicken Sausage Tomato turns out to be what we have had expected, having tasted it at South Union Park a couple of times in the past visit; the pasta (handmade fresh in-house) was done al-dente, carrying a good bite without being too chewy nor brittle, was tossed in a light, tangy and herby tomato sauce that is bright and uplifting, while the Homemade Chicken Sausage was soft and easy-to-chew, yet providing the slight meatiness for that slight flavour contrast needed. Comfort food at its best, and one of the items we would recommend for those who are looking for a tomato-based pasta that is not too heavy, yet contains meat; one of the items we would go for again and again at South Union Park/Eleven Strands.
(Bacon Spinach Cream)
We went for the Bacon Spinach Cream; an item that is exclusively available at Eleven Strands. Inspired by the Carbonara, the Bacon Spinach Cream is their own spin-off; one that is entirely their version without its roots being tied to the classic Italian pasta, hence the different naming which lacks the reference to Carbonara. While the Chicken Sausage Tomato is comfort food at its best, the Bacon Spinach Cream is probably the crowd favourite; after all, cream-based pasta is still much of the local’s preferred choice when it comes to pasta. Featuring elements such as Bacon, Baby Spinach and Cream Sauce, the type of pasta which was recommended for the Bacon Spinach Cream was the Tagliatelle. We liked how the sauce was reduced properly; not served with a pool of sauce at the bottom, while the pasta was done al-dente with a bite just like how the Linguine for the Chicken Sausage Tomato was. Despite the use of cream, the pasta was not overly jelak nor thick; instead, it perfumes of a light creaminess while the bacon provides an equally light, savoury note associated to cured meats to complement the other elements used in the Bacon Spinach Cream. The bacon strips were also of good quality; consistent in its cut, thinly-sliced and easy to chew; crisp yet slightly chewy without being dry nor rubbery; adding just the right degree of saltishness to the pasta. A crowd-pleaser on its own.
(French Apple Tart)
Ending off the meal with a dessert, our choice was the French Apple Tart, which makes use of elements such as Feuille De Brick, Caramelised Apples, Croquant and Vanilla Ice-Cream. A dessert that provides a multi-sensory experience to the taste buds, the French Apple Tart may look simple but does well where the details of the flavour and texture are concerned. Digging into the dessert, one goes through the crunchiness of the crushed nuts over the top, while the Feuille De Brick comes all layered with a light, crisp, and flaky pastry over the top, which gets a little denser, but still towards the bottom. Within, the Caramelised Apples gives the dessert a bite; the Caramelised Apples also helps to add a tinge of sweetness and a very light zippiness that cuts through the light buttery notes of the pastry. The Feuille De Brick also gets significantly lighter and crisper towards the edges, while the Vanilla Ice-Cream is filled with vanilla beans and is absolutely rich, decadent and aromatic whilst being creamy and smooth in texture; a crowd pleaser no doubt. A dessert that ends off the meal beautifully, without being particularly heavy.
(White)
It is been quite a while since we have had coffee at South Union Park, so we went ahead to try their White which is brewed using beans roasted by Vittoria Coffee. The White had significantly improved over time from the early days of South Union Park; the cuppa, whilst not being the best, was pretty decent; one with a medium body with a roasty and nutty flavour profile and a rather clean finish.
Eleven Strands is exactly where South Union Park had left off. South Union Park was a place with honest and sincere food that is unpretentious, yet affordably priced for its quality — straight out from the heart with passion and effort in making things from scratch with love; a place that had gone into serving up more fancier plates with the same thinking in mind whilst being bolder and more creative over the years. Eleven Strands is no doubt similar; serving up simple, no-frills pasta with some of South Union Park’s very best hits for those who have yet to try them before visiting Eleven Strands. It provides a sense of familiarity; that same identity which set the foundation for South Union Park during the initial days with finesse and pride of serving patrons with quality food at reasonable prices. We were very satisfied with the food that we have had during the visit, though we did notice how the restaurant was a little short-handed in-terms of service staff during the first day of their soft launch. That being said, with how South Union Park had been proactively taking in feedback and tweaking recipes as well as improving their processes over time, we feel that Eleven Strands would continue to push their boundaries further with time, with most teething issues being resolved as time moves along. It is always interesting to see how places like South Union Park had grown over the years, and it is exciting to see how they are moving into greater heights with the opening of Eleven Strands; it is rare to come across chef-owners who go all the way out to serving their patrons the very best at a reasonable price, yet putting so much effort into their art which they take pride in doing; a place that we would very much be back again for more, just like we did for South Union Park. We hereby congratulate the folks behind South Union Park/Eleven Strands for the opening of their newest establishment, and here is wishing them all the very best in what has to come in the days to follow!
Eleven Strands 66 Yio Chu Kang Road Singapore 545568
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