Chic Asian-fusion tapas bar & grill with a unique fusion of concepts that you don’t see very often, even along the hip Telok Ayer. Founded by Karen Teoh and led by Chef Warren Poh, Fu Lin goes from selling the local classic Yong Tau Foo by day, to dishing out a series of Spanish-inspired fusion tapas and handcrafted cocktails by night (after lunch actually). Equipped with the coveted Inka charcoal oven, Fu Lin churns out a range of char-grilled dishes, from the line-up of kushiyaki skewers and apple wood-fired oven grills items like succulent slices of Smoked Duck Breasts with orange jus ($8/$15), and the tender, smoky Fresh Squid in garlic breadcrumbs, and teriyaki glaze ($16), to main courses, pastas and grains such as the char grilled Iberico Pork with port wine sauce ($26), crispy Duck Confit with smoked mash potato and orange jus ($15), and King Prawns Pasta with shiitake mushrooms and garlic ($19).
On top of char grilled item, Fu Lin also offers a variety of small plates that includes their Legendary Yong Tau Foo ($8), deep fried and served with their signature minced meat and mushroom gravy, and Ba Kua Pork Bacon topped with smoked cream, chives and flying fish roe ($12). Among the large selection of beers, wines, classic cocktails and Japanese sake, consider trying the refreshing Buah Long Long ($16), a local-fusion cocktail of Midori, gin, lime juice and sour plum.