If you've seen Telok Ayer on the Downtown line and wondered what is good there other than office buildings in the see-bee-dee... here's a game changer tumbling its way towards you. FYR Cycene Ond Drinc is the next popular place to hit up on weekends, proving that brunch doesn't have to be eggs benedict, honey pancakes and all that uninspired jazz. Tune in for a hearty, fiery good menu here:

FYR Cycene Ond Drinc's kitchen serves up modern European grilled meats and seafood enlivened by Southeast Asian spices. Their smoky, mouthwatering flavours is created by the Josper Charcoal Oven ande lychee wood to infuse the dishes. 

To keep you hydrated, woozy and happy, FYR Cycene Ond Drinc has aplenty in its shelves. They've put a snazzy twist to the usual OJ, the Roasted Orange Juice emerges from the rites of fire as the more sophisticated and sexy twin. Get this, you won't regret it. FYR’s unique house blend coffee is made using the premium La Marzocco Espresso machine, an instant pick-me-up and one of the better coffees I've had ever since Melbourne spoilt me (for life). Their very fragrant Sangria is also available pre-noon. I approve. There's something for every mood, very well-played.

Grilled Steak and Eggs (SGD28) or Baked Blinis (SGD15)? The choice is clear for me because I absolutely cannot resist grilled salmon, with the generous heaping of ikura, Avruga caviar and grated bottarga. Friends who love salmon, no more menu dilemmas. Order this! Steak, on the other hand, has not impressed me yet... 

This succulent Baked Beef Hash (SGD18) served in a sizzling hot pan is one of the highlights. It is a ribeye mash comprising corned beef, baked beans, subtle flavours of paprika and made juicy with a runny egg. It is quite filling and definitely makes a good choice for brunch.

For sides, what have we got here? The Skillet-Roasted Escargots (SGD12), while the freshness and chewiness can't be compared to Parisian fare, are very value-for-money considering how many escargots there are in this tiny little pot. I kept fishing them out non-stop and they don't seem to end. The savoury sauce should be mopped up by the baguette slices on the side. With the invention of Yam and Sweet Potato fries (SGD8), truffle fries should officially go into retirement.. they're such a treat! The Grilled Squid (SGD12) was beautifully plated, with a whole row of tantalizing squid rings made especially tasty with the dash of lime, tumeric, garlic base and paprika powder. The portion makes it quite a steal - it seems like there isn't much when it was set, but there's plenty to go around.

This little darling of a dessert! I ain't sharing this Baked Pistachio Melt & Pandan Ice Cream (SGD10), a beautiful invention by the chefs at FYR. It is almost like a lava cake, but better, every single bite was such a blessing! Smooth, soft and pandan-infused flavours in the cake coupled with crunchy bits from the pistachio nuts and the occasional waft of cinnamon. One is not enough.