Stanley Street. We wouldn’t blame you if you haven’t heard of it. But, if I were you, I would pull up Google Maps right now, because it hides one of Singapore’s best modern European restaurants.

Keystone Restaurant offers what they term 'progressive' modern European, bringing together cutting edge culinary techniques like sous-vide cooking, spherification, and dehydration, with fresh seasonal produce from Australia, Europe, and the region. The end results are surprising, refreshing, often fascinating, and always, always delicious.

The stone-based theme is carried subtly through the meal, from the black rock-like focaccia buns that were excellent, to the black stone slabs that most of the dishes are served on. Don’t be distracted by the cutlery though, because the food definitely rocks. The Les Landes foie gras was a fascinating interpretation of the ubiquitous entrée, with pan-seared foie gras served in a dashi broth, paired with the more traditional foie gras mit-cuit with a touch of yuzu concentrate and seaweed. It was a fascinating combination of flavours and textures, and set the tone for a meal that proved both thought-provoking and palate-tingling. (May 2012)

"Keystone Restaurant is probably the most exciting new restaurant to open its doors in the Central Business District in recent months. The fine dining restaurant offers up progressive interpretations of Modern European cuisine using modernist methods sous-vide techniques, spherification and dehydration, combined with fresh seasonal produce." -Wine & Dine Singapore

"A finely textured roll of Berkshire suckling pig ($43) is stuffed, fittingly, with pork belly and stewed-just-right pistachios, then topped with almost-julienned strips of crackling." -Time Out Singapore

"The Jamon Iberico (S$28) which features the Spanish ham wrapped around deliciously gooey Reblochon cheese and accompanied by burnt figs, melon gel and passionfruit sorbet is one of Keystone's strongest starters, the savoury and sweet flavours accentuated by the slight tartness of the sorbet." -Lifestyle Asia

The menu at Keystone was filled with dishes that called out to us, and after a long ten minutes of pained indecision, we went with the only real answer: Keystone’s eight course degustation menu.

In addition to the aforementioned Foie Gras, we also had possibly the best starter on their menu, the Jamon Iberico. Nutty sweet Jamon Iberico is artfully plated with deep fried Reblochon cheese parcels, roasted figs, and surprisingly, a quenelle of passion fruit sorbet. The waiter advised us to eat it right to left, ending with the sorbet. Never have we had such a complete starter. The sweetness of the ham offered an excellent contrast to the cheese, and the tart sorbet provided a mini-palate cleanser of sorts that really whet the appetite. The consensus around the table was that as an appetizer, the dish had definitely succeeded, as we were all even hungrier than before we started.

We also loved the Snake River Farms Pork Belly. The pork belly is melt-in-your-mouth tender, and the accompanying blood orange and chili jus and karashi paint really brought out the flavour of the pork wonderfully. The jus provided that classical fruitiness that is often needed to accent pork, and the karashi (a kind of Japanese mustard) added just a light touch of heat that gave the dish a whole new dimension.

In fact, every course in the degustation menu was memorable, and at approximately $140++, incredibly good value. Keystone Restaurant is a shining example of how a creative chef can offer flavours that while familiar, make you feel as if you’re tasting each ingredient for the first time. If the artistry and finesse displayed at dinner that evening is anything to go by, then Chef Mark Richards is definitely one to watch as the Singapore dining scene continues to evolve. (May 2012)

"Has the term ‘molecular gastronomy’ worn out its welcome – and is Adriàesque ‘progressive’ cool aiming to revive the cuisine’s glory days? While the former usually results in unrecognisable ‘art pieces’, its emerging ‘progressive’ arm is more restrained. On the plates of Keystone, the attempt at progress veers away from mystery, sticking to the nature of the ingredients. Unfortunately, forced oddities get in the way.

A former Ember chef, homecoming Singaporean Mark Richards’ modern, fusion approach stems from his days working in kitchens across Melbourne. In his grey-tableclothed Stanley Street shophouse of hardwood floors and dark red walls, the place settings bring character to the table: custom-made, fan-shaped slates set into ceramic plates and cutlery imported from Germany add an appropriately formal business-lunch appeal.

For a genre in which nothing is predetermined, Keystone has set its own boundaries. Almost all main courses are served on warmed flat dishes of grey stone. Presented with minimal scientific fanfare, the European-rooted components in Keystone’s dishes look and taste as they are supposed to, but are propped up subtly by non-traditional elements. A roulade of tender chicken breast ($39) sits on a meaty, complex reduction of marrow and porcini next to deep-fried triangular cubes of oozing polenta; a finely textured roll of Berkshire suckling pig ($43) is stuffed, fittingly, with pork belly and stewed-just-right pistachios, then topped with almost-julienned strips of crackling.

The five-spice duck consommé ($19) is more playful: springy tofu noodles are produced by squeezing a mixture of tofu, truffle oil and vegetable cellulose-derived gelling agent out of a syringe, into a light, barely flavoured broth. At the root of it, it’s simple, interactive kiddie fun that hits home" -Time Out Singapore (click here for full article)