Abof, Second Time Round

Seeing how my dad took to herring at Ikea like a fish to clear water, I decided to introduce him to Abof at Millenia Walk.


Best Friend's Platter

The best way to introduce or warn somebody to the culinary eccentrics of Scandinavia would be to order the Best Friend's Platter. The BFP (throwback to Roald Dahl's Big Friendly Giant) is a colourful assortment of antipastos to be shared by ahem, more than two.

The time round, white toast was served and thus, I requested for the dark multigrain bread. Herein lies the allure of Abof: the people at Abof didn't just hand over a couple of slices out of the bag. Instead the bread was buttered, toasted and cut into halves before serving. Same with their dinner rolls- I have been to Abof twice previously and both times their dinner rolls were warm enough to melt the butter spontaneously.

The nondescript packaged butter though did raise some eyebrows and I wondered why they couldn't use something more imaginative such as herbed butter? But dear readers, it wasn't just any packaged butter, it was an AWARD WINNING DANISH PACKAGED BUTTER


Fried mushroom and zucchini with spicy dip.

The mushrooms and zucchinis with their thickish batter gave us little reason to complain. It was served hot and like me, you can't wait to tuck it, you would probably suffer first degree tongue-scalds and 'hooting' away to soothe those taste buds. Anyway since it was deep fried for calorie's sake, pleasure and enjoyment are self-explanatory. Accompanying the fritters was a mayo-esque dip, which was spicy by Scandinavian standards i.e. not spicy at all.


Linguine Tarako

As for the linguine, an immediate afterthought was it felt like an unfinished dish. More Japanese than Scandinavian, the linguine topped with roasted seaweed and salted Alaska pollock was unfortunately tara-NO-GO. Amongst the shreds, strands and spots, there wasn't an ingredient which successfully harmonized the flavours. I suspect, perhaps cream sauce would do nicely but otherwise, pick something else instead.


Roasted Spring Chicken

The oven roasted half chicken, with fresh herb glazed and red wine, accompanied with daily vegetables and potatoes, was good though on the ho-hum side. After two fork pricks, I put my fork down and reminisced about the amazing chicken dish I had during my company’s New Year lunch here at Abof. Slightly citrus, almost crisp and too delicious to forget, I never thought chicken could be THIS interesting or delectable.

I couldn’t leave without finding out what the dish was. On my way out, I stopped the lady boss and asked her what the incredible dish was.

Chicken Valencia.

Got it, folks?

Good thing, I left my number with her so that she could inform me when it appears on the special lunch menu.


Oysters Shots

My teetotaller Dad decided to round up dinner with half a dozen of shots. But since he is one person who would probably turn up at the Alcoholics Anonymous meeting only to ask for directions to the nearest golf course, it was non-alcoholic oyster shots that made it to our dining table.

Half drowned in green chili sauce and the other half in tabasco, this was one dish . I’m sorry but aphrodisiacs or not, oysters weren’t being “sexy back” anytime soon for me. Although I love sashimi, I clammed up at the sight of raw oysters and only dared wipe my pinky off the rim of the shotglass for a taste of green chili. Very nice.

I like Abof for the cool serenity it exudes. I’m inclined to give their high tea sets a try, so if you are in a “honey, time out for English scones and tea” mood, work those tai-tai-manicured fingers and buzz me.

Aböf Restaurant & Tea Lounge
Millenia Walk #01-109
9 Raffles Boulevard
(S) 039596
Tel: 6338 7113
Opening hours: 8:30am - 11pm daily, last order at 10pm