Cuisine: Fusion
Address: 66 E Coast Rd, #05-17, The Flow @ East Coast, Singapore 428778
Nearest MRT: Paya Lebar or Bedok station, then change to bus.

Our chefs at In Bad Company are highly creative and daring when it comes to creating new recipes and re-imagining classics with changes (sometimes drastic) in technique or shifts in personality and sometimes with both.

There’s nothing we love more than creating exclusive culinary experiences. With a team of crazy mavericks, we explore the best of Peranakan, Western and Japanese cuisines, and serve it with the utmost beer selection for the ultimate food-beer pairings!

Have fun exploring the various ways to pair our creations with beer, wine and liquor and every conceivable combination thereof!

On the day that we visited, In Bad Company had revealed a new menu that they are so excited to share. It took them over a month to totally nail it after several rounds of tasting and modifications.

For starters, we ordered the Tofu nuggets with habanero ($8) which were easy to pop into the mouth. The dipping sauce that came with it was the best, especially for fans of spicy. It was made from jalapeno for the habanero sauce, which definitely left a spicy sensation in your mouth.

For craft beer, there was a range of local and international beers, from stout to pale ale. I had a pint of Monk’s stout ($19) which was from Belgium. It tasted smooth and dark, and is characterised by a dry, bitter taste. The use of roasted malts gives it a rather strong taste of coffee and chocolate. The hop flavours remain very noticeable.

Craft beers here on tap are quite pricey, ranging from $16 to $25. There are local beers, and also craft beer from UK, Australia, Belgium, Greece.

Another appetiser that we shared was the mushroom soup ($8), highly recommended. The bits of mushroom, with the fragrance of the truffle chive oil and the creamy but not too rich soup made it so delicious. There were 4 types of mushrooms used for this soup – porcini, portobello, button mushroom and shimeji.

In terms of mains, I had the Yin & Yang Risotto ($28), with dashi butter, tiger prawns, vegetable risotto and squid ink risotto with squid and smoked caviar. While the black and white colours is not such a big contrast, but the rice cooked with dashi butter was delicious. The wood smoked caviar burst in flavours with every bite.

We were contemplating between the Wagyu slices ($17) under appetiser or the Wagyu Oyster Blade ($40) under mains. In the end, we decided on the latter as it would be more filling. The Oyster Blade is 180g, comes with foie gras honey mustard, confit baby potatoes, broccolini and seasonal greens. It was a simple steak dish with a nicely torched exterior. The vegetables and carbs were a bit little, but still the steak was the highlight, charred on the outside and pink on the inside.

There is also an option to add on side dishes to the mains, such as mashed potato, foie gras, Japanese leeks or white corn. If you want fries, they don’t serve it here, but there is a more expensive option of potato wedges with beef tartare ($18).

The restaurant has a second floor for dining. Due to the shape of the building, it is narrow and most of the tables can seat around 4 people. We were assigned seats at the bar, but it was long enough to put all the food that we ordered.

It was a nice and cozy place. I would come back again if I am visiting the East Coast area. There were many staff who checked in on our table regularly, as well as to top up the glass of water.