The thing that drew me to BUN @ Gallop Resort was the unique fact that the restaurant was located next to Horsecity, and as a result, would occasionally offer diners a view of majestic horses.
Despite that initially being the main drawing point, I was even more intrigued upon taking a look at BUN @ Gallop Resort’s menu, which boasted a huge range of authentic Vietnamese dishes. As a result, I decided to pay a visit to Sixth Avenue one evening to enjoy a sumptuous dinner.
You’ll spot BUN @ Gallop Resort when you look out for its bright neon signage. Decked out in pretty fairy lights and warm lighting, the restaurant offers a cosy and comfortable al fresco dining experience.
I was excited to learn that aside from serving Vietnamese dishes, BUN @ Gallop Resort also had burgers made by the ex-head chef of Omakase Burger. Plus, there was even a bar serving an assortment of Vietnamese drinks like Vietnamese Coffee (S$6), Assam Pineapple (S$7) and Lemongrass (S$7). There was even a huge assortment of alcoholic drinks and cocktails!
What I tried at BUN @ Gallop Resort
We first had BUN @ Gallop Resort’s Cánh Gà Chiên (S$16), a dish consisting of eight chicken wings with a secret home-made fish sauce.
The wings were nicely marinated in the sweet and slightly spicy fish sauce, and the onions and peanuts in the dish made it even more flavourful and delicious. The meat was tender and each bite burst with the complex aromas of the spices.
I was a little hesitant to try the Ốc Hương Xào Bơ Tỏi (S$24), a dish containing sauteed spotted Babylon snails with butter and garlic, as I had never eaten snails before. The flesh of the snail was on the chewier side, and I was surprised at how strong its flavour was. I would describe it as tasting like a mix of chicken, seafood and mushrooms, and although it was an unorthodox experience, I quite enjoyed it.
One of my dining companions, who had also never eaten snails before, really enjoyed the Ốc Hương Xào Bơ Tỏi, and compared it to chicken cartilage. This dish has certainly opened me up to trying more snail dishes in the future.
Next, we had Mực Nướng Xa Tế (S$20), or grilled marinated squid. The squid had a very chewy texture and packed a strong barbequed flavour from how it had been grilled. It tasted meaty and slightly fishy, and although I’m not a big fan of seafood, I liked the smokey aroma of the Mực Nướng Xa Tế.
A classic Vietnamese dish that you can never go wrong with is Gỏi Cuốn (S$16), a fresh spring roll filled with prawns, rice noodles and vegetables. The ingredients were all incredibly fresh, with the prawns being tender and soft, while the assorted vegetables were crisp and vibrant.
The fish sauce that was served on the side added a bit of sweetness to the healthy spring rolls, and the freshness of the dish was ultimately satisfying.
My favourite of the appetiser dishes was Chả Giò (S$14), a fried spring roll dish made with yam and pork. The spring rolls had an ultra light and crispy exterior, while the fillings were crunchy, making for a texturally exciting dish. Paired with the fish sauce served with it, the Chả Giò is a dish that I would love to enjoy every day.
The Marinated Pork Chop Bánh Mì (S$14) consisted of a toasted baguette filled with pork chop, pickled carrot, daikon and herbs. The baguette had a crispy exterior while the interior had a chewy texture.
The pork chop was a bit on the drier side, but it had been marinated beautifully and was rich in flavour. The smokiness of the pork chop was balanced out by the fresh assorted vegetables within the Bánh Mì, including cucumbers and carrots.
Next, we had the Bún Thịt Nướng Chả Giò (S$16), a dish containing marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables and fresh herbs, served with nuoc cham fish sauce for dipping.
BUN @ Gallop Resort’s Bún Thịt Nướng Chả Giò was a dish that provided a bit of everything: the grilled pork had a smokey and meaty profile, while the mixture of shredded carrots, cucumbers, bean sprouts and vermicelli noodles were crunchy and light on the palate. The nuoc cham fish sauce tied the whole dish together with an extra bit of sweetness.
Next up was the Beef Phở (S$16), containing pho noodles in bone broth served with bean sprouts, onions, pieces of thinly sliced US chuck roll and a side of herbs.
The bone broth was light and refreshing, while the pho noodles were soft and the lime leaves gave the dish an extra bit of crunch. The beef slices were also tender and were great for dipping into the sauces served. Overall, BUN @ Gallop Resort provided a solid bowl of Beef Phở with generous portions.
Finally, we had the Beef Burger (S$16), which had been prepared by Omakase Burger’s ex-head chef. The Beef Burger contained a 150g 100% US beef patty with a medium doneness, lettuce and tomatoes sandwiched between brioche buns.
The brioche bun was incredibly soft, fluffy and buttery, while the beef patty was thick and tender with a nice meaty aroma and a stunning doneness. Despite its relatively simple ingredients list, all of us were thoroughly impressed by the flavourful Beef Burger, and I would definitely get it again!
As I had come in the evening, there were unfortunately no horses to be seen in the pen outside BUN @ Gallop Resort, but that did not matter during my time at the restaurant as I was impressed over and over again by each and every one of the dishes served.
Aside from offering a wide range of authentic Vietnamese dishes, BUN @ Gallop Resort also provided the perfect atmosphere for a get-together with friends and loved ones, due to its vibrant and comforting atmosphere and refreshing al fresco nature. Plus, with its selection of drinks and alcohol, and the fact that it opens until 2am, I would consider BUN @ Gallop Resort to be one of the best places for a late-night dinner and drinking session.
I will certainly return in the future, regardless of whether or not horses are in sight!
Expected damage: S$16 – S$30 per pax
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