A stone's throw from Buona Vista MRT station hides a row of restaurants behind a canopy of green foliage. Bringing Texan cowboy style down to the depths of Rochester Park, North Border Bar & Grill restaurant gives patrons their moneys' worth, with cuts of meat aplenty as well as good wine and drinks to go along with merry-makin'. Established in January 2006, the only pity lies in awful construction works along Buona Vista, hiding all signs of hearty cuisine in Rochester Park's refurnished bungalows.

• The Vibe
  With its roofs peeking above the green foliage that nestles North Border on a small hill, the restaurant reveals a seductive alfresco dining area when lush greenery parts for the advancing guest. Refurnished in an old bungalow, stone tables and wooden chairs line the surrounding bushes, while the interior houses a good old-fashioned wooden bar counter and several high-tables and chairs to sit around and chill-out. Adjourning up to the second storey brings guests to private bedrooms turned dining area as well as a balcony sitting. Each table lined with Southwest American style carpet, this arrangement reflects a homely and classic tavern setting.

• The Food
  Authentic American food comes in generous American-sized servings in North Border. Start off with a Spinach & Scallops Salad ($15.90), where three pan-seared scallops sitting pretty in their half-shells surrounding a plateful of baby spinach is drizzled with mildly spiced jicama and melon salsa. The sweet yet spicy salsa provides a delightful awakening of the senses while the large, chewy and fresh scallops are simply a delight on their own.

  Meat lovers will like the Baby Back Ribs ($26.90) doused in the restaurant's signature “30 spices BBQ Sauce”, a honey-sweet sauce essential to tender meat. Though it could hardly be described as “meat falling off the bones”, the tender pork meat was easy to chew on and rendered a rich taste. Side dishes are just as delicious with buttery mashed potatoes together with sautéed vegetables.

  There is also North Border's Surf & Turf ($35.90), a cut of tenderloin steak cooked in creamy wild mushroom sauce and served with three king prawns grilled and battered to a delicious orange colour. Looks can be deceiving indeed – the steak looked medium-rare but tasted well-done. Though its texture was a little dry on its own, its saving grace was its accompanying smooth sauce with an evident mushroom taste. The king prawns shine in comparison; their succulent flesh were cooked to perfection and enhanced by a flavoursome cream sauce.

  Grill and chill, wine and dine – how could one miss out on drinks after feasting on a platter of rich meat? North Border dedicates different days of the week to different drink promotions, of which include martini nights and margarita nights. The Raspberry Magarita ($13) and Twisted Green Apple Martini ($13) are merely a fraction of their drinks menu, and both are smooth to the palate and fruity in taste.

  A sweet ending is always desirable. And “desirably sweet” would be the Southwest Lava Chocolate Torte ($10.90), chocolate cake baked to perfection, served with vanilla ice-cream and drizzled over with summer berries compote. The warm, crumbly chocolate cake eaten with bittersweet chocolate lava is an express train-ride to dessert heaven.

• The Service
  Attentive to patrons and efficient in their service, the staff at North Border do well enough to keep their patrons at ease. On Wednesday and Thursday nights, a resident guitarist delights guests with songs on his guitar – a melodious entertainment tinkling the serene atmosphere of the night.

The SD Food Advisor's take on North Border Bar & Grill
A short climb up the gentle gradient of Rochester Park promises good food with a laidback ambience to dine in. In addition, generous portions served prove North Border's menu to be sufficient in quality as well as quantity. With close proximity to Buona Vista and Holland Village, it is easily accessible and guarantees a rewarding dining experience.