Sambal Prawns with Petai. Unbelievably crunchy and fat, and the sambal was amazingly shrimpy and chewy to such a degree that it almost felt like a featured mini ingredient than a mere paste. The petai wasn’t particularly stinko – perhaps thanks to the charms of the sambal, its controversy was…
Açorda de Bacalhau – bread “porridge” with cod, extra virgin olive oil, fish stock and coriander. Tastes like comforting rice porridge, but with random soft bread crust bits and the occasional whiff of fermentation which tease that you aren’t eating rice. The cod was fresh and chewy, but this Portuguese…
Roast duck in red curry with pineapple. The curry was decently rich and I loved the crunch factor from the vegetables thrown in the mix, although methinks the roast duck probably played a bit too much basketball under the February sun. 3.5/5 [Tasting courtesy of ParaThai.] ParaThai 11 Tanjong Katong…
Steamed seabass with lime and chilli. The indignant-looking seabass soaked in a homemade broth made using fresh lime juice, garlic, chilli, and spring onions among others. The broth was sharply tangy, enormously flavourful and easily the spiciest thing I had that night – two sips in, I was frankly dumbfounded…
Red Rubies served with Jackfruit and Coconut Milk. The rubies were essentially frosty, crunchy pearls that were enjoyably gnawable, but the jackfruit had much personality as Looi Sai Hiam from Class 4C in primary school. 3.3/5⠀ [Tasting courtesy of ParaThai.] ParaThai 11 Tanjong Katong Road #02-23 OneKM Mall Singapore 437157
Bubor Cha Cha Panna Cotta. The equivalent of giving your tongue a luxurious staycation body massage using this cool, fragrant and really smooth cream. You’d be hard pressed to find more pleasant ways to end a meal than this. 4.1/5 Violet Oon’s Kitchen 881 Bukit Timah Road Singapore 279893
Sliced winged beans tossed with dried pounded prawns in a sour and sweet sambal belachan dressing, topped with “kerisik” of dry fried grated coconut and sliced shallots. Essentially grassy, crunchy shuriken cucumber slices invigorated by a chewy, sweet and slightly spicy floss-esque mush. 3.7/5 Violet Oon’s Kitchen 881 Bukit Timah…
Tauhu goreng – fried bean curd on a bed of julienned cucumber and bean sprouts, topped with Vio’s signature peanut sauce. “Vio” plays fairy godmother to the bean sprouts and cucumber who, let’s be honest, have as much individual gustatory swag as the kids from the AVA and Gardening Clubs…
Ichiban Jyu – salmon sashimi, sesame oil and chilli padi on a bed of rice. The amount of oil and chilli used per bowl is probably by way of dice throw in the Ichiban Boshi kitchens, so make a request for separate extra servings of both each time. With the…