Spicy Aglio Olio with Prawn from Fresh Fruits Lab. The well-cooked pasta was professionally and evenly lubricated, with the tantalising aroma of oink notably present in the proceedings and (as I asked for extra spicy) a wicked, searing chilli padi heat, so delicious that the prawns admittedly tasted a bit…
Duck Confit from Birdie Num Num Gastrobar. The duck confit had a waxy, glazed personality as if it had just waltzed in from a nearby Hong Kong barbecued meats hawker stall, but for the price ($13.90 nett at point of publication) this was greasy good fun. 3.5/5 Birdie Num Num…
Miso Cod from Birdie Num Num Gastrobar – codfish marinated with Japanese miso served with creamy risotto. Whilst the risotto gave the cheesiest pickup lines, the cod tasted all Japanese style meets zichar (Chinese a la carte dining). For its price ($15.90 at point of publication) this was buttery good…
“Ang Moh” Breakfast from Collective Brewers – salad, grilled mushrooms, tomatoes, chicken sausage, bacon, brioche and scrambled eggs. The juicy grilled mushrooms seem to have been partially cross-bred with enoki mushrooms, whilst elsewhere the bacon had a stern crunch, the scrambled eggs had a soft and buttery middle and the…
Pandan Chicken Burger from Collective Brewers – 48-hour chicken marinated with fresh pandan and spice on soft toasted sesame burger bun and served with fries. The very exotic-looking pandan chicken, which looks like an intimidating love child of Street Fighter’s Blanka and The Hulk, was an aromatic and intriguing mixture of sweet, tender and roasty, while elsewhere the fries were delightfully addictive, coated with the kind of wondrous powder you get all over Taiwanese fried chicken. 3.8/5
Brewers’ Pulled Pork from Collective Brewers – slow-cooked pork shoulder marinated with our coffee spiced dry rub, BBQ sauce infused with our cold brew concentrate and caramelised onions, on sesame toasted buns. The coffee elements may have been on a coffee break (groans ahoy – Editor) so it was mainly…
Tom Yum Seafood Pasta from Collective Brewers – medley of sauteed prawns, mussels and squid with capsicum, mushroom, Thai basil and spaghetti in a creamy Tom Yum sauce. Not my ultimate favourite tom yum seafood pasta just yet – Rise & Grind still holds the throne as of July 2015…
Lap cheong aglio olio from Collective Brewers – sauteed garlic, chilli flakes and olive oil with linguine, alongside wilted spinach, shiitake mushroom and smoked chinese sausages. Not something I would have a second round of – prawns and aglio olio share a relationship no hussy has any right to homewreck…
Milo french toast from Collective Brewers – thick brioche, dipped in Milo egg wash, served with strawberries and butterscotch syrup. Essentially a fair-skinned bland maiden masquerading as an exotic olive-skinned intercontinental beauty, and your eyes and nose hairs would love this more than your tongue. The coating of milo is…