BBQ Pork Neck. If you only order one item from Spicy Thai – Thai Café, let it be this. Smokier than a singlet at Chomp Chomp on Saturday nights at 9PM and more tender (although equally charred) than the flesh of a tanned, buff dragonboater wearing said singlet, with just…
Brioche French Toast with Caramelised Banana, Salted Caramel & Fresh Cream. Undoubtedly one of the best brioche French toast I have ever tried – the brioche is fluffier than an Angora rabbit and decidedly un-breadlike in texture. Paired with the restrained salted caramel and goreng pisang-esque sweet and gooey banana…
Aburi broccoli salad – smoky torched broccoli florets, white balsamic, papadum, and red sugar. The florets, spiritual sisters of deep fried kailan leaves, disintegrate into a million flavour wisps upon contact with your tongue, in manner of a dramatic death scene in a Final Fantasy game. You will marvel at…
French toast with sautéed apple, raisins, house cured bacon, and maple cream. The French toast was a gift from heaven – warm, fat and fluffy, like a Japanese Spitz puppy. The apple maintained its integrity well, being warm, crunchy, intensely sweet and just a tad sour. The bacon was so…
Ayam penyet. I first discovered Waroeng Penyet when it was a very successful eatery at Marine Parade. When they moved to Joo Chiat, I faithfully followed. I even sought out the Kuala Lumpur branch when I was there! And when the Joo Chiat outlet closed down and the last remaining…
Spaghetti Aglio Olio with added Tiger Prawns and Chilli Padi. The pasta normally didn’t come with chilli padi, but they were happy to oblige when I asked for it. The spaghetti was thinner than usual, suitably salty and well lubed for smooth in-mouth gliding while the prawns were well-grilled and…
Baked chicken skin, foie gras purée, spiced mango, tarragon and curry. Although it looks as if mango and foie gras left little poop swirls, this dish is definitely more hit than shit – the crispy chicken skin is a delightful mix of sweet and savoury, with the Maggi-esque curry powder…
Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy…
Claypot Mee Tai Mak. Was recommended this by fellow Burppler Julius Lim and for that he deserves a candy bar as this was all kinds of glorious. There was the unmistakeable “wok hei” smokiness, cut vegetables in every spoonful which provided that crunch factor, and gravy so gooey, warm and…