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Standard Order Always go to the Kilo in Bali, so naturally had to try the one in Singapore. This is my standard order and the EbIKO pasta + tuna tartare. That’s all you really need! You’re welcome
Yvette
18w
Cream of Ebiko Pasta: a favourite since Kilo’s days at Kallang. It’s hard not to love a simple, well-executed cream-based pasta sauce that’s as rich in flavour as it is light on the palate. It’s thick enough to thoroughly coat each strand of pasta, yet light enough to be a great canvas for the smoky garlic grilled prawns tossed in, as well as the generous heaps of sweet, briny ebiko. Tbh I found the sauce a wee too salty that night, but I’m guessing it’s a one-off cause the seasoning’s usually pretty much spot on.
Nobelle
18w
Three words: so fucking delicious. I’ve been hoping to try this Numbing Burrata ($25) for so long, you’d notice I couldn’t resist slicing into it even before I got my shot. This dish is such an absolute stroke of genius, why hasn’t anyone done this before? You’ve got a big ball of creamy, luscious, cold burrata sitting on a bed of their housemade mala oil that, imma be honest, really champions that numbing peppercorn element without branding your tongue with a poker iron. And then there’s the refreshing cubes of cucumber and crunchy, buttery croutons as a canvas to mop everything up. I loved that I could actually taste all the different flavours on the plate and that, regardless of how vastly distinct they are, everything came together seamlessly.
Nobelle
20w
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NEW On The Menu: A Very Tasty And Unique Spicy Chilli Crab ($12 Per 100gms). After reading bossman @kenloon’s post on 7th June about how @nakedfinn created the sauce for their NEW Spicy Series, I was intrigued and hungry. No surprise that I immediately decided to order dinner from there for the following Saturday. What Ken wrote, I soon discovered for myself, was spot on. More tangy than sweet, Naked Finn’s brazenly spicy version of the Chilli Crab roused my tastebuds into singing hallelujah. Thickened just enough with egg white, it‘s quite unique in taste, and I love that. The less commonly-found North American Dungeness Crab is the star here - its juicy, delicately sweet flesh a good match with the shiok assam gravy. Although the claws of this specie aren’t as huge as its Sri Lankan cousin, its fat legs yield bigger chunks of meaty bites. Priced at $12 per 100gms, my 1kg crab cost $120, and came with a box of mini “mantou” buns which did a fine job of mopping up the mouthwatering sauce.
Veronica
4d
NEW FOR TAKEAWAY: The Blue Cod Fish Burger ($17) Launched less than a week ago at @nakedfinn, the Blue Cod Fish Burger ($17) is what you could call an “atas” (premium) version of the Filet-o-fish by you-know-who. I feel it is the sauce that brings everything together to make this burger so craveable. Think of it as a gregarious social butterfly, lubricating the conversation between the crunchy, thick slab of blue cod and the soft brioche buns (from @bakerybrera of course). Composed of shio kombu, white wine vinegar for acidity and some pickled chillies for a quiet heat, the sauce also incorporates avocado for a lascivious va-va-voom voluptuousness. You can reel a couple of these golden beauties to enjoy by tapping on the link in @nakedfinn’s bio on Instagram. Islandwide delivery is available but if you have a car, why not swing by to pick up and experience their contactless drive-thru service?
Veronica
5w
You Can Now Drive-Thru And Pick Up This Fabulous Burger Voted #1 In A Blind Taste Test By “The Straits Times”. BurgerLabo-ing in the time of COVID19 means getting my order of their “Basic Burger” ($18) to takeaway. Fortunately, the fully-assembled creation travels really well. In between the fluffy customised buns by @bakerybrera is 120gms of juicy and beautifully-charred premium beef patty topped with melted cheese, housemade shio kombu mayo, fresh tomato and lettuce. I must confess I couldn’t quite wait till I reached home to scoff mine 😂 But my family members assured me their respective BB burgers to be most enjoyable when they ate it. I also found out that as of today, the Naked Finn team has made takeaway even more convenient with a drive-thru service. NEW Bento Sets as well as a list of Ready-To-Cook frozen items have also been added to this menu. The latter includes marinated chicken leg (recipe by Chef Julien Royer of Three MICHELIN Starred Odette restaurant) and grilled organic cauliflower soup. All of these can all be picked up without leaving your car but do remember to still wear a mask when you leave your home. For the full menu, please visit: www.nakedfinn.com To place an order, call 6694 0807 or 8828 1478 from 11 am to 8 pm any day of the week.
Veronica
12w
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