11 Joo Chiat Place
#01-03
Singapore 427744

(open in Google Maps)

Monday:
11:30am - 02:30pm
05:30pm - 09:30pm

Tuesday:
11:30am - 02:30pm
05:30pm - 09:30pm

Wednesday:
11:30am - 02:30pm
05:30pm - 09:30pm

Thursday:
11:30am - 02:30pm
05:30pm - 09:30pm

Friday:
11:30am - 02:30pm
05:30pm - 09:30pm

Saturday:
11:30am - 02:30pm
05:30pm - 09:30pm

Sunday:
11:30am - 02:30pm
05:30pm - 09:30pm

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Reviews

From the Burpple community

Of course, I could not just walk away from Chili Padi without a screaming hot claypot of their signature Ikan Assam Pedas. Translated as ‘sour spicy’ from Malay, this fish stew was all that and more. We wanted to order the fish head portion, but alas, they were out of that so we settled for a fillet instead ($16.80++).⠀

The fish used in the Ikan Assam Pedas is barramundi, which tends to be drier than most other fish. That works out perfectly, as you automatically spoon on more of that irresistible sour & spicy broth onto the fresh fish flesh. While the barramundi was commendably fresh, the only reason this is worth of being a signature dish is that bubbling broth.⠀

The tartness of the tamarind juice is the first thing to invade your palate, followed by the spicy heat of the chilies & spices in the broth. It’s almost like tom yum, but better, as there is a deeper and more fulfilling depth of flavour to this assam pedas. Salty, spicy, sour and utterly scintillating, the assam pedas compels you to keep going back for sips of that sapid broth amidst bites of fish. Plus, brinjal, ladyfingers and tomatoes are cooked in the brilliant broth as well, so it really is a complete, nutritious meal in a pot.⠀

While I’m sure that the assam pedas would be utterly world-beating with a fish head, the fish fillet portion was already undeniably sublime in its own right. While the assam pedas bubbles, get down to Chili Padi on the double and you’ll be handsomely rewarded for your troubles.

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Sotong (aka squid) is a Peranakan staple, but instead of ordering something traditionally Peranakan like Sotong Hitam, I couldn’t resist the allure of the BBQ Sambal Sotong ($13.80++ for a small serving). Barbecue sambal sotong is a dime a dozen in Singapore, but Chili Paid have absolutely knocked this one outta the park.⠀

Squid that’s been slathered in Chili Padi’s sambal chili is grilled and ready to wow any tastebuds. The squid is so unbelievably fresh that you’d need to harpoon the squid yourself if you wanted it any fresher. The firm, perfectly textured squid adopts the feisty, fiery flavours of the sambal effortlessly. Chili Padi’s sambal skews toward the salty side, so there is a huge hit of savouriness and spiciness that is supported by undertones of sourness & sweetness from the sambal.⠀

What makes Chili Padi’s squid exquisite is the smokiness from the grilling. The char acquired from the grilling deepens the sapidity of the sambal, and injects a sensual smokiness that heightens all of the flavour attributes there. All you need is a heaping big plate of rice with a full dish of this sambal sotong, and you’re good to go. Absolutely scintillating sambal sotong, and if you like it, put these sotong rings on it.

Chili Padi’s been in business for a long time, and with absolute screamers like their Ngoh Hiang ($10.80++ per roll), it’s obvious as to how they’ve stayed in the game. Chili Padi’s Ngoh Hiang is probably the best I’ve had in Singapore, so paying more than ten bucks was an easy ask for me. Plus, each roll is an utter behemoth, and each slice is about the same size as the cucumber.⠀

At it’s core, ngoh hiang is simply a mix of minced pork, prawns & water chestnuts wrapped in a beancurd skin and deep fried. However, Chili Padi does it sensationally thanks to the sublimely seasoned mince & prawn mixture. A generous amount of five spice powder provides most of the aromatics & flavours for this roll along with some oyster sauce. ⠀

The texture is also spot on, with the minced pork retaining a nice coarseness to it, while the gargantuan chunks of chopped water chestnuts supply an irresistible crunch to the soft roll. The prawns were chopped up so finely they essentially disappeared, which is a bit of a bummer. Still, that did little to detract from the fact that this Ngoh Hiang was nothing short of scrumptious.

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The gravy was thick, creamy and lemak, with a lot of ingredients from prawn (fresh), battered fish fillet, Pacific clams, fishcakes, seafood beancurd roll, quail eggs egg floss and rice crisps.
Don't forget to add the chilli to the gravy for extra flavour.

It's available for home delivery or self-collection, packed separately with reheating instructions card.
💰$68 (good fot 5 to 7 pax).

To place an order can visit their website at laksapaofan.chillipadi.com.sg or call 6340 1042 or email [email protected]

#mediadrop

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Authentic & delicious! We are really happy and satisfied with the choices of our dinner dishes: Nyonya Curry Chicken, Babi Ponteh, Sambal Ikan Bilis with Petai, Mee Siam Goreng, Cabbage Roll and Chendol. Can't wait for our next visit to try out other dishes!

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Very good - sauce was fantastic but the pork could be a bit more tender.

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